I had been wanting to visit this sushi restaurant near the Ijinkan in Kobe's Sannomiya area for a long time. Until now, I had never been able to reach them by phone, but since the restaurant and Tabelog are celebrating their 20th anniversary, they have started accepting new reservations through Tabelog. It’s uncertain whether they will continue to accept reservations through Tabelog in the future, so if you want to visit, make sure to book early.This restaurant has some unspoken rules, so be mindful of them. These rules seem to stem from a desire for customers to enjoy the sushi as soon as it’s served.○ No photography with mobile phones. ○ Eat the sushi promptly once it’s served. (If you take too long to start, you might hear, "Please enjoy your sushi.")The entrance of the restaurant is impressive, and the name isn’t even displayed. There are a total of 9 seats. I noticed one man dining alone and three women, so it’s possible to dine solo (at least two of them were first-timers).At first, I chatted with the regulars sitting in front of me, but eventually, I started talking to the newcomers as well. By the middle of the meal, both regulars and first-timers were engaged in conversation. If you enjoy alcohol, you might hit it off with the owner. Just be careful not to drink too much and cause a scene.○ Sashimi Course (9 items) All were served on small plates, which were so beautiful that I felt like collecting them at home. • Sea Bream with Sauce • Octopus with Sudachi The large sudachi peel was shaved and placed on top. It was shockingly tender, a level of softness I had never experienced before. They say it takes several days to prepare. • Miso-marinated Salmon Roe • Young Horse Mackerel • Sayori with Egg Yolk Rice The finely sliced sayori was presented in a way that resembled beef tartare. I was surprised by the bright red color at first, wondering what was mixed in. How can egg yolk make it this red?! Is there red vinegar sushi rice hidden underneath the sayori? • Monkfish Liver with Sudachi It was shaped into a round form. So smooth that I wanted to have seconds. • Stuffed Spear Squid Grilled at high temperature for 5 seconds, then finished at low temperature, close to raw. • Grilled Conger Eel A perfect balance between crispy and tender. • Mozuku Seaweed It was crunchy.○ Sushi Course I was chatting with the owner, so I’ll share what I remember. There were about the same number of items as in the sashimi course. The sushi rice was seasoned with red vinegar. • Squid Nigiri • Horse Mackerel • Bonito • Kiss and Mitsuba • Fatty Tuna Nigiri It truly melts in your mouth. • Sea Urchin Nigiri The sea urchin was beautifully arranged with four even slices on top. • Baby Clam Gunkan • White Shrimp • Grilled Eel Nigiri The eel was sliced and served quickly. It was very tender, offering a different impression from grilled eel. • Grilled Clam Nigiri • Red Miso Soup • Lean Tuna Nigiri • Egg Not as nigiri, just the egg itself. It was shaped like a cube. Fluffy and sweet, reminiscent of castella.I ordered green tea, which was complimentary, so the total came to JPY 22,000, with no additional charges. I think it’s a good value. By the time the course ended, it was around 11:45. More than half of the guests remained, continuing to eat. Some even expressed to the owner their concern about missing the last train, but they wanted to enjoy the sushi to their heart's content, planning to take a taxi back to Osaka. If I had more time, I would have loved to stay and savor the food. I didn’t realize there was such a wonderful sushi restaurant in Kobe.The owner spends most of the day preparing, and he truly loves his work. If you want to experience the owner’s dedication to sushi, you should definitely visit!