The dishes here are prepared with minimal seasoning, allowing the natural flavors of the ingredients to shine through, which made for a thought-provoking experience. Thanks to the cheerful atmosphere created by the head chef, there was no awkwardness despite the presence of many apprentices, creating an environment where we could fully focus on each dish. I was particularly impressed by the eggplant, and the white miso with the conger eel was also incredibly delicious.
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