Stepping through the noren into a dimly lit space feels like entering a world of wonder, which is quite rare for a dining experience. Inside, there’s a solid, thick natural wood counter, and the chef engages with a service talk about "this year's best fish." The dishes highlight seasonal ingredients while incorporating subtle aromatic elements, giving an impression of 90% Japanese influence and 10% other flavors. The seaweed flavor is delightful, and the meticulous attention to detail, such as wiping the sushi board with a damp cloth and a dry cloth for each piece, is commendable! With around 50 types of wine on the list, a pairing option would be appreciated. The sushi toppings are relatively thin yet large, with a distinctive cylindrical cross-section. Additionally, the use of barley in the congee adds an interesting texture, showcasing the chef's creativity.
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