My spouse and I visited this restaurant. We started with abalone as an appetizer, enjoying Japanese sake with a chaser of daily green juice. We then savored seasonal specialties like sweetfish with truffle sauce, shrimp dumplings, sashimi, swordfish with large caviar, sesame tofu with karasumi, grilled eggplant, Kohaku noodles with black truffle, and gold leaf rice. For dessert, we had matcha coconut warabi mochi and a plate of blue cheese with ice cream. The creative ideas from Chef Koizumi, who skillfully prepared the dishes with carefully selected ingredients, were impressive. Conversations with other guests, facilitated by Chef Koizumi's warm personality, made for a delightful experience at the counter seats. It was a great meal!
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