I made an online reservation for 20:30 on a weekday.Located about an 11-minute walk from "Shin-Kobe Station" on the subway, this restaurant is a powerhouse recognized as a "Tabelog 2026 Bronze" and a "Michelin One Star" in Hyogo 2016.Opened in November 2007, the restaurant features a calm Japanese-style interior with a total of 9 seats, making it a cozy establishment.The team consists of Chef Nakayama Josuke at the sushi counter, one chef in the kitchen, and one staff member for customer service.*Wearing a white chef's hat and uniform.I ordered the "Omakase Course for JPY 22,000."Here’s the breakdown and my ratings: 【◎、◯、△】【Appetizers】Sea Bream 〇 The aroma of freshly grated wasabi right in front of me was delightful.Octopus 〇 Tenderly simmered high-quality ingredients topped with yuzu peel.Marinated Mackerel ◎ A seductive flavor from summer Setouchi.Salmon Roe ◎ Marinated in sake lees, a signature dish with deep umami.Monkfish Liver ◎ Absolutely delicious! Creamy with a unique texture, served with yuzu.Bonito ◎ A refreshing dish made with fatty bonito!Mini Rice Bowl with Sweetfish 〇 Finely sliced sweetfish with egg yolk and red vinegar rice was a perfect match!Anago (Conger Eel) ◎◎ Grilled to perfection, served with freshly grated wasabi. The aftertaste of the char was exquisite.Mozuku Vinegar ◎ The last appetizer was a refreshing dish of thin mozuku seaweed.【Sushi】Sumi Ika (Cuttlefish) ◎ The contrast between warm rice and cold topping was impressive.Kisu (Japanese Whiting) ◎ A wonderful umami that expands in the mouth, prepared with kombu.Satsuki Masu (Cherry Salmon) ◎ The delayed umami was remarkable!Simmered Clam ◎◎ Absolutely delicious! A piece with a soft texture and deep flavor, served with wasabi and yuzu.Tuna ◎ Pairs well with slightly stronger red vinegar rice.Horse Mackerel ◎◎ Beautifully cut with fine knife work. The aging was impressive!Small Clams Gunkan 〇 Made with fresh seaweed.Sea Urchin ○ Served as nigiri instead of gunkan; I would have liked more information about its origin...Mackerel Bonito ◎ A summer fish from Setouchi.Soup ◎ A spicy and flavorful red miso soup with junsai.Shrimp ◎ Tuna Red Meat Marinade 〇 Anago ◎◎ Fluffy and delicious!Egg ◎ A castella-style closer.Tea ◎ Gari (Pickled Ginger) ◎ Strong style with spicy ginger finished in sweet vinegar, thinly sliced and pink.Non-Alcoholic Beer ◎ All-Free Served in a delicate glass, as expected from a high-end restaurant.There was no background music.The clientele consisted of regulars, couples, and solo diners.The restaurant was fully booked.The ratio of women was about 40%.By the way, the Tabelog rating at the time of my visit was 4.22, ranking first among 1273 sushi restaurants in Hyogo.The craftsmanship and creativity of the chef were impressive.While there was lively conversation with regulars, the explanations of the sushi toppings were somewhat lacking...This Michelin-listed restaurant shines with the discerning eye and skill of a chef with experience in the fish wholesale industry.It was a great meal!Please note that photography inside the restaurant is prohibited.