Kyodai ZushiI was looking forward to visiting Kyodai Zushi in Niigata. It's been a while, Chef Honma! ╰(*´︶`*)╯♡This time, I came with my wife and daughter for the 5 PM seating.The chef and staff greeted us warmly, and everyone was incredibly kind.We started with small dishes:Sado Firefly SquidUonuma UruoiServed with a vinegar miso dressing and shiso flowers, it was a beautiful presentation. We enjoyed the taste of spring in Niigata, and it was absolutely delicious.AlaNigiri of Sado AlaA type of sea bass, Hon AlaThis was exceptionally delicious, starting off strong.Sakura MasuNigiri of Sakura MasuSakura Masu from Matsuhama, Agano RiverThe flavor of the Sakura Masu melted in my mouth—truly the best Sakura Masu nigiri I've ever had.Sado Fugu Soft Roe Grilled with SaltFugu's ovaries, marinated in sake lees for three years to detoxifyCombined with rice, it became a soft roe gratin, accented with sansho leaves.Nanban Shrimp NigiriSweet, sugar-pickled Nanban shrimpThe color from red food coloring No. 4 made it look so sweet and beautiful, it felt like a joke that turned out to be true.Nodoguro and Kuro Mutsu NigiriNodoguro nigiri was tender, and it felt like it melted in my mouth. The flavor of Nodoguro spread throughout my mouth, bringing me pure happiness.ChawanmushiThe chawanmushi was topped with a dashi sauce, accented with aosa seaweed and ume paste, creating a harmonious blend in my mouth. It was a perfect reset before the tuna, and I felt so happy. Today, sushi is pure bliss, costing just a little over JPY 20,000 per person.Akami Nigiri110 kg tuna from Sado's fixed netWith a glossy skin, it had a refreshing spring fat with acidity and umami.Toro Nigiri160 kg tuna from Sado's fixed netAged for 17 days, the fatty tuna was so flavorful and aromatic that it left me speechless.Sado AnkimoPure ankimo without any off-flavorsPure bliss—Niigata truly has everything.Kouika NigiriKouika from Niigata City, a type of cuttlefishIt had a pleasant texture, and the sweetness and umami of the squid continued to delight my taste buds.Bafun Uni NigiriFrom Konishi Shoten in HachinoheBafun uni from the Northern TerritoriesThe sweetness and umami were outstanding, and the combination with nori was simply superb. The nori from Aichi, Mikawa Bay, had a wonderful aroma and a soft texture.Bai ShellGrilled bai shell on a skewer with sudachiThe great texture and rich flavor of the shellfish made it a perfect companion for drinks. The person next to us had a different dish, grilled Hatahata, and I couldn't help but feel envious.Marinated ChutoroHere comes the main event!This was an incredibly delicious experience. Why is it so good?!Chef, you are too amazing, please take responsibility!Freshly Caught Horse Mackerel from Niigata CityThis fresh horse mackerel nigiri was exquisite, with a flavor that was surprisingly different from Pacific horse mackerel.MozukuFrom Yamabuki in Murakami, served with ginger and myogaThe texture of this mozuku was different from regular mozuku, with a pleasant crunch and umami that paired wonderfully with the dashi.Pickled DaikonA refreshing palate cleanser with pickled daikon and yuzu peel.Hand RollHand roll with hairy crab from Niigata Maase Fishing PortThis was an exceptional hand roll, truly a specialty of happiness.Ala SoupMade with the umami of the fish and the heads of sweet shrimp, this was a comforting soup.FutomakiTraditional Niigata futomaki with walnuts, egg, dried gourd, shredded cucumber, and anago.Murakami Black TeaBrewed with water from Taiyo Shuzo.EggMade with minced Nanban shrimp, it was incredibly flavorful, light, and fluffy like a soufflé.This time, we started with a pairing of drinks, followed by a tasting of Kamo Nishiki's special sake. Each one was wonderfully delicious, and I highly recommend experiencing this unique tasting that brings tears of joy.Once again, everything was incredibly delicious. Thank you for the wonderful meal. I will be back, so please take care of us!When I got home, my wife and daughter brought back futomaki and egg as souvenirs, beautifully packaged in a wooden container. The chopsticks that came with it were of such high quality that they could be used daily. This attention to detail reflects Chef Honma's impeccable OMOTENASHI. Thank you very much!
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