• Passion fruit Vinegar
The acidity is strong, and the whole person is awakened at the entrance. It should be a plus for those who like refreshing and appetizing, but it's a bit exciting for me.

• Sea bream / fruit vinegar
The same refreshing route is taken, but the vinegar flavor is still heavy, which can easily overshadow the delicate flavor of the sea bream.

• Rice smoked bonito
The smoky flavor is rich, the maturity is just right, and the burnt surface retains grease. However, it was cut a little too thin to feel the presence of the fish itself.

• Corn sea bream / grapefruit soup
The soup is warm and fresh, but the soup is acid-based, which is a bit repetitive. The corn fish meatballs themselves have a good taste.

• Kagoshima Green Sweet / Bean Miso
The green sweetness is moderately matured, and the bean miso is the highlight of this dish. The salty flavor is balanced, the intensity is appropriate, and the ratio of fish to sauce is properly matched.

•Flounder & flounder fin side meat
The plate is decorated with too many flowers and materials, which is a bit overwhelming. Flounder fins are rich in fat, but they are not prominent as a whole.

• Japanese white gan
It belongs to the fresh fish species of the season, the quality is no problem, but there is no special memory point.

• Thin volume of shellfish lips
The rare part, the bite is crisp and elastic, and it is one of the few surprises.

• Rock boiled abalone (friend's)
A well-behaved approach has no memory points.

• Sardines / scallions / perilla leaves
The sardines themselves have a strong taste, and they are well matched with the spicy fragrance of the universal scallions and the fragrance of perilla leaves.

• Matsuba Crab / Crab Paste
There is no decoration in this dish, the freshness of the crab paste is ordinary, and the expectations are a bit disappointed.

• Red pomfret (meat fish)
The fat content is high and the taste is good, but the vinegar rice is too salty and sour, which directly affects the appearance of the fish.

• Tuna mid-abdomen
I expected the fat in the middle abdomen to support the field, but it was still smelled by vinegar rice, which was a pity.

• Seaweed Tempura / fish eggs / sea Urchins
It tastes icy, a bit like cold fried food, and the taste and temperature are not pleasing.

• Scallop roast (friend's)
The maturity is handled well.

• Green sweet chin / five-way tofu
The meat quality of Qinggan Chin is actually good, but it is full of fish bones and I am a little tired from eating; I am a person who doesn't like "gnawing bones" very much. The tofu part is well seasoned.

*Soft silk (hospitality)
A small surprise, the taste is Q-bomb and fresh, but I was not impressed.

•Miso cheese (for hospitality)
I like it very much! The combination of miso and cheese is salty and fragrant, which is very suitable for drinking. I would like to eat this dish a la carte.

• Eel hand roll
Adding perilla leaves in the middle is my favorite match, with a balance of sweetness, saltiness and fragrance.

• Miso soup
Not to mention much, a well-behaved finishing soup.

• Yam, fish pulp, tamako-yaki
There is a layer of caramel on the upper layer, which adds a lot of points, and the sweet and salty presence is also good. It is one of my favorite dishes in the whole set.

• Brown sugar pudding
It is sweet and has a smooth taste, but it is greasy to me, and it is slightly heavy as a finishing touch.