●Date: July 5, 2026 (Sun) 12:00, 6th visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Second Course (JPY 17,600 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Silken Mozuku Seaweed ▷Sea Bream (from Akashi) ▷Cuttlefish (from Akashi) ▷Isaki (from Akashi) ▷Flat Shell Clam ▷Lean Tuna (from Oma) ▷Fatty Tuna (from Oma) ▷Goma Saba (Sesame Mackerel) ▷Otoro (Fatty Tuna from Oma) ▷Spring Sea Bream ▷Sweet Shrimp ▷Bafun Uni (Sea Urchin) ▷Soup ▷Conger Eel ▷Tamago (Egg) ▷Gelato (Hojicha) ●Add-ons ▷Kisu (Japanese Whiting) ▷Red Uni (from Amakusa) ▷Red Uni (from Hagi) ▷Toro-Taku Hosomaki (Fatty Tuna and Pickled Radish Roll) ▷Yamada Rice (Half Go) Total for two: JPY 71,500 ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review This was my first time enjoying a course prepared by the apprentice chef. The discussions about the fresh ingredients and casual conversations were delightful, creating a warm and friendly atmosphere throughout the meal. The quality of the sushi was impressive, with a perfect balance between the tangy rice and the toppings. I was thrilled that the additional red uni allowed me to compare the varieties from Hagi and Amakusa. The Hagi uni was sweet and had a melt-in-your-mouth texture, while the Amakusa uni was rich in umami, with a distinctive fresh scent of the ocean that left a lasting impression. I also found the newly introduced tuna roll intriguing, and I look forward to trying it next time.
We use cookies on this site to enhance your user experience.
