During my visit to Akishuu, I had lunch here twice, but this time I finally got to enjoy dinner. I made a reservation for the Tomohisa Course about a month in advance. The meal started with two types of appetizers, including kimchi, followed by a soup, a platter of six types of meat and horumon, a rice dish, a platter of four types of meat, and finished with cold noodles and dessert. I usually don’t eat much horumon, but everything, including the liver, was fresh and well-balanced with the meat and fat. You can really feel the owner’s dedication to the quality of the meat, and I enjoyed every bite. For drinks, I had Kohaku Ebisu, Ippaku Suisei (special order), and red wine, which made me indulge a bit too much.