The owner-chef spares no effort in the preparations and adds creative touches, such as preparing the kasugodai kobujime-style and topping gizzard shad with minced shrimp. At the same time, the nigiri feature classic techniques. The light snacks interspersed with nigiri are compelling for their variety and colour. Vinegared rice is mixed with strained monkfish liver, done risotto-style, and grilled shirako of fugu is paired with crab.
- MICHELIN guide inspectors
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