"Sushi Kanade" is located near the Shinsaibashi Hotel Nikko Osaka. They have private rooms, but we chose to sit at the counter to enjoy the course meal and drinks while watching the chef's skilled hands. - The most popular option is the Omakase Nigiri Course for 17,000 yen (includes tempura). - The course includes not only sushi but also meat and tempura, a delightful surprise. - They use the highest quality rice, "Dragon's Eye," from Hida, which is 1.5 times larger than usual and pairs perfectly with red vinegar. - The chef even asked about the size of the rice balls, and we switched to smaller ones halfway through. - The presentation of prawn and snow salt is impressive. - The seasonal course is full of carefully selected ingredients and offers a wide variety of dishes. - We were surprised by the innovative transparent soy sauce we received. We enjoyed the Omakase Nigiri Course for 17,000 yen (with tempura): - Crab and turnip shinjo - Appetizers: Firefly squid with vinegar miso, chrysanthemum greens and mushrooms, grated yam tofu, mini tomato in red wine, tea-braised namako - Sashimi: Natural flounder (aged for 1 week), cold yellowtail with Kumamoto's transparent soy sauce - Small bowl: Salmon roe on red vinegar rice with yuzu zest - Tuna tasting: A comparison of fresh and aged tuna from Oma and Wakayama - Grilled dishes: Miyazaki beef ichibo with charcoal salt, lemon wasabi, cream cheese and smoked salmon with squid, lotus root stem with Aomori rock seaweed and wasabi - Squid dishes: Squid with sudachi and squid ink salt (aged for 4 days), red sea bream with grated daikon (aged for 2 weeks), white sea bream with charcoal scent (aged for 10 days) - Chawanmushi with bamboo shoots and wakame - Tempura: White fish with shiso leaf, lotus root from Momozono, asparagus from Saga, light and delicate conger eel with daikon dashi, new onion from Shizuoka - Ebi, light snow salt, sudachi, simmered conger eel with yuzu - Clam soup - Fish ball made with fish paste and baked in the oven - Kuzumochi with strawberries from Saga The coordination between the head chef and the chef is outstanding, with each dish reflecting their skill and dedication. The dishes are like a symphony of flavors, and we left feeling completely satisfied. Thank you for the wonderful meal. Located next to Hotel Nikko Osaka, "Sushi Kanade" is a great choice for business entertainment, hotel guests, dates, and family celebrations. We were impressed by a lovely family with children enjoying a private room. Overall, we had a fantastic experience. Thank you. "Sushi Kanade" - Address: Ace Building 2F, 1-10-3 Nishi-Shinsaibashi, Chuo-ku, Osaka - Phone: 06-6786-8679 - Business Hours: Lunch 12:00-14:00, Dinner 17:00-23:00 - Closed on Mondays

This is a sushi restaurant located on the second floor of a building near Shinsaibashi Station. The modern and calm atmosphere with a stylish touch, including a counter seat and private rooms in the back, makes it perfect for a date or business dinner. The attentive staff to customer ratio is impressive, ensuring a high level of service. We ordered the chef's choice sushi course today. 1. Appetizer: - Grilled autumn salmon with black mushrooms in vinegar miso sauce, served with mini okra. - Creamy pumpkin tofu. - Abalone and liver with seaweed soy sauce. - Soft and fluffy eel bone-cut eel. - Grilled bonito with a rich and firm texture. 2. Ikura rice bowl: A delicate dish with a hint of yuzu fragrance, using large grains of rice called "Dragon's Eye". 3. Tuna tasting: - Oma red tuna with a tender and fatty texture. - Nachi Katsuura fatty tuna aged for ten days, with a gentle sweetness and melt-in-your-mouth quality. 4. Roast beef with Awaji onion sauce, served with Kyoto mustard for a flavorful twist. 5. Tempura: - Crispy Kagoshima okra tempura. - Thick and juicy Ishikawa lotus root tempura. - Meaty Tokyo Bay conger eel tempura with a perfect balance of flavors. 6. Sushi: Mottled squid with sudachi citrus and charcoal salt. 7. Sushi: Flounder marinated in kelp with a rich and creamy texture. 8. Sushi: Seared mackerel with sudachi citrus and salt, showcasing a unique charcoal-grilled flavor. 9. Red miso soup made from clam broth, offering a surprising depth of umami flavor without the typical seafood aroma. 10. Tuna and grated radish hand roll with a strong basil flavor and crispy pickled daikon. 11. Sweet egg omelette with a fluffy and sweet soufflé-like texture. 12. Dessert: Chestnut ice cream sandwich with roasted green tea, featuring shaved chestnuts on top for a delightful finish.

