Btw for clarification, talking about 良月

A fresh newcomer who first came on the scene in November 2019. This young 28 year old chef comes from the popular restaurant, "Sushi Sho Masa," the foremost of the "Sushi Sho" group restaurants. He has the unique experience of having spent a year learning in Sazenka's kitchen for a year before going independent, Sazenka being a Michelin 2-star restaurant.
The omakase course handled by this young chef is relatively ambitious, containing "grilled oshi-zushi (pressed sushi)" and "mushi-zushi (steamed sushi)," both rare menu items for a Tokyo sushi restaurant. If you ask him what they intended in making this course, the chef responded logically and showed his reliable spirit of inquiry. The nigiri still have room for improvement, but whereas other "Sushi Sho" group restaurants tend to be impersonal, the personality in his dishes leads us to have large hopes for him.

It's a new sushi restaurant created by a man who runs several restaurants in Tokyo. It's not like the chef are from a famous restaurant or anything, so it's not on my radar at the moment.

I reviewed that in September - see https://thetokyogourmet.blogspot.com/2020/09/hato.html

I went in August.
Tanaka is a restaurant that prepares and serves top quality wagyu beef with the skill of kaiseki cooking, but the cooking seemed to be a distraction.
Also, the bill is a little too high. 100,000 yen for two people.

@leo saito so does the ingredient quality is a top notch like he claim and worth the price tag? Sound like his cooking is still normal tho

Just became available to book via Omakase: https://omakase.in/en/r/bz866949