Finally made my long-awaited first visit, and it lived up to its reputation as a renowned establishment. The chef's tempura skills are truly remarkable. Notable highlights include the sweet shrimp, fresh lotus root, oysters from Ogata, Beniharuka sweet potatoes, pumpkin, and potatoes, as well as the Inaniwa udon to finish off. Each ingredient was elevated by the chef's expertise, making for an impressive experience. This is a wonderful restaurant.
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