I had the opportunity to visit Sushi Namba, a place I had long wanted to try, as my senior colleague was unwell and I took their place. I had heard rumors about the chef and had been eager to taste the sushi here. The menu features numbers indicating the temperature of the fish on the right and the rice on the left. What particularly captivated me was the temperature difference, starting with the red fish, bonito, and moving up to the fatty tuna. As the temperature increased, the aroma of vinegar became prominent, filling my nostrils with a delightful acidity and the rich scent of the tuna's fat. Everything was delicious—truly exquisite. The last three pieces were simply breathtaking. With the fatty tuna, kohada, and clam, I felt like I had climbed the highest staircase, reaching a peak with those final three pieces. It was a remarkable lunch experience.