Makimura Tokyo

[Makimura] In late August 2026, I visited for the second time with 10 fellow business owners on a weekday evening. We used a private room again, which is originally designed for 8 people, but we managed to fit 10 this time. My last visit was in November 2024. I had planned to go last year as well, but when someone else expressed their desire to visit, I graciously gave up my spot, making this my first visit in nearly two years. I was truly delighted to be able to return to "Makimura," a place that is often fully booked. And once again, it was absolutely delicious! Last time, the highlight was the "Sea Bream Chazuke" that left a lasting impression, but this time it was the "Unagi" (grilled eel). The eel was perfectly grilled, tender, and incredibly tasty. Of course, it wasn't just the eel; every dish from start to finish was delightful. The service was as excellent as ever, and I was thoroughly satisfied once again. I’m so glad to have experienced "Makimura" again after nearly two years! It's not easy to visit this restaurant frequently, but I look forward to my next visit and will work hard until then. Less

Course: JPY 36,300Japanese sake (90ml) x 5Service charge: 10%Total: JPY 46,827This Japanese restaurant is a 7-minute walk from Omori Kaigan Station. I was invited by a regular customer, marking my first visit in a year and a half.We started with an appetizer of "Grilled Eggplant" topped with red pepper mousse and fresh sea urchin. The "Corn Tempura" was truly impressive. The texture and moisture level were exquisite, and each bite was bursting with flavor. The "Grilled Hamo" was meticulously prepared with fine bone cuts, showcasing an exceptional texture and taste.The "Braised Abalone Tempura" was steamed for 5 hours before frying, enhancing the umami of the abalone. The "Grilled Eel" was steamed and then finished in olive oil on the frying pan, showcasing a high level of creativity by incorporating Western elements.For the finale, we had "Ayugohan" (sweetfish rice). This luxurious dish featured dried sweetfish topped with young sweetfish, with so much fish that it concealed the rice, releasing a delightful aroma that whetted the appetite.This course felt even more refined than my last visit.It was a great meal.Course Menu:◯ Grilled Eggplant with Red Pepper Mousse and Fresh Sea Urchin◯ Corn Tempura with New Ginkgo◯ Grilled Hamo with Green Beans and Hamo Bone Crackers◯ Clear Soup with Sweet Shrimp◯ Makogarei and Swordtip Squid◯ Seared Bonito◯ Braised Abalone Tempura with Amber Jelly◯ Grilled Eel◯ Simmered Kamo Eggplant and Pumpkin◯ Miyazaki Beef Strip Loin in Broth Shabu-Shabu Style◯ Ayugohan◯ Peach Compote with Fromage Blanc Less

When you visit, please let them know you came because of the "Udon as a Staple Food" reviews.There are constant rumors about the closing of Makimura. Every time I go, I plead, "Please don’t close down..." I’m sure many others are doing the same (laughs).Thanks to our efforts, they keep saying, "Just a little longer, just a bit more... we’ll keep going," like Yoshiyuki Tsukada during the Tokyo Olympics, which makes me so happy.I hope they don’t push themselves too hard, but this is a precious restaurant, so I truly wish they can continue for a long time. Less

Plum WineFresh Sea Urchin, Red Apricot Mousse, Grilled Eggplant, Tomato JellyCorn Temari Fried BallsGrilled Hamachi with Shaved Ice, Okra, Dashi Jelly, Kaga Cucumber, Fried BonesMiyazaki Prefecture Natural Sweet Shrimp in Kuzu SoupScorpion Fish (meat, roe, skin, swim bladder) with Ponzu, Green Onion, and Momiji OroshiBonito Tataki with Ginger, Myoga, Soy Sauce, and Onion Puree PonzuTempura of Braised Abalone steamed for 5 hours, with Creamy JellyFried Kesennuma Shark Fin with Silver Sauce, Bean Sprouts, and GingerGrilled Kamo Eggplant, Manganji Pepper, and Pumpkin StewHand-Rolled White Rice with Seaweed, Mentaiko, Dried Shrimp, Tamagoyaki, Pickles, and Red Miso SoupWhite Rice, Oita Prefecture Eggs, and Grilled EelPeach Compote, Wasanbon Cream, and Mascarpone Ice Cream Less

