I heard great reviews and decided to visit. I enjoyed the seasonal course that made me feel the spring atmosphere. Appetizers: - Fried a young sweetfish cake with wood sorrel miso - Swordfish marinated in vinegar with paprika - Boiled firefly squid with bracken and udo - Sea bream with lily bulb and crab claw Each dish was meticulously prepared and showcased a variety of high-quality ingredients. Soup: - Sakura sea bream with arrowroot and tofu The deep flavor of the broth and the harmony of textures and flavors in each ingredient were truly impressive. Sashimi: - Tuna, flounder, and flatfish The tuna was aged for three days, enhancing its umami flavor. The recommended combinations of soy sauce and olive oil for each fish brought out their best flavors. Grilled dish: - Mackerel with miso and mugwort gluten The tender mackerel paired with special miso and sesame mayo was a delightful combination. Simmered dish: - Crab and potato with tilefish and bamboo shoot The glossy appearance and exquisite taste of the dishes were mesmerizing. Main dish: - Hida beef fillet steak with seasonal fried vegetables The beef melted in the mouth, and the fresh vegetables were seasoned perfectly. Vinegared dish: - Grilled octopus with young ginger, cucumber, and sesame vinegar The grilled octopus had a delightful texture, and the refreshing taste of the dish was enjoyable. Sushi: - Tuna, conger eel, horse mackerel, horse mackerel, and sea urchin The sushi was top-notch, with each piece offering a unique and delicious experience. Soup: - Seaweed and red miso soup The delicious red miso soup was truly a delight. Dessert: - Soft-serve ice cream made with fresh milk and bracken rice cake with red bean paste The fresh milk ice cream and handmade red bean paste were exceptional. Overall, the restaurant offered a delightful dining experience with high-quality ingredients and impeccable service.

Located near Roppongi Hills is Nishi-Azabu. On the 2nd floor of a building, you'll find a spacious counter. There are private rooms at the back as well. Despite the elegant atmosphere, the staff were all very friendly and welcoming. We had a counter-only kaiseki course on this day, and each dish from the appetizer onwards exuded a sense of spring, which was delightful. The first dish resembled a jewelry box and was almost too beautiful to eat. From firefly squid and rapeseed greens with vinegar miso dressing to tofu skin topped with sea urchin in a sauce, each skewered dumpling-like dish represented dishes such as crab spring rolls and miso-glazed eggplant. Lily root shaped like cherry blossom petals was enchanting. The soup was broccoli puree, a unique twist on the classic dish. The sashimi consisted of bluefin tuna, scallops, and flounder, seasoned with olive oil and salted kelp, enhancing the flavors of the fish remarkably. The grilled dish featured grilled Spanish mackerel with a mountain motif made of green peas and egg stripes, visually appealing and delicious. The braised butterbur stalk was tasty. Next came the seasonal nigiri sushi with saury, sweet shrimp, butterbur sprout, and firefly squid, all exceptional. Particularly impressive was the butterbur sprout, with a crunchy texture that gradually turned sticky, melding with the rice and becoming sweeter. It was vibrant, delicate, and fantastic. Following the substantial meal, we enjoyed a golden-eye snapper shabu-shabu hotpot, where we briefly cooked the fish and vegetables in a flavorful broth. The firm texture of the golden-eye snapper was delightful, and the broth was so delicious we wanted to drink it up. The main nigiri sushi platter was generous, featuring flounder, ark shell, blackthroat seaperch, salmon roe, sardine, bluefin tuna, conger eel, and sea urchin. The ark shell and blackthroat seaperch stood out, with the latter served with sudachi citrus and salt, offering a delightful mix of flavors and textures. The sardine was also fresh and tasty. From the red miso soup with green seaweed to dessert, we thoroughly enjoyed our dining experience.

