It's been four months since my last visit to Sushi Sakai in March.I made a reservation for 11 AM.As usual, I’m here with my sushi-loving friends, Hime and Tono, who live in Hakata.We arrived almost on time and found everyone already gathered.The clientele today has a mature vibe, with a mix of ages.Hello there!Long time no see!We started with a highball.Cheers!After greetings from the chef and his apprentices, the feast began.First up was jade ginkgo with caviar.The ginkgo was a beautiful jade color, with a slight bitterness that whetted our appetites.Right from the start, the drinks were flowing, and it was delightful.Next, shall we have some Japanese sake?There are several pairing options for the appetizers and sushi, but we always share our preferences and enjoy a variety of Japanese sakes.Next, we had steamed rice with fresh salmon roe and crab.I’m not usually a fan of salmon roe, but perhaps because it was young roe, it was light and incredibly delicious.Then came the chef's specialty: steamed abalone and simmered octopus.The thick abalone was simply irresistible.We also had negitoro gunkan (forgot to take a photo), sea bream with uni, oysters with ponzu from Senpōshi, steamed matsutake mushrooms, and uzaku.Now, let’s dive into the sushi.First was the surume ika (squid).It was finely sliced, and the flavor of the squid filled my mouth.Next was Matsukawa flounder.Flounder is usually a mild white fish, but this one was rich and flavorful. So good!Then, I overheard the apprentice whispering...Today, in addition to the omakase, there are three recommended appetizers.Oh? What are they?Goma-dare mackerel (forgot to take a photo), saezuri with ponzu, and ankimo (forgot to take a photo).Shall we share since there are three of us?Oh dear, the drinks keep flowing.Next up in sushi:Isaki (grunt fish), shinko (young fish), marinated red meat, medium fatty tuna, sunazuri (chicken skin), kuruma ebi (sweet shrimp), nodoguro (black throat sea perch), uni (sea urchin), anago (sea eel), and kanpyou maki (forgot to take a photo).The tuna was cut ahead of time to expose it to air, likely to enhance its color and bring it closer to room temperature.While white fish is better cold for texture, tuna and yellowtail are tastier when closer to room temperature as the fat melts.The sushi today was truly eye-opening.Each piece harmonized beautifully with the vinegared rice, and the size was just perfect.This sushi stands apart from any I’ve had before, showcasing a refined evolution.My heart is fluttering.If you look at the sushi rice in the photos...Each grain is distinct yet doesn’t fall apart.Is this divine skill?Honestly, it was a wonderful experience.I usually dislike starting with an all-at-once omakase, but for Sushi Sakai, I make an exception.It was a great meal!
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