Last night, even though the date has changed, we had another wonderful experience. The reason we got to know the Japanese restaurant Yosshiatu A2 (Yoshiatsu) was because I was inspired by the video of Shinagawa Ikko-san, whom I greatly admire. The originality of the food and the kindness of Master Fukushima and the hostess really came through the screen. I always wanted to visit someday. Actually, I was once invited by a super regular customer, Nukki-san, but at that time my mental state was not good so I had to decline. This time, we made a reservation after checking the table and went to visit. <What we had today> ⚫︎ Peach with white Japanese dressing ⚫︎ Horse mackerel sushi ⚫︎ Raw sweetfish ⚫︎ Conger eel soup ⚫︎ Sashimi (Ako red sea urchin) ⚫︎ Corn tempura ⚫︎ Sea eel teriyaki ⚫︎ Abalone, potato stem, okra soup ⚫︎ Duck meatball, Kamo eggplant, Manjarito pepper ⚫︎ Junsai somen ⚫︎ Halibut, Fushimi chili pepper rice ⚫︎ Peach cream cheese pudding All the dishes were gently seasoned, with many of them combining the umami of the broth to bring out the flavors. The soup was especially delicious. Not only the food but also the atmosphere of the restaurant, and the kindness of Master Fukushima and the hostess were really top-notch. During this visit, Nukki-san had spoken to the staff about us, so Master Fukushima and the hostess treated us very well. I am truly grateful for that. As we left the restaurant feeling happy and satisfied in both heart and stomach, I want to express my gratitude to Master Fukushima and the hostess for their hospitality last night. Everything was so delicious (*´∀｀*) We will definitely come back! Thank you for the wonderful meal. Last night's bill: about ¥60,000 for 2 people.

On a scorching hot day in summer, we visited the restaurant at 6:00 PM reservation, and it was still bright when we entered. This was my fourth visit to YonYon A2. The restaurant completely captivates all five senses. As we passed through the curtain, we were greeted by a glass tea bowl by Swedish artist Bertil Vallien at the entrance. The cool atmosphere welcomes you inside. The entrance is decorated with a large moonflower, adding to the summer vibe. We were welcomed by the always cheerful and bright owner, and we started with a toast with Ebisu beer, which was perfect for the hot weather at 36 degrees Celsius. Here are some of the dishes we enjoyed: - Peach with white sesame dressing: A refreshing dish with the fragrance of sesame and dashi jelly, made with seasonal peaches. - Horse mackerel sushi: The horse mackerel from Awaji has a great fat content due to the abundance of plankton in the sea. - Sweetfish sashimi: Enjoyed sweetfish sashimi for the first time, served with sweetfish soy sauce and vinegar miso cucumber. - Botan loach soup: Thick loach from Amakusa served in a flavorful broth, showcasing the chef's delicate knife skills. - Ako (Kijihata) and sea urchin sashimi: High-quality white fish and sea urchin served together, with sea urchin washed with Rishiri kelp dashi. - Sweetfish miso grilled: Grilled sweetfish with a perfect balance of bitterness from the fish's innards and sweetness from the miso. - Abalone, okra, and zucchini suri-nagashi: A sweet dish with Kyoto's Pearl White abalone shaped like a shell. - Kamon duck and eggplant meatball: Kamon duck, known as the most premium duck in Japan, served with sweet eggplant. - Junsai somen: Somen noodles served on a lotus leaf with junsai, creating a beautiful presentation. - Clay pot rice: Fluffy and shiny rice served with tuna namero, perfect for finishing the meal. - Abalone curry: A rich curry with abalone liver, a unique dish only available here. - Peach cream cheese pudding: A seasonal fruit variation of the classic cream cheese pudding, a delightful ending to the meal. The selection of drinks was also excellent, perfectly complementing the dishes. The restaurant's atmosphere and concept, along with the attention to detail, make it a truly wonderful experience. If you visit YonYon A2, you can enjoy not only the food but also the other aspects of the restaurant. Thank you for the delicious meal!

I made a reservation one month in advance at this counter-style healthy Japanese restaurant that focuses on fresh fish dishes. It was just to my liking. I also enjoyed some sake served by a friendly female owner. The plates were lovely, and the simmered conger eel in a clear broth was incredibly delicious. Thank you for the wonderful meal.

The food, both fish and meat, was incredibly delicious. And the highlight was definitely the sake. Even though I'm not a fan of sake, all the recommended ones were delicious. Before I knew it, I had drunk a lot. The small cups and dishes were also lovely. The female owner with short hair was also lovely. I couldn't finish the cream cheese pudding at the end, so I took it home. This place is sure to be appreciated for entertaining guests.

