I left the restaurant still hungry.. the taste was okay but the volume was barely enough to notice it.

Used it for a family dinner based on good review ratings. I certainly understood why it has high ratings. First, carefully selected ingredients where you feel the season. And they are beautifully cooked, good to look at with eyes. The soup stock is properly extracted and seasoned to maximize its goodness, so the taste is good too. Got to have meticulously crafted Japanese cuisine for the first time in a while, making me think I'm glad to be Japanese. What we had was the ¥6,800 course, and adults are super satisfied 🥰 Added to the candidates of restaurants to visit again! Recommended!

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Senboku's Japanese course I've always wanted to go to ♡ A wonderful restaurant where the word 'delicious' comes straight from the heart ✨ Also recommended for important milestone days like birthdays, anniversaries, and first-eating ceremonies (Oshoku-zome) ------------------------------- [Ordered Menu] ・Evening Kaiseki Course '奏 (Sou)' 14,500 yen ・Homemade Gelato Chuhai 750 yen, etc. ------------------------------- [Impressions] A restaurant I wanted to go to because I had heard of its good reputation beforehand. High ratings on reviews too, and I felt a convincing hospitality ✨ Kaiseki course crafted one by one carefully according to the season. This is the first time I've been moved this much by food. December's menu is posted on the restaurant's Instagram, so please take a look ☺ First, the zensai (appetizer) is monkfish liver from Hokkaido. I had an image of monkfish liver having a bit of a peculiarity, but this was truly delicious and shocking. Tender, without peculiarity, and the mouthfeel is also very good. It is said to be made with a lot of effort ✨ Next is the appetizer assortment. An assortment of tiger prawns, taro, sea urchin and yuba, looking vivid ✨ The soup was spotted grouper (kue) in a grated radish style (mizore-shitate), and this broth was unbearably delicious, making it a comforting taste with every sip. The drink selection is also meticulous, with local Kamikaniya rice used for Daiginjo sake, valuable awamori from Hateruma Island, wine, etc. The homemade gelato chuhai I ordered for my second drink is a smoothie-like drink with a scoop of seasonal gelato plunked right into the chuhai. There were about 4 kinds, but I chose tomato. Slushy and delicious ♡ Today's three kinds of sashimi were sea bream, bluefin tuna toro, and bigfin reef squid! Eaten with salt or Kyushu soy sauce. I can still not forget the sweetness of the toro... ♡ Next came the abalone, crinkled spinach (chijiki spinach), and yellow chive hot-water soak (yu-hitashi). Image is like an ohitashi. Seasoning is described as quite simple, but it had a surprisingly deep flavor and a deliciousness that gently soaked into the body ✨ The yakimono (grilled dish) was Yuzu-gama gratin. A dish using a whole yuzu as a dish, with a mellow taste made from white miso cream ♡ The richness of milt (cod milt) and the fluffiness of potatoes made it a wintry, cozy gratin 😋 The nimono (simmered dish) was round daikon radish and yellowtail finished with lime peel. Completely different from the imagined yellowtail daikon, without unpleasant fibrous texture of radish, and the yellowtail is fluffy and delicious. With lime peel, it refreshes the mouth that was muddled by the yuzu gratin in one go ✨ The rice was female snow crab (seko-gani) and burdock rice with Kuroge Wagyu beef nikusui. The chef made the seko-gani saying cooked rice is the best, and the pop-pop texture and crab sweetness soaked throughout the rice ✨ Burdock was also a nice accent and we truly enjoyed it. Kuroge Wagyu beef nikusui had such marbling it felt a waste to be nikusui! The balance of sweetness and bitterness from the added watercress was the best. I love watercress ♡ Dessert was a Hand and Tin pudding, a mascarpone and wasanbon pudding. It's already a staple, and even if seasonal menus change, this pudding will continue forever. Garnished with kiwi and La France pear, both juicy and delicious ✨ They will make it a birthday plate upon advance request ♡ However, by the time the rice came I was quite full, and when my pace dropped, they called out, 'Shall we make it into a rice ball?'... ♡ We enjoyed it deliciously all together the next morning 😋 Serving one by one while watching the table situation, both the food and service are truly wonderful. A restaurant where happy afterglow lingers even now. Please definitely go together with someone important ✨ ------------------------------- [Points] ・Online reservation possible via TableCheck ・Complete reservation system for both lunch and dinner courses Lunch 6,800 yen / 10,000 yen Dinner 10,000 yen / 14,500 yen ・Oshoku-zome set and children's menu available ・Rice flour 'Tetete Donut' is a sister store! This is also recommended ♡ The red bean donut made by the chef is a must-see! ----------------------------- 📷 Thank you for watching until the end ♩

