I had the opportunity to visit a popular sushi restaurant in Fukushima, Osaka, with a reservation for an omakase course for three people. Here’s my experience: - **Chawanmushi (steamed egg custard, no filling)**: A simple and classic dish. - **Kombu-jime White Shrimp**: The texture was creamy, and the sweetness of the shrimp was delightful, with very little fishiness. - **Aori Squid**: It was incredibly soft, almost not tasting like squid at all, showcasing a unique twist. - **Horse Mackerel**: Fresh and light, with minimal fat as it was salt-cured. - **Ikura (salmon roe)**: Refreshing and standard in flavor. - **Sweet Braised Octopus Takoyaki Style**: I could have passed on this; it wasn’t necessary. - **Stone Sea Bream**: It had a nice sweetness, paired well with wasabi; very enjoyable. - **Cherry Salmon**: The flesh was tender, but had a slight fishy taste that didn’t really add to the dish. - **Yellowtail**: Surprised by the taste—like marinated tuna, which was delicious. - **Grilled Sweetfish**: The skin was crispy, while the flesh was tender without any fibrous texture; it was pretty standard. - **Seko Crab**: Very tasty crab! - **Medium Fatty Tuna (Chutoro)**: Light tasting, not overly rich. - **Himi Yellowtail**: Average. - **Hachinohe Medium Fatty Tuna**: Rich and sweet! However, I would have liked a bit more tuna aroma. - **Sea Eel (Anago)**: Less fatty, again quite standard. - **Dessert**: A delicious salt vanilla ice cream sandwiched in a monaka (rice wafer). The sushi rice had no overwhelming characteristics, which was fine, but personally, I wish it had a bit more presence and was more firm with larger grains. I also enjoyed **Masuzenshu**, a limited Daiginjo sake, which paired perfectly with the sushi and had excellent cost-performance. I’m definitely planning to return!

Enjoy a special meal on a special occasion. The atmosphere of the restaurant is great, and of course, everything that comes out is delicious. The start time is fixed, and the meal will not begin until everyone is present, so please be careful not to be late.

Located about a seven-minute walk from Fukushima Station, "Sushi Toyo" feels like a hidden gem with its ordinary exterior that leads to a different world once you step inside. Opening the door fills you with excitement! The seating consists of a counter and a small private room in the back, making it a cozy space for a relaxed experience with few people. This time, I booked the "Toyo Course" for 15,800 yen, which included: - **Chawanmushi (Steamed Egg Custard)** with egg - **Cod Fish Roe with Egg Yolk Ponzu**: The liver was rich yet refreshing, and the egg yolk ponzu paired perfectly, making it delicious! - **Sushi**: - Toyama White Shrimp (Kombu-zukuri): The shrimp was plump and sweet. - Chiba Squid: Marinated for four days, cut repeatedly, it was thick yet incredibly tender and exquisite. The hint of sudachi (citrus) added to its flavor. - **Grilled Dish**: - Grilled Spanish Mackerel and Grilled Yellowtail: I ordered the grilled yellowtail, which was firm and had just the right seasoning—delicious! - **Special Dish**: - Hokkaido Yellowtail Shabu-shabu: The yellowtail in this season is rich in fat, and it is refreshing when dipped in ponzu—highly recommended! - **Sushi**: - Sawara: It had a buttery sweetness and was soft due to the fat—very good! - **Palate Cleanser**: Pear jelly with white vinegar. - **Sushi**: - Aburi Kurumutsu (semi-dried fish). - **Roll**: Negitoro-Kinkansushi: Filled with plenty of negitoro (minced tuna) and topped with kinkan (kumquat). When the kinkan burst in my mouth, the rich flavor was overwhelming, perfectly pairing with the negitoro—absolutely delicious! I'd love to have it again. - Before the final sushi, they served a Shijimi clam miso soup that, despite its simplicity, was incredibly tasty. I could drink multiple bowls of it! - **Sushi**: - Chutoro (medium fatty tuna): This Hokkaido tuna had been dried and aged for ten days, melting in my mouth, offering a flavor quite different from any other tuna I’ve had. - **Sushi**: - Anago (Conger eel from Nagasaki). - **Dessert**: - Suzu salt gelato: It was the perfect ending to the meal. Since discovering Suzu salt gelato at Isseki Sancho, I've become hooked on it. The service was warm and friendly, making the entire experience enjoyable. The ambiance is great for dates, celebrations, or girls' nights out. They also accommodate surprises, so definitely check it out!