I was able to go after a long time! I asked for a pairing, but they served just the right amount, so even those who are worried about the quantity will be fine. I brought a junior colleague from work, and they were pleased with the atmosphere and pace. It goes without saying that the food is delicious, but the explanation of the carefully selected ingredients and alcohol is also one of the joys! *The photos are intentionally limited to the ones from the beginning.

I visited the renowned Japanese cuisine restaurant "Nihon Ryori Yon Yon A2" in Tokyo, which is ranked as one of the top 100 restaurants in Japan. Located in Ebisu, the restaurant features a stylish white exterior with white curtains. Inside, there is a row of counter seats creating a chic atmosphere. The restaurant offers creative Japanese dishes with a live cooking experience, showcasing the perfect harmony between the husband and wife chefs. The menu includes unique dishes such as chilled chawanmushi with green soybeans and new onion jelly, rainbow trout sushi, hairy crab bun with caviar, squid and Japanese flying squid with vinegar and yuzu salt, among others. Each dish is creatively prepared with innovative combinations and cooking techniques, providing a variety of flavors to enjoy. The restaurant's distinctive and intriguing dishes make it a popular and highly recommended dining spot.

February and March were followed by a third visit this month. What makes Shishi A2 so wonderful is their commitment to using seasonal ingredients and the fact that they always offer a variety of dishes to enjoy. They never fail to keep their customers interested. Of course, there are many other great things about this place, but I can't list them all. Tonight, the dishes were served in slightly smaller portions than usual. (Normally, the portions are larger than what is shown in the photos.) The flowers that greeted us on this day were "Hime Ryoubu," with their fresh green leaves, giving a cool feeling that matches the current season. Inside the restaurant, pink roses were arranged in a traditional Japanese style, showing off the owner's great sense of style. - White shrimp chilled chawanmushi with new ginger jelly: A refreshing appetizer perfect for the current hot weather. The egg-shaped container is actually a piece from the early Showa era, made by Eiraku. It has a modern shape, but it's actually an antique from the early Showa period. - Sushi with horse mackerel from Izumi, Kagoshima: The horse mackerel is coated with local spicy pepper. The Izumi horse mackerel is not too fatty and has a true mackerel flavor. It's a fish you can always find at high-end sushi restaurants. - Vinegared dish with jun-sai and usui beans from Akita: A gentle dish with a delicate dashi and vinegar that you can enjoy until the last bite. - Ainame kudzu and new ginger soup: A seasonal dish featuring a carefully boned ainame fish with a delicate texture. The kudzu adds a slight thickness to the surface of the fish, enhancing the flavor of the dashi, with the new ginger providing a nice accent. - Today's sashimi: Salted sea urchin from Wakkanai, thick white squid, and red snapper. Each fish has a firm texture and is served with salt, soy sauce, sudachi, and wasabi for you to enjoy as you like. - Kamo eggplant miso: The Kamo eggplant is thick, sweet, and juicy, with a light and refreshing taste due to the frying technique. - Extra-large seashell from Tango: The meaty seashell is lightly seared and drizzled with sudachi juice for a refreshing taste. Served with snap pea and sesame dressing made by the owner's mother, it's heartwarming. - Warayu somen with young ayu: Thin somen noodles with fried young ayu fish, a delicacy only available during this season. The frying technique is superb, with a perfect balance of bitterness and sweetness. - Saga black wagyu beef fillet steak: Tender fillet meat with a savory sukiyaki-style sauce and green onions. - New burdock root clay pot rice: The freshly cooked rice in a clay pot has a wonderful aroma of new burdock root. The remaining portion was packed for us in a lovely bento box, which was a delightful surprise. - Cream cheese pudding with passion fruit: A seasonal dessert with passion fruit, a refreshing choice after the meal. - Drinks: Ebisu beer, sake (Tenaoi, Yoshidakura Ishikawamon), sweet potato shochu with oolong tea (Tomino Hozan). The vegetables (beans) served tonight were from the owner's mother's hometown in Tottori Prefecture, which the owner, Yoshitatsu, incorporated into the dishes. The warm and attentive service of the couple, along with their smiles and outstanding cuisine, made it another unforgettable night. I look forward to visiting again during the beloved season of conger eel. Thank you for the wonderful meal!

