Hidden gem creative Japanese cuisine in Ginza "Ginza Ka.Yoshi (Yoshidotto Yoshi)" where you can enjoy a "creative Japanese course that changes every two weeks" that condenses the deliciousness of the season without being bound by the framework of Japanese cuisine. Today, I ordered the New Moon course. New Moon course menu: Sake, like a sushi restaurant! Appetizer: Tempura of zucchini and firefly squid, with a light and crispy tempura filled with cream cheese hidden inside the zucchini bud. Cold dish: Button shrimp and spring vegetable salad with zero caffeine herbal tea. Pro jelly sauce with red wine flavor, featuring plump button shrimp and a citrusy accent. Warm dish: Cherry salmon with green bean sauce, Crazy Pea snow pea sprouts. Sashimi: White asparagus and Ezo abalone with a sauce mixed with leek miso and abalone liver. Main dish: Black-haired Wagyu brisket simmered with Aomori-produced large wakame shoots, so tender that it can be cut with chopsticks. Rice dish: Kettle-cooked rice with shirasu, ikura, and karasumi, mixed with umeboshi, wasabi, and bonito flakes for flavor change. Pickles: Drip dashi with Pacific saury and grilled jaw fish powder. Dessert: White kidney beans and coffee jelly, served with snow strawberries and delicious ice cream. The food was all delicious and only featured favorite dishes. The counter seating allows you to enjoy the chef's craftsmanship while savoring the dishes, which bring out the maximum flavor of the ingredients. You can also feel the passion and love put into the food. The interaction with the head chef and staff adds a touch of elegance, making it a priceless and enjoyable dining experience. I definitely want to visit again. Highly recommended!

I went to a restaurant that had very interesting reviews, so I decided to check it out. It is located on the 5th floor of a building in Ginza, where the popular ice cream shop "Benky" is located. They offer three different course options: 6 courses, 8 courses, and 9 courses, and I opted for the 8-course menu this time. The restaurant had a cozy atmosphere with a chef and female staff who were very friendly and talkative. The dishes included: - Abalone and white asparagus with liver sauce - Scallop tempura on top of chicken rice with caviar and wrapped in crispy seaweed - Steamed crab and shark fin in a bowl - Flounder marinated in kelp, served with miso and gochujang sauce - Large chicken meatballs with burdock and green onions - Black wagyu beef stew - Clam and fried tofu cooked rice with salmon roe on top - Tea-soaked mackerel and chin soup for ochazuke - Strawberry and vanilla ice cream wrapped in soft mochi The menu changes every two weeks, and they are open to customer requests and suggestions. The restaurant also offers a variety of delicious and unique drinks. Overall, it was a fun and enjoyable dining experience, and I would love to visit again.

Yoshi-san, for the third time, was amazing once again ☺️ He served the full moon course in just 1 hour, which was very convenient. The dishes were not only delicious but also beautifully presented. The Hachisen sake from Hachinohe was also available, making the meal even more enjoyable. Thank you for another wonderful dining experience.

The atmosphere of the restaurant is very nice, with private rooms making it perfect for a date. The portion sizes are a bit large, but the food is delicious. The restroom is also very clean with a nice smell, and mouthwash is provided. I will definitely visit again. Unfortunately, I couldn't take any photos, so here is a picture of the leftover rice.

I tried the New Moon Course (8 dishes) for the first time. They are particular about their dashi broth and serve a Japanese sake with dashi at the start of the meal, which was very comforting and delicious. The course changes every two weeks, and this time I enjoyed a meal with autumn flavors. The portions were quite generous, so I ended up taking the oyster rice home, but it was perfect when I ate it later at home when I was a little hungry.

Hidden gem kaiseki cuisine showcasing creative Japanese dishes. Using seasonal ingredients to evoke the feeling of each season. Enjoyed a course meal featuring innovative Japanese cuisine. Starting from the appetizer, we were delighted by the course with a strong Japanese essence. This restaurant offers courses that fully utilize seasonal ingredients, allowing you to experience the essence of Japanese cuisine.

