The restaurant focuses entirely on sushi, without distractions from drinks or appetizers. This allows for a variety of flavors and textures throughout the course, ensuring that you never get bored until the very end. The sushi, exemplified by the Akai Ika (red squid), is not only enjoyable with its aesthetic appeal—featuring toppings like tobiko, sesame, kabosu, and salt—but also beautiful enough to be displayed in an art museum. In summer, you can savor exquisite Akauuni (red sea urchin) and Umibudo (sea grapes) rolls, experiencing the seasonal delicacies that remind you of Kyushu, with local yuzu pepper and kabosu from Oita. This sushi is something you simply cannot find in Tokyo, making it worth flying just to enjoy it. The master, who turns 70 this year, continues to pursue eternal deliciousness, even innovating the grilling method for shrimp heads to prevent the miso from spilling out. The sushi he serves radiates an aura, making it a true work of art. Everything is incredibly delicious.【Menu】1. Chutoro (Medium Fatty Tuna) 2. Otoro (Fatty Tuna) 3. Akai Ika (Red Squid) 4. Clear Soup 5. Kuruma Ebi (Sweet Shrimp) 6. Shime Saba (Marinated Mackerel) 7. Scallop 8. Hirame (Flounder) 9. Tachiuo (Beltfish) 10. Chutoro Zuke (Marinated Medium Fatty Tuna) 11. Kisu (Japanese Whiting) 12. Purple Sea Urchin on the bottom, Akauuni on top 13. Red Miso Soup 14. Sazae (Turbo Shell) 15. Shima Aji (Striped Jack) 16. Shrimp Head 17. Tai (Sea Bream) and its Liver 18. Anago (Sea Eel) 19. Umibudo Negitoro (Sea Grapes with Minced Tuna) 20. Tamago (Egg) 21. Melon
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