The dishes are quite simple, but quite level. Curious about how they fried corn tempura how to do out, before seeing other shops fried corn tempura is a corn grain into a dumpling, their corn grain so scattered, how to fried out? But my Japanese is so bad that I can't really express such a complicated problem.
The Michelin restaurant naturally tastes different, the sushi inside is super delicious, the beer is also different from other places, the beer inside is very delicate, and the taste of the tea served is also great.
Sushisai Wakichi's food is delicious, and now I decided to start judging sushi restaurants based on how delicious my nemesis (sea urchin) is. It takes a while for the food to arrive in your hands, but that's only because of the chef's personal show. I definitely recommend that you reserve a seat in advance, which is about 20:00~, so that you will not feel the pressure of leaving early (not from the chef, but from other customers). Although the food is delicious, I still don't think the price of more than 200 dollars per person is reasonable. We only took a fair amount of food and no desserts.
Although Suna and Kizhi are only one-star sushi restaurants, their ratings on Japanese gourmet websites are comparable to those of some three-star restaurants, which shows that their delicious strength can be proved. A quiet little shop with warm colors and delicious sushi made from local ingredients have become the highlight of this shop. The small Japanese dishes with various combinations of ingredients are also exquisite meals, very popular.
Not far from the famous tourist shop crab general, but the grade is still a bit different, obviously this environment is a lot of high-end, and the service is very thoughtful, crab unlike other countries out of that many innovative practices, only do the most traditional sashimi, roast crab and crab meat snacks, prefer this style.