JPY 58,000 including beer and Japanese sake.The appetizers paired well with the drinks, and the sushi toppings were of high quality with a unique rice that was delicious. The lively atmosphere and generous portions explain its popularity.The rice is made without sugar but has a mild sweetness. The grains are large, giving a satisfying sushi experience. Despite it being summer, the toppings had a nice amount of fat. The balance of the freshly made rice mixed with the abalone liver sauce was outstanding.There were many unique dishes that left a strong impression. The texture of the grilled ribbonfish was moist and flaky, the kohada was tightly pressed, and I was amazed by the quality of the refreshing sea urchin.The tamago (egg) had a unique flavor and a moist, fluffy texture.While the restaurant has its own distinct style, the rice remains a supporting role, yet the aroma of the vinegared rice was so pleasant that it almost felt less like sushi (perhaps due to the many fatty toppings in summer, which might have muted the fish's aroma). It fills you up well, so it might differ slightly from the sushi that leaves you wanting more.Additionally, the first dish of red sea urchin and corn chawanmushi was sweet and delicious, but it reminded me of how exceptional the sea urchin and corn from Hakubun was (Japanese cuisine is amazing!).
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