Everything was delicious!I had a wonderful experience with many assorted nigiri while the chef provided detailed explanations. The black mozuku seaweed was a rare treat, crunchy and very tasty. The hairy crab was absolutely delicious. The rock oyster with ponzu sauce was also very good. The kinmedai (golden eye snapper) stuffed with salt kombu and sansho was delightful. The grilled mackerel was rich and flavorful. The kinmedai shabu-shabu was exquisite, especially with the tasty ponzu sauce. The isaki (grunt fish) tataki was very good. The abalone, thinly sliced and wrapped with its liver, was exceptional. It was my first time trying abalone's texture, which was similar to cartilage, and it burst with flavor when bitten into. The live sweet shrimp was outstanding, having been chilled on ice for two days, resulting in a strong sweetness. The tai-ragi (sword razor clam) with karasumi (dried mullet roe) was exquisite, featuring fresh karasumi and thinly sliced tai-ragi, very delicious. The karasumi itself was exceptional, marinated in brandy and daiginjo sake, which I absolutely loved. The white roe of the sesame pufferfish was very tasty. The engawa (flounder fin) nigiri of kinmedai was exquisite; it was my first time trying it and it was incredibly delicious. The grilled botan shrimp nigiri was outstanding, sweet, and very tasty. The anago (conger eel) was also very good. The tamago (egg) was exceptional. The hōzuki (Chinese lantern plant) was very tasty. The Japanese sake, especially the favorite Tanizake, was also very good. I enjoyed a full meal with many appetizers and nigiri.It was a delightful dining experience.Thank you for the delicious food!I will definitely visit again.Best regards.
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