I celebrated a friend's birthday at a restaurant called "Sushi Hasegawa Nishiazabu" where we had a reservation. According to my friend, "Hasegawa" is owned by former entertainer Shinichi Hara. When we arrived and gave our reservation name, we were warmly greeted and seated at the counter. The staff brought us the "Today's Menu," which was titled "Autumn Delicacies from the Mountains." The menu included various dishes such as sea urchin with white fish and kelp, grilled horse mackerel sushi, smoked salmon with sweet potato flour, and more. Each dish was meticulously prepared and highlighted the flavors of the ingredients. The Wagyu beef fillet steak was particularly outstanding, tender and juicy, melting in the mouth with each bite. The atmosphere of the restaurant was calm and we were able to enjoy a leisurely meal. I believe Sushi Hasegawa is perfect for special occasions or dining with loved ones.

We celebrated with my female friends by having sushi at Hasegawa with champagne! It was Veuve Clicquot♪(*^^)o∀*∀o(^^*)♪ It was delicious and paired well with the meal. We chose the seasonal kaiseki dinner called "Minazuki Genji Course"❣️ It was a happy dinner with the sound of flowing water and the scent of the wind️ The meal included various dishes such as duck, broccolini, lobster, scallops, ayu fish, sea urchin, and more. The sashimi platter had three types of fresh fish including sweet scallops. The grilled ayu fish was also very tasty. The meal ended with soft serve ice cream and warabi mochi with red beans. We also enjoyed sake and royal blue tea. It was a delightful dining experience!

On Monday evening, visited a private room with colleagues from partner companies and my boss. We started with a toast with draft beer and began the course. The four appetizers were perfect for drinking. The bowl dish and grilled dish were also quite tasty. The sashimi was fresh and delicious. The chawanmushi was also good. The 5 pieces of sushi were seasoned well. We switched to using beer as a chaser halfway through and enjoyed the meal in Japanese. The soft serve dessert was also delicious. Thank you for the meal!

I visited this restaurant for a celebration! It is located a little away from the station and has private rooms, making it a perfect hidden gem. The staff were very polite and provided high hospitality to each customer. The food was delicious, and it made me feel like I was experiencing a vibrant and cute spring. The amenities in the restroom were also very well-stocked!

Dinner at a friend setting restaurant. Located in a residential area of Nishi-Azabu, about a 6.7-minute walk from Roppongi Hills. It is tucked away one street off the main road, making it feel like a high-end hidden gem. It's the kind of place that makes you feel proud to know about. Perfect for important business dinners or special occasions, definitely worth remembering. This time, we tried the "Ima Mukashi" course. Drinks were ordered separately. - Premium Malt Beer: Starting with a toast, this favorite brand of beer always gets me excited. Served in a thin glass with creamy foam, it was delicious even on a cold day. - Appetizers: A beautiful assortment of seasonal appetizers that made us feel like spring was in the air. Each dish was intricately prepared, showcasing the skill and care of the chef. - Soup: A comforting miso soup with codfish, taro, thick fried tofu, and konjac. It was hearty and soothing. - Sashimi: A selection of sashimi including fatty tuna, mackerel from Fukuoka, and flatfish from Okayama. Served with soy sauce, seaweed salt, or olive oil with kelp. The olive oil with kelp was a unique and light choice that enhanced the flavors. - Grilled Dish: Grilled mackerel marinated in miso and yuzu paste. The tender and flavorful fish was hard to resist. - White Wine: A glass of Chablis that paired well with the seafood dishes. - Sweet Shrimp and Needlefish: Finally, the sushi course arrived with sweet shrimp and needlefish. The sweet shrimp was plump and sweet, a delight to eat. - Hot Pot: A hot pot dish with fatty yellowtail and miso soup. The rich flavors of the yellowtail and the savory broth made it a standout dish. - Hida Beef Fillet Steak: A premium steak dish featuring Hida beef fillet. The quality of the meat was exceptional, with a perfect balance of flavor and tenderness. - Dessert: Freshly squeezed soft serve ice cream and warabi mochi with red bean paste. The soft serve made with fresh milk was creamy yet refreshing, and the warabi mochi with black honey was a delightful ending to the meal. Overall, the restaurant, though known for its sushi, offers a kaiseki-style dining experience. The sushi portion was smaller than expected, but the quality was top-notch. The option to add more sushi is available for those who want more. With counter seats and private rooms, it's suitable for various occasions like business meetings, family dinners, or special celebrations.