Sushi Toyo is a restaurant located a 7-minute walk from Fukushima Station in Osaka, at 3-5-19 Fukushima, N3 Fukushima 4F. **Business Hours:** - First Session: 17:00 - Second Session: 20:00 **Payment Options:** - Credit cards accepted - No electronic money or QR code payment **Seating:** - 16 seats - Entirely non-smoking - Private rooms available Experience exquisite sushi without compromise at an unbeatable value. The sushi ingredients are carefully sourced directly from the Hokuriku region, combined with the skilled craftsmanship of the chef to create a course meal. Adapting to changing times, the restaurant utilizes flexible thinking and the latest technology to deliver top-notch sushi at a remarkable price. The interior features calming lighting, creating an adult-friendly atmosphere. Diners can enjoy watching the chef's artistry at the counter or relax in complete privacy in private rooms. The highlight of the menu is the "Toyo Course" priced at 13,800 yen, which includes: - Grilled fish (such as nebooke, white sweetfish, and swordfish) - Yellowtail shabu-shabu - Osuimono (clear soup) made with Yamato clams - Followed by various nigiri including white shrimp, fresh squid, kohada (young gizzard shad), and others, finishing with a dessert. The grilled fish (swordfish) is incredibly fragrant and fluffy, while the yellowtail shabu-shabu is tender and melts in your mouth. The soup is comforting, white shrimp achieves perfect sweetness, and the fresh squid provides remarkable texture. Young gizzard shad is soft and has a gentle flavor, while the sujiara (a fish type) balances tenderness with a slight bite. The ankimo (monkfish liver) risotto is rich in flavor, and the mackerel sushi boasts a delightful fluffiness. The horse mackerel is light, while the tuna has a robust taste, and the medium fatty tuna melts in the mouth. The chopped fatty tuna wrapped with kumquat creates a flavorful combination, and the simmered eel is soft and fluffy. Dessert (salt ice cream) is light and delicious, making for a delightful dining experience.

