Thank you very much for always reading ✨ If you like it, please try bookmarking it with the "Save Shop" button. A restaurant located in Chuo-ku, Sapporo. The shop has won the Tabelog Award for 5 consecutive years from 2018 to 2022. They relocated on November 24, 2022, and I visited for the first time after the relocation. Despite being only about 3 months old, they have an amazing rating of 4.13 ✨ The counter is now closer, making it a very friendly shop. The dishes prepared by the owner, Masaki Miyakawa, were truly amazing ✨ They were quickly and skillfully made with ice water to cool the fingertips (*^-^*) The dishes I had were as follows: - The finely chopped ginger was delicate and delicious ✨ - Hokkaido Akkeshi clams steamed in sake with celery * served cold, juicy and thick, incredibly delicious ✨ - Shizuoka Sasue Mahata, aged with ponzu sauce, green onions, myoga, shiso leaves * a perfect match of rich and deep sweetness with a refreshing seasoning, incredibly delicious ✨ - Kyushu Kumamoto Fukuei Suisan Shiramadai with Tokushima bamboo shoots, Hamanako seaweed * a combination of plump and delicious sweet sea bream, crispy sweet bamboo shoots, and seaweed, elegant and delicious ✨ - Edomae salted straw-grilled swordfish with yuzu, tataki, hairtail * moist, melts in the mouth with good fat and aroma, incredibly delicious ✨ - Hokkaido abalone with liver sauce * a specialty of Mr. Miyakawa, an unbelievably delicious abalone with a unique richness and tenderness, incredibly delicious ✨ - Nagasaki mejimaguro belly sashimi marinated in soy sauce with mountain wasabi, flower wasabi * marinated with the taste of toro, well-seasoned with a slight spiciness, delicious ✨ - Ark shell * incredibly overflowing with deliciousness, the best I've ever had, incredibly delicious ✨ - Tuna zuke lean meat * moist and sharp with a clear umami taste, incredibly delicious ✨ - Nagasaki Akamutsu * moist and sweet, melts in the mouth, incredibly delicious ✨ - Saga kohada * moist and elegant, incredibly delicious ✨ - Medium fatty tuna saku-zuke * a rich umami flavor overflows with a melt-in-your-mouth texture, incredibly delicious ✨ - Simmered clams with low-temperature fire, reduced sauce * tender with a good bite, an elegant umami flavor overflows with each chew, incredibly delicious ✨ - Shimesaba stick sushi with kanpyo, myoga, shiso * the flesh tightens, incredibly delicious ✨ - Kumamoto Amakusa Kuruma prawn * slightly warm, thick with a good bite, incredibly delicious ✨ - Bafun uni * unbelievably delicious, the best sea urchin I've ever had, with crispy Fukuoka seaweed, incredibly delicious ✨ - Nagasaki Tsushima anago * when held with fingers, it seems to melt instantly, quickly put into the mouth, fluffy and incredibly delicious ✨ - Cod milt miso soup * no ingredients, a rich cod milt miso soup, delicious ✨ - Tamagoyaki * like castella, moist and incredibly delicious ✨ Additional: - Abalone and liver sauce risotto * the most delicious risotto in the world ✨ - Negitoro roll * melts in the mouth, incredibly delicious ✨ - Kappa roll * crispy and incredibly delicious ✨ - Kanpyo roll * fragrant and delicious ✨ - Ichiro's Malt 2, Ebisu 2 Total bill: 35,100 yen Thank you for reading until the end ✨ If you leave a comment, I will reply ✨ I hope this information can be somewhat helpful for everyone's gourmet adventures. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

