After watching a baseball game, I visited a private room at the restaurant. The appetizers included Bafun Uni, abalone liver sauce, and crabs from Uchiura Bay, all exquisite dishes that required great effort to prepare. As I enjoyed the recommended Japanese sake, I switched out my ochoko (sake cups) frequently. The sushi selection featured a remarkable lineup of locally sourced ingredients, with the medium fatty tuna, striped jack, torigai (bird clam), and Bafun Uni being particularly delicious. The head chef had long hair and a gentle demeanor, and there was also a sommelier present. Next time, I’ll make sure to sit at the counter. It was a great meal!
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