At first glance, it may seem like the world and its occupants has betrayed your earlier agreements, when, in reality, there is little that organization can do when the facts are not read and the text is not processed.
A vacant two-seater was observed on the patio, and we posed the request again, but this time to the waitress. She agreed to shift us over, warning that it was less spacious.
Curiosity had been piqued by the Special Otoro Blue Fin Tuna menu. Upon closer examination, the Kaiseki Course would provide greater variety at a comparatively reasonable price. Our initial belief was of the opinion that the "for two" subheading meant two picks per person, allowing us to sample small plates of raw and cooked specialties. However, the waitress clarified afterwards that, while selections were limited to one per section, portions were sufficient enough for sharing
The shooter was delicious, with sweet pomegranate seeds to counter barely-set, supple egg custard.
My off-menu drink pick of the Echigo Koshihikari Rice Lager also earned positive feedback. Brewed to reflect earthiness amidst an easy-drinking lager profile, the beer paired fantastically with the evening's diverse assortment of fish, greens, and carbs.
The Chef's Choice Sashimi was served in a round wooden bucket, accompanied by shiso leaves, a single slice of lemon, and wasabi supported by a small wooden spoon. Each variety was topped with a different hue to tobiko, and assumed different positions along the spectrum of fat content. Petal-topped wakame acted as a palate cleanser between bites.
Once again making an appearance was the restaurant's round wooden serving container. This time, it was accompanied by a single serving of miso soup, soy sauce, and puny mount of wasabi.
Two styles of Otoro were presented atop seasoned short-grain rice. The Otoro Tataki, gently torched to reveal a glossy surface, was structured at its edges and resisted disintegration. Minced Otoro was darker in hue, a warm amber that differentiated itself from the cool fuschia of maguro. Thoughtfully positioned along the circumference were ingredients of complementary colours: green and orange tobiko, beige arare (rice cracker bits) and takuan (yellow pickled daikon), shredded nori, and a jiggly poached egg that would submerge the bowl's contents in a shimmering, golden lagoon.