●Date: May 2, 2026 (Saturday) at 7:30 PM - First visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Course (JPY 33,000 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Aori Ika (from Choshi) ▷Hirame Engawa ▷Ainame (from Akashi) ▷Chawanmushi with New Onion ▷Ankimo with Manzoku ▷Aori Ika Geso, Pickled in Sake Lees ▷Hotaru Ika, Miso-Pickled and Fried with Seaweed ▷Silken Mozuku from Amakusa ▷Kohada ▷Sumi Ika ▷Madai (from Akashi) ▷Hiragai ▷Kitakuri Clam Skewers ▷Haruko Tai, Lightly Wrapped in Kombu ▷Hon Maguro Akami, Marinated ▷Hon Maguro Chutoro ▷Akagai ▷Kuruma Ebi ▷Murasaki Uni (from Amakusa) ▷Soup ▷Tamago ●Additions ▷Sawara ▷Toro-Taku Including other drinks, the total bill for two was JPY 76,500. ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review This sushi restaurant is listed in the Michelin guide. From the appetizers to the nigiri, each dish was crafted with care, creating a satisfying experience that built up over time. The standout among the appetizers was the ankimo. Rich yet light, it had a melt-in-your-mouth texture. Paired with Manzoku, the Japanese sake elevated the richness of the ankimo, transforming the flavor profile entirely. The hotaru ika, fried fresh, had a crispy and plump texture, releasing a gentle scent of the ocean. It was delicious, packed with the essence of spring. The nigiri that followed was also of high quality. The rice had a soft acidity that enhanced the aroma and sweetness of the toppings. The akagai had a string hidden between it and the rice, providing a pleasant textural contrast. The added sawara was rich with fat, reminiscent of winter, and its deep flavor was outstanding. Overall, the pacing was excellent, and the structure of the meal kept it enjoyable without feeling overwhelming until the end.
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