[Osaka Shinsaibashi] When you enter the shop, you will be surrounded by a luxurious atmosphere with a large table and background music of koto and shakuhachi ❤️ You can feel Japan ❤️ The spacious private rooms are perfect for entertaining ⭐️ You can enjoy your meal to your heart's content, perfect for special occasions ❤️❤️ The head chef has been cooking Japanese cuisine for 24 years, which is amazing ⭐️ Oh! I've been a nurse for 27 years and I'll keep doing my best! Today's menu for summer includes: - Appetizers: Nankin tofu made by solidifying nankin paste with gelatin, very elegant and makes you feel like you're in Kyoto. Awabi (abalone) becomes sweeter the more you chew, and toro yuba is rich and deep in flavor. - Small bowl: Ikura (salmon roe) with large, sweet, and sticky rice grains, symbolizing good luck. - Tuna tasting: Otoro tuna from Oma melts in your mouth and aged toro for 2 weeks has a rich flavor and texture. - Roast beef and fresh vegetables, cooked to perfection. - Tempura: White eggplant from Osaka, large and sweet okra, and crispy Tai (red sea bream) from Kochi. - Sushi: Squid and sea urchin aged for 4 days with sumi salt, horse mackerel aged for 1 week with daikon radish, and Spanish mackerel aged for 10 days with a smoky flavor. - Maki rolls with a variety of fillings. - Red miso soup with clam and bonito dashi, and white miso as a hidden flavor. - Dessert: Monaka (wafer filled with sweet bean paste).

Visited in August 2023 ◎ At the time of posting, the restaurant had a rating of 3.61 on Tabelog (based on 71 reviews). I visited the popular "Sushi Kanade" in Shinsaibashi. You can enjoy fresh seasonal sushi, tempura with seasonal ingredients, and Miyazaki beef dishes that seem to be popular. The course menu varies depending on the season, making it suitable for occasions like anniversaries, business entertainment, and dates. The "Chef's Choice Sushi Course" costs 17,000 yen (tax included). The course includes appetizers, sashimi, a small rice bowl with salmon roe, a tuna tasting with Oma-produced and aged tuna, grilled dishes, sushi, steamed dish, tempura, sushi rolls, red miso soup, and dessert. The variety of beer options, including Kirin Ichiban Shibori, Sapporo Red Star, Heartland, and Asahi Super Dry, was pleasing. The appetizers and sashimi included abalone, toro yuba, sashimi (bonito, flounder), and tofu. The tuna sushi tasting from Aomori and Wakayama was delicious and well-marbled. The roast beef was juicy and tender, served with onion sauce made from onions from Awaji. The tempura dishes included large okra from Hyogo, red bell pepper tempura, and tempura of Managatsuo from Ehime, which had a hint of Managatsuo's aroma and umami. The sushi selection included Mont Blanc squid and sea urchin, aged kue with daikon radish, green onion, and ponzu sauce, aged sawara with grilled skin, and a dessert of white peach ice cream sandwich with peanut powder. The sushi was delicious, but the tempura exceeded expectations with its high quality and attention to detail in frying. The ingredients were excellent, and the frying technique was superb. Thank you for the wonderful meal.

I visited Sushiso in Shinsaibashi, near the station. The sushi rice grains were large! They use Hitomi no Ryu brand rice with red vinegar shari, keeping the acidity mild to not overpower the aged toppings. The meal started with a variety of traditional appetizers and then moved on to: ikura rice, comparison of Oma and Nachi Katsuura tuna toro, roast beef, seasonal tempura (okra, zucchini, scallop), aged kue, seared nodoguro, simmered anago with two different sauces, soup, tamagoyaki, and peach ice cream in a monaka. I had the chef's choice nigiri course with tempura for 17,000 yen including tax. In addition to the sushi, the tempura and other dishes like meat were also delicious. The aged toppings at Sushiso melt in your mouth! The fluffy simmered anago had an unprecedented light texture. The chef prepares the sushi right in front of you, adding to the enjoyment of the meal. Located just a 1-minute walk from Shinsaibashi, it's a great location where you can easily catch a train home even if you have a few drinks. They also offer a great value lunch course that caught my eye.

