I visited on a weekday at 5 PM. It seems they have adjusted their schedule to two seatings at 5 PM and 8 PM, starting 30 minutes earlier than before. There are a total of 8 seats, with half of the guests being from overseas.The sushi is made with plenty of fresh fish from Niigata. On this day, all the ingredients except for the sea urchin were sourced from Niigata!I particularly enjoyed the Nodoguro (blackthroat seaperch) and Sakuramasu (cherry salmon). The staff shared many interesting facts about the fish, including how locals refer to them, which was very educational. (I visited about three years ago, and I felt that both the taste and atmosphere have improved since then!)
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