Sapporo Meal 2 - September 22, 2023 (Friday) 19:30 - A visit after a month and a half. Food log 4.16, SILVER 2022, Michelin ☆☆☆ 2023, Go・E・Miyo 4 Tock. Tonight's dinner was here! A visit after a month and a half. It's my favorite sushi restaurant. Owner Miyakawa is from the renowned Ginza restaurant "Sushi Yoshitake", which has been awarded three Michelin stars. The menu consists of only omakase courses. <Tsumami> 1. Grated yam and long yam with warm salmon roe and three types of mushrooms in dashi. Mix well before eating. 2. Lightly soy-marinated white marlin mixed with mountain wasabi, topped with myoga and green onions. 3. Lightly soy-marinated bonito from Nagasaki, straw-grilled and topped with ginger and leeks. 4. Scallops, lotus root, and string beans cooked in scallop broth. Topped with liver sauce made from steamed black abalone from Shimane. 5. Deep-fried red tilefish with chrysanthemum sauce. <Nigiri> 8. Squid ink 9. Meichidai from Shizuoka with simmered kinkan 10. Horse mackerel 11. Marinated red meat 12. Shad with minced shrimp sandwiched between rice and fish. 13. Pickled radish 14. Medium fatty tuna marinated in soy sauce. The 148kg bluefin tuna was sourced from "Ishiji". 15. Lightly seared yellowtail belly with seared skin sandwiched between rice and fish. 16. Carabineros shrimp 17. Small bowl of Bafun uni from Akkeshi 18. Conger eel 19. Soup with grouper and bonito dashi, with natural maitake mushrooms as ingredients. 20. North scallop with dashi (Additional) 21. Japanese Spanish mackerel from Hokkaido (Additional) 22. Kamatoro from Oma (Additional) Thinly sliced Kamatoro truffles. 23. Black fig from Saga, can be eaten with the skin. 24. Tamagoyaki Everything from start to finish was delicious this time as well. #Sushi Miyakawa #Sapporo Gourmet #Hokkaido Gourmet #Sapporo #Hokkaido #Highly rated on Foodlog #Top 100 on Foodlog #Michelin #Michelin three stars #Michelin restaurant #Hard to reserve #Sushi #Sushi time #Sushi lovers #Gourmet #Foodie #Foodiegram #Foodporn #Foodstagram

Miyagawa's sushi is delicious! The taste of the rice and the toppings is irresistible. When you eat it, try to chew it more than 10 times to fully enjoy the flavor. Thank you. #MakoLog Gourmet #MakoLog Sapporo #Top recommended restaurant by MakoLog in 2023 #Sushi Miyagawa #Sushi #Japanese culture

"I had to go to a sushi restaurant that I absolutely had to go to" This year, due to the busy schedule after the corona pandemic, I haven't been able to go to a proper first-class sushi restaurant at all www. This time, I was able to visit "Sushi Miyagawa," which is highly praised in Sapporo as well as being awarded three Michelin stars. Based on recommendations from my trustworthy sushi network and also from a fellow customer I met at a high-end restaurant in Tokyo, "Miyagawa" seemed to be favored more than "Ikko." Due to the difficulty in making reservations and its popularity among connoisseurs, "Miyagawa" and "Sanshin" in Osaka were places I hadn't been able to visit, making it a must-visit for me. "Miyagawa" still handles reservations over the phone with great care, and I cannot help but mention the impressive level of telephone service they provide. When I called to inquire about available dates or waiting list systems, and was given an available date, I asked, "I would like to confirm and call back, but I know you must be very busy, so what time would be convenient for me to call?" Miyagawa replied, "Not at all. Any time outside of business hours is fine. Please feel free to call." I was surprised internally, thinking, "What!?" What a humble attitude for a restaurant of such high caliber. Just based on this series of phone interactions, I vowed to definitely go there! *Later, I would come to learn that the person who handled the phone call was the head chef. The restaurant has about 10 staff members, but it is quite normal for a Michelin three-star restaurant to become prestigious and expensive if it were to receive such a rating in Fukuoka or other regional areas, pulling in tuna from Tsukiji and showcasing a full set of Edomae delicacies that would surpass high-end sushi restaurants in Tokyo. However, Miyagawa is different. In my experience, when visiting a sushi restaurant for the first time, where I am seated at the counter and the level of service I receive can give me a glimpse into the thoughts of the sushi chef. At "Miyagawa," the head chef seated me and another solo customer directly in front of him. With a counter of 6 seats and one private room, the restaurant has a solid team of about 4 staff members providing table service, including apprentices, totaling about 10 people. Glancing at the counter, I noticed that the same maple leaf carving as at "Yoshitake" in Ginza was engraved there. It turns out it was the same craftsman. [Miyagawa * Today's omakase course content] - Lotus root and scallop (cooked in a Kinpira style). - Bonito from Kyushu (soy sauce marinated) seared with straw. Served with green onions, ginger, and mountain wasabi. - Water octopus (cooked together with daikon). Mixed with water eggplant, peanuts, and plum. - Deep-fried horse mackerel (with seaweed paste and eggplant). - Sauce made from simmering Ezo abalone and its liver. Served with vinegary shari. - Mixed with grated nameko mushrooms, chrysanthemum flowers, and warm salmon roe. ↓↓↓ Nigiri - Firefly squid. - Tuna (marinated lean meat). - Red sea bream. - Striped jack. - Medium fatty tuna (marinated). - Belly of prawn (salted and vinegar-marinated, smoked with straw, and kombu-marinated). - Botan shrimp. - *Pickled daikon. - Bafun uni and rice bowl (with seaweed). - Conger eel. - *Miso soup made from fish bones. - Two types of tamago (rolled omelette and castella-style). Encore - Spanish mackerel. - Dried gourd roll. Total of 19 dishes (including 11 nigiri). Approximately 2 hours and 15 minutes. Starting with appetizers, I have visited sushi restaurants all over the country, so I have become accustomed to the appetizers, and the freshness and surprises have diminished. However, "Miyagawa" was different. Like a change-up or a curveball, they used daikon to help with the octopus, and warm salmon roe made an appearance. They spared no effort in adding an extra touch, not only to the ingredients but also to the condiments, elevating them to a higher level. The nigiri was all excellent. The shari had an elegant acidity from red vinegar and a grainy texture that could be felt with each grain.

