I had been wanting to visit this renowned restaurant for a long time, and I made a reservation two months in advance. To be honest, I almost forgot about it, but I received a confirmation email the day before my visit, which made me laugh. I arrived at 5 PM, about ten minutes early. At first glance, there was no noren (entrance curtain), and it didn’t look like a sushi restaurant; it had the appearance of a Western-style building. Gathering my courage, I opened the door and entered, only to be guided to my seat through a side door after stepping outside. It felt a bit like a secret room, which was nice.The meal included:- Thai-style daikon- Ginger and lotus root gari- Lean tuna- Medium fatty tuna- Seared tuna with iburi-gakko (smoked daikon)- Kohada (gizzard shad)- Aori squid- Kasugodai (young sea bream)- Hiramaasa (yellowtail)- Horse mackerel- Clams steamed in sake- Marinated bonito- Sea urchin- Simmered eel- Kanpyo (dried gourd) roll- Clear soup with somen noodles- Rooibos tea and dessertIn front of me, they prepared rice using a traditional hangama pot with binchotan charcoal, mixing it with red vinegar to make sushi rice, and then skillfully shaped each piece. The lean and medium fatty tuna were served on warmed plates, allowing the fat to melt just right. The seared tuna with iburi-gakko added a delightful smokiness and texture. The nigiri of shiny fish and white fish were tender and delicious. Finally, we moved to the second floor, where the dessert made from the rice cooked in the pot and sweet sake was surprisingly reminiscent of Western pastries, which was unexpected for a sushi restaurant. It was a great meal!
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