The balance of the rice and toppings was exceptional. The tuna, which is their signature, was all wonderfully flavorful. It seems they intentionally choose smaller pieces of tuna to ensure tenderness. This is a fantastic restaurant. Occasionally, they accept reservations through Tabelog, so be sure to check for availability!● Reservation Method Tabelog (rarely accepts reservations). Primarily by referral.● Ordered Items Omakase Course, Drinks, Additional Items - Total: JPY 35,500● Course Contents 1. Grilled Firefly Squid 2. Chutoro (Medium Fatty Tuna) 3. Soup 4. Horse Mackerel 5. Whelk 6. Sawara (Spanish Mackerel) 7. Okinawa Mozuku Seaweed 8. Botan Shrimp 9. Scallop 10. Bettara-zuke (Pickled Radish) 11. Akami (Lean Tuna) 12. Between Chutoro and Otoro (Fatty Tuna) 13. Kohada (Gizzard Shad) 14. Chawanmushi (Savory Egg Custard) 15. Sardine 16. Egg 17. Torigai (Cockle) 18. Sea Urchin 19. Kuruma Ebi (Japanese Tiger Prawn) 20. White Miso 21. Anago (Sea Eel) 22. Rolls (Shellfish, Toro-taku, Negitoro) 23. Horse Mackerel: Additional 24. Two Types of Drinks 25. Kiwi Ice Cream● Taste Red Vinegar Rice Rice and Topping Quantity: ☆3 Number of Dishes: 24 ☆5 Balance of Toppings: ☆5 *The stars have no relation to taste or evaluation.Everything was delicious, but particularly the horse mackerel, anago, tuna (from the belly), kohada, sardine, and torigai stood out. The sardine and anago had a melt-in-your-mouth texture, almost like liquid.The appetizers were also great; the sawara was cut finely on the skin side, making it easy to eat, and the chawanmushi was enhanced with a bit of rice, making it quite delicious. I wanted to have seconds!● Impression As always, the atmosphere of the restaurant is fantastic. The younger crowd seems to be having a great time, full of energy and excitement. Mr. Tanabe's shy smile is also incredibly charming!● Other It seems that the apprentices are very dedicated to their craft, exploring various restaurants. I noticed their thoughtful approach, such as starting conversations face-to-face after quietly coming to the counter from behind the seats. This kind of awareness is rare and shows great potential for growth. Less