On a hot day in Sapporo in August 2023, the temperature reached 35°C. Despite seeking relief from the heat, the visit was still enjoyable. The meal consisted of various dishes and sushi, including cold steamed egg custard with sea urchin, white sweetfish, fresh squid, amberjack, abalone with liver sauce, and more. The sushi selection featured fresh squid, Japanese butterfish, marinated tuna, red sea bream, shrimp, salmon roe, sea eel, and more. The meal was accompanied by a selection of Japanese sake. Looking forward to the next visit.

This time, the purpose of visiting Sapporo was to see my favorite restaurant, Miyagawa. It took me quite some time to finally visit after their relocation. I felt that the previous Sapporo restaurant I visited had a Tokyo-like atmosphere and didn't seem worth going out of my way for. However, I love Miyagawa for its delicious food and charming atmosphere, with a focus on local seafood. Today's lineup included: - Cold chawanmushi with moroheiya, new ginkgo, and Rishiri sea urchin - White sweetfish with kelp seasoning - Abalone speciality with straw-grilled bonito - Red sea bream and swordfish with tomatoes from Yoichi and flower crab/jellied grilled eggplant - Squid, Japanese butterfish, yellowtail belly, tuna belly, and sea urchin sushi - Steamed egg custard with sea cucumber, red clam, and herring roe - Tamagoyaki with red clam - Beer (2 bottles of Pilsner Urquell) - Various sake selections It was another fantastic experience!! If I can get a reservation, I would love to come back soon and make this one of my regular spots ☻ Thank you for the wonderful meal!♬

The more you go, the more you realize how wonderful it is. Every time, the food is delicious and the service is perfect. This team's strength. I think the ability to nurture people is a different power from making good food, so Chef Miyagawa is truly versatile. Human strength, perhaps. The moroheiya and sea urchin chawanmushi is an excellent combination. It was wonderful. Thank you as always. In the end, the restaurant I've been to the most this year might be Miyagawa.

In August, Mr. Miyagawa offers new squid, new young fish, and new salmon roe, alongside a comparison tasting with kobudai fish. The menu also features a new appetizer. In addition to the classic abalone, the white fish is exceptionally delicious, providing a wonderful dining experience. Today's menu includes chilled chawanmushi with moroheiya and Kitamurasaki sea urchin, carabinero shrimp with pickled sea bream and plum with grated radish, fried white sweetfish with seaweed paste, abalone liver simmered in tomato, water eggplant, Ezobafun sea urchin, and tomato jelly. The sushi selection includes fresh squid, young fish, red snapper marinated in bonito, kobudai fish, medium fatty tuna, marinated scallops, low-temperature cooked half-dried young fish, and additional fresh salmon roe.

