I've heard rumors about this place for a while but had never been until now. On a weekday evening, I tried the JPY 18,700 omakase course.Here’s what I had in order:Torigai (Surf Clam) - I brought this out first because it looked delicious, but it was actually served towards the end.Kochi Nanban (Southern Bluefin Tuna)Tachiuo (Giant Mackerel)Kue (Grouper)Umeiro (Plum Color)Kisu (Whiting) with kombu kelpMaguro (Tuna)Chutoro (Medium Fatty Tuna) RollKohada (Gizzard Shad)Aji (Horse Mackerel)Ika (Squid)Niho-tate (Scallops)Anago (Sea Eel)The red vinegar rice had a mild acidity, which I found quite pleasant. (I felt it was on the lower side of acidity.)The standout items for me were the aji and torigai.The aji was among the top two or three I’ve ever had, rich in fat. The torigai had the best presentation I’ve ever seen, truly impressive. It was tender and served at a slightly warm temperature, enhancing its flavor.I didn’t talk much with the chef, but he was very attentive. He seemed approachable, and I felt like he would engage in conversation if I initiated it.This kind of excellent restaurant makes me want to return; I definitely plan to visit again.
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