In mid-June, I went out for dinner with a friend.Finally, we visited the legendary "Higashiazabu Amamoto."Known as a difficult-to-reserve restaurant, it has consistently held a gold rating on Tabelog for many years, making it an extremely popular spot.There’s so much I want to say about this place, but let’s start with my impressions of the food.Given its fame, difficulty in securing a reservation, and high ratings,"There’s no need to worry about the taste."…is what I would like to say, but there’s one point I must address.That is the "Chawanmushi with Sea Cucumber Intestine and Clam Soup" served as an appetizer.Honestly, this dish was quite challenging for me.I usually love strong seafood flavors and the fresh scent of the ocean, but I struggled to appreciate this particular dish.Instead of umami, it felt overwhelmingly fishy, and I couldn’t grasp its appeal until the end.This is likely due to my lack of experience.However, the other appetizers and nigiri were truly outstanding.The horse mackerel nigiri, in particular, left a strong impression on me.Personally, I might even prefer it over the horse mackerel I had at Sugita.It was that well-crafted.So, in conclusion,"The chawanmushi was just too difficult for me."Now, regarding the prices.This is a very realistic point, but if you look at the absolute numbers, it is undoubtedly a high-end restaurant.I don’t think many would disagree with that.However—For those who enjoy drinking, the situation changes.Here, the drinks are incredibly affordable.And I mean not just a little cheaper.A quick look at market prices reveals that the pricing is quite reasonable.There were several brands that surprised me with their prices at a high-end sushi restaurant.For those who love alcohol, this aspect alone is a significant attraction.Overall, I was very satisfied with my experience.Personally, I would love to revisit this restaurant and hope to return two or three more times if given the chance.**Appetizers** Akita Jun-sai x Yamaguchi Mozuku Chawanmushi with Clam Soup and Sea Cucumber Intestine Sashimi of Mako Sole and Whelk Sashimi of Long-finned Pilot Whale Octopus and Abalone Botan Shrimp marinated in Shaoxing Wine x Sea Urchin Grilled Bonito with Straw x Salt x Garlic Managatsuo x Japanese Pepper Firefly Squid in Soy Sauce **Nigiri** Kagoshima Spring Sea Bream Isaki Awaji Island Sumi Squid Akagai Sakai Chutoro Sakai Otoro Sakai Akami Tokyo Bay Kohada Yamaguchi Hagi Horse Mackerel Red Sea Urchin Anago Tamago x Cambodian Honey
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