I was invited by a friendly company president for my long-awaited first visit.I had heard great things about this place for a while, but it was difficult to make a reservation. I am truly grateful for this opportunity.The head chef is a skilled artisan who also works at Gantsu, a place I have admired for a long time. Just thinking about tasting his sushi raises my expectations.The rice is made with white vinegar instead of red vinegar, giving it a gentle and subtle texture. It perfectly enhances the flavors of the fish.The freshness of the fish is outstanding, and you can feel the meticulous craftsmanship in each piece. The way the knife is used, the preparation, and the aging process all showcase the chef's skill.Photography is not allowed inside the restaurant, so I felt a bit nervous with my own imagination, but the chef was very friendly and smiled throughout. He maintained a comfortable distance while engaging in conversation, allowing me to enjoy a pleasant time.Now, about the sushi and sashimi—they exceeded my expectations in terms of deliciousness.Each piece of fish was large and allowed me to fully appreciate its natural flavors. The fish was carefully prepared with attention to seasonal ingredients and sourcing, making each bite memorable.Especially remarkable was the original soy sauce, which enhanced the fish's umami without being overpowering—a perfect balance that showed great attention to detail.It was a place that naturally made me think, "I want to come back."I was informed that after my visit, I could make a reservation for my next visit, so I made sure to book for September before leaving.It was a wonderful dining experience.I believe this restaurant truly embodies "Awaji sushi," showcasing the rich blessings of Awaji's sea and the artisan skills that bring out the best in them.I look forward to visiting again in September.It was a great meal.