Everyone loves high-end sushi. Everyone loves pudding rolls. I went to a wonderful sushi place that also serves as a reward, so I’m going to review it! I’ll write it down in the order I had them. ☑︎ Chawanmushi: Made with fresh eggs from Chiba and a light dashi stock. It's refreshing yet rich in egg flavor, and even though it’s simply eggs, it’s quite satisfying. ☑︎ Gari: The pickled ginger is tangy and delicious, with a hint of sweetness. It's a great palate cleanser, and when it runs low, they replace it with a fresh plate—so nice! ☑︎ White shrimp from Toyama: Lightly marinated with kombu to enhance its sweetness and umami. The shrimp is rich and delicious, and the wasabi adds a sharpness without overpowering it. It's a thick and luxurious shrimp. ☑︎ Kasugo: This fish is thick and refreshing, and I love the taste! It has just the right amount of fat without being greasy. It’s said to be a baby fish from the sea bream family, and the yuzu provides a nice accent. ☑︎ Cod milt: Boiled fresh, it’s very sweet, and you can enjoy it with egg yolk ponzu. The richness is incredible! The ponzu complements it without overshadowing the cod milt, which is substantial enough to enjoy in one bite. ☑︎ Swordtip squid: It’s cut to bring out sweetness and served with ginger soy sauce on top. The ginger gives a nice kick, followed by the chewy texture of the squid complemented by its silky quality. ☑︎ Broiled yellowtail shabu-shabu: Served with grated daikon, green onions, myoga, and homemade ponzu. The ponzu is incredibly tasty, and the yellowtail is thick and fresh without any fishiness—a perfect balance. ☑︎ Spanish mackerel: They use a blowtorch to grill it right in front of you, which really boosts your appetite! The skin has a lot of fat that melts and the fish is tender and thick—delicious! ☑︎ Grilled fish: I chose the seaperch, which was plump, fluffy, and well-salted. The skin was crispy, and the texture was fantastic! They use Yamagata Prefecture’s Yukiwakamatsu rice for the sushi rice, allowing it to rest for about 30 minutes for optimum taste and texture. ☑︎ Kohada: There’s a lot of fat, making it incredibly rich. The wasabi adds a sharpness that enhances the flavor—so good! ☑︎ Pudding roll: This roll with ankyu liver smells incredible from the moment it’s placed on the table. The crunchy vegetables inside provide a good contrast, and the blended ankyu liver with the sushi rice is delicious! It's so rich and flavorful, I could eat it forever. ☑︎ Pear with yuzu (intermezzo): Served with grated yuzu and mixed with a jelly made from a rare type of pear called Regal Red Comice. It has a banana-like aroma, and it's moist and delightful, with a refreshing taste. ☑︎ Yamato clam soup: Served in a drink-until-you-drop style, as long as the lid is open, they keep refilling! The clam flavor is strong and delicious—I can drink it endlessly! ☑︎ Horse mackerel: This horse mackerel from Chiba is accompanied by a sauce made from crushed green onions and ginger. It's refreshing and has a wonderful texture, with intense horse mackerel flavor that deepens with every bite! ☑︎ Aburi kurōmutsu: Served with a nice grill, it has a rich fat content that's delicious! I really love this flavor! ☑︎ Mackerel: The mackerel is grilled using a traditional iron plate method instead of a torch, which brings out its sweetness and umami. The shiso and garlic provide a refreshing finish, and it’s incredibly fragrant. This might be the best mackerel I’ve ever had! It's thick and has rich fat—so good! The pickled ginger adds crunch, and the shiso balances it nicely. Honestly, I usually don't choose mackerel sushi, but this was so delicious, I'm completely hooked! ☑︎ Mid-fat tuna from Akkeshi, Hokkaido: Famous for its sardines, the tuna here is said to have a slightly sardine flavor because of its diet! Sooooooo good!!! It’s rich and melts in your mouth—possibly the best in Japan! ☑︎ Hand roll with egg yolk and negitoro: The first shop is a yakitori place, so they use chicken egg yolk. The seaweed is rich and crispy, and the egg yolk has no excess fat—delicious! Even though my stomach was starting to fill up, I finished it easily. The negitoro is, of course, amazing. ☑︎ Final sushi: The anago has a wonderfully dense texture and just melts in your mouth. The sweetness of the sauce is outstanding—so delicious! ☑︎ Dessert: Ice cream monaka made with salt gelato from Noto, Ishikawa, sandwiched between two wafers! The gelato is unbelievably delicious. What is this? I seriously want to buy it. The wafers are lightly grilled before serving, making them super crispy! It pairs perfectly with the hot hojicha tea. You can probably tell from my comments, but it was absolutely amazing! I definitely want to go again—I'm absolutely going back!

First of all, I would like to express my gratitude to all the staff. Thank you very much. I used your restaurant on an important anniversary. Everything we tasted was delicious. Additionally, I was particularly pleased with the following services: 1) I was contacted on the day regarding the message on the plate; 2) The staff suggested taking a commemorative photo; 3) You were considerate about our seating arrangements. Thank you for providing us with a wonderful time. P.S. I hope that Ichisekansan's chicken restaurant opens in Osaka as well!

The location of the restaurant was quite hidden, and I had a hard time finding it! When I finally did, I was surprised to see it in such an unexpected place! Once I stepped inside, it felt like I entered a stylish space. There were various performances and it was a lot of fun. The prices were reasonable, and I enjoyed being able to choose from different grilled fish options. It had a playful spirit, making for a delightful experience!

【Sushi Toyo】 3-5-19 Fukushima, Fukushima Ward, Osaka City, Osaka Prefecture, N3 Fukushima 4F What I had here ▶︎ Course meal starting from 13,800 yen. Each ingredient was fresh, and not only was the taste outstanding, but the presentation of the sushi and the dishes, along with the sight of them being prepared right in front of me, was truly beautiful—like a work of art. You can really feel the skilled technique in the way the chef handles the knife, making the wait enjoyable. The sushi vinegar is red vinegar, which has a rich flavor and a gentle taste that complements the ingredients without overpowering them. The rice was fluffy and surprising in texture. Everything was genuinely delicious, but particularly the ikura (salmon roe), horse mackerel (aji), snow crab (ozuwaigani), and the charcoal-grilled sakura trout—which were simply exquisite. ✨ The ikura was rich, with perfectly round, firm grains that melted in my mouth. The aji was incredibly meaty, and without a doubt, the best I've ever had. The snow crab was fluffy with a generous portion, and its sweetness was concentrated—just utterly satisfying. ✨ I also chatted with the staff, and their warm atmosphere was very comforting, allowing me to enjoy my meal until the end. Considering the average prices in this area, the cost-performance ratio is excellent. The ambiance of the restaurant is lovely, and from the flavors to the pricing and atmosphere, everything about this place is outstanding. I highly recommend visiting! (^ ^)

This is a sushi restaurant from the Ichi Stone San Tori group. I get the impression that the direction is to let people in Osaka enjoy "Tokyo-style sushi." However, I think it's hard to find this quality at this price in Tokyo, so I’m quite surprised by how Osaka is known for being a place where "if it's not cheap and delicious, the restaurant won’t last." The cost-performance is amazing. Thank you for reading until the end. Please remember to "save," "like," and "follow!"

