I visited for lunch, and the restaurant was fully booked. The clientele seemed to be mostly older patrons.The overall structure of the dishes was traditional, and I was pleasantly surprised to find a hassun (seasonal appetizer) included in the lunch course. Ingredients like conger eel, sea urchin, abalone, sweetfish, and corn were used, showcasing a summer theme, and each dish was consistently delicious.However, there weren't any major surprises or strong impressions left by the dishes; they were solid but perhaps a bit too conventional, for better or worse. One disappointment was the lack of greetings or conversation from the head chef from the beginning until the farewell.
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