This meal here starts with an appetizer, and end with a dessert. Mine was Hiroshima oyster with sea grapes, and we finished with premium Japanese fruits.
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But of course, the star is still the sake hotpot with pure sake as its base. Yes, not a sake-infused base, but one where Japanese black pork and fresh vegetables are cooked in base entirely poured from one of Tamashii Robataya's large sake bottles, no water added. Most of the alcohol would have been removed in the process, what's left is the sweetness of the sake that would be distinctive in each slice of premium Japanese black pork belly and loin. And definitely, don't miss the vegetables, as they are even more concentrated in sake taste. At the end of the meal, the chef would pour in rice, and painstakingly stir the hotpot manually for nearly half an hour before serving it to you.
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[Tasting]