In the early summer of Minazuki, I visited "Sushi Dokoro Mutsuki" in Takehara Town, located on the Chita Peninsula. Despite being close to Uage Station on the Meitetsu Kawa Line, sushi lovers from both within and outside the prefecture gather here.Upon entering the restaurant, I was greeted by pink hydrangeas elegantly arranged at the counter.Their colors, reflecting the rainy season, quietly set the stage for the sushi experience that was about to begin.For me, Mutsuki is my favorite Edomae sushi restaurant in Aichi Prefecture. While there are many excellent sushi places in Nagoya, there is a compelling reason to make the trip to Takehara for this restaurant.What Mutsuki offers is not just rare, high-end Edomae sushi.The stars of the show are the fish caught in Ise Bay and Mikawa Bay.The chef dedicates himself to discerning the best fish, applying the optimal techniques, and maximizing their natural flavors.Aging, curing, and cutting— in sushi, the knife is not merely a cooking tool.The angle and technique of the cut can change the texture and even the way the umami spreads.Watching the chef at work reinforces this realization.Even with the same type of fish, the cutting technique varies depending on its condition, bringing out the best expression in each piece. Through this meticulous process, familiar local fish are transformed into surprisingly deep flavors.Another reason I am drawn to Mutsuki is the rice. When it touches my palate, it gently breaks apart, cradling the fish's umami. The use of both vinegar and salt is skillful, and the harmony with wasabi is remarkable.Neither the toppings nor the rice overpower each other; the beauty of this balance is what makes the sushi here so appealing.【Today's Course】"⭐︎": Nigiri "⚫︎": Appetizer⚫︎ Small rice bowl of flounder (Mikawa Bay) marinated in soy sauce and sudachi⚫︎ Hiragai mixed with mentaiko and edamame⭐︎ Swordtip squid⭐︎ Horse mackerel (Mikawa)⭐︎ Marinated tuna (Nagasaki, Iki)⭐︎ Chutoro (medium fatty tuna)⚫︎ Red miso soup⭐︎ Kinmedai (golden eye snapper)⭐︎ Kasugo tai (young sea bream)⭐︎ Torigai (Mikawa)⭐︎ Sweet shrimp⭐︎ Anago (conger eel from Nagoya Port)⭐︎ Kanpyo roll⭐︎ Futomaki (thick roll)⚫︎ Tamago (egg)The course began with a small bowl of flounder from Mikawa Bay.The flounder, dressed in soy sauce and sudachi, offered a delicate umami characteristic of white fish, complemented by a refreshing aroma, evoking the coolness of Minazuki.Next was a creative dish featuring hiragai mixed with mentaiko and edamame.The natural sweetness and texture of the hiragai, combined with the saltiness of the mentaiko and the fresh aroma of the edamame, made for a memorable pairing with sake.The swordtip squid leading the nigiri was remarkable.The finely cut flesh was astonishingly tender, releasing sweetness and umami with each bite.The horse mackerel from Mikawa was also excellent.Rich in fat yet finishing light, it showcased Mutsuki's expertise in highlighting the charm of local fish.The marinated tuna from Nagasaki and Iki had concentrated umami, while the chutoro's sweetness harmonized beautifully with the acidity of the rice.The flow continued excellently with kinmedai and kasugo tai.Without masking the individuality of each fish, the chef skillfully drew out their umami, reflecting his experience and sensitivity as a craftsman.The torigai from Mikawa was thick and aromatic.While this year has seen a bountiful catch, we are nearing the end of its season. With each bite, the sweetness and fresh scent of the ocean spread, evoking a sense of nostalgia for the season.The sweet shrimp, stacked three high, enhanced the umami and created a wonderful unity with the rice.And then came the anago from Nagoya Port.The tender, fluffy flesh fell apart in my mouth, leaving a gentle aftertaste.By the time the kanpyo roll and futomaki were served, I realized the end of the course was approaching.Delicious moments are always fleeting. Even in the rolls, I could sense the careful craftsmanship until the very end.The finale was the familiar tamagoyaki.Its fluffy, castella-like texture signaled the conclusion of this day’s sushi experience.In this tranquil space where time flows slowly, the blessings of the Chita Sea are served one piece at a time.While there are many excellent sushi restaurants in Nagoya, there is a unique atmosphere here that cannot be found elsewhere.The chef knows the Chita Sea intimately and maximizes its charm through his craft. His dedication to captivating customers with his skills is evident.Though it’s not the most convenient location to drop by, it is worth the journey from Nagoya.It was a great meal!!Until next time, take care! ♪