Located in Nishinakasu, this popular sushi restaurant is quite difficult to book. I managed to secure a reservation about two weeks ago and finally visited!Omakase with seasonal appetizers and sushiJPY 33,000Toyama white shrimp and Oita sea urchinSashimi:- Isaki from Goto, Nagasaki- Aji from Hamada, ShimaneKanagawa swordfish with Hokkaido hairy crab in Tosa vinegar jellyOctopus from Sasebo, NagasakiAbalone from Munakata, FukuokaChawanmushi with clams from Nagasaki and red sea bream from Tsushima, NagasakiSweetfish from Hagi, Yamaguchi, grilled in the Wakasa stylePureed ankimo (monkfish liver) with chopped Nara picklesNigiri:- Spear squid from Karatsu, Saga- Kiss (Japanese whiting) from Tokyo Bay, Chiba, kelp marinated- Shima-aji (Japanese amberjack) from Nemuro, Hokkaido, marinated- Kohada (shad) from Amakusa, Kumamoto- Red tuna from Okinawa, marinated- Medium fatty tuna from Okinawa- Fatty tuna from Sakai Port, Tottori- Kuruma shrimp from Amakusa, Kumamoto- Bafun uni (sea urchin) from Nemuro, Hokkaido- Anago (conger eel) from Tsushima, NagasakiMiso soup with red sea bream and isaki dashiRed tuna:- Lean, medium fatty, and fatty tuna tataki with rollsKanpyō roll and tamagoyaki (Japanese omelet)Using fresh wasabi from Gotemba, ShizuokaI enjoyed delicious dishes made with seasonal ingredients! Everything was truly delightful.Especially the kiss, isaki, and shima-aji.The two hours flew by.With five sommeliers across three locations, they not only focused on the ingredients and dishes but also on the drinks, providing excellent service.While it's not a casual price, I will definitely return!
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