First of all, you can tell that the staff at the restaurant are energetic and enthusiastic about their work, which contributes to a wonderful atmosphere. Everything was delicious, but the tuna and sweet shrimp were particularly good. They mentioned that they use ingredients from Niigata, except for the sea urchin.The grilled black throat sea perch from Sado is exceptional because it feeds on sweet shrimp, and they add a bit of sweet shrimp miso along with wasabi, which enhances the flavor.It seems that reservations have become harder to secure than before, but surprisingly, there might be openings available at the last minute, so it could be worth calling to check.
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