This sushi restaurant has completely changed my perception of Edomae sushi. The ankimo (monkfish liver), hiragai (flat shell clam), sea urchin, and toro (fatty tuna) were all delicious. I was truly impressed by the meticulous and delicate seasoning and cooking methods, perfectly embodying the saying "God is in the details." I’ve already made my next reservation for a year from now, and I can’t wait!
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