This place was more about experiencing the temperature, timing, and essence of sushi rather than just eating it.From the very first piece, I was completely captivated. "The vinegar hasn’t penetrated the center of the rice yet," was how the explanation began—something you don’t often find in a sushi restaurant. The flavor of the rice changes over time, transforming from the first bite to the last. Just that alone is exciting.And today’s star was undoubtedly the tuna from Iwaki, Aomori. The plate was warmed to 60 degrees to bring it back to the "living temperature" of the tuna, melting the fat. When the logic and sensation align like this, it transcends deliciousness and becomes truly moving.◎ Red Meat (Salt) The strong iron flavor typical of the fish. Eating it with salt instead of soy sauce allows the acidity and umami to flow seamlessly. It’s like hitting top gear right away.◎ Chutoro (Medium Fatty Tuna) This was truly amazing. It’s not as overwhelming as otoro (fatty tuna), yet the fat is rich. Instead of "melting," it spreads gently. With each increase in temperature in my mouth, the aroma unfolds. This was the most memorable piece of the day.○ Tuna Scraps + Iburi Gakko The smoked daikon from Akita enhances the sweetness of the tuna, creating a three-dimensional flavor. The texture is also carefully calculated. It’s a complete steal for pairing with sake.○ Tai no Ko (Sea Bream Roe) and Mozuku (Seaweed) from Ehime Delicate. Gentle. Yet the umami is deep and rich. You can tell a lot about a restaurant from such a dish.○ Kohada (Gizzard Shad) Aged for a week. The small bones dissolve in the acidity, and the reason for pressing the flesh side up instead of the skin side is delicious. This is what craftsmanship is all about… I was in awe.○ Madai (Sea Bream) Just salt and vinegar. It’s not flashy but allows you to appreciate the contours of the flavor. The aftertaste is exceptionally clean.○ Aori Ika (Surf Clam) It’s sticky yet not heavy. The way it breaks apart on the tongue was beautiful, perhaps due to the knife technique.○ Isaki (Chicken Grunt) This was one of my favorites of the day. The umami is rich yet disappears smoothly. It showcased the best of isaki before summer.○ Hamaguri (Clam) Sake Steamed Here, it’s salt instead of the usual sauce. This was delightful. The clam’s broth comes through beautifully.◎ Matsuba Crab This is unfair. It instantly brings "happiness" to your mouth. The sweetness, aroma, and temperature of the crab all spread gently. I couldn’t help but smile.○ Nemuro Bafun Uni (Sea Urchin) Rich yet with zero unpleasant heaviness. The scent of the sea is beautiful.○ Marinated Red Meat It’s interesting to compare it with the initial red meat. It’s amazing how much it can change with time, technique, and temperature.○ Not Anago (Conger Eel) but Hamo (Pike Eel) It’s fluffy yet firm. The aroma reminds you of anago, but once in your mouth, it’s definitely hamo. The skill in cutting the bones is impressive.And finally, the added kanpyo maki (dried gourd roll) was perfect.The kanpyo isn’t just sweet. It retains a nice fibrous texture while holding umami, breaking apart with the aroma of the seaweed with each bite. This seaweed is exceptionally good, with a strong fragrance. Ending with a roll instead of a flashy topping creates a lingering aftertaste, which is quite refined.Before I knew it, I didn’t want to leave the counter even after finishing my meal.Above all, the atmosphere of this restaurant was wonderful. Both the chefs and the young staff were passionate in their explanations without being pushy. It’s a space that makes sushi lovers fall even more in love with sushi.It would be a shame to end with just "delicious." Temperature, aging, aroma, conversation, and the passage of time. They all come together to complete each piece, truly an "experiential sushi".It’s no wonder that reservations are highly competitive. I definitely want to come back in a different season.It was a great meal.
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