Came here for the early seating on Saturday night with some family.
Mozuku (w/hot dashi)
Simmered Tako
Abalone (liver sauce with uni)
Karei
Aori ika
Kisu
Isaki (lightly seared)
Shioko (wild baby amberjack)
Kasugodai
Chawanmushi (w/umeboshi)
Akami
Chutoro
Shimofuri (lightly seared)
Iwashi
Shiro ebi
Aji
Takabe (yellow striped butterfish, lightly seared)
Uni ikura don
Toro-taku-negi maki
Tamago
Miso (w/fried nasu)
Homemade black sesame ice cream
Thoughts:
The akami was possibly the best I’ve ever had. Other highlights included the otsumami (all of them), aori ika, chawanmushi (particularly the excellent dashi), shiro ebi, and the tamago.
The rice was good, noticeably better than the rice at the lunch I had a few months ago at Takeda. The chef offered the option of “less rice” for the nigiri courses, which I didn’t take but think is quite reasonable given the quantity of food. Was fun to chat with; he offered a lot of commentary on curing/aging techniques, seasonality, etc.
Very good, both in value terms and in an absolute sense; glad I went.