I had been wanting to experience this place for a while, but it was difficult to make a reservation at 6 PM. Finally, I managed to book a spot starting at noon and visited for the first time. Located on the basement level with a counter of 7 seats, I spent a little over two hours enjoying the essence of sushi prepared by Chef Usui. **Appetizers:** - Edamame - Tender Octopus from Sajima - Sea Bream - Rice porridge with Abalone and liver broth - Katsuo from Kesennuma - Grilled Sweetfish - Grilled Flat Shell Clam - Tamago to finish off **Nigiri and Rolls:** - Anko (Monkfish liver) and Nara pickles roll - Makokarei (Flatfish) - Shimaaji (Striped Jack) - Aoriika (Bigfin Reef Squid) - Isaki (Chicken Grunt) - Kasugodai (Young Sea Bream) - Kohada (Gizzard Shad) Shinko - Kinmedai (Golden Eye Snapper) from Inatori - Akami (Lean Tuna) - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Aji (Horse Mackerel) from Sakai Port - Kuruma Ebi (Tiger Prawn) - Rishiri Uni (Sea Urchin) **Soup:** - Shijimi (Clam) Soup **Sake:** - Ouroku warmed sake - Chilled Hakurakusei and Kikusui served in a glass I expected a somewhat tense atmosphere, but thanks to the friendly Chef Usui, the conversation flowed easily. Not only I, but also the inbound guests enjoyed a pleasant time together. Each dish showcased the skill and creativity that made this popular restaurant stand out among many sushi establishments.
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