I made a reservation about two months ago and visited the restaurant. For lunch, they only offer a sushi course. We started at 12 PM and stayed for just under two hours. I was mesmerized by Chef Suzuki's incredible skills. It was truly impressive! Here are my impressions of the meal. The ingredients were, of course, top-notch, but the rice was exceptionally delicious. It was a blend of red vinegar and rice vinegar, and the umami flavor was outstanding. I lack the vocabulary to express it fully, but the balance between the fish and the rice was remarkable, making it "incredibly delicious" sushi. We had: - Cold Oolong Tea - Aori Ika (Baby Squid) - Hirame (Flounder) with Kombu - Isaki (Chicken Grunt) - Akami (Lean Tuna) - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Kohada (Gizzard Shad) - Ebi (Shrimp) - Bafun Uni (Sea Urchin) - Hamaguri (Clam) - Anago (Sea Eel) - Toro Maki (Fatty Tuna Roll) - Tamago (Egg) - (Additional) Toro Hosomaki (Fatty Tuna Thin Roll) Personally, I especially enjoyed the Bafun Uni, Aji (Horse Mackerel), Toro, and Toro Hosomaki. I was quite full, but I couldn't resist adding the Toro Hosomaki! Chef Suzuki was very pleasant and had an interesting conversation, which made the dining experience enjoyable. I definitely want to visit again. It was a great meal!
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