It was my first time visiting, and I was able to enjoy a chef with a strong personality and voluminous, fresh sushi. I was satisfied to be able to eat fresh, large-topped, and reasonably priced sushi in Kishiwada. From what I hear, conger pike is famous in summer and blowfish in winter, and I would like to visit again.

+1

Summer is hamo and winter is fugu as the two mainstays, with sushi as the main. In addition, you can eat rare seafood at very reasonable prices! It's worth going ❗

+3

I've been a regular for many years, but there was one woman who was useless even being there, and the owner has a habit of asking customers 'How old do you think I am?', and had an arrogant attitude towards elderly customers who didn't spend money! The taste is average and yellowtail is often out of stock when stocked, well the owner is a parade of know-it-alls. There's still more!

A restaurant that serves sushi with carefully selected toppings, flounder engawa, amberjack harami, were supremely delicious ^ ^ I'll visit again!

The blowfish was delicious!