After over a year of worrying, the issue that had been troubling me has finally been resolved. So, to celebrate, I went to a sushi restaurant in Nishi-Azabu. I don't post negative things on social media, so people might think I have a mind like a flower garden, but there are various things going on in my head. The restaurant is called "Sushi Hasegawa" and it's about a 5-minute walk from Roppongi Station. Across the street is "L'Osier Tokyo," which I also want to try someday! The interior of the restaurant has a counter and private rooms at the back. By the way, the counter was full by 6 pm. I had the Soshoku course, which focuses on sushi. I started with a beer called ROCOCO Tokyo for 1,000 yen, a luxury beer that can only be enjoyed in upscale dining establishments. It was a white beer, fruity and easy to drink. The meal began with a variety of appetizers that looked like a treasure chest, including octopus, duck bacon salad, sea snails, and more. The dishes were beautifully presented and delicious. The meal continued with a salad, sashimi, grilled fish, and a variety of sushi, including red snapper, sweet shrimp, and amberjack. Each dish was exquisite, with unique flavors and textures. The meal ended with a dessert of soft-serve ice cream and warabi mochi with red bean paste. The soft-serve was refreshing, not too sweet, and the red bean paste added a nice touch. Overall, it was a delightful dining experience.

We went to Sushi Hasegawa in Nishi-Azabu with my gourmet friends this day. The restaurant had a spacious counter and private rooms, creating a relaxed atmosphere. We tried the Genji course this time, which included various dishes such as appetizers, sashimi, grilled fish, sushi, and dessert. The quality of each dish was excellent, with a good balance of flavors. The staff were attentive and explained each dish in detail, making the dining experience enjoyable. The sushi was particularly delicious, with the medium fatty tuna and shrimp being standout favorites. Despite feeling nervous about having sushi in Nishi-Azabu, the excellent service and food quality helped us relax and enjoy our meal. It was a great experience. Thank you for the wonderful meal.

This time, the restaurant is Sushi Hasegawa Nishi-Azabu branch. Located in Roppongi, it is a hidden gem sushi restaurant where you can enjoy sushi and seasonal Japanese cuisine, resembling a traditional Japanese restaurant. The restaurant is on the second floor of Kasumigaoka Heights. It is a bit away from Roppongi station, located in a quiet residential area. The atmosphere is calm and relaxing. It's around 6:00 PM. There is a spacious counter seat and private rooms at the back. I decided to try the "Sara Course" this time. Although Hasegawa is a sushi restaurant, the dishes are plentiful, more like traditional Japanese cuisine. The Sara course is a sushi-centered course with 12 pieces of sushi. I noticed an interesting beer on the drink menu called "Luxury Beer" - ROCOCO Tokyo WHITE. It is said to be Japan's first luxury beer, and my friend who loves beer decided to try it. The beer was indeed delicious - refreshing and easy to drink with a light touch like white wine. The price is a bit high, but considering the quality, it's worth it. Moving on to the food, the appetizers arrived first. They looked delicious. Let's dig in.

Located in Nishi-Azabu, this hidden gem of a sushi restaurant offers not only exquisite sushi made with fresh, high-quality ingredients sourced directly from the producers and organic Koshihikari rice grown in-house in Kusaki, Shiga Prefecture, but also kaiseki cuisine. We ordered the "Seasonal Kaiseki - Imayou (18,000 yen)" course, which included 10 dishes: appetizer, soup, sashimi, grilled dish, simmered dish, main course, vinegar dish, 7 pieces of sushi, clear soup, and dessert. The appetizer consisted of various delicacies, including eel, flower stalk, grilled sweetfish, nagaimo, and more, all beautifully presented and delicious. The sashimi platter featured three types of fresh seasonal fish that melted in the mouth. The grilled dish of Fukuko with Sansho miso was tender and flavorful. The Hida beef fillet steak served with sushi was a luxurious touch. The vinegar dish was elegantly presented with scallop mousse topped with crab, caviar, okra, paprika, and ponzu jelly. The main sushi course included sweet shrimp, shinko, conger eel, sea urchin, blackthroat seaperch, whelk, and medium fatty tuna, with the standout being the blackthroat seaperch with a perfect balance of saltiness. Lastly, we enjoyed freshly squeezed soft serve ice cream made with milk from Shiga Prefecture's Takamoku Farm. This restaurant is a perfect choice for special occasions, offering a blend of sushi and kaiseki cuisine in a cozy, upscale setting.