I revisited Yoshtsu (Yoshiatsu) San, whom I was looking forward to visiting. I wonder what they will serve during this cherry blossom season? I'm excited even before going there. When I arrived in front of the shop, my excitement increased. The shop curtain gently swayed in the wind, and I love the appearance of this shop. As I walked through the curtain, the first thing that greeted me was flowers. This day, it was tulips! Lovely♡ I felt a connection since I bought tulips the other day and have been enjoying them at home. As I entered the shop, I noticed Penpen grass (also known as Shamisen grass) displayed on the counter in the back. The owner likes this plant. I like it too♡ The Penpen grass was beautifully arranged, showcasing the owner's great sense of style. I started by quenching my thirst with a carefully poured EBISU beer. Then the food started. The portions were small as I requested being a light eater, so I could enjoy them until the end. However, the specialty dishes were regular size, and I requested them as such, a bit selfish of me. - Clam, seaweed, and bracken clear soup: The aroma of seaweed was delightful even before it was served. The seaweed is a top-quality product from Yatsushiro, Kumamoto! The clams were sliced for easy eating, but they still had a firm texture that didn't lose to the seaweed. The clam liver was removed, allowing the clear and pure taste of the ingredients to be enjoyed. - Firefly squid and bamboo shoot rice: The firefly squid was cooked in a sweet and savory manner, with the wood buds and sansho pepper adding accents. The first new bamboo shoots of the year were tender and sweet. - Pufferfish Shirako: The dish had a smooth white roe sauce and boiled pufferfish, topped with Oma sea urchin (white sea urchin). Each element was delicious on its own and even better when eaten together. - Hairy crab bun with caviar and perilla flower: The artistic appearance was impressive. The bun was made of nori seaweed dough, and it was filled generously with hairy crab, caviar, and perilla flower. - Ark shell and morning-harvested Asatsuki salad: The best time to enjoy ark shell is now. The dish included the root of morning-harvested Asatsuki, providing an interesting texture. The vinegar miso sauce had a unique balance of vinegar and sweetness. - Wild vegetable soup with natural trefoil and sobagaki: The main ingredient was natural trefoil from Niigata. It was a luxurious feeling to have so much trefoil in a soup. Its natural texture stood out. - Sayori and sumi squid sashimi: Served with real wasabi and new Sudachi lime, the dish was incredibly fresh. It was enjoyable with a bit of soy sauce and provided a refreshing taste. - Cherry salmon taco sushi: A new sensation of Japanese-style tacos wrapped in sesame leaves instead of tortillas! The seasonal cherry salmon was fried and served with crunchy watercress. The miso made from dried scallops added an accent, creating a harmonious dish. - Seasonal mountain vegetables: Included taro sprouts, udo, mountain asparagus, fuki, and new shoots of Akebi. Akebi's new shoots were a rare and precious mountain vegetable not easily found in Tokyo. Each vegetable was prepared differently, allowing a variety of flavors in one small dish. - Local chicken with Kujo green onion and wild parsley: The breast meat of Tottori's local chicken was cooked for two hours, resulting in incredibly moist and crispy skin. I was impressed by the chef's meticulous cooking once again. - Finale: Bamboo shoot clay pot rice: The tender and sweet bamboo shoots were abundant in the dish! With plenty of dried young sardines and rapeseed blossoms, the shiny rice was superb. Unusually for me, I had seconds. - Dessert: Hiroshima lemon cream cheese pudding: The fragrance and acidity of Hiroshima lemon balanced the sweetness of the pudding perfectly. Last time it was Kanpei mandarin, but the seasonal switch to Hiroshima lemon was just right.

I had been curious about this unique hidden gem of a Japanese restaurant in Ebisu for a while. The lovely couple running the place creates a soft and welcoming atmosphere. They offer a course starting at 6 or 7 pm, with prices varying depending on the season. They have a great selection of sake and wine, all of which we enjoyed. The dishes were all meticulously prepared with gentle flavors, giving a feeling of being in Kyoto, especially in spring. The fugu shirako was incredibly delicious, and I had three helpings of the pufferfish and rice dish. I even got some rice balls to take home as a souvenir. Thank you for the wonderful meal. I want to discover more places like this!

