Visited in early July with a few colleagues from work.After some back and forth about whether to cancel our Tokyo business trip, we ultimately decided to cancel.We had a table for 11 in the second seating.The seasonal clam soup was good, but I prefer it a bit hotter.The returning bonito with onion, scallion, and garlic was perfect for the hot summer.The squid with yam was highly recommended.The hairy crab with sea urchin jelly had a divine balance of flavors.The fried ribbonfish rice was also excellent.The ankou (anglerfish) liver paste was delightful.I absolutely love the young sea bream.The two slices of new baby sea bream were perfectly marinated.The red snapper was served without being seared.The fatty tuna was exquisite.The Spanish mackerel was fresh.The clam soup had a great balance of saltiness.The marinated fish was delicious.The sea urchin was fresh and flavorful.The pickled whale was surprisingly tasty this year.The botan shrimp was sweet and succulent.The simmered conger eel was served with salt.The simmered conger eel with sauce was also fantastic.The dried gourd roll was a nice touch.The shine muscat grapes were a refreshing dessert.As a souvenir, we took home the famous conger eel bento. Less