My favorite Japanese restaurant.It’s a recipient of the "The Tabelog Award 2026 Silver."This was my 16th visit!◆ White Asparagus Vichyssoise with Tomato Jelly and Caviar ◆ Fried Corn Temari ◆ Hamo from Amakusa ◆ Nagasaki Kuruma Ebi with Simmered Eggs Soup ◆ Chopped Okose ◆ Somen with Squid and Sea Urchin ◆ Marinated Bonito Nigiri ◆ Tempura of Abalone steamed for five hours ◆ Grilled Eel ◆ Chateaubriand and Strip Loin ◆ Ayu Rice from Nagara River ◆ Dessert Everything was incredibly delicious, and the atmosphere was truly wonderful.Talking with the Makimura couple is always a delightful experience.Total spent: around JPY 40,000...Rating: 5 stars 5 stars: I definitely want to visit again!! 4 stars: I would like to revisit if given the chance! 3 stars: I wouldn’t mind visiting again. 2 stars: I think once is enough. 1 star: No need to go. Less

A return visit. This is my 23rd time.Near Omori Kaigan Station. A Japanese restaurant.I have been coming here for 11 years.The dishes are centered around an overwhelmingly delicious dashi, prepared with a sense of purpose.But that alone wouldn’t keep me coming back.The main reason I continue to visit is that the core flavors at Makimura resonate perfectly with my preferences.And there’s another reason.They are always challenging themselves with new flavors, providing fresh discoveries each time.Even after consistently earning three Michelin stars, Makimura doesn’t rest on its laurels; they maintain an aggressive approach.It’s already at a level of deliciousness that feels sufficient, yet each time they surpass it with new dishes.In someone’s review, they mentioned that Makimura’s cuisine is innovative, and I completely agree.I once described their buri daikon as a revolution in buri daikon.It truly was a revolution (innovation).This is a buri daikon like no other, breaking the preconceived notions of what it should be and elevating it to a new stage.The ability to serve this at a three Michelin star quality is what makes Makimura exceptional.The "Natural Grilled Eel (Shirayaki)" I had this time broke the conventional ideas of eel shirayaki and elevated it to a new level.And yet, it was accompanied by Makimura’s signature delicious ponzu, which matched perfectly, creating an unprecedented shirayaki experience.Without this ponzu, the flavor wouldn’t hold up.In other words, it’s a taste that can only be found at Makimura.Across the country, there are many eel restaurants that offer various techniques for preparing eel, but is there another place that brings eel shirayaki into the realm of Japanese cuisine and further into the realm of the restaurant’s unique flavor?The innovation unfolds on the palm of Makimura’s hand.Makimura is a treasure of Japan.What I had this time was the "Evening Kaiseki" (JPY 32,000)3 servings of Japanese sake.The total bill, including consumption tax and service charge, came to about JPY 44,000.Here’s the course content:(1) White Asparagus Vichyssoise with Transparent Tomato Jelly and Caviar(2) Yamanashi Prefecture Corn Tempura(3) Amakusa Hamo (Pike Conger) with Grilled Skin, Okra, Dashi Jelly, Kaga Cucumber, and Hamo Belly Chips(4) Nagasaki Prefecture Sweet Shrimp and Winter Melon Soup(5) Noto Prefecture Okose (Eggs, Stomach, Skin, and Chunks of Flesh) with Grated Ponzu(6) Swordtip Squid Somen with Fresh Sea Urchin, Egg Yolk, and Grilled Seaweed(7) Grilled Barracuda from Tokyo Bay(8) Tsukehon Katsu (Marinated Bonito) Sushi(9) Tsushima Grilled Simmered Anago (Conger Eel) Sushi(10) Mie Prefecture Fresh Tori Shell Shabu-Shabu(11) 5-Hour Steamed Abalone Tempura with Chopped Almonds(12) Hamana Lake Natural Grilled Eel Shirayaki (Steamed, Grilled, and Finished with Olive Oil) with Sweet Tamagoyaki and Grated Ponzu(13) Miyazaki A5 Sirloin Cold Shabu with Sesame Cream, Kamo Eggplant, and Green Beans(14) Rice Dish- Pickles (Cucumber, Eggplant, Kombu)- Black Seaweed Red Miso Soup- Tade Vinegar- Ayu Rice (Ayu from Nagara River and Young Ayu, with Uonuma Old Koshihikari)(15) Miyazaki Mango with Wasanbon Cream and Mascarpone Ice CreamA total of 15 dishes. Served over 2.5 hours, one after another.Each dish took about 10 minutes, and the time flew by without any lulls.Below are my brief impressions of the dishes.This is just a personal memo, so feel free to skip it.(1) White Asparagus Vichyssoise with Transparent Tomato Jelly and CaviarA cold cream soup of white asparagus.Topped with jelly extracted from tomato essence and caviar.At first glance, it looks like a French appetizer, but I was astonished that it stands as a Japanese appetizer.What is this?The base ingredients and cooking are French, but the flavor is distinctly Japanese.This exquisite sense is the hallmark of Makimura.