I visited on a weekday at 2 PM, and the place was fully booked. We all started the Omakase course at the same time.The rice was cooked in a charcoal-fired pot at 400°C, and the sushi was prepared by Seina, who was wearing a trainee name tag. The head chef that day was Mr. Furuta, who showcased his skill by filleting tuna right in front of us. The atmosphere felt lively even before we began.We started with an explanation of the tuna, beginning with the lean, medium fatty, and tuna tataki. The tuna was from Canada and had a light flavor. The kohada and kue were delicious as always. I occasionally see the clams and black sea bream. The highlight of the day was the meichidai, which was rich and had a nice texture and flavor. The heavier items like sea urchin and anago were well complemented by the Japanese sake. I enjoyed the kanpyo roll topped generously with wasabi—this is one of my favorites. We then moved to a different room to finish with dessert and tea.As always, there was a wide variety of dishes, and I felt very satisfied. We were served a good selection of Japanese sake as well (Ubusuna, Yokoyama Wa, Mita, Mimuro Sugi Raikurai, Yamato Shizuku, Tazaka, Yoake Mae, and others). Thank you very much. It was a great meal.⭐︎ MenuOmakase Course JPY 8,800 (tax included)Lean TunaMedium Fatty TunaTuna TatakiTororo Okra MozukuKohadaKueClamsBlack Sea BreamMeichidaiSardineMarinated BonitoSea UrchinAnagoKanpyo RollFish SoupDessert, Tea