I visited on a Sunday afternoon.I enjoyed a course centered around fresh seafood.The fifth dish featured Meigo (young sea bream). It was perfectly cooked, and the spice on top is called "Dukkah." The flavor of this spice pairs wonderfully with the tender, mild flesh.The seasoning was simply olive oil and salt.You can really feel the commitment to quality ingredients and their origins.The sixth dish, Kinmedai (golden eye snapper), was also cooked to perfection.Great restaurants are simple, just like the name suggests (laughs).They carefully prepare the ingredients, use high-quality raw materials, and serve them with straightforward cooking methods. The seasoning is minimal, allowing the ingredients to shine.You can truly feel the passion of the chefs and the restaurant through the dishes.I was also impressed by the detailed explanations provided for each dish.It was a great meal.
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