(2) Yamanashi Prefecture Corn TempuraA classic dish at Makimura, the corn tempura.Each kernel of corn is vibrant and alive.While corn tempura and corn kakiage are common dishes at other restaurants, this one feels on a different (much higher) level.The moisture in the corn is slightly reduced, enhancing its umami.I believe this is the exact moisture level at which corn tastes the best, hitting my taste buds perfectly.It’s incredibly delicious.I’m grateful to have visited during the season when corn is at its best.(3) Amakusa Hamo (Pike Conger) with Grilled Skin, Okra, Dashi Jelly, Kaga Cucumber, and Hamo Belly ChipsPerfectly executed hamo bone cutting.Is there anywhere else that can cut hamo this finely without separating the flesh?It’s incredibly detailed.By making it so fine, the seasoning naturally becomes delicate, and it responds beautifully to that.The seasonings of okra, dashi jelly, and cucumber fit perfectly.(4) Nagasaki Prefecture Sweet Shrimp and Winter Melon SoupThis is Makimura’s soup. This dashi, this flavor.The sweet shrimp this time has a sharp texture and strong shrimp flavor.Thus, this time, the direction is to enjoy the flavors of the shrimp and the broth separately without muddying the soup.(5) Noto Prefecture Okose (Eggs, Stomach, Skin, and Chunks of Flesh) with Grated PonzuThe sashimi of okose is cut thick, providing a firm texture. The eggs enhance the umami.The blanched skin of the okose has a pleasant mouthfeel.Makimura’s signature grated ponzu brings everything together with a clean acidity.(6) Swordtip Squid Somen with Fresh Sea Urchin, Egg Yolk, and Grilled SeaweedThe egg yolk wrapping around the squid somen is fresh. A hint of soy sauce is also added.The sweetness and umami of the swordtip squid combine perfectly with the umami from the egg yolk and soy sauce.Adding fresh sea urchin creates a powerful umami structure.The grilled seaweed also adds a nice effect. Makimura’s seaweed is always delicious, and this one is no exception.(7) Grilled Barracuda from Tokyo BayI didn’t know barracuda could be caught in Tokyo Bay.This one is exceptionally delicious.Among the wonderful ingredients gathered at Makimura from across the country, the choice of barracuda from Tokyo Bay speaks to its quality.It’s beautifully grilled, highlighting the deliciousness of the skin.(8) Tsukehon Katsu (Marinated Bonito) SushiSushi is served.The ingredient is bonito.When Makimura serves bonito, you can be sure it’s top quality.And true to that rule, this bonito is outstanding.It far surpasses the bonito served at Michelin sushi restaurants.(9) Tsushima Grilled Simmered Anago (Conger Eel) SushiNext is the second sushi.Thick anago from Tsushima.It retains its umami without losing any flavor.Though it’s simmered, it doesn’t become too soft, and the surface has just the right amount of moisture.It’s perfectly executed.It far surpasses the anago served at Michelin sushi restaurants.(10) Mie Prefecture Fresh Tori Shell Shabu-ShabuBeautiful, shiny tori shell.A luxurious shabu-shabu in Makimura’s delicious dashi.This dish clearly shows that the deliciousness of shabu-shabu is determined by the dashi.(11) 5-Hour Steamed Abalone Tempura with Chopped AlmondsTempura of steamed abalone. This was also served during my previous visit.Last time, the umami of the abalone transformed into a consommé-like flavor, which was surprising.This time, however, it centers on a straightforward abalone flavor.The crispy batter enhances the umami of the abalone even further.(12) Hamana Lake Natural Grilled Eel Shirayaki with Sweet Tamagoyaki and Grated PonzuNatural grilled eel shirayaki served with Makimura’s traditional ponzu.The eel is steamed, grilled, and finished with olive oil.The use of olive oil in grilling the eel adds a Western cooking technique, enhancing the compatibility of the shirayaki and ponzu.It was a wonderful dish.(13) Miyazaki A5 Sirloin Cold Shabu with Sesame Cream, Kamo Eggplant, and Green BeansThe classic Miyazaki A5 sirloin is served as cold shabu this time.It’s always delicious, but this might be the best way to enjoy it.The umami is activated just at the right moment.It pairs well with the eggplant.(14) Rice DishAyu rice (Ayu from Nagara River and Young Ayu, with Uonuma Old Koshihikari).Pickles (Cucumber, Eggplant, Kombu). Black Seaweed Red Miso Soup. Tade Vinegar.This season’s classic ayu rice.In addition to the dried ayu, there’s even more ayu on top, making it an ultra-luxurious version.The layers of flavor are exquisite.(15) Miyazaki Mango with Wasanbon Cream and Mascarpone Ice CreamEven the final dessert is flawless.The Miyazaki mango is incredibly delicious.This time, the experience was even more wonderful than usual. Less

