●Date: June 26, 2026 (Friday) 5 PM, First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name▷Course (JPY 27,500 per person)╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents▷Okose with Ume Plum Jelly▷Okose Skin Broth▷Sashimi of Yaito Hata (from Ainanchō)▷Goma Saba (from Ainanchō)▷Steamed Abalone with Liver Sauce (from Futagami Island)▷Mini Sushi Rice (with additional liver sauce)▷Kinmedai with Soy Pickled Onion▷Ankou▷Shiro Amadai▷Isaki (from Ainanchō)▷Kensaki Ika with Sudachi▷Chutoro (from Sakai Port, Tottori Prefecture) - 2 slices▷Blue Crab, Crab Miso, and Half-Cooked Inner Roe Hand Roll (from Imabari)▷Shima Aji with Chives (from Ainanchō)▷Steamed Sweetfish Sushi (from Odagawa)▷Nodoguro (from Tokushima Prefecture)▷Octopus▷Ise Lobster with Lobster Miso▷Red Sea Urchin (from Futagami Island)▷Anago▷Soup▷Tamago●Additions▷Kohada▷Shima Aji▷Ishizuchi (half serving)▷Green TeaTotal for two: JPY 73,900╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●ReviewThis popular restaurant is relatively easy to book.The interior features a calm atmosphere with a white wood theme, and there are about 10 counter seats. There were many customers from outside the prefecture, and the head chef and staff maintained a pleasant distance, creating a very comfortable ambiance.Most of the fish we enjoyed that day were local, and it was clear that they were meticulously prepared with attention to aging, knife techniques, cooking methods, and even the knives themselves.The first dish, Okose, allowed us to savor not just the flesh but also the skin, roe, and liver, each offering different textures and flavors.The lightly marinated Goma Saba was served in two ways: with a condiment of chives mixed with ginger and with kanzuri. Each preparation provided a completely different taste, making for an enjoyable comparison.The steamed abalone was exquisite! The tender abalone paired with a rich liver sauce was incredibly delicious. The final touch of adding mini sushi rice to the liver sauce was perfect.The Kinmedai, lightly charred over straw, was enjoyed with soy-pickled onions and mustard.The standout nigiri were the Shima Aji and Isaki. Both had a refreshing aroma from the chives hidden inside, and the 6-day aged Isaki was lightly charred on the skin, providing a crisp and light texture.The blue crab was selected for its vitality, as "the energy of life directly correlates to sweetness." True to this explanation, the sweetness was intense, and the combination of crab miso and half-cooked inner roe created a luxurious harmony.The Ise lobster, estimated to be 10 years old and rested for a day, showcased its large edible parts. Cooking it with far infrared rays brought out its sweetness, and it paired excellently with the rich lobster miso sauce.The final anago was served with all bones removed and steamed in bamboo leaves, resulting in a wonderfully fluffy texture.Rather than relying solely on the quality of the ingredients, the chef's dedication to adding extra steps truly maximized the fish's flavors.I found the emphasis on the knives fascinating, especially the mention of a special knife for squid and the idea that "cutting with a stainless steel knife diminishes the flavor." It was very enlightening.
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