●Date: July 29, 2026 (Wed) 6:00 PM - First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Course (JPY 24,200 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Details ▷Steamed Sea Urchin with Lotus Flower Soup with Pike Conger and Edamame Shinjo Flatfish with Ponzu Jelly ▷Chuck Eye Roll with Kombu Kelp and Fresh Sea Urchin Roll Sauce made with Tosa Soy Sauce and Ponzu ▷Pike Conger with Plum Paste and Vinegar Miso ▷Karasumi Mochi ▷Grilled Bluefin Tuna with Straw, Yam, and Green Onion ▷4-inch Assortment ・Pike Conger Tempura ・Cucumber and Pike Conger with Sesame Vinegar ・Flower Mozuku Seaweed ・Rare Shijimi Clams with Yuba Sauce ▷Hairy Crab (Funka Bay) ▷Domestic Eel ▷Water Eggplant in Osaka Chihayafuru's White Sauce with Karasumi ▷Red Miso Soup ▷Clay Pot White Rice ▷Clear Jelly with Famous Water ▷Matcha Ice Cream Water Yokan Black Honey and Wasanbon Sugar ●Add-ons ▷Small Beer ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I visited during a trip. First, I was astonished by how spacious the private room was. It was quiet and allowed for a relaxed experience. What impressed me the most was the Karasumi Mochi. The refined saltiness of the karasumi combined with the flavor of nori and the soft texture of the mochi was truly delightful. The hairy crab was packed with meat, though there were a few thin shells mixed in. The sauce made from the crab shell had a subtle saltiness that enhanced the sweetness of the crab itself, making it delicious. The rice in the clay pot was from a brand called "Fukuwarai," characterized by its chewy yet refreshing texture. It was lightly seasoned with salt, and they mixed in myoga right in front of me to create myoga mixed rice. For the second serving, I enjoyed a flavor change by adding simmered small sardines with sansho pepper. There were two types of desserts. First was the water yokan. It was refreshing and had a smooth texture, almost drinkable. The second was a rich matcha ice and yokan. The balance of sweetness was exquisite, resulting in a refined flavor.
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