5/5 Mario F. 4 years ago on Google
This
style
of
restaurant
is
one
that
is
quite
hard
to
find
in
Europe.
Sitting
in
front
of
the
chef,
watching
him
work
and
getting
a
menu
decided
by
him
(omakase
style).
I
always
get
very
excited
when
we
find
one
such
restaurant
when
we
are
travelling,
and
this
was
no
exception.
Shiori,
the
chef,
is
a
true
artist,
building
the
dishes
with
care
and
love.
His
sidekick
was
also
extremely
nice,
making
sure
we
knew
what
each
dish
had
and
that
we
had
drinks
and
so
on,
without
being
overwhelming
at
all.
They
have
a
seasonal
menu,
adjusting
for
the
ingredients
that
they
can
get
fresh.
We
got
ten
courses,
each
of
them
astonishing
in
their
own
way.
The
marinated
salmon
with
scallop,
eggplant
and
caviar
on
top
was
incredible.
So
were
both
variations
of
sashimi,
makerel
and
seabream.
The
meat
with
truffle
on
top
and
egg
had
me
almost
crying.
We
also
got
a
tray
with
multiple
things
(hashun
is
called
I
think?
Probably
I'm
misspelling
it)
that
were
all
unforgettable,
and
that
was
only
one
of
the
ten
dishes!
They
have
some
sakes
to
try
as
well,
and
they
are
more
than
happy
to
help
you
choose.
I'm
not
a
sake
person,
but
they
went
pretty
well
at
the
end
of
the
meal.
All
in
all,
just
an
unforgettable
experience.
I've
been
in
Michelin
starred
restaurants
that
would
go
way
below
this
one
in
my
list,
if
I
could
repeat.
If
you
like
japanese
food
you
are
doing
a
disservice
to
yourself
not
checking
it
out.
In
terms
of
price,
it's
totally
underpriced
for
the
quality
and
experience.
I
really
hope
the
get
the
recognition
they
truly
deserve.