I was able to visit Sushi Kanade. The restaurant is located right next to the Hearton Hotel Nishi-Umeda in Shinsaibashi, and is just a short walk from Shinsaibashi Station on the Midosuji Line, making it a very convenient location. The restaurant is on the second floor of a building and you are greeted by a traditional curtain at the entrance. Upon entering, you will see a counter seating area with private rooms in the front and back. This time, I sat at the counter and enjoyed the sushi. The sushi is served while receiving explanations from the head chef. I had the dinner omakase course, starting with appetizers such as abalone, sardine, bonito, conger eel, and yuba. The soy sauce was a clear, dashi-flavored soy sauce, which was unique and delicious. Next, I received an explanation about the rice used, which was a variety called "Tatsunomihime" from Hida, known for its larger grains. The ikura sushi paired perfectly with this rice. I then had a tasting of two different kinds of tuna belly: one from Aomori and the other from Nachi Katsuura in Wakayama. Both were incredibly delicious and melted in my mouth. Following that, I enjoyed roast beef with a delicious sauce made from onions from Awaji Island. Depending on the season, this dish may be replaced with steak. The tempura consisted of okra, zucchini, and scallop, all crispy and fluffy. The nigiri sushi included cutlassfish, blackthroat seaperch, and both boiled and grilled conger eel. I paired my meal with a light sweet potato shochu. I had a very elegant and enjoyable time in the atmospheric counter seating area. Thank you for the wonderful meal.

Lunch course for 8,000 yen. Appetizer, 5 pieces of sushi, small bowl (crab instead of sea urchin due to shortage), Nishikyo-yaki, cold chawanmushi, 6 pieces of sushi, red miso soup (option to add kanpyo roll to torotaku). I chose the kanpyo jelly. I made a reservation on Tabelog for a private room and my companion was very pleased.

I found a delicious sushi restaurant in Osaka, Shinsaibashi. Sushi Kanade @sushi_kanade. Located right next to Shinsaibashi Station, next to the Nikko Hotel❣️ The dinner is around 20,000 yen for authentic sushi. ☀️ I had the affordable lunch course for 8,000 yen. The beautiful bento box included smoked mackerel, yuba tofu, and edamame beans. The mackerel was served with transparent soy sauce, salty and delicious with a gentle broth. I enjoyed the salmon and ikura (golden salmon roe) mini bowl, with the ikura having a nice texture. The tuna, squid, octopus, flounder, and salmon were all delicious! The grilled cod with pickled plum and fresh ginger was a delight. The eel and mascarpone cheese chawanmushi with sweet red bean paste was amazing. The scallop, white shrimp, grilled mackerel, eel, and burdock roll, egg, and clam broth soup were all flavorful. The honey lemon jelly was refreshing and delicious. Everything was gentle and flavorful, showcasing the freshness of the fish, especially the sushi. It was really delicious~! Thank you for the feast♪.✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・Sushi KanadeAce Building 2F, 1-10-3 Nishi-Shinsaibashi, Chuo-ku, Osaka City, Osaka06-6786-867912:00-14:0017:00-23:00Closed on Mondays✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・#ShinsaibashiLunch #ShinsaibashiGourmet #SushiLunch #Sushi #Shinsaibashi

Located just a 1-minute walk from Shinsaibashi Station, this sushi restaurant is on the 2nd floor of a building in a back alley behind the Osaka Nikko Hotel. They carefully select seasonal ingredients such as tuna from Tsukiji Yamayuki and use high-quality rice from Gifu's Ryuno Hitomi brand to create each piece of sushi. Their omakase sushi course (with tempura) costs 17,000 yen and includes a variety of dishes such as appetizers, sashimi, ikura rice bowl, tuna tasting, roast beef, tempura, sushi, rolled omelet, red miso soup, and dessert. The tempura was crispy and delicious, allowing the flavors of the ingredients to shine through. The tuna tasting was exceptional, especially the aged toro. You can watch the skilled chefs at work at the hinoki counter, or opt for a private room. This restaurant is suitable for casual dining or special occasions, offering a wide range of dining experiences.