Sapporo Meal① August 11, 2023 (Fri) 17:00- A visit after 2 months. Tabelog 4.16, 2022 SILVER, 2022 Top 100, 2017 Michelin ☆☆☆, 2023 Gault&Millau 4 toques. Tonight's dinner is here! A visit after 2 months. It's my favorite sushi restaurant. Owner Miyakawa is from the prestigious Ginza restaurant "Sushi Yoshitake," which has maintained three Michelin stars. The menu consists of only omakase courses. <Appetizers> 1. Cold Moroheiya Chawanmushi with Purple Sea Urchin and Spot Prawn 2. Shibudai - Marinated in Nagasaki Kombu, topped with green onions and shiso, served with ponzu sauce 3. Herring lightly marinated in salt and vinegar, mixed with plum paste, served with myoga, shiso, and green onions 4. Grilled New Squid 5. Ankimo - Monkfish liver paste topped with ponzu sauce 6. Steamed Ezo Abalone with a liver sauce made from the abalone's cooking liquid 7. Tomato from Yoichi topped with Baird's Sea Urchin, served with tomato juice jelly 8. Remaining liver sauce mixed with freshly cut sushi rice, creating a risotto-like dish. <Sushi> 9. New Squid 10. Shinko (Young Gizzard Shad) with two pieces 11. Red Snapper 12. Straw-grilled Bonito 13. Pickled Daikon Radish 14. Konoshiro (Gizzard Shad) 15. Medium-fatty Tuna marinated in soy sauce 16. Masunosuke - Fish weighing 15 kg, lightly marinated 17. Spot Prawn 18. New Salmon Roe 19. Conger Eel 20. Miso soup made from fish bones 21. North Clam soaked in dashi (additional) 22. Simmered Scallop (additional) 23. Meichidai (additional) 24. Negitoro Roll (additional) 25. Tamagoyaki (Japanese omelette) Another blissful 2 hours. #SushiMiyakawa #SapporoGourmet #HokkaidoGourmet #Sapporo #Hokkaido #TabelogHighRating #TabelogTop100 #Michelin #MichelinThreeStars #MichelinRestaurant #HardToBookRestaurant #Sushi #SushiLovers #Gourmet #Foodie #FoodieGram #FoodPorn #FoodStagram

Sapporo Tour - The highlight of this trip was visiting Sushi Miyagawa, a restaurant that has been awarded three Michelin stars. The owner, who recently relocated to Sapporo in December, serves traditional Edo-style sushi sourced mainly from Tsukiji market in Tokyo. However, he also prides himself on offering fresh Hokkaido ingredients such as uni from Shakotan, herring, abalone, and masunosuke. The sushi is meticulously prepared and showcases the skill of the chef. The menu included various dishes such as kudzu noodles, moroheiya, cucumber, Murasaki uni from Shakotan, grilled bonito with wasabi, herring with plum and grated daikon, abalone with liver sauce, fresh tomato from Shakotan, horse dung sea urchin from Rishiri, and more. The omakase course was priced at 26,000 yen, and the total bill came to 31,200 yen. It was a delightful dining experience.

Visited the restaurant on a hot day in July 2023 with a temperature exceeding 30°C in Sapporo. Despite the heat, enjoyed dishes like kuzusomen, Moroko sea cucumber, blowfish tempura with seaweed sauce, tsubugai, and abalone with liver sauce. The sushi selection included squid, horse mackerel, striped jack, sea bream, gizzard shad, medium fatty tuna, shrimp, marinated tuna, purple sea urchin, conger eel, and egg. Also tried the torotaku maki roll. Accompanied the meal with Date Seven Season 2 Episode 2, Hagi no Tsuru style, Yamawa style, Hoho Midori, and Juyondai sake. Looking forward to the next visit.

This is my second visit since they relocated! Going around once more, I can really see how amazing this shop is! I wonder if words like expert, master, and artisan apply here. Moreover, the owner has a really good personality and is known as "the character of Mr. Miyakawa" or "the kindness of Mr. Miyakawa" by those around him. Although the prices have gone up from the previous shop, I am completely satisfied and it is worth it. This is a shop I want to visit every month. (^^)

I had a certain issue on that day and felt very uncomfortable for the first 30 minutes, but the head chef's gentle and comforting response helped me come back to life somehow. How a restaurant handles troubles really shows their strength, and when someone helps you in times of trouble, you want to repay the favor. In any case, I am grateful that I was able to enjoy delicious sushi safely.

