I visited for lunch this time. The restaurant operates in three shifts: breakfast, lunch, and dinner.I initially thought the customers were mainly tourists, but it turned out that many were long-time regulars from an older age group.The owner was very attentive and clearly values her regular customers.As for the course menu, there weren't any super luxurious ingredients aside from the sea urchin, but the dishes were all meticulously prepared.Additionally, I received a large takeout bento for the journey home! Along with the standard salmon bento, there was leftover white rice and mixed rice from that day, as well as any uneaten ingredients. I was also informed that I could take home egg dishes, including raw eggs and tamagoyaki (Japanese omelet).My paper bag was filled to the brim with bento, making for quite a load to carry home!During the course, I could choose from about five different types of egg dishes. The most expensive egg was priced at JPY 500 each.The sea urchin was served in a generous portion of three types and was incredibly sweet.Dishes kept coming one after another, and I truly felt full.Honestly, I felt that the course could have been priced around JPY 50,000, but perhaps more luxurious ingredients are offered depending on the season.
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