It took about 10 minutes to walk from JR Kamata Station to reach the restaurant. Given the season, the roses in the flowerbed were beautifully in bloom.This time, I was guided to a room through the central entrance.I was eagerly anticipating my second experience with the Omakase Nigiri from the fifth generation.**Spring 2026 Fifth Generation Omakase Nigiri - JPY 8,800** ⚫︎ Shrimp Dumpling ⚫︎ Tuna Akami ⚫︎ Tuna Chutoro ⚫︎ Tuna Tataki ⚫︎ Kohada ⚫︎ Sea Bream ⚫︎ Mud Squid ⚫︎ Horse Mackerel ⚫︎ Clam ⚫︎ Spring Sea Bream ⚫︎ Crab ⚫︎ Bonito ⚫︎ Sea Urchin ⚫︎ Grouper ⚫︎ Dried Gourd ⚫︎ Fish Soup ⚫︎ Dessert Gari with Lotus Root and Ginger Shallots Pickled (?) Nara Pickled Melon The tuna was sourced from "Maguro Yamaji" in Shimoda, Shizuoka Prefecture, and it was impressive. All the ingredients were delicious, but the grouper stood out this time. It was served after being briefly dipped in boiling broth, and enjoyed with yuzu pepper—it was exquisite.Additionally, the gari included lotus root, and the contrast in texture between the ginger and lotus root was intriguing, so I tried making it at home (though it didn’t turn out as well as at the restaurant).The Nara pickles and shallots were crunchy and delicious, and I had never had shallots with sushi before. The slight bitterness and spiciness they added made for a perfect palate cleanser.For dessert, I enjoyed ice cream, tamagoyaki (Japanese omelette), strawberries, and flavored tea (I forgot the name) in the owner’s home on the second floor. It was a wonderful space to relax and a blissful experience.By the way, the nori used was "Gin-sen Shiiroi Tobiyu."As expected from a Michelin two-star restaurant and a Tabelog Award bronze winner. I will definitely try to make a reservation again.
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