It's been a while since I was invited and I went to eat. I chose the course dishes... It's a sushi restaurant, but at the counter, various excellent dishes come out while drinking sake. I always think that the quality of the food is great. And the portion is also very satisfying... Today, I was so satisfied that I forgot to take a photo of the dishes (laughs). It's nice whether you sit at the counter quietly or in a lively private room, right?

It is located about a 10-minute walk from Roppongi Station. The name of the restaurant is "Sushi Wasasegawa Nishiazabu-ten," and the main store is in Shinsaibashi. They offer a wide range of dishes, including a mix of yakiniku and Japanese cuisine. The capacity of the restaurant is quite large. The course I had this time was called "Ima Mukashi" (18,000 yen including tax). It started with appetizers in the Daitokuji bento box, featuring elegant dishes like duck and octopus. The first drink I had was the rococo tokyo white beer, which is only available at specific stores and has a wine-like flavor. The sashimi included sea bream, medium fatty tuna, and flatfish served with different sauces. The grilled dish was salt-grilled ayu (sweetfish), which I really enjoyed. The sake selection was excellent, and the staff provided detailed explanations and recommendations. The sushi course included various types of nigiri, such as red clam and conger eel. The pace of the meal was perfect, allowing me to enjoy each dish. The highlight for me was the torotaku nigiri, which was incredibly delicious. The restaurant's name suggests it's a sushi place, but it's more like a kaiseki dining experience. The course menu included appetizers, soup, sashimi, grilled dish, simmered dish, main dish, vinegar dish, and sushi. I also added some additional nigiri, which were all fantastic. Overall, the food was delicious, and I highly recommend this place.

A little early Mother's Day gift in the form of a meal at a sushi restaurant near Roppongi Hills that I had reserved for this day. My mother was surprised as we hadn't been to Roppongi in a while, but she was impressed by the spaciousness of the counter seats and the variety of fish displayed. The atmosphere was welcoming, with a good distance between the chefs and customers, making it easy to chat with them. The service was exceptional, with attentive staff making the experience enjoyable. We ordered the Uzuki Sarugaku course for 17,000 yen per person. The meal started with appetizers like firefly squid simmered in ginger, new-fried May beans, and simmered princess triton. The soft salmon salad was beautifully presented with capers, olives, and flower spikes. The meal continued with a red snapper and mochi tempura dish, followed by a sea bream and mochi tempura soup. The sushi course included tuna, scallop, and golden snapper served elegantly on an ice-covered bridge. Grilled dishes featured salmon and green pea paste, and mugwort gluten with sesame cheese. We enjoyed a variety of sake with the meal, including Akabu Junmai Ginjo and Hitoriki Junmai Ginjo. The meal ended with a plate of assorted sushi, including saury, needlefish, sweet shrimp, and squid. Overall, the experience was delightful, and we even ordered more sake to enjoy the evening.