My visit to Makimura after two months was quite a revelation. The menu has evolved significantly, offering much more variety than before.- White Asparagus Vichyssoise with Tomato Jelly and Caviar - Fried Corn Temari - Hamo from Amakusa with Ume Jelly and Cucumber - Nagasaki Kuruma Ebi with Kuzu - Chopped Okose with Egg and Stomach - Somen-style Ken Saki Squid with Egg Yolk - Katsuo from Katsuura Sushi - Sea Urchin Sushi - Tempura of Abalone Steamed for 5 Hours - Grilled White Eel from Lake Hamana - Miyazaki A5 Strip Loin with Kamo Eggplant and Manjyu Pepper - Sweetfish Rice with Dried Sweetfish and Young Sweetfish - Miyazaki Mango The first dish, the Vichyssoise, was a delightful surprise, showcasing a strong Japanese flavor profile. Following that, the summer-inspired dishes continued, each one having evolved from what I had previously experienced. I was particularly amazed that the sweetfish rice now includes young sweetfish this year. The Kuzu dish was also exceptional; I’ve never tasted such rich Kuruma Ebi before.It’s fascinating to see how this restaurant continues to evolve with increased variety. I definitely want to keep coming back! Less

Tokyo Cuisine June 27, 2026 (Saturday) 19:00 Tabelog 4.42 2026 SILVER 2025 Top 100 Restaurants 2024 Michelin ☆☆☆ (withdrew from 2025 onwards) 2026 Go-E-Miyou 4 Tock Last night's dinner was here! It was my first visit in a month. This is one of my favorite restaurants. The menu consists of an Omakase course only. < Menu > 1. Umeshu (Plum Wine) As an aperitif 2. Marinated Swordtip Squid Topped with sea urchin and drizzled with dashi jelly sauce. 3. Lightly Fried Corn 4. Grilled Hamo (Pike Conger) Served with pounded okra and a jelly sauce mixed with fried and finely chopped hamo bones. 5. Nagasaki Sweet Shrimp Soup 6. Tiger Fish (Okose) Mixed with ponzu sauce, including the flesh, swim bladder, and roe, topped with green onions and grated daikon. 7. Wild Shima Aji from Mie Prefecture 8. Bonito Nigiri Topped with mustard, sesame, and chopped perilla leaves. 9. Steamed Abalone Tempura from Ohara Steamed for 5 hours. 10. Grilled Eel from Lake Hamana Crispy on the surface with olive oil, served with tamagoyaki (Japanese omelet). 11. Grilled Sirloin Cap of Omi Beef Served with Manganji pepper and sansho soy sauce. 12. Ayu Rice Includes young ayu from the Nagara River and dried ayu. The rice is Koshihikari from Uonuma, Niigata, which has not been genetically modified. 13. Miso Soup 14. Pickles 15. Ayu Rice with Dashi Chazuke 16. Hakuba White Peach and Shine Muscat from Yamanashi Prefecture Everything from start to finish was delicious once again. Less

