As always, the restaurant was quite busy, making the seating feel a bit cramped. While the appetizers were enjoyable, the wait for the nigiri was long.The dishes showcased the remnants of spring and the beginnings of summer, and they were all fantastic. The sea urchin was especially outstanding.Despite being a super famous chef, he was humble and exuded kindness. He had a charming appearance, reminiscent of a prominent actor. The service was comparable to that of a luxury hotel.We had Hokkaido hairy crab, purple sea urchin, Sasebo octopus from Nagasaki, and abalone from Munakata, Fukuoka. Sea bream and soft roe salad from Meihama, Fukuoka. Negitoro without the green onions, haha. Swordfish and flat sea bream, Sweet sea bream from Hagi, Yamaguchi. Eel from Aichi, Hokkaido ankimo and narazuke, Karasumi (extra).【Nigiri】Spear squid with a perfect saltiness, Torigai from Ishikawa, Kohada, Tokishirazu from Hokkaido, Marinated tuna, Chutoro (from Sakai Port, Tottori), Otoro (from Sakai Port, Tottori), Kuruma shrimp, Madai, Red sea urchin from Imabari, Ehime, Anago, Kanpyo, Tamago-yaki.Once again, I was completely satisfied. It was a great meal. I’m looking forward to my reservation in September!
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