AI Spot Summary
The cuisine is highly rated for its high quality, with various ingredients such as eel from Tokushima Prefecture, Matsukawa flounder, and yellowfin tuna from Ehime being deliciously prepared.
The restaurant operates on an entirely reservation-based system, offering a food delivery service, providing a special experience.
Reviews
This is a fully reservation-based restaurant.
The hamo (a type of eel) from Tokushima Prefecture was delicious with crispy, fragrant skin.
The simmered akahata (red sea bream) and eggplant was delicious, with the akahata coated in aarae and deep-fried. The grilled eggplant was fragrant and tasty, and the dashi was also delicious.
Salt-grilled sawara (Spanish mackerel) is eaten with yuzu pepper and daikon.
With tomato and grapefruit on the side:
Ito-uri (a type of gourd),
Turumurasaki (a type of leafy vegetable),
Lotus root,
Mini okra,
Green beans,
Everything was delicious and extremely tasty.
Gari (pickled ginger):
New ginger and
Old ginger.
Kombu and bonito dashi
was refreshing and delicious.
Miyagi’s true sea bream
was sweet and had a nice sprinkle of salt, which made it very tasty.
Matsukawa flounder
was rich, creamy, and sweet. It was delicious.
Sweet sea bream
was sweet, with a good texture combined with the sushi rice, and the addition of green onion was also great.
Ki where yellowfin tuna from Mr. Fujimoto in Ehime
was exceptionally tender and delicious.
Ken saki squid from Yamaguchi Prefecture
was cut thin and melted in the mouth, incredibly sweet and delicious.
Eel
was handed to me in sushi rolls. The eel was fluffy, rich, and delicious.
Shrimp
was steamed to a rare state, sweet, and delicious. The texture was fluffy.
Flat horse mackerel from Toyama
was thick, rich, and delicious. It paired well with sesame and shiso.
Steamed eel
was handed to me. It was hot and incredibly delicious, melting in my mouth.
Negitoro (minced fatty tuna with green onions)
was handed to me wrapped in seaweed. The generous amount of toro combined with the crispy green onion and the flavor of the seaweed was delicious.
Small taro soup
was light and the small taro was flavorful and delicious.
Chestnut chawanmushi (savory egg custard)
was sweet and pudding-like while being flavored with dashi, making it tasty.
Mr. Fujimoto’s red sea urchin
was rich, sweet, and extremely delicious.
Hosomaki (thin rolls):
Okaka (bonito flakes),
Hijiki (seaweed),
Ginger tsukudani (sweet-simmered ginger),
All had a refreshing and delightful taste.
