I was able to make a reservation again this month, so I visited.The menu changes based on the day's ingredients, allowing us to enjoy the best dishes in their prime.Everything was truly delicious. The skill of the chefs is incredible... I felt so happy with every bite.The drink was a fruit sake made from Kurukatsu (orange).For a refreshing summer touch, the corn kuzudofu (starch tofu) was elegantly topped with caviar and dashi jelly, covered with leaves as a lid.The long item was a combination of grilled anago (conger eel) and unagi (eel) served with vinegar miso.This was absolutely delicious. It was my first time trying it this way, and I wonder if I can find something like this elsewhere? Even if I could go back tomorrow, the dishes would likely feature different ingredients, so I truly appreciated this once-in-a-lifetime experience.I am grateful that a place like this exists, offering such exquisite dishes at a price that even someone like me can afford.
We use cookies on this site to enhance your user experience.
