I visited this famous restaurant for lunch with a friend. I had wanted to come here for a while, and after receiving a recommendation from the master of a bar I frequently visit, I finally made my first visit. I trust the master's judgment, so I was really looking forward to it. It was a wonderful place that lived up to my expectations.For drinks, we had:- A small draft beer,- Japanese sake from Kyoto (I forgot the taste and brand),- A seasonal sake called Inabikari from the Japanese sake brand "Niwa no Uguisu."We started with small dishes and a soup:- Shinjiyo, with fireworks drawn on the underside of the lid,- Sashimi of sea bream from Kanesaki,- Matsudai from Nagasaki (a large fish with a coelacanth-like appearance and delicate white flesh),- Tempura of hamo (pike eel) and taro from Okinera.Next, we had grilled dishes:- White and red sweet potato vines, grilled with mackerel pike and other ingredients.For sushi:- Tuna, shaped like an ohagi (sweet rice ball),- Horse mackerel, and more.We also enjoyed:- Shimabara somen (thin noodles),- Two bowls of rice topped with bonito flakes and tuna flakes.For dessert:- Homemade peach ice cream,- Sweet red bean paste with shiratama (rice dumplings).The delicate and flavorful dishes were truly outstanding, and the hospitality from the owner and the atmosphere of the restaurant were also excellent. When I mentioned the recommendation from the bar master, they were very pleased.I had great conversations with the apprentices and heard stories about one of them who recently opened their own restaurant after training. It made me realize that the journey to reach this point was both strict and warm.I definitely want to visit again.
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