For the mains, we dived for the recommended Kinmedai, making this lineup truly all about the seafood. A stellar dish, the dry-aged kimedai was brilliant. The flesh was tender and plump while the skin was amazingly crisp. However, the soup was where the magic was at. Prepared with just fish bones, vegetables, water, and no milk or pork; the broth tasted rich, sweet, and comforting. The nutty koshihikari rice was also studded with loads of fresh herbs which gave the bowl that extra oomph. Like a much need warm hug.

Part of the $158++ lunch course