I had heard that this place is a disciple of Sugita in Kakigaracho, which has gained quite a reputation in recent years. So, I expected the restaurant to be quite busy when I arrived about 7-8 minutes early. As I suspected, there was no noren (curtain) or lights, and the entrance was locked. If arriving a bit early is considered good etiquette for customers, then making them wait outside seems questionable. Many popular restaurants have adopted this approach lately, but it feels like a reversal of roles between the host and the guest.Nonetheless, the nine seats filled up right on time, and the meal began. The style was to start with appetizers followed by sushi, and I was initially surprised by the high quality of the sake and snacks. I couldn't imagine how they achieved the richness of the ankimo (monkfish liver), but unfortunately, I was sneaking out of my hospital room, so I regrettably couldn't enjoy any Japanese sake with it.The grilled eel was on par with Hashimoto and Tomoe, and the raw shirasu (whitebait) was top-notch from Himeji, completely free of the seaweed smell typical of Suruga Bay. The rice was not overly sharp or distinctive, but I felt that was part of the chef's unique style. The preparation of the fish was flawless, and the way the sushi was formed was beautiful and efficient, allowing for warm sushi to arrive without making the nine diners wait.Moreover, the chef treated first-time customers with the same warmth as regulars, making the atmosphere quite comfortable despite the restaurant's formalities. Everything was delicious, but personally, I found the kohada (gizzard shad), aji (horse mackerel), spring sea bream, sweet shrimp, and wasabi particularly memorable. When I tried to make a reservation for September, I learned that they only accept bookings one month in advance. I heard they will be relocating soon, so I thought I should definitely visit for lunch while I’m still able to go to St. Luke's.
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