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As it was a complete reservation system, I visited expecting to calmly savor food in a quiet space, but it ended in creating very strong distrust regarding customer service and safety management. I will share the facts that happened for the reference of others (especially those coming by car from afar). [1. Insufficient parking guidance and unfair customer service] It seems you park in the space beside the store, likely blocking the front of the employee's car, but there were no warning signs or guidance, leaving me filled with anxiety. The road in front had heavy car traffic, and backing up to swing the head around was impossible. Backing and steering back and forth many times over, I somehow finished parking. After entering the store, while relaxing and waiting for the reserved food (16,500 yen course) thinking 'phew,' a staff member suddenly asked us to re-park the car. Apologizing while thinking 'Did I park in the wrong place after all?', I rushed out of the store to move the car, only to find the staff guiding a later-arriving customer's car into the exact spot our car had been parked in until just then. That was when I first learned we were instructed to yield the space for a later-arriving customer. As mentioned earlier, because the staff prioritized guiding the later-arriving customer, we were left abandoned for a long time under the blazing early summer sunlight. Since it's a complete reservation system, they should have checked car models in advance or arranged guidance staff at the reservation time, but the master's explanation ended with excuses like 'We don't know until customers arrive so we're asking for cooperation,' and no words of remorse for the lack of prior operations were heard. [2. Accidental provision of alcohol to a driver] When I ordered the Shikuwasa Sour listed in the 'Soft Drinks' column of the menu, it was mistakenly served with alcohol. When I checked, saying, 'Isn't this alcoholic?', the staff replied as if it were our ordering mistake, saying, 'Since it's a sour, it (naturally) contains alcohol' (later retracted). After explanations of 'Alcohol is in it' and 'It's not in it' flipped back and forth twice, it turned out 'It was in it' after all, but even though they knew we had come by car, the master only said 'Sorry.' When I pointed out the danger of drunk driving, the master initially stated, 'You can just go back by taxi,' but became silent upon realizing we were customers from far outside the prefecture. My companion originally had a constitution where they couldn't drink alcohol. Because we noticed early, nothing happened, but if things had gone wrong, it could have been life-threatening and a fatal mistake creating a drunk driving perpetrator/victim. I was no longer in a state to leisurely savor the meal, and felt terribly sorry for my companion. Originally I would have wanted to cancel the meal, but since alcohol had already been consumed, that wasn't possible either. I had never felt so pathetic and miserable. Even so, repeating to each other 'Let's switch our moods' and 'Even if it's not fun, let's act like we're having fun,' and solely through our effort to focus on temporarily forgetting the restaurant's previous response, the latter half of the course somehow managed to recover to the point of tasting the food. However, being bowed to and told at checkout 'Drink fees are on the house' felt like a response not facing the essence of the problem (the breakdown of safety management). After the accidental provision of alcohol was discovered, we had to drink a large amount of water to lower our blood alcohol concentration, and the carbonated drinks re-served afterwards could not possibly have tasted good. Did the master overestimate only the latter half of the dining scene and judge that 'They enjoyed the meal 100 percent' and 'We provided 16,500 yen's worth of value'? [3. Insincere response upon leaving the store] Against this many fatal blunders and troubles, I accepted a boilerplate apology and a drink price discount, settled the bill, and left the store. Another customer left the store right after us, but the staff completely walked past us, once again prioritizing seeing off the later-arriving customer and guiding their car. Despite us being the earliest to leave and having been forced to re-park in an exceptionally poor visibility space 'for the store's convenience.' To the very end, we were consistently looked down upon as casual customers and left for home feeling extremely unpleasant. The store name was reportedly named with the wish 'I want to become like tin, which has a dignified beauty,' but what we received was service far removed from those words. It would be good if they could first acquire the minimum safety awareness as a restaurant and the sincerity to welcome all customers equally.

Every dish served with good rhythm is beautiful and delicious. You can see they pay attention to the tableware too. Ingredients are cheap for the price. 14,500 yen for this is a bit high, I suppose. Fully understand it takes effort, so well, within acceptable range.

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