I had been interested in this restaurant for a long time, and it took me just over a year to finally visit.I regularly checked the reservation site, and when I found an opening, I quickly made a reservation.I enjoyed the anticipation leading up to the day, reading everyone’s reviews to prepare myself mentally. It truly is a place where you can relax and enjoy without any pressure.The young chef is dedicated, honing his skills and putting his heart into crafting unique pieces of sushi.This time, I opted for the "Omakase Course" (JPY 8,800), paired with two glasses of Japanese sake and one glass of umeshu.The Omakase course included the following:- Tuna Akami (served warm)- Tuna Chutoro- Tuna Tataki (with smoked daikon and wasabi stem)- Kohada (4-day aged, pressed)- Tai (from Ehime, expertly prepared)- Aori Ika- Clams (sake-steamed)- Aji (from Shimane, Donchicchi)- Snow Crab- Katsuo (marinated for 4 hours)- Bafun Uni (from Nemuro, Hokkaido)- Gourd Roll- Fish Soup- Gelato made from crispy rice and hojichaWhen asked which dish was the best, I honestly say they were all delicious. But if I had to choose, the standout was…- KohadaWhat impressed me even more was…- Gourd RollFrom my seat at the L-shaped counter, I could see the chef cutting the rice, shaping the sushi, and wielding the knife.Every moment felt like a live performance, and it was fantastic.After the meal, we moved to the second floor for dessert…A gelato parfait made from crispy rice cooked in a special oven, adorned with shiratama (sweet rice dumplings) that added a delightful texture.I definitely want to return to this restaurant.I hope everyone at the restaurant can spread their sushi skills to the world.
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