I enjoyed the Omakase course, which focused on fish and game, showcasing a commitment to quality ingredients. On the day of my visit, I was treated to rare items like Yamame (a type of trout), Ayu (sweetfish), Pheasant, and Ezo Venison, which are not commonly found.The Yamame had a subtle bitterness, offering a sophisticated flavor that paired excellently with wine—it was truly delicious.Among the game, the Pheasant and Ezo Venison were particularly memorable. The Pheasant had a slightly firmer texture than chicken, but it was rich and juicy. The Ezo Venison had a unique flavor without any gamey taste, allowing me to fully enjoy its tenderness and juiciness.Every dish was meticulously prepared, and I was very satisfied with the flavors. However, the overall volume of the course was quite substantial. I regretted not being able to finish the final dish, the Pheasant Takikomi Gohan (rice cooked with pheasant).The quality of the food was high, and my satisfaction was great, but I felt that adjusting the overall portion size would make it even more accessible. I highly recommend this restaurant for those looking to enjoy rare fish and game.
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