1,039 characters ★Dinner Kaiseki (JPY 38,720, tax included) Duration: Approximately 2 hours and 30 minutesThe meal began with a vichyssoise topped with caviar. This restaurant, which has held three Michelin stars for ten consecutive years until 2025 (rating 4.42), presents refined Japanese cuisine while incorporating ingredients favored by the French.In the same month, I had the opportunity to enjoy locally sourced wild fugu in Fukui Prefecture, but in summer, it seems that rockfish is preferred over fugu. The Noto-sourced rockfish was more delicious than the fugu I had recently. The dish elegantly combined the fish's roe and stomach, showcasing a refined flavor.The abalone tempura, which had been steamed for five hours, was a standout summer specialty. The crispy, light batter paired beautifully with the chewy texture of the abalone. Abalone is a great ingredient that complements fatty additions well.Unlike eel specialty restaurants, the natural eel here was prepared in a way that made the skin crispy and the flesh tender, resembling a grilled style. Typically, the Kanto-style grilled eel is steamed, resulting in a soft skin, but here it was finished in a frying pan with olive oil for a crispy texture.Personally, I enjoyed the sweetfish rice even more than the autumn matsutake rice. The dessert had an award-worthy level of sophistication, showcasing the exceptional quality of the mango.00. Aperitif (umeshu)01. Vichyssoise of white asparagus with transparent tomato jelly and caviar02. Fried handball of Yamanashi corn03. Grilled conger eel from Amakusa, with okra, dashi jelly, Kaga cucumber, and conger eel belly bone chips04. Nagasaki shrimp dumpling with winter melon in a soup05. Noto-sourced rockfish (roe, stomach, skin, and diced flesh) with grated daikon and ponzu06. Squid somen with fresh sea urchin, egg yolk, and grilled nori07. Grilled barracuda from Tokyo Bay08. Marinated bonito sushi from Katsuura09. Grilled simmered anago sushi from Tsushima10. Mie-sourced fresh torigai shabu-shabu11. Abalone tempura steamed for five hours, served with chopped almonds and seasonal dressing12. Grilled natural eel from Hamana Lake (steamed, grilled, and finished in a frying pan with olive oil) with sweet tamagoyaki and ponzu13. A5 Miyazaki beef sirloin cold shabu-shabu with sesame cream, Kamo eggplant, and green beans14. Meal14-1. Pickles (cucumber, eggplant, kombu)14-2. Black nori red miso soup14-3. Tade vinegar14-4. Sweetfish rice (sweetfish from the Nagara River and young sweetfish, with Uonuma old Koshihikari rice)14-5. Hot roasted tea14-6. Kombu-based dashi (for ochazuke)15. Miyazaki mango with wasanbon cream and mascarpone ice cream. Less

Today, I visited Makimura, a legendary restaurant that has maintained the highest three-star rating in the Michelin Guide from Tokyo 2015 to Tokyo 2024 for ten consecutive years. Maintaining three stars globally is considered an incredible feat, and while Makimura's name is not listed in the latest Michelin Guide, this is not due to a decline in quality; rather, the restaurant chose to decline publication.Reservations for 2026 are already fully booked, and currently, new reservations are not being accepted. The reservation site indicates that they are not taking bookings for 2026, making it extremely difficult to secure a table, effectively turning it into a super platinum seat.Today, I had the opportunity to visit this exclusive spot thanks to a recommendation from Udon ga Shushoku.You can enjoy seasonal flavors that highlight the ingredients.The owner, Akio Makimura, personally selects the finest seasonal ingredients, and the dishes are crafted with care, bringing out the natural flavors without any gimmicks.I experienced exceptional hospitality. Despite being a prestigious establishment, the warmth of the owner, the hostess, and the staff creates a comfortable atmosphere where guests can relax and enjoy their time, captivating many.We started with a homemade umeshu (plum wine).Next, we had:- Saga Prefecture white asparagus with tomato jelly and caviar, served as a smooth puree.- Fried corn dumplings.- Amakusa live eel with fried okra and Karafuto cucumber, served as sashimi.- Nagasaki shrimp shinjo with yuzu flowers and Kaga burdock cucumber.- Miyagi Prefecture Matsukawa flounder sashimi.- Nagasaki squid somen with egg yolk.- Chiba Katsuura marinated bonito sushi with Satsuki fried sesame cream.- Tsushima, Kyushu grilled eel sushi.- Gifu Nagara River young sweetfish, lightly fried and grilled.- Hamana Lake grilled eel with olive oil and sweet tamagoyaki.- A5 Miyazaki beef sukiyaki with Man-gaji peppers.- Sea bream chazuke, made with old Koshihikari rice and nori specially prepared for chazuke.- Miyazaki mango with wasanbon sugar, fresh cream, and mascarpone cheese ice cream.Everything was incredibly delicious.Makimura is truly exceptional. Less