Introduction to Ginza K.YoshiYoshi dot yoshi, to Mr. Yoshi at Ginza K.Yoshi. This time, the course was the New Moon Course: Stuffed Fried Chicken with Manjanshi Togarashi, Summer Vegetables with Tosazu Jelly Tomato, Eggplant, Corn, and Tosazu Jelly. The corn was really sweet and delicious. Winter Melon with Steamed Scallop and Bean Paste Sauce, with a nice balance of winter melon and scallop flavors. Also, the saltiness of the caviar added different flavors to enjoy. Bonito Tataki with Seasonings, a really delicious dish. Cucumber and Conger Eel Soup with Ume Plum Paste, refreshing with the umeboshi. Black Wagyu Beef Shabu-Shabu, a high-quality meat with sesame sauce and condiments. Asparagus and Octopus Rice with Pickles, a fragrant dish with octopus and asparagus. The aroma before this dish arrives makes your mouth water. Lastly, Baked Monaka with Green Plum Ice Cream, a perfect dessert to end the meal. In summary, dining at a traditional Japanese restaurant in Ginza can be intimidating, but thanks to the friendly head chef and the soft service of the staff, you can enjoy your meal without feeling tense. The course is filled with the head chef's passion and curiosity, constantly creating new dishes every two weeks. I would love to visit this restaurant again in a different season.

Hidden gem in Ginza "Ginza Ka.Yoshi". The base is Japanese cuisine, but the creativity is evident, and the strength lies in the creative Japanese course that changes every two weeks. This time, I was lucky to call in the evening and was told that there were two seats available at the counter, so I visited. This time it was the "New Moon Course" which included lotus root manju tempura, shirako with Tosazu jelly, steamed red snapper and asari clam, botan shrimp, shark fin and lotus root manju, wagyu beef ichibo, anago rice, and baked senbei ice cream for the menu. The appetizer was lotus root manju tempura with accent of ikura on top. The cold dish of shirako with Tosazu ponzu was visually stunning. The warm dish of steamed red snapper and asari clam had a rich flavor with a mustard-like taste. The sashimi was botan shrimp with a sauce made from the shrimp itself, egg, and caviar. The main dish was wagyu beef ichibo served with salt and wasabi oroshi. The side of burdock was also delicious. The meal ended with anago rice served in a clay pot with pickled ginger and carrots. The dessert was honey ice cream and apple compote sandwiched in a lightly grilled senbei. Overall, the experience was delightful, with the highlight being the anago rice dish. However, the changing menu every two weeks could be a double-edged sword, as it may not cater to everyone's preferences. Having a signature dish alongside the changing menu could make it easier for recommendations.

On a holiday, Ginza is becoming lively again, and the atmosphere is getting better. On this day, I met up with a friend I hadn't seen in a while in Ginza at a recommended Japanese restaurant. The name of the restaurant was the same as my son's, so it felt special. The interior of the restaurant is bright and clean, with a well-organized kitchen visible. There is a counter and one private room. We started with a toast with highball and the course began. The course included: - Porcini mushroom chawanmushi - Scampi with white miso - Fried monkfish liver - Striped jack with raw egg and soy sauce - Butterfish sashimi - Wagyu beef steak - Rice with bamboo shoots and minced chicken - Pickles - Drip broth - Baked manju ice cream Impressive dishes included the rich porcini mushroom chawanmushi, the fried monkfish liver with a rich sauce, the delicate and delicious wagyu beef steak, and the flavorful rice dish with bamboo shoots and minced chicken. The baked manju ice cream was a unique and delicious dessert. Overall, the course had a good balance and a moderate amount, making it enjoyable for both men and women until the end. The restaurant also offered rare whiskies and other drinks at reasonable prices. I would definitely like to visit this restaurant again. Thank you for the wonderful meal.

A modern Japanese restaurant that could be described as modern kaiseki cuisine. Each dish is very tasteful and elegantly presented in a contemporary way. The tempura of young corn with skin, Okinawa mozuku and fruit tomato is a hit! Served in a beautiful glass bowl, the refreshing sweetness of the fruit tomato and the acidity of the mozuku vinegar blend perfectly. The scattered green onion soup with whitebait and salmon roe yukhoe is also delicious. The crab bun is decent, but has a slight onion-like smell. The broth is deeply flavorful. The black beef brisket is too elaborate and the flavor of the meat is a bit blurred. The restaurant was not crowded, but the overall quality is high. The half-moon course has a good amount of food and a wide variety of menu items, so you won't get bored. It's perfect for when you want to skip rice.