[Sushi Kanade Lunch・Omakase Nigiri Course ¥8,000 in Osaka, Shinsaibashi] Opened in December 2022, this restaurant is conveniently located near Osaka Metro Shinsaibashi Station, on the west side of Hotel Nikko Osaka. The interior has a refined and sophisticated atmosphere with a mix of traditional and modern Japanese elements. There are counter seats and private table rooms available. During this visit, we tried their lunch menu. First, we started with appetizers, including soft and delicate yuba (tofu skin), and soramame tofu. The sashimi was beautifully presented, and we enjoyed the unique transparent soy sauce used. The luxurious mini bowl with uni, ikura, and golden ikura was a delightful surprise. The sushi course included various nigiri such as tuna, squid, toro, flounder, salmon, scallop, caviar, white shrimp, seared mackerel, eel, and more. Each piece was expertly prepared and melted in the mouth. The warm chawanmushi with eel and mascarpone was a fusion of Japanese and Western flavors, and the grilled silver cod had a rich aroma and flavor. Just when we thought we were done, more sushi arrived, including the sweet white shrimp and the tamago with the restaurant's logo. The meal ended perfectly with clam miso soup and a stylish dessert of honey lemon jelly. Overall, the dishes were meticulously crafted and offered in generous portions. Considering the quality of the food and the price, this restaurant in the gourmet battleground of Shinsaibashi is truly a gem.

Located on the second floor of the Ace Building, southwest of Shinsaibashi Station in Chuo-ku, Osaka, this sushi restaurant offers a variety of dishes featuring fresh seasonal ingredients, including Toyosu Yamako's tuna, seasonal tempura, and dishes made with Miyazaki beef. The restaurant uses the highest quality Hida-produced "Ryu no Hitomi" rice for the sushi rice, combined with carefully prepared red vinegar. The seating options include counter seats and private rooms. Menu: - Chef's choice sushi course with tempura: 17,000 yen - Sushi cider: 1,000 yen The course includes: - Assorted appetizers - Two kinds of sashimi - Salmon roe rice bowl with sea urchin - Aged tuna tasting - Grilled silver cod with lotus root - Assorted tempura - Sea eel - Fatty tuna - Egg - Red miso soup with seaweed - Dessert: Honey lemon jelly with peach and pineapple The sushi cider, a cider with rice vinegar, has a refreshing aftertaste. All the dishes were delicious, but the highlights were the salmon roe rice bowl, tuna tasting, freshly fried tempura, and fatty tuna. The tuna tasting allowed us to appreciate the different flavors of each type of tuna, and the fatty tuna was incredibly rich with the perfect balance of shiso leaf, pickled daikon, and texture. The tempura made with edamame was a unique experience, as it was fried while still fresh. The variety of dishes in the course, from appetizers to dessert, was impressive, and we especially enjoyed the rare "Ryu no Hitomi" sushi rice. Thank you for the wonderful meal! ❤️ ( ⁎ᵕᴗᵕ⁎ )

The restaurant had a calm atmosphere. The dishes included a variety of ingredients, ranging from appetizers to sushi and tempura. The sushi pieces were small, and the tempura lacked a crispy texture, but overall, the dessert was delicious.

We were a group of four, so we were led to a private room and able to spend a relaxing time. The lunch sushi set included: appetizer, sashimi, small rice bowl with sea urchin and salmon roe, sushi with fatty tuna, steamed dish, grilled dish, roll, red miso soup, and dessert. The sushi rice used a rare variety called "Dragon's Eye" which has large grains and a sweet flavor. The sushi was served in two parts, with grilled and steamed dishes in between, which was a nice surprise. Every sushi was fresh, with thick toppings, and really delicious. The small rice bowl with salmon roe at the beginning was so good that I wanted more. From start to finish, the course was satisfying. Thank you for the feast! ★

Osaka / Shinsaibashi [Sushi Kanade] / Sushi, meat, tempura - Fully satisfying sushi course! Menu: Omakase Nigiri Course ¥17,000 - Appetizers x5, sashimi, ikura don, 4 kinds of tuna nigiri, roast beef, mozuku vinegar, nigiri with squid, hiramasa, golden eye snapper, sawara, flower crab chawanmushi, 4 kinds of tempura, nigiri with shrimp, conger eel, toro, dessert plum jelly. The volume is amazing. 11 pieces of nigiri, roast beef, tempura, and more - each dish is excellent! The tenderness of the roast beef was impressive. The quality of the meat at a sushi restaurant is a testament to the skill of the chef. Recommended for those who want to enjoy a meal more than alcohol. A must-visit for those with a big appetite! Counter seats and private rooms are available, making it suitable for various occasions such as business entertainment or celebrations. Address: Ace Building 2F, 1-10-3 Nishi-Shinsaibashi, Chuo-ku, Osaka, 542-0086 Hours: Lunch 12:00-14:00, Dinner 17:00-23:00 Closed on Mondays Phone: 06-6786-8679 Reservation: Available Access: 5-minute walk from Shinsaibashi Station Parking: Not available Price range: ¥15,000-¥19,999

