This was my first visit to Sushi Daimon. I started with white shrimp served with dashi jelly, shark sole with plum ponzu, medium-fatty tuna, and soft roe from Japanese pufferfish, followed by cherry salmon with mozuku seaweed, kohada, flounder cured with kombu, sea bream, swordtip squid, bay shell, Spanish mackerel, sweet shrimp, horse mackerel, fatty tuna belly, blackthroat seaperch, and finally, eel. Except for the sea urchin, all the ingredients were local, allowing me to truly enjoy the seafood representative of Toyama. The medium-fatty tuna was particularly memorable, with just the right amount of fat that enhanced its natural flavor when enjoyed with salt. The soft roe from the Japanese pufferfish had a perfectly balanced hint of saltiness, bringing out its creaminess and rich umami to the fullest. The dashi jelly with white shrimp offered a refined sweetness and refreshing texture, while the shark sole was light and zesty with the plum and ponzu. The swordtip squid, bay shell, and sweet shrimp each had their own delightful textures and sweetness, allowing me to appreciate the richness of Toyama's sea with every piece. The blackthroat seaperch had a rich, fatty flavor, and the eel was tender with a lingering taste. Even the cream brûlée, enhanced with a sweet saltiness, left a lasting impression until the end. In a calm atmosphere, this restaurant allows you to savor the quality of local ingredients with care. It was a highly satisfying dinner that makes me want to return.
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