You can enjoy a course meal of creative Japanese cuisine using seasonal ingredients that allow you to feel the season. The course includes appetizers, cold dishes, hot dishes, sashimi, soup, main dish, rice, and dessert. The dishes are not only delicious in their natural form but also enhanced with a unique touch to be enjoyed with all five senses. The modern and calm atmosphere is perfect for an adult hideaway. The menu changes every two weeks, so you can look forward to trying new dishes each time you visit.

I was impressed by the deliciousness of the clay pot rice when I visited "Ginza Ka.Yoshi" for work once, and I wanted to go there again. On this day, I ordered the "Shingetsu Course" for 12,000 yen (excluding tax), which consisted of a total of 8 items: Appetizer "Deep-fried Hon Shishamo", Cold Dish "Miyazaki Chicken Terrine", Hot Dish "Clam in Sea Water", Sashimi "Snow Crab and Potato Salad", Soup "Cod and Shirako", Main Dish "Black Wagyu Brisket Stew", Rice Dish "Golden Eye Snapper with Saikyo Miso and Butterbur", along with "Pickles" and "Drip Soup", and Dessert "Chestnut Mousse" with "Sake Pairing". Particularly memorable were the "Deep-fried Hon Shishamo", "Snow Crab and Potato Salad", "Cod and Shirako", and "Golden Eye Snapper with Saikyo Miso and Butterbur". The presentation of the "Deep-fried Hon Shishamo" was standing up, which I liked. The "Snow Crab and Potato Salad" had a glittery appearance that didn't look like a typical potato salad. The sweetness of the crab meat, the popping texture of the salmon roe, and the smoothness of the potato salad... It was a deliciousness that matched its visual appeal. In winter, I always crave Shirako. I had only tried Shirako with ponzu before, but here I had it in a soup with cod. By the way, the pink ingredient on top is mentaiko. Everything was cod! Lastly, the clay pot rice that I was looking forward to was the "Golden Eye Snapper with Saikyo Miso and Butterbur". First, I tried it as it is. Then, I poured the golden broth over it to make ochazuke. And then, I mixed wasabi, pickled plum, and bonito flakes to make a condiment called "Nishiki-ki" to dissolve in the broth. You can also make onigiri if you can't finish it, and enjoy it for breakfast the next day. The clay pot rice, which is delicious even after some time has passed, is a must-try dish. The sake pairing was also great, and they remembered the sake I had last time and offered a different one, which made me happy. The enjoyment of comparing cold and warm sake, and the pleasure of drinking sake were spot on. As a sake lover, it was a very happy time. Next time, I want to try going for à la carte. Thank you for the wonderful meal.

Started in October, go to eat! If you're going out to eat, make it luxurious! Head into a building a little off the beaten path in Ginza and make your reservation. The course I reserved included: 1. Appetizer: Camembert and Karasumi Tempura 2. Cold Dish: Sawara Nanbanzuke 3. Hot Dish: Porcini Chawanmushi 4. Sashimi: Autumn Salmon and Senmai-zuke 5. Bowl: Snow Crab with Egg 6. Main Dish: Brisket Stew 7. Meal: Uni and Maitake Mushroom Rice with Drip Soup 8. Dessert: Cheesecake. - Camembert and Karasumi Tempura: The Camembert cheese is layered with Karasumi in between. The rich creaminess of the cheese and the saltiness of the Karasumi are incredibly delicious. - Porcini Chawanmushi: The moment you open the bowl, the aroma of Porcini stimulates your appetite. The taste is surprisingly delicate, unlike the strong aroma. - Snow Crab with Egg: The hint of Sansho pepper adds a kick and pairs surprisingly well with sake. - Uni and Maitake Mushroom Rice with Drip Soup: The star of the day! Uni-scented rice. The first bowl is devoured as is. For the second bowl, pour the broth over for a luxurious ochazuke. The broth was truly to my liking and I ended up drinking it straight. The course portion was just right, with a bit of sake for each dish. Ginza's traditional Japanese cuisine was truly amazing...

I went out for dinner in Ginza for the first time in a while, at a recommended restaurant by an acquaintance. We enjoyed a course meal with a traditional Japanese feel, starting with appetizers. We ordered the "New Moon Course," which included Camembert and Karasumi tempura, Sawara marinated in Nanban sauce, Porcini chawanmushi, Autumn salmon with Senmai-zuke, Zuwai crab tamago-don, Brisket simmered in sauce, Uni and Makomo mushroom rice, pickles, drip broth, and cheesecake. Each dish had attention to detail and the portion size was just right to enjoy with sake. The most memorable dishes were the Camembert and Karasumi tempura, the Porcini chawanmushi, and the Brisket simmered in sauce. The highlight was the Uni and Makomo mushroom rice, which was delicious on its own and could also be enjoyed as an ochazuke with the drip broth. It was a delightful experience to taste the seasonal ingredients in each dish.

