The conger eel today was absolutely delightful. First, it was lightly grilled over charcoal to a rare finish. Then, I grilled it for an additional 20 seconds to give the skin a nice char. It was plump, tender, and rich in flavor—so delicious that I wanted to order more.Also, the newly introduced glass dish was stunning. The classic design with gold trim, combined with the colors of sea urchin, Kamo eggplant, tomato, and Fushimi chili pepper, created a beautiful artistic presentation. Both the dish and the food were exceptional.
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