The dishes feature a gentle Kyoto-style seasoning, using fresh fish and vegetables from Toyama. The selection of Japanese sake, primarily from Mansuizen, paired beautifully with each dish. I especially enjoyed the grilled young sweetfish, which was served with two different types of sake—one for the head and one for the tail. Both pairings complemented the dish perfectly. I would love to visit again during the winter crab season.
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