I was invited to visit for the first time during the second seating. From the moment I arrived, the warm hospitality and smile from the chef made me feel welcome.✅ Assorted Sashimi✅ Grilled Mero Kama (from JPY 1800)✅ Fried Arare (JPY 1480)✅ Fresh Higan Fugu Sashimi (JPY 1800)✅ Local Octopus Sashimi (JPY 1200)✅ Jellyfish with Ponzu (JPY 500)✅ Assorted Whale Sashimi✅ Grilled Anago from Tsushima (JPY 2300)✅ Fried Tentacles (JPY 850)✅ Kazunoko (JPY 700)✅ Fresh Mentaiko (JPY 500)✅ Pickled Chinese Cabbage (JPY 500)✅ Today's Miso Soup (JPY 500)✅ Onigiri (JPY 350)The platter included seven types: natural Kue, wild bluefin tuna, yellowtail, squid, Seki aji, flounder, and medium fatty tuna. The freshness was consistently excellent! I particularly enjoyed the rich Kue and Seki aji. The medium fatty tuna had a perfect amount of fat. Although I’m not usually a fan of squid sashimi, the one from Uotora had no unpleasant taste and a delightful texture!The Mero Kama was reminiscent of Kue from Hokkaido. It’s quite rare to find, and Uotora’s connections allow them to offer such unique dishes. The flesh was incredibly rich and tender, with a melt-in-your-mouth quality. The umami was intensely flavorful! I even found the bones soft enough to chew on.The fried tentacles are a must-try! They were cooked to perfection, allowing you to eat the entire piece, bones and all. The outside was crispy while the inside was fluffy and addictive. They were delicious even with the homemade spice blend!Although the Higan Fugu is typically available a bit later in the season, this one was still incredibly fresh, having just been prepared that evening. Unlike the usual thin fugu sashimi, this was thick and unlike anything I had seen before.The local octopus was sourced directly from specialized fishermen. The more I learned about the sourcing, the more I felt the chef's deep love for the fish and his surroundings. The texture was so firm that it lingered in my mouth! It might have been the most shocking dish of the day!The refreshing jellyfish with ponzu was also a repeat order. With so many rich flavors, it was the perfect palate cleanser!I had a selection of whale sashimi, including Hyakuhiro, Ibukuro, tail meat, and red meat, all chosen for their quality. The red meat was a bit watery, but there was no unpleasant odor. I still prefer the firmer textures.The grilled Anago was fluffy and perfectly prepared. While wasabi is a good option, the aroma of the accompanying sansho pepper was incredible! Usually, the flavor lingers, but this had a nice kick that faded quickly. You could really feel the chef's dedication. I thought it could use a bit more salt, but it was still enjoyable with its gentle flavor.I had always thought that fried tentacles were common, but I had never tried them until now. The crispy coating and firm texture were delightful. The flavor of the squid expanded with each bite. The seasoning and portion size were perfect!To finish off, I had pickles, onigiri, and miso soup. The pickles were perfectly seasoned. The miso soup was made using the bones of the Kue, allowing for a luxurious experience. The sweet miso soup, infused with the fish's umami, was outstanding!The onigiri was made with a mix of Uonuma Koshihikari and a bit of Kaori Mai. I had never ordered just onigiri before, but this is a must-have! The moment it entered my mouth, the fragrant aroma was delightful, and the sweetness intensified with each bite. It might even be better without any seasoning, allowing the rice's natural flavor to shine through. It was sweet enough for even a baby to enjoy. It had been a while since I was so moved by onigiri!As most of the other customers left, I lingered to chat, and I was treated to some marinated squid and ice cream. The marinated squid was delicious! I had wanted to try it since the beginning.The ice cream is sourced from Osaka, showcasing the chef's commitment beyond just fish. The flavor was rich and robust, and although it was a bit firm, it melted in my mouth.As I was leaving, I received a complimentary serving of almond tofu for my birthday. The kindness of the staff was truly heartwarming!The freshness, dedication, and seasoning of the dishes always leave me in awe, but the hospitality here is unparalleled. From start to finish, it’s all about the customer experience, and the training of the staff is evident, making for a very pleasant atmosphere.The chef’s philosophy is to be the "town’s food provider," and his words about bringing smiles and gratitude to customers were deeply moving and educational. During the second seating, I got to hear the chef's candid thoughts and engaging stories, making for a truly enjoyable and fulfilling time!