51st <Tsumami> - Hakodate corn, Yoichi Murasaki, Funakawa Fugu, Spicy Daikon, Isaki, Straw and Charcoal, White Ama-dai Karaage, Nori An, Ezo Abalone, Yoichi Horse Manure, Red Eggplant Miso <Nigiri> - Kushiro Chip, Tori Shell, Horse Mackerel, Akamutsu, Pickled, Kohada Daikon, Medium Toro Pickled Fence, Nishin Oshizushi, Kuruma Ebi, Anago Maki, Shiitake, Funori Soup <Additional> - Akagai, Akagai String, Makanae Maki Isaki Yaki, Horse Manure Eggplant, Akamutsu, Shiitake with thick stems like ghosts were particularly delicious I ordered wine for the first time at a sushi restaurant Two types of white wine and sake I tried drinking various types of sake to match with the nigiri and learned various things I might continue this for a while.

Based on a friend's recommendation, I visited this restaurant and started with corn pudding, followed by grilled sandfish. The grilled mackerel skin was amazing. The abalone liver sauce was creamy and would go well with bread. The tender octopus simmered dish had the perfect texture and was juicy. The herring and conger eel sushi were exquisite. The nigiri sushi was also excellent. I definitely want to visit this restaurant again.

Visited after two weeks on June 1, 2023 (Thursday) from 7:30 pm, this sushi restaurant is one of my favorites. The owner, Miyagawa, is from the renowned Ginza restaurant "Sushi Yoshitake" which has continuously received three Michelin stars. The menu consists of only omakase courses. <Appetizers> 1. Kudzu somen with cucumber, green onion, warabi, and Murasaki Uni from Yoichi 2. Mahata's kombu-shime with grated ponzu sauce, topped with leeks, myoga, shiso 3. Steamed white asparagus with Yoichi Bafun Uni and vinegar citrus jelly sauce, served with snap peas and edamame 4. Grilled white kanpachi lightly marinated in soy sauce and grilled over charcoal, served with mountain wasabi and yuzu 5. Steamed Ezo abalone with liver sauce 6. Leftover liver sauce mixed with sushi rice to create a risotto-like dish 7. Green asparagus and Otaru shako mixed with sweet miso, garnished with wood sorrel and charred pine nuts <Nigiri> 8. Squid with konbu 9. Tori shell 10. Chip (Himemasu) - Red salmon that has never been in the sea from Lake Kussharo 11. Marinated akami - Salted bonito from Akamiya, very tender 12. Horse mackerel 13. Red rockfish with amazing fattiness 14. Kohada with shrimp flakes between the shari and neta 15. Medium fatty tuna marinated in sake lees, incredibly tender and sweet 16. Pickled vegetables with dried daikon skin, nagaimo, cucumber, burdock, and Hiroshima greens 17. Spot prawn 18. Conger eel pressed sushi with dried gourd, burdock, shiso 19. Miso soup made with fish bones, topped with Saga nori 20. Ark shell (additional) 21. Ark shell soaked in dashi (additional) 22. Japanese halfbeak (additional) 23. Toro (belly) from salted bonito (additional) 24. Shrimp claws (additional) 25. Tamagoyaki 26. Chip (additional) I was once again healed by the calm and gentle atmosphere created by Master Miyagawa. Every dish from start to finish was delicious.

I was able to visit for the first time after moving. It was a really long time since my last visit. The high level of hospitality and comfort that comes from Mr. Miyagawa's greatest charm, backed by high skills and stability, was still there. The first rotation has the advantage of being able to return to Haneda from New Chitose quickly, but the disadvantages include not having shari risotto to put in the abalone liver sauce, the shari being slightly loose as it is cooked immediately, and sometimes not having enough time for additions (on the other hand, the second rotation has a variety of ending dishes). However, on this day, the shari risotto was available as it was just cooked in the nick of time. It was a pleasant surprise as it was assumed to be unavailable. The additional shako claw battleship also allowed me to choose between salt and claw, which was nice. I initially chose claw, but salt may have been better. They also made a thoughtful non-alcoholic drink for me, allowing me to experience new hospitality on this day. Truly a generous and wonderful restaurant worthy of three Michelin stars.

