Love the huge space of the restaurant. We were seated at the counter but the distance from the chefs is quite far. There're giant barrels of salty ice in front of us to keep the seafood fresh. The head chef occasionally kneeled behind the counter on a raised platform.
Sitting at the counter is highly recommended, as you'll be handed plates of food from the chef who placed them on a wooden paddle!
Cold sake flight testing.
Steamed vegetables.
Grilled okra.
Grilled mushrooms in foil.
Yaki onigiri.
Tsukune.
Shrimp tempura roll.
Salmon, tuna, yellowtail sashimi.
Braised Berkshire pork belly.
Grilled salmon fillet, king crab leg with yaki onigiri.
nigiri sushi. Nice but I like their robata better.
Then Surprise! In the middle of dinner there began a celebration to thank their customers for coming. The head chef beat 2 wooden sticks in rhythm while the staff clapped their hands and cheered. They also made mochi in hugh portion enough for everyone in the restaurant, right in front of the customers, who can also join and beat the rice paste.
Freebie mochi cake.
Layered mochi ice cream.
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