As I have already mentioned, this is one of the high-end restaurant visits for work. The chef seems to focus on details such as the origin of the sushi rice, the source of today's ingredients, and how to present them to the customers before they eat. Personally, I find it disappointing because I believe that delicious food should speak for itself. I received some photos via LINE, but I couldn't download them in time. However, I managed to save a few, so I will share them here. The first dish was a variety of appetizers in a black box, reminiscent of a Japanese cuisine restaurant. It included items like yuba, beans, and a few others, nothing particularly special. Next came bonito and conger eel, which were not particularly tasty. Although I love conger eel, without its unique deep umami flavor, it just tasted like plum paste. Then, they showed the rice and explained that today's sushi rice was made from this particular rice. A small dish of salmon roe followed, and then a description of the tuna dish, mentioning something about salt and Wakayama. Well, it's June, so not much exceptional tuna available. The usual explanation about "Yamazuki" followed. I won't elaborate on this as I have written about it extensively before. There isn't much extraordinary tuna available at Toyosu Market during this time of the year. After that, squid and white fish sushi were served. They were not bad, but I didn't find them particularly delicious or perfectly crafted as sushi. Whether it's tempura, tonkatsu, or any other dish, the essence of the food lies in why it's made in that particular way, not just placing seafood on top of vinegared rice and calling it sushi. Here is the weak tuna for June. Making weak tuna into sushi instead of sashimi seems like an attempt to compensate for its lack of flavor, which doesn't make sense to me. Sushi-making is a skill that can be learned in a week, and there are even machines that can do it. The crucial point is whether the sushi is well-made or not. Then, there was a mysterious tempura dish and a roasted beef. The mystery deepens. The lackluster service doesn't match the high-end restaurant vibe. While it's not as bad as some Italian restaurants that don't care about inconveniencing customers, there is a lack of attention to detail. If amateurs are serving, at least a minimum level of training should be provided to maintain the high-end ambiance. Despite the lavish interior, upon closer inspection, it felt quite cheap to me. It may not need to have the same charm as Hiraizan-so, but having experienced various high-end restaurants for work and personal reasons, I find it uncomfortable to be in a place with an atmosphere that doesn't match the price, including the clientele.

Near Shinsaibashi Nikko Hotel, there is a sushi restaurant. Although it is a sushi restaurant, they also serve roast beef and tempura, making it enjoyable with a variety of options. The quality of the ingredients was overall good. Considering the 17,000 yen course, it is quite impressive. When you feel like trying non-conveyor belt sushi that is not difficult to reserve, or for business meetings, it may be a good choice. High-end restaurants can be intimidating because you have to be careful around the head chef, making it hard to talk about work or other topics.笑笑

Located 2 minutes' walk from Shinsaibashi Station on the Osaka subway, Sushi Kanade is a cozy sushi restaurant with a rating of 3.56 on Tabelog. It opened on December 1, 2022, and is just a 1-minute walk from exit 8 of Shinsaibashi Station. The restaurant offers a serene atmosphere with three fully private rooms. They use "Hida Ryuno Hitomi" rice for their sushi rice. Their omakase course, priced at 17,000 yen, includes a variety of dishes such as simmered small taro and Nanjing, toro yuba, corn tofu, mugwort gluten, squid and green onion with vinegar miso, ikura with yuzu flavor, and more. The course also features luxurious items like aged tuna from Kushimoto, Wakayama, and salted tuna from Shiogama, Miyagi. I visited this restaurant with my mother, who was visiting from Kobe, and we were impressed by the beautifully presented appetizers and the exquisite sushi. The highlight was the comparison of different types of toro, which was a true indulgence. The tempura, Miyazaki beef roast beef, and other dishes were also exceptional. The friendly staff and the thoughtful service of the head chef made the dining experience even more enjoyable. Overall, Sushi Kanade is a perfect place for special occasions or a memorable date. I highly recommend it for anyone looking for a high-quality sushi dining experience in a luxurious setting.

