Starting with octopus from Ainanchō, followed by aoi ika (blue squid), rich and creamy ankimo (monkfish liver), and anago (conger eel) appetizers that pair beautifully with Japanese sake.The nigiri includes kasubodai from Nagahama, shiro-amadai (white sea bream), kohada (gizzard shad), shima-aji (striped jack) from Ainanchō, the exquisitely fatty and aromatic isaki (grunt), swordtip squid from Yawatahama, aji (horse mackerel) from Sanbe, and even lean fish caught in fixed nets in Shimane, showcasing the charm of the Setouchi region and nearby waters.What stood out the most was the nigiri that brought out the umami of the fish beautifully.Each piece shone with the craftsmanship that focuses on aging, knife skills, and temperature to "complete the umami" rather than flashy presentation.The rice was not overpowering, emphasizing harmony with the toppings.When paired with local sake from Ehime, the flavors lingered beautifully in the mouth.This place is not just a tourist sushi spot; it’s a restaurant worth visiting specifically for sushi in Matsuyama.In a serene atmosphere, you can truly savor the artisan's work.
We use cookies on this site to enhance your user experience.
