I visited "Kizaki," a restaurant known for being difficult to reserve even in Tokyo.I was really looking forward to it since it has been selected as one of Tabelog's Top 100 Restaurants for 2025.【Omakase Course】- Tuna Hand Roll (Aomori Prefecture Bluefin Tuna, Saga Prefecture Nori)- Liver of Akagai (Red Clam)- Salted Offal of Bonito- Soft Roe of Sweetfish- Hime Kodai (Sea Bream, Kombu Cured)- Matured Komutsu (Small Mutsu)- Sumi Ika (Cuttlefish)- Haruko Tai (Kasugodai)- Abalone- Bluefin Tuna Akami (Lean)- Bluefin Tuna Chiai (Near the Bloodline)- Bluefin Tuna Chutoro (Medium Fatty Tuna) and Otoro (Fatty Tuna)- Bluefin Tuna Belly- Bluefin Tuna Otoro (Fatty Tuna)- Sardine- Aji (Horse Mackerel) from Izumi, Kagoshima Prefecture- Sawara (Spanish Mackerel)- Kuruma Ebi (Tiger Prawn)- Murasaki Uni (Purple Sea Urchin)- Karei (Flatfish) from Awaji Island- Kuro Mutsu (Black Mutsu)- Saba (Mackerel)I was captivated from the very first hand roll.The Aomori Prefecture Bluefin Tuna was incredibly rich, filling my mouth with umami. The Saga Prefecture Nori was truly exceptional, with top-notch aroma, texture, and flavor, showcasing the restaurant's skill right from this hand roll.The appetizers included rare delicacies like Akagai liver, salted bonito offal, and sweetfish soft roe, all pairing excellently with Japanese sake.The matured Komutsu had a sticky texture and concentrated flavor that left a strong impression. The abalone had a smooth texture that conveyed its freshness, showcasing the strength of the ingredient itself.What surprised me the most was the sushi rice.At first bite, I thought, "The vinegar is quite pronounced." However, it was not an unpleasant sourness; it was a well-defined, Edomae-style sushi rice.As I progressed from the bluefin tuna akami to the chiai, then to the chutoro and otoro, I realized that the vinegar beautifully cut through the fat, refreshing my palate.I couldn't help but think, "So this is what the rice was meant for," and I was genuinely astonished.Moreover, after the otoro, the vinegar's intensity softened a bit, adapting to the white fish and shining fish later in the course. It was clear that the flow of flavors was carefully calculated, not just for the fish but also for the rice.This was the first time I felt such a change in the sushi rice at a sushi restaurant.In the latter part of the meal, from sardine to Aji from Izumi, Kagoshima, Sawara, Kuruma Ebi, Murasaki Uni, Karei from Awaji Island, Kuro Mutsu, and Saba, there was no compromise. Each piece maximized the individuality of the fish.This sushi restaurant competes not with flashy presentations but with the fish, rice, and nori, all working together.Not only the fish but also the rice and nori come together to create a complete dish. It was truly a place where I felt the pinnacle of sushi.I look forward to returning in a different season.It was a great meal.
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