I finally managed to make a reservation. I had trouble figuring out how to book and finding the right timing, but I made it here at last.I opted for the omakase course with abalone, priced at JPY 35,000, and photography inside the restaurant is strictly prohibited.The first seating is from 5 PM to just after 6:30 PM. They served 24 dishes, and the pace of the sushi was quite brisk. So, it might be challenging to enjoy Japanese sake slowly while keeping up. Since it was my first visit, I thought I might not be able to finish everything if I drank a lot of sake, so I went with a non-alcoholic option.**Appetizers** Shirasu (whitebait) and myoga (Japanese ginger) salad—right from the start, it made me crave some sake. Sashimi: flounder with light soy sauce, octopus with salt, and bonito with ginger soy sauce. I was delighted to have the bonito with ginger soy sauce. Simmered clams and firefly squid marinated. The simmered clams were so delicious that I wanted to put them on white rice.**Simmered Abalone** Cut into generous pieces, it was the epitome of luxury. **Ankimo (monkfish liver)**—another sake thief! **Grilled Surf Clam with Shichimi**—I choked a bit because I didn’t notice the shichimi.**Sushi** Saba (mackerel) with kombu, Striped jack, Cuttlefish, Red meat, Medium fatty tuna, Fatty tuna, Shoko (young horse mackerel), Tsubugai (turban shell), Spring sea bream—this was my first time having it with a stronger salt and vinegar treatment, Simmered clam, Horse mackerel, Sweet shrimp, Sea urchin, Simmered eel, Tekka maki (tuna roll).**Additions** Simmered clam, Horse mackerel, Spring sea bream.The rice wasn’t overly sour, so it didn’t tire me out while eating.The simmered clam and simmered eel felt like they were prepared differently.Once again, the horse mackerel here is excellent. This year, the horse mackerel is fantastic!I can see this becoming a restaurant I want to visit in every season.It was a great meal! ♪