--------------------------------------------------------------------【Store Information】Located a 3-minute walk from Ginza Station, you can find the hidden gem kaiseki restaurant "Ginza Ka.Yoshi". They offer dishes made with seasonal ingredients sourced from Tsukiji Market and various regions of Japan. There are three course options, each with menus that change every two weeks, showcasing the restaurant's commitment to freshness. The modern interior, with a Japanese touch, has a total of 19 seats including counter and table seating. The private room, designed with a motif of the full moon, is especially charming.--------------------------------------------------------------------【Review】・Full Moon Course ¥15,000"Appetizer"▶︎ Seasonal Vegetable FondueVegetables such as turnips, cucumbers, and carrots served with a mushroom and cheese fondue sauce. The umami of the mushrooms complements the cheese, creating a delightful combination."Cold Dish"▶︎ Snow Crab and Blacklip Abalone with Tosazu VinegarOctopus, seaweed, snow crab, and blacklip abalone in a refreshing Tosazu vinegar dressing."Hot Dish"▶︎ Red Snapper and Matsutake Mushroom Spring RollA crispy spring roll filled with tender red snapper and flavorful matsutake mushrooms, served with a plum sauce."Sashimi"▶︎ Butterfish on a Salt PlateEnjoy butterfish with a rich texture, rubbed on a salt plate for a unique dining experience.▶︎ Horse SashimiSavor horse sashimi with garlic soy sauce, a combination that surprisingly pairs well together."Soup"▶︎ Shark Fin and Egg CustardA fluffy shark fin and egg custard dish with a light yet flavorful broth."Fried Dish"▶︎ Lobster with PankoLobster coated in coarse panko for a crunchy texture that complements the tender lobster meat."Main Dish"▶︎ Braised Brisket of Black Wagyu BeefA tender braised brisket made from black wagyu beef, with a miso-based sauce that pairs perfectly with the meat."Rice Dish"▶︎ Rice with Rockfish and Maitake Mushroom▶︎ Drip Soup▶︎ PicklesA clay pot rice dish with rockfish and maitake mushrooms, served with a special secret sauce that is slightly sweet and rich in flavor. A delightful and satisfying dish that you won't be able to stop eating. The second part consists of a clear soup with grilled jaw and saury, creating a light and refreshing contrast to the previous dish."Dessert"▶︎ Chocolate Banana Yokan--------------------------------------------------------------------【Overall】I had no idea there was such a hidden kaiseki gem in Ginza. The fact that the course menu changes every two weeks is truly surprising, offering a new dining experience each time. The chef and staff were all very friendly and the atmosphere was bright and welcoming. I will definitely be returning! Thank you for the wonderful meal.

【Japanese Sake Pairing Kaiseki ❤️】Recommended occasions: Date, Business Atmosphere of the restaurant: A nice traditional Japanese restaurant in Ginza, clean & luxurious If taken on a date: At first, you might feel nervous because of the luxurious atmosphere, but the staff are friendly and the food is so delicious that you'll quickly feel at ease For a girls' night out: When you want to have a calm conversation For a special occasion: Perfect for a special day with special dishes served ☺️ I tried the Full Moon Course for ¥15,000 and here are some of the dishes that left an impression: ▽Appetizer: Smooth pumpkin soup - so delicious that I couldn't help but make a sound ▽Cold dish: Cold sake-steamed Ishigaki clam, salmon roe, finely chopped pineapple on top - never thought I'd find this combination in Tokyo, makes me want to go back to Okinawa ▽Hot dish: Kamashiro vinegar sashimi ▽Kensaki squid and mozuku seaweed somen noodles ▽Lobster - this was so delicious, especially when dipped in "Tomato Miso" for the first time - the acidity and sweetness of the tomato combined with miso made it even more delicious, perfect with sake ▽Soup: Summer vegetables ▽Grilled dish: Grilled scallops on seaweed ▽Main dish: Duck breast - this was amazing! I love game meat, especially duck, and this dish was juicy, tender, and the best duck I've ever had ▽Rice dish: Eel and Maiko mushroom rice - while the duck was delicious, the MVP of the course was this dish with fluffy eel and freshly cooked rice, topped with shiso, myoga, sesame, and other condiments - the leftovers were made into onigiri and made for a happy breakfast the next day ▽Dessert: The sake paired with the meal was also delicious, allowing us to experience the deliciousness of ingredients we don't usually eat It was a wonderful restaurant where you can feel the deliciousness of the ingredients. #Marunouchi OL Gourmet Ginza #Ginza Gourmet #Delicious #Food Blog Highly Rated #Gourmet Club #Recommended for Dates #Want to Connect with Gourmet Lovers #Want to Connect with Japanese Food Lovers #Stylish Dinner #Kaiseki #Tokyo Gourmet #Want to Connect with Gourmet Lovers #Ginza Dinner #Japanese Food #Gourmet #Sake #Gourmet #Japanese Food #Sake Lovers #Ginza Kadoyoshi #Gourmet #Gourmet Tour

