Around 2014, after returning from studying abroad, I heard from someone about a sushi restaurant in Tatebayashi that was incredibly delicious. I was very curious about why such a highly-rated sushi place existed in the middle of the inland area with its scorching heat, and I had been wanting to visit for a long time! However, by that time, it was already difficult to make a reservation, and due to geographical challenges, I couldn't find an opportunity to visit for quite some time...Finally, a ray of hope shone through the darkness as I received an invitation from a regular customer!Sushi Obana in Tatebayashi!I thought I would take the Ryomo Line from Takasaki since I was coming from Toyama, but surprisingly, Google Maps suggested a route via Omiya and Kuki! This was likely due to the limited number of Ryomo Line trains and the lack of express services.It was a relief that it wasn't too hot that day!Here are some highlights of the dishes I enjoyed:- Tatebayashi Lettuce Puree with Elderflower: exquisite and unique- Akita Hon-Ara: exquisite- Grilled Bonito: exquisite- Bafun Uni from Kitami: absolutely amazing- Akagai with Himo Kyukyu from Yuriage: exquisite- Yamaguchi Horse Mackerel Sushi: absolutely amazing- Clams: exquisite- Shirasu Marinade: absolutely amazing- Ankimo with Ponzu: absolutely amazing- 2.2kg Uwajima Isaki: extraordinarily amazing- Amakusa Kohada: exquisite- Ikura Soy Sauce Marinade: extraordinarily amazing, legendary- Funka Bay Fixed Net 64kg- Lean Tuna: extraordinarily amazing- Chutoro: extraordinarily amazing- Wakaremi: extraordinarily amazing, legendary- Otoro: extraordinarily amazing- Aori Ika: exquisite- Futtsu Kiss: exquisite- Shako: exquisite- Mie Fresh Torigai: exquisite- Sweet Shrimp Paste & Raw: extraordinarily amazing, legendary- Akagai: exquisite- Kaiware Daikon: exquisite, legendary- Clams with Liver: extraordinarily amazing- Shrimp Rice Bowl with 21 Years of Sauce: extraordinarily amazing- Gourd Roll- Tachibana No. 1 Purple Uni: extraordinarily amazing- Ikura Rice Bowl: extraordinarily amazing, legendaryAnd for dessert, the Kijo Sake Ice Monaka!First up was the Bafun Uni from Kitami! Not only was the uni placed on top of the vinegared rice, but they also mixed uni into the rice itself, showcasing a unique approach that defines Obana!Next was the Yamaguchi Horse Mackerel Sushi! Here, the ratio of fish to rice is astonishing! It’s about 6.5 parts fish to 3.5 parts rice—quite bold!The Shirasu Marinade! This dish breaks the preconceived notion that small fish can’t be marinated! It’s likely something you can only enjoy here!The Ankimo with Ponzu! Instead of just pouring ponzu over the ankimo, they marinate the ankimo in ponzu, ensuring every bite is infused with that flavor! This is another clever touch from the chef!The 2.2kg Uwajima Isaki! This showcases the chef's incredible sourcing ability! It was the best Isaki I’ve ever had! Such quality isn’t always available, but I believe it’s a result of the chef’s outstanding character and connections!The Amakusa Kohada! They intentionally use post-spawning, lean kohada and marinate it longer in vinegar to emphasize a dry texture and flavor—an ingenious idea unique to Obana!The Ikura Soy Sauce Marinade! This is a legendary dish from Obana! The ikura is uniformly half-cooked! The method is, of course, a secret! While some other Japanese restaurants may serve similar dishes, the original flavor is truly remarkable! I thought it was the greatest culinary invention of the 21st century, but it turns out it was already being served in the 20th century!The Funka Bay Fixed Net 64kg! Wakaremi is a rare cut that balances rich fat and deep flavor! The Otoro is incredibly tender! I asked how they identify tender tuna, and they said it can’t be determined by appearance!!! It seems that they can procure such national treasure-level tuna thanks to their connection with Yamazaki!The Aori Ika! The way they cut it to bring out sweetness shows their experience!The Sweet Shrimp Paste & Raw! This dish also uses paste to enhance sweetness while maintaining texture with the raw shrimp—another clever touch unique to Obana!The Kaiware Daikon! Serving kaiware in a high-end sushi setting is another brilliant idea! You wouldn’t think of this anywhere else! I believe it serves as a refreshing palate cleanser!The Clams with Liver! The addition of liver enhances the richness—another clever touch!The Shrimp Rice Bowl with 21 Years of Sauce! The sauce made from the shrimp heads and guts that have been aged for 21 years is simply too delicious!!!The Tachibana No. 1 Purple Uni!! The power of the No. 1 bidding card!!!! This is a testament to the chef's connections! I was surprised to see a Korean customer sitting nearby who recognized the No. 1 card!Seeing is believing! Experiencing the sushi crafted by the chef clarified why such a highly praised sushi restaurant exists in Tatebayashi, a landlocked area!The unique ideas stemming from flexible thinking and the chef's wonderful character, along with the connections with Yamazaki, lead to extraordinary sourcing.And the chef himself is a joy to talk to!I believe the current Tabelog score should be 0.2 points higher!!!Tabelog Ranking in Gunma Prefecture: 30th out of 7/30Tabelog National Ranking: 10th out of 8/10, 20th out of 14/20, 30th out of 21/30, 50th out of 36/50, 100th out of 76/100, 150th out of 108/150, 200th out of 140/200Tabelog Sushi Ranking: 30th out of 22/30, 50th out of 35/50Following the recent addition of Makimura to the top 100 nationwide!Only 24 more to go!
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