An 8,800 JPY course prepared by an apprentice. Given the price, I understand the expectations, but I can't say the taste was anything to praise. The preparation of the ingredients was careless, and everything was among the worst I've had this year. If it's just a matter of personal preference, then so be it, but finding small bones in the anago (conger eel) felt like a critical flaw.This is primarily a training ground for the apprentice, not a place to enjoy delicious sushi.【Dishes Served】Mozuku Vinegar from IshikawaTuna - Akami (lean)Tuna - Chutoro (medium fatty)Tuna - Tataki with Iburi-gakko (smoked daikon)Kohada (gizzard shad) aged for one weekMudskipper SquidKue (grouper) from Nagasaki, Ikki, aged for ten daysAoyagi (surf clam)SardineSaba (mackerel)Katsuo (bonito) marinatedUni (sea urchin)Fish SoupAnago (conger eel)Kanpyo Maki (dried gourd roll)Tamago (sweet omelet)Dessert omitted.
We use cookies on this site to enhance your user experience.