A hidden gem located in an unexpected place! The interior is calm and quiet, but the staff is friendly and happy to answer any questions. The sushi served was simply delightful, making my taste buds dance, and paired wonderfully with the sake. For grilled fish, you can choose from options like hokke, ama-dai, or kamasu, and I went with ama-dai. The ikura bowl, with its contrasting textures of soft and semi-runny ikura, was impressive. I even forgot to take a photo of the dessert, but I was thoroughly satisfied with everything. The "Yutaka" course along with sake cost just under 20,000 yen. It feels luxurious, but I think the cost performance is top-notch. This is definitely a place for adults.

Inside a room in the Fukushima station building, there's a hidden gem of a restaurant that evokes a sense of excitement. When you open the pristine white door, you are greeted by a warm wooden counter shaped like a round table, instantly transporting you to an extraordinary space with tranquil counters suited for adults. The meal begins with a chawanmushi made from freshly laid eggs—it's steaming and jiggly, with a delicious dashi flavor and a smooth texture. The sushi prepared right before your eyes is exceptional, adding a lively atmosphere that makes the experience even more enjoyable, encouraging you to indulge in some drinks. Delightfully sweet and melt-in-your-mouth white shrimp is paired with the Japanese sake Manzuisen, enhancing the enjoyment of the sushi. Each cup of sake is served with care, accompanied by detailed explanations, allowing you to confidently go for the omakase. For grilled dishes, you can choose your preferred fish, beautifully presented to capture the essence of autumn—a feast for the eyes. As the chefs prepare sushi not only by forming it but also by grilling dishes over charcoal in front of you, it feels like you're witnessing a sushi show while enjoying your meal. The fragrant smell of grilled fish fills the air as freshly cooked rice is molded into sushi, making the entire dining experience vibrant and photo-worthy. A small bowl of homemade ikura bursts with flavors and pairs perfectly with sake. Midway through the meal, you can have unlimited refills of the clam soup, rich in umami. The negitoro kinako roll, wrapped in seaweed and topped with round kumquat, offers a delightful creamy flavor that fills your mouth, complemented by the oceanic taste of the seaweed. For dessert, there's a warm, crispy ice cream-filled salt monaka that melts in your mouth with a perfect sweet and salty balance. This restaurant is perfect for dates, surprises, or business meals, making it an ideal place to escort someone special. The courses are priced at ¥13,800, while the sake pairing (7 cups, about 2.5 servings) is ¥10,000, featuring highlights like fresh egg chawanmushi, white shrimp, yellowtail, sweet shrimp, squid, a small bowl of ikura, kohada, sawara, Spanish mackerel, kaki namasu, suri aji, grilled scallops, kinmedai shabu-shabu, sakura trout, chu-toro, clam soup, negitoro kinako roll, anago, and salt monaka ice cream.

"Sushi Toyo" in Osaka ---------------------------------------- - Price: ¥15,000 - ¥20,000 - Tabelog Rating: 3.63 - Address: 3-5-19 Fukushima, Fukushima Ward, Osaka City, Osaka Prefecture, N3 Fukushima 4F - Reservations: Possible through Tabelog - Taste: ☆☆☆ 3.8 - Service: ☆☆☆☆ - Cost Performance: ☆☆☆☆ (out of 5) "Sushi Toyo" is part of the Isshikisantcho group, specializing in sushi and located on the 4th floor of a building in Fukushima, Osaka. The 3rd floor has a yakiniku restaurant from the same group. It's a 5-minute walk from Nakatsu Station. The interior is impressive for a high-end establishment, featuring a fan-shaped counter where you can enjoy watching the chefs at work in a stylish setting. There are three course options available: - Weekday Limited Omakase Course: ¥9,800 - Toyo Course: ¥13,800 - VIP Course: ¥16,800 Regardless of the course selected, the cost performance is excellent! It's a wonderful experience to enjoy delicious sushi in such an elegant atmosphere at a great price, making it perfect for dates. During my visit, I had the Toyo Course, which included: (Snacks) - Chawanmushi (steamed egg custard) - Katsu (bonito) Tsukudani (sweet simmered dish) - Ikura (salmon roe) rice bowl - Grilled Sawara (Spanish mackerel) - Refreshment: Pear and lotus root - Yellowtail Shabu-shabu (sliced fish in hot broth) - Shijimi (clam) soup - Monaka (rice cake filled with red bean paste) (Nigiri) - White shrimp - Sawara - Sumi-ika (glossy cuttlefish) - Yellowtail - Horse mackerel - Black mullet - Sakura salmon - Marinated tuna - Chutoro (medium fatty tuna) - Toro temaki (fatty tuna hand roll) - Anago (sea eel) If you think this is a good restaurant, be sure not to forget to save it! ☝️

