I visited for lunch with my wife. By chance, a cancellation occurred the previous week, allowing us to secure a reservation.The restaurant is about a 3-minute walk from Ginza Ichome Station, located behind the Ginza Bulgari, and accessible via an elevator to the basement.Upon exiting the elevator, the head chef warmly welcomed us. As mentioned in other reviews, it truly is a homey and relaxed establishment.After stating our reservation name, we were shown to our seats. We ordered drinks: Frozen Oolong Tea, Oriental Beauty, and sparkling water. The course was only available as Omakase, but we were first asked about additional menu items, and we ordered boiled king crab and steamed abalone.The lineup for the day included:GyokuroAlthough the color was light, the rich flavor of the gyokuro surprised us.Hamo with Iris DecorationThe acidity of the fruit combined with shrimp and sea urchin created an exquisite taste and texture.Crab ToastThe restaurant's specialty. Crab is sandwiched between toasted bread, and it’s so delicious that you’ll want to eat the whole piece.Pea SoupFried sea bream and grilled Kamo eggplant wrapped in a gentle soup, truly a delight.Young Sweetfish NigiriGrilled over charcoal and seasoned with salt, the sweetfish is squeezed with sudachi and served as a bite-sized nigiri. The bitterness adds a nice accent, making it another wonderful dish.Eel and Sansho Hand RollThe carefully grilled eel pairs perfectly with the sansho, and despite being rich, it’s not overwhelming, resulting in a superb dish.Soft-Shelled Turtle Tatsuta AgeIt has a good bite but is juicy with just the right amount of salt. The bones are firm, giving it a chicken-like impression.Boiled King CrabAfter taking a photo, we were instructed on how to enjoy it. We squeezed kabosu over the crab and dipped it in chili vinegar and olive oil. The sweetness of the locally caught king crab was exceptional.HassunDecorated with an oni-gawara (demon tile) and illuminated with a daikon lantern, the presentation was delightful. The dimmed lights enhanced the experience. The assortment included firefly squid, scallops, fava beans, shrimp with sesame sauce, salt-seared sea bass, marinated tuna, pufferfish with green onion, kelp-cured flounder, and brandy-infused squid, among others. The highlight of the day was the sashimi, all fresh and delicious, with a variety of seasonings that kept it interesting.MonakaA monaka filled with foie gras, butter, and dried persimmon whiskey jelly. This unique flavor, made possible by the whiskey, offered a new texture and taste.Additionally, we enjoyed boiled abalone, Hida beef sukiyaki, and rice cooked with young ginger, followed by Handa somen. The Hida beef sukiyaki was wonderfully sweet and melted in the mouth, while the Handa somen had a perfect balance of broth and tempura crumbs.For dessert, we had tomato wine jelly and yomogi kuzumochi, finishing with matcha to conclude the course.The hospitality from all the staff was exceptional, and we left the restaurant in a dreamlike state.While it is somewhat pricey, the course is definitely worth it. I plan to visit again in the fall. Less