I recently came across a restaurant that I don't want to tell anyone about, but I want everyone to know about it! It's located in Ginza and has been open for less than a year, but I was amazed by the high quality of the food! And to top it off, the menu changes every two weeks, which was another surprise. There is a knowledgeable and lovely lady who is well-versed in sake and provides excellent service, making the place very cozy and welcoming. First, they serve a soup sake as an aperitif, which is a delightful start. Cheers with beer, and the excitement just keeps building up! This time, I tried the 9-course "Full Moon Course." The appetizer of "Medaka Tempura" captured my heart with its rich taste and tender texture. The cold dish of "Angel Shrimp and Sea Urchin Noodles" was absolutely amazing! The prawns were perfectly cooked, and the rich sea urchin sauce with fresh seaweed was a perfect match. Next, I tried the sake "Niidaizenzhu" which was a summer sake with a refreshing and slightly sweet taste. The warm dish of "Kamo Eggplant with Crab Sauce" was thick and delicious, bringing out the natural flavors of the ingredients. The sashimi course featured "Kinmedai with Rock Salt Plate" and "Ezo Abalone with Liver Sauce," both beautifully presented and incredibly delicious. The sake paired with the sashimi was "Aizunakamasa Junmai Sake," with a soft and smooth texture and a hint of bitterness at the end. The soup dish of "Clam and Bracken" was fragrant and flavorful, with tender bracken adding a nice touch. The main dish of "Tokachi Beef and Vegetables" was incredibly tender and flavorful, a true delight. The rice dish of "Kamaage Shirasu with Karasumi Powder/Dripped Dashi" was a highlight, with plenty of delicious shirasu and my favorite karasumi shining brightly. They even served a unique dashi dripped coffee, which was a comforting and flavorful drink. For dessert, I enjoyed the "Baked Senbei Ice Cream," which was a perfect way to end the meal. Overall, the experience was amazing, and I left the restaurant feeling satisfied and happy. It's definitely a place I would recommend to anyone looking for a unique and high-quality dining experience in Ginza.

Ginza, which had become a shutter street, is gradually returning to normal. While some shops that were closed have reopened, other shops that were offering lunch as a solution to shortened business hours are now returning to only evening service. One such shop had been offering a lunch special of "Kamameshi Yaki-cha-zuke Gozen" (including tax for 2500 yen) since after Golden Week in May, but unfortunately, I only realized it on the last day of lunch service and barely made it in time for lunch. It was a good thing I made a reservation the day before. From the name of the menu, I imagined it would be kamameshi rice with tea-pickled vegetables and a few side dishes, but it turned out to be a course meal beyond my expectations. First, there was potato salad and sea bream carpaccio. I was captivated by the first dish. I originally didn't plan to drink alcohol since I had work in the afternoon, but I couldn't resist and ended up having a glass of Aizu Chujo (1320 yen) which paired well with the meal. Next was a dish of noodles with plenty of snow crab meat mixed in a tomato broth. It was mixed with finely chopped green onions. The aroma of shiso (Japanese basil) was delightful. Following that was a soft and sweet fig. On top was a cheese called Stracchino, which was like a more elastic mozzarella. It was served with a sesame sauce. Delicious. Just when I thought the meal would end with tea-pickled vegetables, a plate of fried food was served. It included plump firefly squid and mackerel. Even though my drink was finished, I resisted getting a refill. And then, a dish of grilled rice balls made with kamameshi rice, topped with bonito flakes and grilled seaweed, was presented. Inside the rice ball was a frozen and concentrated egg yolk that was creamy. It was amazing. Unbelievably good. After eating about half, I poured hot broth extracted from grilled jawfish and saury flakes over the rice balls to make tea-pickled vegetables. The broth had a rich flavor and was exquisite. With this kind of quality, I wonder if they are not making a profit at 2500 yen. Chef Yujiro Esawa and the staff were very friendly and approachable, making the atmosphere very pleasant. There are 13000 yen and 15000 yen courses available for dinner. I would like to come back at night and enjoy the food and drinks properly. It is a wonderful restaurant.

