This was my first visit, and I was surprised by the dazzling interior of this sushi restaurant, which has moved to a new location. The appetizers—karasumi (dried mullet roe), a type of nori tsukudani (seaweed preserved in soy sauce), simmered tuna, and salted fish guts—were perfect accompaniments for sake. The karasumi had a refined saltiness, and the simmered tuna packed an astonishing flavor. I started with fatty tuna sushi, followed by nodoguro (blackthroat seaperch) sushi, which was exceptionally high quality. The soup with conger eel and matsutake mushrooms had a rich broth that made me wonder just how delicious the next dishes would be. However, I can't recall much after that. I was particularly concerned about the oiliness of the agedashi tofu and the shrimp tempura. I questioned whether shrimp tempura belongs in a sushi restaurant. While I could tell they used high-quality shrimp and fried it beautifully with a light batter, the oil pooling on the paper underneath was a bit off-putting. Perhaps I shouldn't compare it to a tempura restaurant, but considering the cost-performance ratio, I wished it had been served hot and beautifully presented. The chef's dedication and innovative approach to cooking are impressive. However, if you're in the mood for sushi, you might feel a bit full but still think, "Is this really what I wanted?" It feels more like the Fujinaga world than just a sushi restaurant. I can understand why there are so many fans.
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