This is a place I regularly visit. Today, I came seeking the sushi crafted by Chef Arai. I heard that he will be going on an overseas expedition this summer, which means reservations will be quite limited, so I am grateful to be able to experience this space.Once again, the excellence of the "tuna" stood out today. The 120-kilogram tuna from Sado, Niigata, was simply outstanding, showcasing an incredible consistency in flavor. The harmony between the rice and the fish, along with the perfect temperature that melts in your mouth, is a testament to the meticulous calculations behind each piece. Moreover, it has become a tradition for me to encounter fellow food enthusiasts whenever I visit, which speaks volumes about the allure this place holds for food lovers.While it will be sad to have Chef Arai absent for a while, I look forward to experiencing even more evolution during my next visit.Here’s what I enjoyed today:- Tuna (120 kg from Sado, Niigata)- Tuna- Sumi Ika (Cuttlefish)- Mitsuba and Fried Tofu- Hirame (Flounder)- Kisu (Japanese Whiting)- Torigai (Bird Shell)- Mirugai (Giant Clam)- Kuruma Ebi (Tiger Prawn)- Aji (Horse Mackerel)- Bettara (Pickled Radish)- Shime Saba (Marinated Mackerel)- Abalone- Tuna Zuke (Marinated Tuna)- O-toro (Fatty Tuna)- Uni (Sea Urchin)- Miso Soup- Anago (Sea Eel)- Kanpyo (Dried Gourd)- Tamago (Egg) Less