I had the privilege of participating in a gathering of top reviewers from Tabelog!Ranked 43rd in the indiscriminate category of Tabelog in Tokyo,7th in the Japanese cuisine category in Tokyo,26th in the nationwide Japanese cuisine category.This is a reservation-only restaurant that has been rumored to be closing!I visited the esteemed Makimura of the Tokyo Japanese Cuisine Association!**Appetizers** - White Asparagus from Saga Prefecture with Tomato Jelly and Caviar: Absolutely exquisite. - Fried Corn Ball: Absolutely exquisite. - Fried Okra with Active Sea Eel and Karafuto Cucumber: Exquisite. - Nagasaki Kuruma Ebi (Sweet Shrimp) with Winter Melon and Yuzu Flower: Exquisite. - Miyagi Matsukawa Flatfish: Absolutely exquisite. - Squid Somen with Egg Yolk and Nagasaki Kensasaki Squid: Incredibly exquisite. - Chiba Pickled Bonito Sushi: Exquisite. - Tsushima Braised Conger Eel Sushi with Fried Satsuki and Sesame Cream: Exquisite. - Young Sweetfish from Nagara River: Incredibly exquisite. - Hamana Lake Eel, Grilled with Olive Oil: Absolutely exquisite. - A5 Miyazaki Beef Shabu-Shabu: Absolutely exquisite. - Old Koshihikari Rice: - Sea Bream Chazuke: Absolutely exquisite. - Rice with Egg Yolk: Absolutely exquisite. - Miyazaki Mango with Wasanbon Sugar and Mascarpone Cheese: Absolutely exquisite.When I first heard of Makimura, I had a strong impression that it was a restaurant focused on simple, natural dishes highlighting the ingredients. However, upon visiting, I was pleasantly surprised to experience the innovative touch right from the start with the White Asparagus puree!!!The eel dishes also featured fried small bones for a delightful textural contrast, showcasing a sense of innovation throughout!!!The squid somen mixed with rich egg yolk and the young sweetfish from Nagara River left me utterly speechless with their depth of flavor and vitality!!!I have visited all the top Japanese cuisine restaurants on Tabelog in Tokyo, and if you prefer a place with a touch of innovation in Japanese food, this is undoubtedly a top three must-visit restaurant!!!It truly feels like a shame for such an exceptional restaurant to close, but I am immensely grateful to the esteemed reviewers for allowing me to visit just in time!!!It felt like witnessing a magnificent cherry blossom blizzard at the peak of blooming!!!**Tabelog Rankings in Tokyo (Indiscriminate Category)** 9/10 18/20 27/30 46/50 87/100 123/150 149/200 197/300 **Tabelog Rankings in Tokyo (Japanese Cuisine)** 10/10 17/20 24/30 34/50 **Nationwide Tabelog Rankings (Japanese Cuisine)** 23/30 36/50 I visited this restaurant!! It's been a while since I added a visit to a restaurant within the top 50 in Tokyo! Less

It's been a while since my last visit. This restaurant was once awarded three Michelin stars, but they decided to give it up for now, at least until the end of this year, as they haven't made any plans for next year. It's truly a wonderful place. Today, the Japanese cuisine featured a spring theme with plenty of creative elements, leaving me feeling completely satisfied. The final rice dish was Koshihikari rice from before the improvements, and it was incredibly delicious. To be honest, I hope they continue this next year, even if it means taking more days off. Less

This is one of my favorite restaurants.As soon as I entered, the head chef and the owner greeted me, followed by all the staff members.Just receiving such warm hospitality makes for an incredible dining experience.The food is undoubtedly delicious, with dishes that maximize the natural flavors of the ingredients without unnecessary cooking.This time, I had the chance to try the baby shrimp from Nagasaki for the first time.They mentioned that to raise the shrimp to a proper size, they thin out about 20-30% of the baby shrimp, and what I had was from that thinning.Although they were small, they were flavorful, and the shells were soft, making for a delightful snack!The highlights of the day were the sliced squid and the baked turban shell with sea urchin.I was amazed at how delicious the creamy squid tasted when eaten like liver sashimi.And the turban shell was enormous!!! The liver was also gigantic—I've never seen anything like it!The sea bream chazuke (rice with broth) is a favorite among regulars.I enjoyed a feast with the following sequence: marinated rice bowl → chazuke → chazuke → crispy rice → rice with egg.Everything, from the hospitality to the taste of the dishes, was top-notch!【Course Menu for the Day】White Asparagus VichyssoiseLightly Fried Green Asparagus from SagaDeep-fried Baby Shrimp from NagasakiTender Octopus StewCrab Shinjo SoupSliced Matsukawa Flounder from MiyagiSliced Squid with Sesame SaltSliced Katsuo from KatsuuraBaked Turban Shell with Sea UrchinDeep-fried Young Sweetfish and CornBraised and Lightly Grilled Anago from TsushimaPork Shabu-shabuMarinated Sea Bream Rice & Sea Bream ChazukeRice with EggMiyazaki Mango Parfait (Wasanbon Sugar, Mascarpone Cheese) Less