It is a restaurant located in a corner of a mixed-use building group on a back street off Roppongi Street within a 10-minute walk from Roppongi Station on the Hibiya Line. It was a very good restaurant, with a feeling of being a high-class restaurant that can be used casually at the last minute. The threshold is relatively low, but the expertise is high and the service is at a high level even among high-class restaurants. There is a non-daily feeling and you can expect a satisfying time. I think it is a recommended restaurant in the area, although the location is somewhat difficult to find and it is a bit challenging to visit on foot from the station. If you are using it for a date, it is better to quietly rely on a taxi. The service and atmosphere were consistent and very good. The staff were attentive to what was needed, the quality of the staff was good, and the quality of the space was high. There was no strong individual shop or aggressive atmosphere of a craftsman-like nature. It is described as a kappo (traditional Japanese cuisine) restaurant, but there is nothing too delicate, and the focus is on understandable deliciousness. Even for those visiting a high-class restaurant for the first time, there is nothing that is "difficult to understand". The threshold is low, but the quality is high. Chawanmushi (savory egg custard), nodoguro (blackthroat seaperch) shabu-shabu, and Ise-ebi (spiny lobster) red miso soup were all good. The broth was good, and the hot pot dishes also seem to be quite promising. As the restaurant's name includes "sushi", the quality of the fresh fish is high. The preparation is also well thought out, with adjustments made to the size of the vinegar-seasoned rice and various seasonings added to enhance the taste. The quality of the fish goes without saying, and the service is prompt and the presentation is well thought out. There are restaurants that cannot do this, so it is also nice to have such places. The number of pieces in the course is not large, but the volume of the course is ample, so it feels just right. Of course, additional sushi can be ordered, and recommendations are also made. I also had what was recommended. Since fresh fish have their seasons, it is better to ask directly in order to get a higher level of satisfaction. The prices are clearly stated, so there is no fear of high-class restaurants that are only for the counter. The sour cocktails have strong character colors. The seasonal fruit fresh sour was mango (4/27). It may not go well with the meal, but it serves as a palate cleanser. It can be enjoyed as a dessert-like experience and has an interesting flavor. The glass wine is a classic red and white, with the red being Burgundy Rouge. The clear seasoning of the dishes does not interfere with the meal, and the deliciousness of both sides stands out. The white is Chablis, which is a safe choice since fish is the main focus. The desserts also have the deliciousness of a "Japanese restaurant", with plenty of black honey, which was a pleasant surprise. Everything that was brought to the table was delicious. It is a recommended restaurant with a high level of stability as it is operated by a company with 6 branches, and it has a strong hospitality.

The restaurant starts with the name "Sushi" but they have a variety of dishes available. Since it's a sushi restaurant, it's nice to try some sushi as well. You can choose each piece individually. However, ordering sushi a la carte can be quite expensive. It might be better to go for a course menu when focusing on sushi. They also have private rooms available. For our a la carte order, we started with crab shabu-shabu. I love raw crab, so I was happy to see it on the menu. The vegetables in the broth were delicious. We also had vinegar-marinated oysters which were easy to eat and enjoyable. The shirako ponzu was also light and tasty. The clams were quite large, and the duck was delicious, but the slices were a bit big for a sake pairing. We had them re-cut for us. We also had a sashimi platter with scallops, which was a paradise with fresh and delicious shellfish. We finished the meal with some sushi and rolls. It was a fun experience trying a variety of dishes. I would like to try sitting at the counter next time.

I was taken to a sushi kaiseki restaurant for a New Year's party, which I had always admired. I had the "Mutsuki Konjaku (18,000 yen)" course, inspired by the plum of the New Year. The counter was spacious and exciting! The toast drink was Premium Malt. I was impressed to see Fuji mineral water in a bottle as a chaser! The appetizers included various delicacies like sea bream, scallop, and shrimp. The appetizers were like a treasure chest, beautifully presented. The shrimp was incredibly delicious! The soup had fluffy cod and a wonderful aroma of dashi. The sashimi included fatty tuna, yellowtail from Sado, and ark shell with a seasoning of salted kelp, soy sauce, olive oil, and salted kelp. The olive oil and salted kelp were so delicious that I wanted to try making them at home. The key is to finely chop the salted kelp. The grilled dish had a Japanese-style yet mysterious Western taste. The simmered dish with snow crab and bamboo shoot had a luxurious touch with a delicious broth. The main dish was a fillet steak with vegetables, which was amazing to have such high-quality meat at a sushi kaiseki restaurant. The vinegar dish was a carpaccio of white fish with a mix of Western and Japanese flavors, which was enjoyable. The sushi course included needlefish, striped shrimp, medium fatty tuna, sea urchin, and conger eel with two types of seasoning - salt and claw. The sushi was luxurious with blackthroat seaperch and abalone. The soup with seaweed and red miso was a refreshing end to the meal. For dessert, there was freshly squeezed soft serve ice cream made with milk from a farm in Shiga, along with bracken rice cakes and red beans. I had a lot of sushi and drank too much, but the sushi was still the best. The variety of drinks like Juyondai sake, Kamotsuru sake, fresh lemon sour, white wine, and red wine made the experience enjoyable.

