◆Dishes Ordered★ImpressiveAppetizers◯Octopus◯Simmered Kinki◯Whale◯Oysters◯Spear Squid with Eggs◯Deep-fried Mejikari◯Grilled Anago◯Firefly SquidNigiri◯Shiro Ika (36℃ / 17℃)◯Mako Karei (36℃ / 19℃)◯Hokkyokai (36℃ / 17℃)◯Haruko (38℃ / 22℃)★◯Aji (38℃ / 20℃)★◯Shiro Uo (38℃ / 19℃)◯Iwashi (36℃ / 18℃)★◯Shako (38℃ / 25℃)◯Katsu (38℃ / 20℃)◯Abalone & Sea Urchin◯Sweet Shrimp (37℃ / 20℃)◯Akami (37℃ / 21℃)★◯Toro (40℃ / 25℃)★◯Fried Tuna◯Anago (40℃ / 45℃)◯Tamago*Temperatures in parentheses indicate rice/topping temperatures.◆PriceJPY 49,000◆ReservationMade a reservation via OMAKASE two weeks in advance.◆Estimated Time(Weekdays) 2 hours◆ImpressionsThe menu listed the temperatures of the rice and toppings in 1℃ increments.The Haruko was soft and fluffy, melting in my mouth.The Iwashi was freshly prepared, with no unpleasant odor whatsoever.The Akami had a rich flavor closer to Chutoro, and the Toro disappeared the moment it touched my tongue.Each piece was meticulously calculated for temperature, coming out one after another.I was quietly amazed at how scientific sushi can be.