I enjoyed large clams prepared in various ways: hot pot, grilled, and tempura. Each method highlighted the rich flavor of the clams, showcasing their unique appeal. Even when grilled, the meat remained plump and juicy!What stood out was the owner's passionate explanation about the different types and characteristics of clams. It was a wonderful opportunity to deepen my understanding of the ingredients, rather than just eating them.The final dishes, zosui (rice porridge) and kishimen (flat udon), were exceptional. The broth infused with the essence of clams was rich and satisfying, making for a fulfilling experience until the very end.While I didn't keep track of the exact bill this time, considering the price range I've seen in reviews, I felt that the quality and experience justified the cost.This restaurant offers a special experience of Kuwana's clam culture. It's no surprise that reservations are hard to come by. Less