Everyone got served an interesting looking otoshi which consisted mainly of what I was educated to be simmered hijiki seaweed and I think bits of chicken. The seaweed reminded me a little bit of a pickled tea leaf salad I once had. While it didn't appear to be very much, the starter is actually quite flavorful in a savory sweetish manner and I thought it was quite good.
I could simply put it that the mixed sashimi here was generously portioned, thick sliced and straight to the point. We get the usual suspects of sake, hamachi, mekajiki, maguro and a fat piece of hotate sliced into two. They're as you can see them, literal slices of meat with little, if any style on the knifework. But it was nicely chilled, firm and quite fresh tasting.
The uni gunkans were unfortunately not one of the better ones I've had. It did look a little suspicious on delivery especially when one was already toppled and both were barely (badly) wrapped. The sea urchin did look slightly mushy and while the taste wasn't as bad as what my nagging suspicion had indicated, it didn't quite put a smile on my face neither.
This was surprisingly, one of the better tasting unagi makis I've had. Certainly not the best looking one, but the grill scorched aroma was very evident on the still crisp caramelized skin of the eels. I suspect that the extra char was how it was intended to be done since I did look a little more so than usual, but it was really quite nice. I need a revisit opinion on the unagis.
The chirashi bento was basically quite similar to the sashimi platter, on rice. Plus a little bit of ikura, a crabstick and no scallop. Not much else to be said about them that I haven't already mentioned, but my parting comment would be that the salmon served in this place is actually not bad too. Good as in a way of having definitive fat that slicked my soya sauce with grease.
Caveat lector : do mind their little in house rules they have for patrons though.