Shrimp burger is the one to get here. The patty was plump and crispy, and the bun was super soft. That combo just works. A solid choice for a quick bite.

The seafood course was so fresh. Portions are modest, but the quality of the ingredients really stood out.

The open kitchen is a show. Watching them grill the beef tongue over charcoal, you can smell it from the counter. I had a glass of robust red with it, which cut through the richness nicely. A solid spot for a quick, flavorful bite.

Got the black sesame dandan noodles. Soup was dark, almost dramatic. Flavor was actually mild, not too heavy. Gyoza were huge.

The cold soba is the thing. Texture is firm, just right. You get this subtle, nutty aroma when you chew. Best I&#39;ve had in a while.

Got a last-minute table online and was pleasantly surprised by the private booth. The duck shabu-shabu was the highlight. Just 30 seconds in the broth made it very tender. Finishing with the rice porridge in that same broth was a nice touch.

The chef&#39;s choice course was flexible with preferences, which I liked. But the portion size felt a bit small for the price. The Miyagi sake in half-cups was a nice touch, though.

Private rooms are nice. The garlic cream rice was a highlight, and portions are generous. Price for four was reasonable.

I enjoyed the food, but the seating arrangement on the second floor was a bit cramped for four adults. A more spacious setup would enhance the dining experience.

I was impressed by the variety of sake available, making it a great spot for both lunch and dinner. The atmosphere is perfect for enjoying a drink on the terrace.

The restaurant has a stylish interior and a great selection of drinks. The knowledgeable staff made excellent recommendations based on my preferences.

I was blown away by the customer service at this restaurant. The staff is energetic and engaging, making the dining experience not just about the food but also about the interaction.

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aoni sai

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