The other day, I visited this restaurant for the first time based on a friend's recommendation! It's located just 2-3 minutes from Ginza Station C8 exit, so it's very convenient to access!! I ordered the 12,000 yen course, which started with an appetizer of scallop and potato salad on choux pastry topped with caviar! The course included: appetizer, cold dish, hot dish, sashimi, two dishes, soup, main dish, rice, and dessert. The pasta with crab meat and fried pike conger in plum sauce was perfect for the slightly warmer weather, and the meal was light and delicious. The highlight was the colorful rice dish with salmon roe, whitebait, and karasumi, which was enhanced by the grilled flying fish broth. The course menu changes every two weeks, so I will definitely be returning with friends again!! Thank you for the wonderful meal♪

The other day, I went on a project expedition to Tokyo, and the 15th place we visited was here for a meeting. The chef, who talked passionately about the depth of gourmet food with such passion and dedication that it was impossible to fully convey, took very good care of us. The array of exquisite dishes, which could be described as a collection of senses, was like a story. Each dish had its own expression, and just when it seemed cloudy, it was a fleeting moment to connect to the next moment's smile, providing an enjoyable time. The course seems to evolve and change with each season, so it's nice that you never get tired of it. Among them, the highlight was the steamed nodoguro, steamed to a fluffy finish, with a miso sauce that added a Japanese touch. It's a dish that could stand on its own in terms of flavor, but considering the richness of the taste, this best match is also a good choice. It was great to be able to talk a lot. Thank you for the feast. Full Moon Course ¥16500 Haneya Wing 50 ¥1600 Kamikawa Ooyuki ¥1500

I received a recommendation from a friend to try a hidden gem creative Japanese cuisine restaurant for dinner. We ordered the recommended 15,000 yen course, which included appetizers, cold dishes, hot dishes, three types of sashimi, soup, grilled dish, dessert, and rice. The appetizers were made with seasonal ingredients and paired well with beer. The cold and hot dishes that followed were perfect with Japanese sake. The three types of sashimi included seared white fish with pickled ginger, a perfect match for dry sake. For the finale, we enjoyed scallop and edamame mixed into a delicious rice dish. It was the perfect ending to a wonderful meal.

I discovered this restaurant on Instagram and was drawn to the photos of their delicious dishes, so I was excited to visit for the first time! The restaurant is located on the first floor of the trendy Venki building. The interior has around 8 counter seats and a private room for 4 people. I opted for the New Moon course (12,000 yen) which includes 9 dishes. The menu changes every 1-2 weeks, and on the day of my visit, it included the following: - Tsubugai and spring vegetable salad: A refreshing dish with tsubugai, edamame, senmai, green peas, and seasonal vegetables. - Stracciatella and seaweed uni noodles: A fusion of Japanese and Western flavors with creamy uni sauce, seaweed, and cheese noodles. - Bamboo shoot and kamasu spring rolls: Crispy spring rolls filled with bamboo shoots, kamasu fish, zasai, and black olives. - Sashimi: Ebodai sashimi from Chiba prefecture served on rock salt. - Seared hotaruika with vinegared miso: Hotaruika dipped in miso with mentaiko. - Sendai beef rib roast with thousand-layer pickles: A surprising and delicious dish. - Lotus root mochi and shrimp soup: A shrimp soup with mochi and lotus root. - Miyazaki pork: Sweet and tender Miyazaki pork. - Rice with scallops and lima beans: Rice cooked with scallops and lima beans, topped with karasumi. The meal was accompanied by a selection of wines and unique Japanese sake, and the owner even performed a magic trick with a deck of cards-themed sake called Royal Straight Flush. The staff was friendly and the atmosphere was cozy and inviting. I was impressed by the creativity and attention to detail in each dish. I look forward to returning for their shorter courses or a la carte options in the future!