I was able to visit on one of the days when Chef Toshirou Ogata is present (about four times a month). Only the seasonal omakase course from the main branch, which has around 10 to 12 counter seats, starts at the same time. The view of the beautifully maintained garden adds to the wonderful atmosphere.The dish of conger eel in white miso was incredibly delicious, with a hint of sansho pepper—it was the best dish I’ve ever had! Among all the conger eel dishes I’ve tried, this white miso preparation was the most exquisite.They also offer rare Japanese sake such as Junmai Daiginjo and Jikon, as well as Washishu.For the carbohydrate finale, there were three types available, and I could either sample a little of each or choose my favorites. I got a bit greedy and opted for a little of all three, which left me quite full!Reservations are usually booked up for about three months in advance, so it’s best to make a reservation around four months ahead. I noticed many guests making their next reservation as they were leaving.
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