I added anago (conger eel) and negitoro (minced tuna with green onion) to the course for about JPY 17,000.I visited to celebrate my partner's birthday. Japanese fish is truly delicious, and this sushi restaurant brings out its best. I could feel the chef's respect for the ingredients.The service was on par with the price, but it didn’t match the quality... More
I added anago (conger eel) and negitoro (minced tuna with green onion) to the course for about JPY 17,000.I visited to celebrate my partner's birthday. Japanese fish is truly delicious, and this sushi restaurant brings out its best. I could feel the chef's respect for the ingredients.The service was on par with the price, but it didn’t match the quality of the meal.I was extremely satisfied with the temperature and firmness of the rice, the freshness of the fish, and the knife skills. Every aspect maximized the umami of the fish. It’s different from the decorative knife work done just by imitation.The marinated fish was exceptional, preserving the sweetness and umami of the fish while showcasing the chef's skill. It left me excited for the upcoming courses.The remaining nigiri came as a set of five. I’m not fond of squid, so my partner enjoyed that. They do ask about any disliked ingredients at the beginning of the course, but I stuck with my preferences.My partner seemed to like the squid the most among the five. That’s great to hear.I personally enjoyed the shellfish, which was delicious and flavorful with each bite, reflecting careful preparation.Next was the water eggplant. I think this is a polarizing dish. I love eggplant and have no issue biting into vegetables whole, so I found it delicious. They chose good vegetables; it was tasty. It’s challenging to serve eggplant without cooking it while avoiding any bitterness.Then came the sushi topped with sea urchin (I forgot the name). It was a complete dish. The rice, sea urchin, wasabi, and tororo (grated yam) worked beautifully together. The richness of the sea urchin was preserved, while the tororo elegantly balanced any bitterness.Next was the unakyu maki (eel and cucumber roll). The cooking of the eel was superb, and the aroma was delightful.This concluded the course.As for the anago, I wondered if I had been eating the wrong kind of anago before or if this was something entirely different. It was a completely new sensation. It was fluffy without any dry parts, and there was no need to mask it with seasoning. You could feel the effort put into making the ingredients shine.I made a reservation for September before leaving. Being born in Japan and enjoying Japanese ingredients, it would be a shame to leave this world without visiting this place. It was a wonderful experience. Thank you very much. Less