At the end of November, on this day, I visited Sushi Wasasegawa Nishi-Azabu in Nishi-Azabu, a 5-minute walk from Roppongi Station. I have visited before, but this is my first review. I always forget to take photos because I enjoy such a wonderful time there. I have also visited their affiliated Japanese yakiniku restaurant several times and have been impressed by the seasonal dishes and hospitality each time. I have invited my parents for celebrations and used it for company dinners, and it has always been great in various situations. On this day, I started with Kenzo Estate's Asatsuyu. The dishes showcased the delicate skills of the chefs. The meal was a set course called "Heike" for 25,000 yen, featuring various appetizers, sashimi, grilled dishes, hot pot, steak, tempura, soup, and dessert. They were kind enough to change the meal to tempura for me. Thank you for the delicious meal. I will visit again.

I went to Sushi restaurant Segasu Nishi-Azabu in Nishi-Azabu for a meal, but I regretted it afterwards. I was wearing sweatpants and a fleece jacket, standing out as the only person in such casual attire in the restaurant. Here's what I ordered: Asahi beer (small bottle), pork shabu salad, shirako tempura, a few pieces of nigiri sushi, Ishikari hot pot (1.5 servings), onigiri, udon noodles for the finish, and soft serve ice cream with bracken rice cake. The appetizer that came with the alcohol was great for pairing with beer. The beer and sushi were good, and the pork shabu salad and shirako tempura were delicious. The Ishikari hot pot was a generous portion, perfect for someone like me who can't eat much these days. The udon noodles and onigiri were also tasty, but the highlight was definitely the soft serve ice cream and bracken rice cake - they were incredibly delicious. I wish they would open a branch nearby. The total cost for two people was around 20,000 yen.

I received the 10-course kaiseki meal, including 7 pieces of sushi, called "Ima Mukashi" - a wonderful start to a delightful time. The appetizer was a treasure box filled with autumn delights, including dishes like whitefish tofu, marinated whale, and grilled shiitake mushrooms with sea urchin. It was a perfect portrayal of autumn, capturing my heart instantly. The seasonal soup was a steamed dish with matsutake mushrooms, conger eel, and crab - truly the best of autumn. The sashimi featured Awaji sea bream, fatty tuna, and Hokkaido scallops, with the scallops being particularly sweet and the fatty tuna incredibly delicious. The grilled dish was amberjack from Tango, and the simmered dish was amberjack simmered in Arima style with red konjac from Shiga. The main dish was Hida beef fillet steak with grilled vegetables, perfectly cooked and served with seaweed salt or ponzu sauce. The pickled dish was a refreshing Western-style vinegar pickles. The sushi course included seven special nigiri pieces, each one incredibly delicious, served with freshly harvested Koshihikari rice from Shiga. The soup was a red miso soup with green seaweed. For dessert, there was soft-serve ice cream made with fresh milk from Hoshiga Farm in Shiga, and warabi mochi with red bean paste. The decaffeinated coffee was a perfect ending to a truly happy dining experience. It was my first visit, and I was truly impressed by this wonderful restaurant. I highly recommend visiting for a date or celebration, as the pricing is clear and easy to understand. I definitely want to visit again in the future.

