On the day of our visit, we were the only customers, allowing us to enjoy a course meal while chatting with the friendly chef.The dinner course included a starter of mozuku seaweed, followed by a miso soup, a tamagoyaki (Japanese omelet), and 12 pieces of sushi.My personal favorites were the kohada (gizzard shad), tuna, aji (horse mackerel), and uni (sea urchin).The kohada was incredibly sweet with a delightful texture. The tuna, sourced from Canada, was exceptionally tasty and showcased the true flavor of the fish.The chef claimed that their uni is the best in Japan, and I can attest that it was so sweet it felt like a dessert. The uni is meticulously prepared, with the chef spending the night removing impurities with tweezers, making it a labor-intensive dish.As for the aji, which I thought was the best, I truly wonder if anything in Japan could surpass it. The knife work was so precise that it was visually satisfying. The finely chopped green onions on top, combined with the incredible tenderness, sweetness, and richness of the aji, made it absolutely perfect. I highly recommend trying it if you visit. I hope to return again when I have the chance.
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