Our latest omakase shime: Nyuumen

Nyuumen: hot somen noodles in chicken seafood broth with charcoal-grilled soboro. This was the finishing course in omakase. We last went around 1.5 years ago and the finishing course then was a chicken soboro don. Both great ways to end the meal. You can tell that Chef and his team have continued to improve since our first visit. Although we really enjoyed our first time, this time impressed us even more. The shokunin finesse was evident. The kishuu binchotan charcoal flavour on each component was expertly done. Service was attentive too. One thing we would have liked to see more of: more innards offered as part of the omakase. Hearts are included which is fantastic and there are some innards available as add-ons but in limited quantities. Overall, a memorable dining experience and we would come back.