It was delicious.Everything was incredibly tasty.I heard that the chef will be going to Melbourne next.Both the head chef and the younger staff were friendly and approachable.It was wonderful.The warm dashi made from conger eel was a great start.The conger eel, with its boneless back portion, showcased excellent technique, allowing me to fully appreciate its flavor.The seared bonito was also fantastic; the cooking was superb.The steamed abalone was exquisite, served with a liver sauce made from white miso that was incredibly delicious.The tenderness was just perfect.The abalone adductor muscle was thinly sliced, providing a great texture, and it was very tasty.The seared minke whale was exceptional and very delicious.The seared sweet shrimp had perfect cooking; it was exquisite and very sweet.The strawberry stew with purple sea urchin was delightful.The sea bream from Akashi was very tasty.The red sea bream was also very good.The striped jack was exquisite.The medium fatty tuna was very delicious.The fatty tuna was also very good.The Meiji sea bream was incredibly tasty.The seared red shrimp was exquisite and visually appealing.The horse mackerel was exceptional; it was a 3kg fish, which is quite rare to find.The red sea urchin was very delicious.The shirasu (whitebait) roll was also very tasty.Everything was delicious.If I have the chance next time, I would love to try Mr. Miyashita's sushi.Thank you for the wonderful meal.I will definitely visit again.Looking forward to it!
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