We visited "Japanese Cuisine Shishi A2" located in the global town of Hiroo, which is home to many embassies. This restaurant has been selected as one of the top 100 restaurants in Tokyo by Tabelog, a prestigious dining guide. Congratulations! The restaurant operates on a reservation-only basis. It is located about a 10-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line, and is also within walking distance from Ebisu Station on the JR Yamanote Line. The restaurant is situated on the first floor of a brick building called "Rembrandt Hiroo," tucked away from Ebisu Street. The interior is a bright and stylish Japanese space, with a spacious counter made of a large ginkgo slab and table seating. The windows are adorned with intricate lattice work. We enjoyed the chef's special course menu, which included dishes such as steamed clam rice, red clam and udo salad, and fugu (blowfish) tempura. The highlight was the performance by the head chef at the lively counter seat. It was a delightful experience to savor innovative Japanese cuisine that breaks away from traditional stereotypes. Thank you for the wonderful meal.

You can enjoy some unique Japanese cuisine at Hiroo's "Japanese Cuisine Shishi A2". This time, we tried the second installment of the "Weird Course" where all the dishes are out of the ordinary. On this particular day, rice appeared mysteriously, sardines were painstakingly deboned for 2 hours, black cabbage was served, and it was a day for Fukujima-san to do whatever he wanted. Despite each dish being unconventional, they somehow managed to impress when eaten. Here are the dishes we tried: - Ume Konbu Tea: A warm tea made with plums from the Michelin two-star restaurant Fukudaya, served in a cup that reflects a geisha when held up to the light. - Phantom Karasumi Dog: Sake lees bread with grilled karasumi (bottarga), and nanohana mustard dressing. This dish used to be a regular item until it was discontinued due to a customer's comment three years ago. - Iwashi Nori Maki: Iwashi (sardine) painstakingly deboned for 2 hours, with a unique texture and impressive flavor. - Buri Daikon: Simmered buri (yellowtail) with daikon radish tempura on top, offering a delightful combination of flavors and textures. - Shogoin Kabura Owan: A surprisingly sweet dish made from grated kabura (turnip) cooked with kudzu starch. - Kikuna no Shirowae: A dish with kikuna (chrysanthemum greens) on top of buri and ginger rice, creating a unique and delicious taste. - Torafugu no Zenshin Otoshi: A luxurious dish featuring torafugu (tiger pufferfish) sashimi, skin, shirako (milt), and boiled gelatin made from the bones. - Horikawa Gobou no Canape: A unique dish with horikawa gobou (burdock root) tempura on top of rice, offering a delightful combination of flavors. - Iwashi Gohan: Iwashi (sardine) simmered rice, boneless and with excellent flavor. - Matsunami Cabbage: A dish featuring black cabbage with duck meat, showcasing the incredible sweetness of the cabbage. - Nyu Men: Noodles made with natural seaweed from the island of Juroku-shima in Shimane Prefecture. - Strawberry Tart: A unique tart made with bread and strawberries, resembling more of a jam toast than a traditional shortcake. The total bill for beer, sake, highball, and food was approximately 28,000 yen. Despite previously saying "this restaurant is delicious but underrated," it seems to have been selected as one of the top 100 restaurants on Tabelog, which is both surprising and gratifying. This concept is interesting, and I hope they continue with a third installment. Thank you for the meal.

When you exit the Hiroo shopping street and go straight through Meiji Street for a while, you will see a white-walled entrance with a noren on the right side. Inside the shop, the floor is covered with clean tiles, creating a sense of cleanliness, and the warm lighting gives a comfortable feeling with the warmth of wood. The dishes are also very gentle on the body.

I visited the Japanese restaurant Yosshiyatsu A2. The location is in between Ebisu and Hiroo, within walking distance from Ebisu station. The name "Yosshiyatsu A2" is derived from the head chef's name, Yoshiatsu Fukushima. The sophisticated atmosphere, beautiful tableware, and overall sense of style reflect the chef's taste. The restaurant is decorated with elegant seasonal displays, and the counter is made from a single piece of ginkgo wood, creating a warm and inviting space. The chef's wife, who manages the counter, is friendly and attentive, making guests feel comfortable. The restaurant offers a full course menu, but they kindly accommodated our request for smaller portions due to our limited stomach capacity. Each dish is beautifully presented, with attention to detail and exquisite flavors. The restaurant serves a variety of dishes such as plum kelp tea, fan-shaped sushi with shrimp, fried turnip with dashi sauce, saury and rapeseed blossoms, lotus root dumplings, blowfish prepared in various ways, seasonal vegetables, duck with cabbage and quail egg, sardine rice, blowfish porridge, and mandarin orange cream cheese pudding. The drinks offered include Ebisu beer, Mimu Sugi Tenmi sake, and Tomi no Takara Yaimyo and Taimei shochu. The attention to detail and craftsmanship in each dish highlight the chef's skill and dedication. The restaurant's unique and artistic approach to food presentation and flavor combinations make it a must-visit for food enthusiasts.