One of the famous yakiniku restaurants, Ikkai Sancho, has a sushi restaurant called "Toy" located one floor above. The menu consists of courses only and is offered in two seatings: 17:30 and 20:00. I tried the Toy course priced at ¥13,800, which included a variety of dishes: freshly made chawanmushi (savory egg custard) from Chiba, konbu-marinated white shrimp from Toyama, yellowfin tuna, konbu-marinated flounder from Hakodate, a small bowl of salmon roe from Hokkaido, squid, horse mackerel from Chiba, grilled garfish and haddock, black sea bream from Ishikawa, snow crab from Hokkaido, a palate cleanser of pickled pear and lotus root, clam soup from Lake Shinji in Shimane, cherry salmon from Hokkaido, marinated tuna, buri shabu (yellowtail hot pot), bluefin tuna from Hokkaido, negitoro (minced tuna with green onion), eel from Korea, and salted gelato in a rice wafer. Given the content for this price, it feels very reasonable! The sushi rice is seasoned with red vinegar. Everything was incredibly delicious! If I had to highlight a few standout items, I’d suggest the white shrimp, which is rare to find in the Kansai region—definitely the best! The small bowl of salmon roe was a luxurious treat with two textures: regular and soft-boiled roe. The squid was aged for four days, packed with flavor! The snow crab was also fantastic, with the meat mixed with crab miso, making it something I'd want to take home! Lastly, let's not forget the tuna in the top photo! Clam soup is also unlimited. The staff were all friendly and attentive, creating a wonderful atmosphere. It’s a perfect place for dates, special occasions, or birthdays!

This is my favorite sushi restaurant that I visit regularly. This time, I was even more impressed with the quality. The level of quality and cost performance is truly outstanding. It's easy to see why reservations are becoming harder to get. I definitely want to go back soon.

Located in a room within a building, this restaurant exudes a strong sense of being a hideaway! The luxurious yet calm atmosphere creates a comfortable and special experience. You can enjoy the artistry of the chefs at the counter, where the time spent waiting for your sushi to be prepared becomes part of the enjoyment. Using fresh ingredients, the sushi toppings have their excess moisture removed, maximizing the natural flavors and allowing you to enjoy them at their absolute best. The exquisite dishes allow you to feel the essence of autumn, providing a satisfying experience for both your mind and body. Course Menu: 13,800 yen - Steamed egg custard with fresh eggs - White shrimp - Yellowtail - Sweet shrimp - Squid - Ikura (salmon roe) rice bowl - Kohada (sardine) - Spanish mackerel - Sea bass - Persimmon pickles - Grated horse mackerel - Simmered scallops - Shabu-shabu of red snapper - Cherry salmon - Chutoro (medium fatty tuna) - Clam soup - Negitoro (tuna with green onions) wrapped in kumquat - Eel - Ice cream with salt and sweet rice cracker

