A long-awaited visit✨Reservations are usually only available for regulars, but I was lucky enough to secure one through Pocket Concierge this time!I previously visited during a second-hand round, but I couldn't get a reservation for the chef's counter, so this was truly a long-awaited experience...This is the restaurant of Chef Nishizaki, who honed his skills at "Sushi Namba" and "Sushi Shunsuke." It quickly became a reservation hotspot, and he still values his regular customers, making future reservations difficult. It's a tough place to get into...Everything we had was filled with dedication and skill, truly one-of-a-kind dishes.The squid and ankimo (monkfish liver) I was looking forward to were exquisite, and I could eat them over and over again!The sushi with Mehikari (a type of fish) was also rare and a first-time experience for me✨It's no wonder there are so many repeat visitors; I highly recommend this place!I also hope to work hard to make another reservation.୨୧┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈୨୧ 【Menu Items】Sunday Lunch: JPY 16,000◇ Octopus Sunomono (vinegared dish) ◇ Shiroganedai (white sea bream) Sake-ni (simmered in sake) ◇ Chawanmushi (steamed egg custard) with Asari (clams) broth and seaweed ◇ Spring Child (young fish) with kombu kelp ◇ Flatfish with kombu kelp ◇ Aori Ika (squid) ◇ Horse Mackerel ◇ Pickled Honmasu (sea bream) ◇ Bonito ◇ Mehikari ◇ Chutoro (medium fatty tuna) from Shimoda, weighing 199kg ◇ Kohada (gizzard shad) with Yamato mustard ◇ Sweet Shrimp with kombu kelp ◇ Purple Sea Urchin (Aomori) ◇ Anago (conger eel) ◇ Ankimo Roll with Shiso and Myoga ◇ Miso Soup ୨୧┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈୨୧
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