One of the most difficult restaurants to reserve. At this price, the hospitality is incredibly generous. You can really feel the dedication in every aspect.They operate on a rotation system with four seatings a day. I made a reservation for 7 PM. The area around the house was beautifully adorned with blooming roses, and I waited in front of the charming blue door until it was time.At around 7 PM, they let us in in the order we arrived.Once seated, I ordered a drink. There was no drink menu available. I wanted to have some sake, so I asked for something crisp and dry. They recommended Tanaka Goroku, but since I had never tried it, I explained, "I prefer something like Hidakami that is refreshing," and they brought me 'Hojun Karakuchi Okubari.' It was a sake that suited my taste. I think it was about 70-90ml? At JPY 900 per glass, it was quite reasonable.Once everyone had their drinks, the rice cooked at 410°C arrived, and we mixed the rice seasoned only with red vinegar and salt, tasting it little by little. The shine and texture of the rice were delightful. I had expected it to be sour with just red vinegar, but the rice was firm and delicious.First, we were served three types of tuna nigiri. Starting with tuna was a nice touch. While we waited, we were served a simmered dish of sea bream roe and butterbur, which made us feel the season. The chef that day was a fifth-year apprentice. They prepared the rice, wasabi, and toppings right in front of us, creating a theatrical dining experience. The room was beautifully decorated with peonies, creating a very calming atmosphere.The tuna was served in three different preparations: lean, medium fatty, and tail, each with a unique seasoning. The rice was still warm and perfectly complemented the tuna. Then came the one-week aged kohada (gizzard shad). It was my first time trying it. We also had aori ika (squid), haruko tai (young sea bream), five-day aged kobudai (wrasse), aji (horse mackerel), clam, crab miso with snow crab, uni (sea urchin), katsuo (bonito, seared and marinated), anago (conger eel), and dried gourd rolls. Everything was nigiri. The soup was a miso soup with somen noodles. Each dish was explained in detail, making for a fun and pleasant sushi experience. I learned a lot.Finally, we moved to the master's home on the second floor via an outdoor staircase for dessert time. It felt like being hosted abroad, and I sat on a cute sofa. The dessert was rice ice cream served in a champagne glass, with what seemed to be mochi inside. On top, there were castella-like balls, matcha mini cakes, and strawberries. Thanks to the sushi rice being seasoned only with red vinegar and salt, I felt refreshed even after being full, and I enjoyed the dessert thoroughly. I chose iced rooibos tea.At one point, the master came by, and I got to hear stories about his late wife, which conveyed a sense of family love and dedication to work.What stood out throughout the experience was the rice. I have never had sushi rice with such a strong presence. Of course, the toppings were also exquisite and well-prepared, but... While there are high-end restaurants using luxurious ingredients like ikura (salmon roe), uni, abalone, and caviar, the quality at this price of JPY 8,800 was truly luxurious. I’m glad I made the trip to Kamata!