About two months ago, I craved some delicious meat and made a reservation at this place. I chose it not only for the meat but also for the opportunity to enjoy high-quality ingredients. You can only enter at the designated time. They ask for your name but tell you to wait for a while. When the time comes, they call your name. Luckily, I was seated in the middle section. I took some photos of the ingredients displayed in front of me. Since it was hot, we started with a toast over beer. The main meat dish featured Matsusaka beef, 53 months old, female, and top quality.Here’s what I had in the course:● Tomato Water Jelly ● White Fish and Matsusaka Beef Kombu-marinated Sushi Roll ● Hassun: Meat Temari Sushi, Yawata Roll, Maru-jyu Lemon Simmer, Corn Tempura, Fig and Avocado White Sauce, Yuzu Bowl ● Matsusaka Beef Tataki ● Sweet Shrimp and Edamame Soup ● Matsusaka Beef Tenderloin Tatsuta-age ● Abalone Somen ● Cold Shabu-shabu with Jade Eggplant and Sesame Sauce ● Hand-made Soba from Ice Maker ● Matsusaka Beef Tenderloin Steak ● Beef Shigure with White Rice and Miso Soup ● Mango and Coconut Ice Cream ● Water Yokan with Dark Rum We started with the refreshing Tomato Water Jelly. While the non-meat dishes were also good, the Hassun offered a variety of flavors. The caviar was quite impressive. The sweet shrimp and edamame were delightful as well. The abalone somen and hand-made soba were knockout dishes, enriched by the meat broth.Now, onto the meat. I enjoyed the tataki, Tatsuta-age, shabu-shabu, and steak, experiencing various ways to savor it all. My favorite was definitely the steak. The Chateaubriand was thick and juicy. I felt like I wanted to eat it with rice instead of the shigure, but I ended up asking for seconds with the shigure and rice. The final dessert was also fantastic.However, since the boss wasn’t there, I can’t say the atmosphere was at its peak. The absence of a leader is significant. I heard they will soon expand to New York, and reservations might not be available shortly.
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