I enjoyed the omakase at Kuruma Sushi. It was a delightful experience where I could see, taste, and listen to the chef's detailed explanations. Before I knew it, two and a half hours had flown by, making it a truly enriching time.The first standout was the torafugu (Japanese pufferfish) from Imabari. The rich soft roe generously draped over the fish elevated the dish to a luxurious level. The okose (a type of fish) from Imabari was packed with flavor, and the broth that followed was rich in collagen, providing a comforting taste.The akou (kijihata) had a refined fat content, while the abalone from Futagami Island was fragrant with seaweed, releasing a delightful umami with every bite.The kinmedai (golden eye snapper) from Cape Muroto was wonderfully fatty, and the chawanmushi (savory egg custard) with konoko (young fish) and turban shell was impressively layered with flavors.Among the nigiri, the shiro-amadai from Yahatahama, isaki from Ainanshi, and the aori-ika (squid) from Ainanshi, which was prepared with precision in the morning, particularly stood out in my memory.The tai (sea bream) and its soft roe from Imabari, as well as the managatsuo (mackerel) were all prepared with meticulous attention by Mr. Fujimoto, showcasing exceptional texture and flavor.The nigiri featuring the blue crab from Setouchi with its rich inner roe was simply decadent.From the shima-aji (striped jack) from Ainanshi to the red mullet from Tokushima, which was raised on shrimp, along with the amategarei (flatfish), purple sea urchin, and anago (conger eel), the quality remained consistently high throughout.The final dish, a fluffy omelet mixed with yam, left a gentle and pleasant aftertaste.This course was a testament to the chef's dedication and skill. With exceptional ingredients, technique, explanations, and atmosphere, it was a wonderful place to not just "eat" sushi, but to truly "experience" it.
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