It's sushi again. I had a lunch course (8000 yen) scheduled for 12:30, but I arrived around 12:40, 10 minutes late. I informed them that I would be about 10 minutes late, but I was still guided to my table without any issues. I saw they had hydrogen water as a drink, which I found very intriguing, but I ended up ordering the sushi cider, which caught my attention even more. ----- Taste Impressions ----- I tried the sushi cider, and it tasted like cider at first but had a vinegary aftertaste, which was quite interesting. It was refreshing and enjoyable. [Appetizer] I enjoyed the squid and green onion vinegar miso and the corn tofu with yuba vinegar miso. The corn tofu had a sweet dessert-like taste, and the yuba was consistently delicious. [Sashimi] I had yellowtail sashimi served with what I thought was water but turned out to be soy sauce. It was a unique experience, and the hint of soy sauce flavor added an interesting twist to the yellowtail. [Small Bowl] I was served a small bowl with luxurious uni and ikura on top. The rice grains at the bottom were noticeably large, and the dish was delicious, as expected. [Nigiri] Starting with the firefly squid topped with charcoal salt, followed by flounder and tuna, both were delicious. [Grilled Dish] I had grilled silver cod with miso, which was flavorful and well-prepared. Then I had seared salmon and mackerel, both of which were delicious. [Steamed Dish] The eel and mascarpone chawanmushi was incredibly delicious, with the cheese complementing the dish well. [Soup] I had a hot red miso soup made with clam broth, which was delicious. [Dessert] The meal ended with a hand-rolled kampyo maki, a stamped rice ball, dessert, and warm tea. Overall, the sushi was thickly sliced, the rice grains were large, and the shari had a strong flavor, making the overall taste rich and satisfying. The attentive service and the courteous staff made the dining experience even more enjoyable. The restaurant is located near Hotel Nikko Osaka, making it easily accessible. Although it may be a bit pricey, I felt that the quality of the food and service justified the cost. Thank you as always. It was a delightful meal!

[Restaurant Introduction] Sushi Kanade [Address] 2F Ace Building, 1-10-3 Nishi-Shinsaibashi, Chuo-ku, Osaka, Osaka [Contact] 06-6786-8679 [Business Hours] Lunch: 12:00-14:00, Dinner: 17:00-23:00 [Closed] Mondays, Year-end and New Year holidays [Price Range] ¥15000-¥20000 [Access] 2 minutes walk from Exit 8 of Midosuji Line Shinsaibashi Station [Menu] - Appetizers: Firefly squid with vinegar miso, Corn tofu, Mugwort flavored tofu, Herring and eggplant - Small Bowl: Salmon roe small bowl - Tuna Tasting: A comparison of tuna from Nachi Katsuura, Wakayama and tuna aged for 2 weeks from Wakayama - Grilled Dishes: Miyazaki beef charcoal grilled, Smoked cheese lemon with Iburi Gakko, Salt with wasabi and charcoal - Tempura: Firefly squid, Maruoka okra, Inca awakening - Sushi: Bigfin reef squid, Flounder and sea bream marinated in kelp - Rolls: Fatty tuna roll - Red Miso Soup - Dessert: Loquat and sweet orange compote jelly The red vinegar used in the sushi rice features the special "Dragon's Eye" which is rarely seen in Kansai sushi restaurants. The performance of the skilled chefs at the counter seats is truly impressive. The use of Miyazaki beef grilled over charcoal is a sight to behold. The sprinkling of snow salt from high above is a beautiful and unique touch. The restaurant offers a variety of dishes beyond sushi, such as tempura and charcoal-grilled items. The attentive and calming service from the staff creates a wonderful "Japanese" atmosphere. It's a great place for a special dinner with someone special. The food was delicious. Thank you for the meal.

This was my first visit. I ordered the 17,000 yen course, which was quite a lot. The aged fatty tuna was delicious. I felt that if the portion size is larger compared to other courses, it would be better to extend the time limit a little more.

The rice was seasoned wonderfully and the flavors were quite strong, which made me quite thirsty. The grilled eel was amazing! The codfish was also excellent, as well as the mascarpone chawanmushi. Next came the medium fatty tuna, squid, salmon, mackerel, and shrimp, all of which were delicious! The dried gourd roll was also good.