Sushi Sho Nomura, a renowned establishment in Kagoshima, has once again exceeded my expectations during my 17th visit, making it a truly "divine experience."The evening began with konjac made in Amakusa, Kagoshima, and flying fish tempura. The following sea bream was of the highest quality, perfectly prepared to eliminate any fishy taste, leaving only a pure and robust umami flavor that resonated on my palate—truly an exquisite dish. Additionally, freshly boiled octopus and young sardines captivated my stomach and heart right from the start. This time, I indulged not only in the usual fantastic selection of Japanese sake but also in the recommended shochu from Nomura. The "Moriizo" was exceptional, and the authentic shochus like "Kinkesa" and "Suiyou" harmonized beautifully with the seafood, creating a blissful pairing.As a luxurious chawanmushi featuring Kagoshima's purple sea urchin and salmon roe set the stage for the main event, we moved on to the nigiri. We enjoyed the locally caught striped jack, meichidai, and the exquisite striped horse mackerel. Among them, the squid was particularly remarkable, with its unique chewy texture and sweet aroma that made me want to savor it with my eyes closed.Following the treasure of Kinko Bay, the boiled sweet shrimp was served. The "temperature" of this shrimp was simply outstanding. It was cooked to perfection, maximizing the sweetness of the shrimp, showcasing the chef's meticulous skill.Even after 17 visits, I am continually amazed by the evolution of every aspect of the experience. Notably, the evolution of the "shari" (sushi rice) was remarkable. Everything was perfectly controlled according to the day's humidity, temperature, and even the preferences and pace of the guests at the table. As a result, each piece of nigiri melted in my mouth, achieving an exceptionally high level of sushi perfection.This time, the chef entrusted me with four standout dishes, accompanied by a passionate message: "Please enjoy them!" I was truly blown away.First was the freshly boiled live sweet shrimp, which the chef described as "super lucky." The texture burst in my mouth, and the sweetness that flowed with each bite was indeed worthy of the term "fortunate."Next was the bonito, which is usually not recommended. This one was rich in fat, and combined with the evolved shari, it released an unprecedented umami flavor.The highlight was the extraordinary 5.5-kilogram knife fish. The chef boldly claimed it was the best ever, and the thick, plump flesh and overflowing umami completely shattered my previous conceptions of knife fish.The grand finale was the purple sea urchin, which the chef confidently declared as "the best for last." Its rich aroma and deep umami were more pronounced than ever, perfectly harmonizing with the evolved shari, creating a sublime finale worthy of a theatrical performance.Additionally, there were heartfelt dishes like the "marbled tuna" that Nomura usually doesn’t serve, tender black abalone simmered for six hours, and the rare "Nomura's kohada" that you seldom encounter. There was no moment of respite until we concluded with the golden eel from Tsushima.The chef's deep love for the ingredients and his exceptional skills in elevating them to the ultimate "sushi" were evident. The emotional experience was exactly as the chef conveyed, if not more.This is why I can’t stop coming to Nomura. I eagerly look forward to savoring blissful moments in this special seat again next time.I will visit again in October. It was a great meal!
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