My first visit was back in 2020, during the COVID-19 pandemic. I loved this place from the start, and since then, it has earned a Michelin star, making it quite difficult to get a reservation now.Even as a popular restaurant, it maintains its meticulous service and delicious flavors, making me feel every time I visit that I made the right choice.My favorite dish is the tuna served at the beginning.Another must-try is the ankimo (monkfish liver) rolled with kanpyo (dried gourd strips).The rich ankimo paired with the kanpyo is truly exquisite, and it’s a dish I look forward to every time.Of course, the nigiri is consistently delicious, and the relaxed atmosphere adds to its charm.I definitely plan to return seasonally.
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