I visited after several years and found the head chef and the friendly hostess still as dedicated as ever. The head chef values his relationships with producers, visiting rare tea leaf producers in Nara and experiencing seaweed harvesting in subzero water in Saga. On this day, he prepared a special meal using these unique ingredients. To celebrate the new year, we enjoyed a glass bottle of sake with the zodiac sign of the rabbit inside, a beautiful sight. The course for the day was priced at 22,000 yen (tax included). 1. Butterbur tofu with white miso Aomori butterbur buds with a hint of bitterness, served with butterbur tempura, orange peel, and local spicy pepper. 2. Sardine sushi Fresh and delicious sardines served as sushi. 3. Fugu and shark fin spring rolls Luxurious spring rolls with hot Saga oranges. 4. Golden eye snapper with seaweed vinegar Served with Saga's first harvest of fresh seaweed and snow vegetables. 5. Daikon radish and mullet roe soup A delicacy known as the "phantom daikon", cooked to perfection. 6. Fugu meat and milt with bone broth jelly 7. White sweetfish tempura with burdock and turnip miso dressing 8. Chrysanthemum greens and dried persimmon with walnut tofu A comforting dish with a subtle sweetness from dried persimmons. 9. Akita Tsukinowa bear sukiyaki Enjoy the rich sweetness of Tsukinowa bear fat with simmered shiitake mushrooms and minced onion. 10. Boiled rice with gurnard The crispy gurnard adds a delicious flavor to the rice. 11. Amaou strawberry pudding Served with plum wine soda. This meal beautifully captured the essence of Japanese winter transitioning into spring, and I look forward to visiting again.

Innovative cuisine. The most delicious dish was the chilled dish made with one fugu fish, as shown in the photo. The fugu was cut into chunks hidden under a flavorful sauce and jelly. It was a dish of just the right size, allowing you to enjoy the texture of the fugu. Other dishes included: - Amberjack sashimi with a sauce made from fresh seaweed: The sashimi was firm, and the unique combination with the seaweed sauce was delicious. - Daikon and karasumi soup: The daikon was cut relatively large, allowing you to enjoy its texture. - Horikawa burdock and fried fish in miso broth: Horikawa burdock, a traditional vegetable in Kyoto, has a larger diameter and a hollow center compared to regular burdock. It was cooked to be sweet and not too firm. - Grilled duck: Grilled in a sweet sauce, this dish was very tasty and would be liked by anyone. Unfortunately, I forgot the details of some dishes. - Strawberry cream cheese pudding: It was beautifully packaged, similar to what you would find in a store. Overall, we enjoyed a variety of dishes. We visited in winter, but spring is highly recommended. We had a peaceful meal when we arrived early, but after 8 p.m., the restaurant became quite lively with a younger crowd.

It's about a 15-minute walk from Ebisu Station to "Japanese Cuisine Yon Yon A2" in Hiroo, where I visited after a long time. It's a mystery why this delicious restaurant isn't difficult to reserve, despite its quality. It seems like everyone prefers restaurants with titles like "Gold" on Tabelog. The owner mentioned, "The more fat, the higher the grade of Tsukinowaguma (moon bear)." "Oh, I see. I remember you served me Tsukinowaguma mapo tofu last time! Are you a bear lover?" "No, I'm not." The proprietress aspires to be like the monk Setouchi Jakucho and her husband is a rare eccentric couple running this unique Japanese restaurant. The dishes were exceptional on this day: - Shirako with Kudzu and Matsuba Crab Sauce: Kudzu with white fish milt and Matsuba crab sauce, topped with elegant and fragrant broccoli tempura. - Koubako Crab with Grilled Onions: Onions grilled for a long time, served with crab innards, eggs, and meat in a savory sauce. - Buri Sushi: Buri with Noto's fat, vinegared rice, and spicy turnips for balance. - Kikuna and Kyoto Fried Chopsticks: A refreshing dish that is surprisingly delicious. - Chestnut Sesame Tofu with Foie Gras: A fusion of Japanese and French cuisines with chestnut sesame tofu and rich foie gras. - Seigoin Kabura Soup: A comforting dish that is skillfully presented. - Awaji Taimo Tempura: Impeccable completion of Awaji Taimo. - Shiitake Cookie with Persimmon and White Dressing: A harmonious blend of shiitake-scented cookies, persimmon, and white dressing. - Tsukinowaguma Shabu Shabu: The fat becomes sweeter when heated, complemented by vegetables and a savory-sweet broth. - Donabe Rice: Fragrant rice from Tottori. - Tuna Chutoro Rice: Incredibly delicious, I had two extra servings. - Nashi Pear Cream Cheese Pudding: Consistently exceptional, but underrated due to the fear of attracting the wrong crowd. Thank you for the feast.