Miyakawa-san's first visit after relocation. This time, the destination is Sapporo. After the move, there are 6 counter seats and a maximum of 4 private rooms. The cozy atmosphere and good balance are stable. I like the Toro with the fence. The exquisite stickiness of finely chopped Aori squid is the best. I particularly liked the bird shellfish, horse mackerel, and isaki. This time, I added extra Toro and half a cup of sake for 28,900 yen. In terms of overall balance including taste, quantity, and price, this may be my favorite sushi restaurant. Of course, I am a fan of the gentlemanly Miyakawa-san. I like subtractive customer service, which is the opposite of the boisterous style. The customer base seems to be mostly composed of quiet people, as I have never seen anyone rowdy. At this point, I have no reason to visit Sapporo other than to go to Miyakawa-san's place. Usually, I visit in the summer, but I would like to visit in a different season as well.

On May 20, 2023 (Saturday) from 5:00 pm, I visited after a two and a half month hiatus. With a rating of 4.15 on Tabelog, awarded SILVER in 2022, listed in the top 100 restaurants in 2017, and holding 3 Michelin stars in 2023, this is a highly acclaimed sushi restaurant. The menu consists of only omakase courses. <Tsumami> 1. Steamed crab with miso and Kuchiko salt. 2. Marinated golden eye snapper with ponzu sauce and spicy daikon radish. 3. Steamed white asparagus with sea urchin and vinegar jelly sauce. 4. Grilled horse mackerel with leeks, ginger, and wasabi. 5. Steamed abalone with liver sauce. 6. Vinegared rice with liver sauce. 7. Green asparagus and mantis shrimp with sweet miso. <Nigiri> 8. Squid with intricate cuts for enhanced sweetness. 9. Turban shell with thick and sweet meat. 10. Marinated red tuna from Akami. 11. Japanese butterfish, best during this season. 12. Striped jack. 13. Medium fatty tuna marinated in salt. 14. Pickled radish. 15. Gizzard shad with oboro in between. 16. Spot prawn. 17. Seabream roll with myoga, umeboshi, and sesame. 18. Conger eel. 19. Nori and duck head soup with green onions. 20. Hokkigai with dashi. 21. Bigfin reef squid. 22. Rosy seabass. 23. Fatty tuna belly. 24. Mantis shrimp claw. 25. Tamagoyaki. Every dish from start to finish was delicious. #SushiMiyagawa #SapporoGourmet #HokkaidoGourmet #Sapporo #Hokkaido #HighlyRatedOnTabelog #Top100OnTabelog #Michelin #Michelin3Stars #MichelinRestaurant #HardToGetReservations #SushiLovers #Gourmet #Foodie #FoodPorn #FoodStagram.

After moving, I finally managed to come to the restaurant for the first time because our schedules didn't align. Today, I am here with some friends whom I get along well with. This place used to be a sushi restaurant called Sushin Kokoro. The previous location is where the apprentice Terada-san opened his own sushi restaurant called Sushi Hiraku. Congratulations! The meal started with uni from Yoichi, followed by fresh bamboo shoots from Hakodate, and watarigani crab, making us feel the early summer vibes. I had the abalone with a ball of rice on my second round, as it wasn't available during the first round due to the timing of rice cooking and sushi preparation. The sushi has become more delicate, with variations in the strength of the grip and the amount of air added depending on the topping. The sushi was amazing, especially the clam. The distance between the chef, Miyakawa-san, and the guests is more noticeable after the relocation, and my friends were impressed by his knife skills and mannerisms throughout the meal. I will definitely visit again!

On a certain day in May 2023, I revisited the restaurant. Even in May, Sapporo is still quite cold on some days. The day of my visit had a minimum temperature in single digits. <Appetizers> - Steamed clams in sake with azuki beans and shiitake mushrooms: Very delicious - Managatsuo (Japanese butterfish): Very delicious - Sea urchin jelly with green and white asparagus: Very delicious - Isaiki (straw-grilled fish): Very delicious - Ezo abalone with liver sauce: Very delicious - Vinegar rice risotto: Very delicious - Shrimp (from Otaru): Amazing <Sushi> - Horse mackerel (from Hamada): Amazing - Squid with shiso: Very delicious - Pickled tuna: Very delicious - Goldeneye snapper: Amazing - Gizzard shad: Very delicious - Medium fatty tuna (marinated): Amazing - Japanese sardine: Very delicious - Sweet shrimp: Very delicious - Sea urchin: Very delicious - Conger eel: Very delicious - Red mullet: Amazing - Egg: Very delicious - Rolled omelet: Very delicious I look forward to my next visit.