The warm on-mono course on the December 2024 winter menu: deep-fried red snapper in a savory broth with mushroom and seaweed. The host found the snapper a little tough rather than flaky, the batter turning mushy in the broth and jelly, and the broth sweeter than expected, so it mostly tasted like plain tempura fish. By this fourth course she called everything mediocre and said she preferred the soup she had at Shiki-Sai upstairs.
