I made a reservation for noon to experience this place. I arrived at the station 20 minutes early and wanted to explore the Akasaka Mitsuke area, which I had never visited before, but the rain intensified, so I headed to the 5th floor of the building 10 minutes early. Compared to buildings in Ginza and Azabu Juban, this one lacked a sense of luxury, but I thought it would be fine if the taste was good. The restaurant opened, and the counter seats were fully occupied right from the start.I started with a tuna hand roll, followed by sea bream, isaki, kiss fish, squid tentacles, kasu, red clam with its entrails, horse mackerel, lean tuna, medium fatty tuna, sweet shrimp, marinated mackerel, and anago, all served efficiently. I also ordered boiled clams and dried gourd rolls as extras. For drinks, I had a warm serving of Hane no Yama Aiyama 70 and two types of cold sake.Unlike other places, they didn’t serve gari (pickled ginger), and there was a generous amount of wasabi, but the aroma was strong without any unpleasant sharpness, which was refreshing. Being a renowned establishment, the food was naturally delicious, but as a shellfish lover, the texture of the red clam with tentacles and entrails was something I had never experienced before—it was exquisite. The boiled clams were also perfectly chewy, and I was glad I ordered them. The dried gourd rolls, served with wasabi, paired wonderfully with the sweetness of the gourd, and I should have ordered another.As mentioned several times, the chef’s commitment to the quality and origin of the ingredients was evident across the counter. The owner, who was very attentive while engaging in casual conversation, and his wife, who perfectly matched my taste in drinks, run the place together. It’s no surprise that several repeat customers were there today. Despite the rain, it was worth the visit, and I left feeling satisfied.
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