The fugu shirako and rich ankou wrapped in fugu were delicious, and the rice at the end with karasumi and snow crab was elegant and had a great variety of dishes. The sake was just the right amount and had a wide variety to enjoy, and the quality and size of the fish, including kue and sushi, were impressive. I would love to visit again!

I love the Japanese restaurant Yon Yon A2 in Ebisu! I was taken there three years ago and have been going back ever since. The food is delicious, the atmosphere is great, and the owners are wonderful. It's perfect for celebrations, special occasions, or business dinners. The dishes are always unique and exciting, with a wide variety of drinks, including rare Japanese sake. It's a place that any food or drink lover would enjoy!

I visited my favorite Japanese restaurant, "Nihon Ryori 44A2," in Hiroo today. It's a bit of a walk from Ebisu Station, about a 12-minute walk. The chef, Yoshimatsu, always serves up unique Japanese dishes, but today he prepared a special "freaky course" only for regular customers. It was a menu full of unexpected dishes that I probably won't see again. Here are the dishes I enjoyed: - Granny Smith Apple and Snow Crab: Granny Smith apple with dashi jelly and snow crab. The tartness of the apple complements the crab nicely. - Kojika Sushi: A unique dish of vinegar rice and small skin fish. - Sun-Dried Corn Salad: Sun-dried corn on top of white miso dressing, inspired by Edo-style tempura. - Baby Eel Sushi: Fried baby eel and white truffle on top of vinegared rice. - Daikon Radish Soup: A simple soup with Kaga vegetables and daikon radish. - Mackerel with Roasted Sesame: Mackerel topped with freshly roasted sesame seeds. - Taro Tempura: Taro tempura from Tomitabayashi. Crispy on the outside, moist and flavorful on the inside. - Eel and Matsutake Mushroom Cookie: A combination of eel, chestnut glace, and matsutake mushroom cookie. - Sesame-Flavored Greens: A refreshing palate cleanser. - Crab Croquette and Turnip Soup: A delicious crab croquette with turnip cream. - Tuna Rice Bowl: A decadent bowl with egg rice, tuna belly, garlic chips, green onions, and white truffle. - Bear Meat Mapo Tofu: A surprising dish of bear meat mapo tofu. - Nashi Pear Cream Cheese Pudding: Dessert of La France pear cream cheese pudding. The bill came to about 28,000 yen. This restaurant offers the most unique and impactful Japanese cuisine I've ever experienced. It may not fit into the traditional idea of Japanese food, but the chef's creativity and dedication to creating delicious dishes shine through. Despite the unconventional dishes, there is no hint of pretentiousness. The chef's playful character adds to the charm of the dining experience. The genuine and warm service from his wife also adds to the overall enjoyment. It was truly a delightful meal!

A small and delicious traditional Japanese restaurant. The couple who run the place are very friendly. The dishes are carefully prepared and paired well with sake. Everything was delicious and just the right amount, making for a pleasant dining experience.

Visited alone on a Saturday night. Normally, they prefer groups of two or more for reservations, but it may be possible if there are other customers present. I called the day before closing to confirm and was lucky to have a seat reserved. It seems difficult to get into restaurants alone, and I feel like I've reached my limit with the places I can go to alone. I need to make friends who share the same level of seriousness about food so I can go to any restaurant without hesitation. The restaurant had a calm, Japanese-style atmosphere with an interesting setup where half of the counter seats were on the other side. The explanations of the dishes were brief, but if you ask, they will provide detailed information about the ingredients and cooking methods. The first dish I was served was ayu from the Tenryu River, lively and almost jumping out of the plate. The dishes I had included eel broth somen with grains, steamed abalone from Oarai in Chiba, kudzu tempura, new onion sushi, conger and ginger soup, flounder from Aomori, tempura of ayu from the Tenryu River, pickled watermelon from Tottori, eggplant and sirloin from Kagoshima, and rice cooked in a double iron pot. Each dish was carefully prepared and had unique flavors and textures.