After a brief gap, I visited Sushi Toyo for the eighth time. I really love this restaurant as it's delicious and has great interiors. Since it opened last December, it seems to continuously evolve, trying out new ideas and changes, which makes me excited about its future. As it's my first visit this fall, I'm very much looking forward to what's on the menu. I ordered the omakase course for 9,800 yen, which included: - Appetizer: Freshly laid egg chawanmushi - Sushi: Toyama Prefecture's marinated white shrimp - Sushi: Sweet shrimp - Sushi: Chiba Prefecture's squid - Sushi: Houbou - Sushi: Sawara from the Akashi Strait - Small bowl: Salmon roe from Hokkaido - Sushi: Simmered scallops from Hokkaido - Sushi: MeHikari from Aichi Prefecture - Robatayaki: Kamazu - Sushi: Cherry salmon from Hokkaido - Palate cleanser: Shine Muscat and grated ice - Sushi: Medium fatty tuna from Akkeshi, Hokkaido - Dish: Shabu-shabu from Rausu - Soup: Clam miso soup - Sushi: Eel - Dessert: Salt monaka - Extra: Tuna belly with rice (2,500 yen) After finishing the meal, I felt that for the price of 9,800 yen, the course content was really worth it, making me want to return again. They use Yuki Wakamatsu rice from Yamagata Prefecture, which was delicious. The roaster had Kamazu, which I hadn't tried before at Sushi Toyo; it was fatty and so tasty. I wonder if they have discontinued the takoyaki that was previously on the menu because it was really good, and I'd be sad if that's the case. Sushi Toyo is excellent, but with more restaurants starting to offer good courses at this price range, I hope to see some more unique features in the future. I felt that the sushi rice was a bit inconsistent in temperature and texture this time; I preferred the previous method of storing vinegared rice in plastic. The clam miso soup was also lukewarm this time, whereas it’s usually served piping hot, which was disappointing. I believe the clam miso soup tastes best when it’s served hot. It seems like the sushi chefs are becoming more fixed, as I encountered the same one as last time; initially, they rotated monthly. Sushi Toyo excels with its shrimp offerings, and I still find the sweet shrimp and white shrimp particularly impressive in flavor. The sushi was consistently good, and the squid had interesting cuts that made it enjoyable. For the first time, I received a palate cleanser featuring muscat grapes and grated ice, and it was the perfect timing for a palate refresh, which I appreciated. Sushi Toyo is still evolving, and it's certainly one of the restaurants I'm excited about in the future. However, I felt that the extra tuna belly (2,500 yen) was somewhat pricey compared to the balance of the 9,800 yen course, though it was rich in tuna. It may have been worth it, but it felt a bit high-priced from my perspective. I look forward to visiting again next month, if time allows.

I wasn’t sure if this was really the entrance, but once I stepped inside, I found a counter beautifully illuminated in the dim light. The atmosphere, the chef, and the sushi were all superb. The seasonal fish sushi, in particular, was exquisite and made me want to savor it multiple times. Since the person I went with was celebrating a birthday, I asked the day before if we could arrange something special, and they graciously agreed, making it a memorable dining experience. I look forward to visiting again.

I made a reservation for the most popular course. They pay great attention to every detail, from the fish to the rice, and the combination of the two is exceptional; everything was delicious. Additionally, the explanations were thorough, making it easy for even those who aren't used to counter sushi restaurants to feel comfortable.

I received an invitation saying, "It was delicious, so definitely check it out!" and I was taken to a high-level sushi restaurant in Shin-Fukushima that has a two-part system. I had the autumn delicacy course, and we were shown each ingredient used, which was a nice touch. There were also dishes where we could choose our fish, and everything served was thoroughly explained. It was a delightful experience where we could really enjoy each dish as it came out!

The restaurant, Sushi Toyo, is located on the 4th floor of an office building in Fukushima, with a sign on a regular office door. Upon opening the door, you step into a sushi restaurant, featuring a circular counter inside, equipped with a charcoal grill for cooking fish. Today, I enjoyed the autumn seasonal course, which is the highest-tier option. The dining style included sushi interspersed between the various dishes. The sushi had slightly warm red vinegar rice, but the fish was somewhat cold and the握り (hand-formed sushi) was packed tightly, making it feel like there was a lack of harmony between the fish and rice in my mouth. Additionally, I felt that the price difference between the highest-tier course and the others was not justified, leading to a poor cost-performance ratio. I think the regular or VIP courses would be sufficient. One concern was that while cooking fish at the grill, ash from the charcoal occasionally flew onto the table. While this is unavoidable during cooking, the cleanup of the ash should be done after the guests leave. Overall, it seems that the restaurant is trying to emulate the performance aspect of Kyushu's renowned Teruzushi, but it feels a bit far from that level.

I visited for dinner, and the taste was, of course, excellent, but the atmosphere of the restaurant was also very good! They selected drinks according to my preferences, and I was able to enjoy a lot of sake. I've heard there’s also a counter that can be reserved, so I definitely want to visit again!