I visited on Tuesday at 2 PM, and the restaurant was fully booked again. Reservations can be made through TableCheck.This time, I attended a gathering with Mr. Furuta. He provides insights with each piece, explaining the taste right after cutting the rice, the optimal temperature for enjoying tuna, and the perfect pairing with the dish. This makes the experience not just about eating, but also about understanding and enjoying the meal.Starting with the lean tuna, medium fatty tuna, and seared tuna, the seasonal nigiri continued with kohada, aori ika, hirame, aoyagi, sardine, and bonito. Among them, the sardine was particularly impressive with its rich fat content, offering a deep flavor yet a refreshing aftertaste. The sweetness of the sea urchin and the melt-in-your-mouth anago (conger eel) were delightful as always. The meal concluded with dried gourd and plenty of wasabi.The flow of the meal, including the sweets served on the second floor, was very pleasant. The service was comfortable, and the drink recommendations were excellent. It was a great meal.⭐︎ MenuOmakase Course JPY 8,800Mozuku VinegarLean TunaMedium Fatty TunaSeared TunaKohadaAori IkaHirameAoyagiOctopusSardineBonitoSea UrchinAnagoRollsFish SoupSweets Less