On a regular night, I made a reservation through Tabelog and visited this restaurant in the Minato area, which I don't usually frequent. I was curious about this place, so I mustered up the courage to cross the border. I was guided to a counter seat and was able to enjoy a leisurely meal. I opted for the Meikyuu course, which allowed me to fully enjoy the seasonal flavors. Each dish was elegantly presented, both in terms of the dishes and the food, providing surprises and satisfaction! The chef explained each dish as it was served, so I learned some interesting facts. The menu included: - Appetizers: Walnut tofu, karasumi daikon, kinukatsugi, scallop with egg yolk - Steamed dish: Matsutake mushroom and conger eel in a pot - Sashimi: Bonito (from Iwate), red snapper (from Awaji), flatback abalone (from Okayama) - Grilled dish: Autumn salmon with potato butter and roasted chestnuts - Hot dish: Snow crab and round eggplant in a thick sauce - Sushi: Squid, amberjack, scallop (usually shrimp), bonito, barracuda, ark shell, sardine, medium fatty tuna, salmon roe, seared sea bream, mini sea urchin bowl, two types of conger eel (salt and sauce), and a special fatty tuna seared sushi - Dessert: Soft serve ice cream made with fresh milk from Shiga prefecture and warabi mochi This was a feast with a variety of dishes, so I recommend going on a full stomach! ⭐︎

[Menu] "Sokyu Course (17,000 yen)" - Appetizer - Soup - Sashimi - Grilled dish - Hot dish - Sushi - Clear soup - Dessert <Sushi> [1st Image] "Striped Jack" "Chutoro" The Striped Jack was very fresh and refreshing, with a hint of ginger on top that complemented it well, making it easy to enjoy till the end. The Chutoro was not too fatty, with a moderate richness that made it relatively easy to eat. [2nd Image] "Botan Shrimp" "Squid" The Botan Shrimp had a firm texture and a rich umami flavor. The Squid was simply seasoned with vinegar, yuzu, and salt, creating a delicious and transparent bite. [3rd Image] "Marinated Mackerel" "Kohada" The Marinated Mackerel had less fat due to being marinated, making it lighter and easier to eat. The Kohada, on the other hand, was a thick slice with a rich flavor typical of blue fish. The combination of Marinated Mackerel and Kohada worked well together. [4th Image] "Torigai" "Nodoguro" The Torigai from Iwate Prefecture had a crunchy texture and a mild taste, making it easy to enjoy. The Nodoguro was lightly seared, enhancing its rich sweetness from the natural fat, while the light salt seasoning complemented it well. [5th Image] "Salmon Roe" "Red Seabream" The Salmon Roe was firm and flavorful, although slightly hard due to the season. The Red Seabream had a firm texture and absorbed the soy sauce well, becoming more flavorful with each bite. [6th Image] "Uni Rice Bowl" A luxurious bowl with a 1:1 ratio of sea urchin to rice. The colorful sea urchin had a rich and intense flavor without any unpleasant smell. It was so delicious that it disappeared quickly, making it a recommended addition if you want more sushi. [7th Image] "Conger Eel" The meal ended with Conger Eel sushi, with the option of either sauce or yuzu salt. The sauce had a slightly salty Kanto-style flavor, while the yuzu salt provided a refreshing aroma. Personally, the yuzu salt was preferred for a refreshing end to the meal. <Appetizer> [8-9th Image] "Appetizer" A selection of seven appetizers. The front three were Octopus with Egg Yolk, Fig with Miso, and Hozuki with Ham and Cheese topped with Caviar. Especially, the Fig with Miso had a strong flavor of Sansho pepper, combining sweetness, saltiness, and a spicy kick. The back three were Sweetfish Senbei, Rolled Sardine, Boiled Edamame, Salmon and Salmon Roe in Vinegar, and Sea Urchin with Seaweed Noodles. The Seaweed Noodles had a crunchy texture and a refreshing taste with a hint of ginger. [10-12th Image] "Soup" The soup was a steamed dashi soup in an earthenware pot, containing Matsutake mushrooms, crab, and conger eel. The aroma of Matsutake mushrooms was rich and luxurious, while the crab and conger eel allowed the natural flavors to shine through. Adding a squeeze of vinegar at the end made the soup refreshing and enjoyable till the last drop. [13th Image] "Sashimi" Today's sashimi included Flounder, Tuna, and Japanese Sea Bass.