I ordered the second dish from the chef's omakase course and enjoyed skewers along with two servings of Japanese sake. The liver was cooked perfectly, and the texture of the shiro was unlike anything I had ever experienced before. I switched to red wine midway and continued to savor the dishes, but the tenderloin steak was incredibly soft and delicious. There was a generous portion, and I left feeling very full. This has become one of the places I definitely want to visit again.
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