In June 2026, I visited Sushi Oohata.I started with green tea.Next was a small rice bowl featuring Chiba's dragon mackerel.Then, I had the lightly seared belly of biwa trout.Followed by hamo (pike eel) with tomato somen, which also included some plum paste.I enjoyed octopus, grilled eel, stuffed Man-ginji peppers, miso-marinated takabe, and steamed abalone.The steamed abalone was exceptional, rich in minerals, making me feel like I was tasting the sea.Next was the squid.Then, I had the brand-name horse mackerel from Shimane, called Donchicchi.Now, onto the tuna, sourced from Sakai Port this time.The lean tuna was marinated, delivering an incredible umami flavor.Next was the medium fatty tuna.Then, the fatty tuna, with its marbled pattern.The fatty tuna belly was exquisite, not what you'd expect for summer tuna.Here’s the overall view.The ultimate piece of the day was the fatty tuna with beautiful marbling. Packed with EPA, it feels like it could help me live longer.Another overall view.The kohada (gizzard shad) melted in my mouth.Next was the kiss fish.Oohata's summer specialty, ayu (sweetfish) nigiri, was grilled and marinated, brushed with wasabi vinegar. It was the pinnacle of flavor.I also had natural kuruma shrimp, thick and delicious.A small rice bowl of Ezo bafun uni (sea urchin) and purple uni.Each uni was paired with a different type of rice.Then came the anago (conger eel), sourced from Toyosu.The toro-taku (fatty tuna with scallions) was, as always, unbelievably generous in portion.The toro tekka (fatty tuna sashimi) was perfectly sized.Another overall view.Nishitani-san prepared the red miso soup, focusing on shellfish broth this time.I enjoyed a classic tamagoyaki (Japanese omelet).For dessert, I had melon.I finished with tea.Once again, it was wonderful. The total bill was JPY 41,800. As always, the ingredients were top-notch, delivering an unbelievable taste. Although the ayu nigiri is considered unconventional for Edomae sushi, it has become an annual delight. The tuna from Sakai Port has faced criticism, but this time, it was quite good for summer tuna.
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