Special reservations were made when it was not open, and there were many ingredients that would not appear on the menu. Today, five people came to eat, and the food was well used. The king crab is really fresh, sweet, and slightly blanched. Basically, they are the chef's dishes without a menu. The price is higher this time because each dish is paired with a different sake, and the chef also introduces how to pair the wines with the dishes one by one. It is really comfortable here at noon! The ingredients are fresh and have a sense of ceremony!