A sushi restaurant that you can't just casually walk into.I was drawn in by the sparkling sign against the night sky.The door opened right at 20:30.I took a seat at the counter and opted for the omakase style.The tuna comes from Yamako, a fixed net fishery in Shiriuchi, Aomori Prefecture.The first dish was a warm broth made with clams and turnips, as the chef mentioned it was a cold day.It truly warmed my heart.Next was the konbu-marinated Meita-karei (flatfish) with a crunchy texture, followed by bonito served with gentle grated daikon, and grilled Tachiuo (beltfish) with a flavorful sauce.Then came the mozuku seaweed with yam, and a firm white sea bream.The scallop was wrapped in thick nori with homemade karasumi (dried mullet roe).The kinmedai (golden eye snapper) was perfectly grilled, and the torigai (bird clam) was the thickest I’ve ever seen.Next was the dried Mehakko (a type of fish), and bettara-zuke (pickled daikon).The marbled toro (fatty tuna) melted in my mouth, and the pairing with red vinegar rice was exceptional.The squid had a delightful texture, and the chawanmushi (savory egg custard) with snow crab was exquisite.The horse mackerel from Kagoshima was thick and tender.The tamagoyaki (Japanese omelet) had a hint of dashi, and the akagai (red clam) made a satisfying sound when it was prepared.The fresh sea urchin was rich and fragrant, while the sweet shrimp burst with the aroma of miso.The white miso soup, with a hidden touch of blended miso, was a nice break.The anago (conger eel) had a warm, smooth texture and a perfect glaze.The three types of rolls included toro-taku (fatty tuna and takuan) and the texture of the dried akagai.As an extra, I had ikura (salmon roe) that was gently marinated and burst in my mouth, and white shrimp that was luxuriously sweet.For dessert, I chose strawberry sorbet and mandarin juice, opting for strawberry.The mandarin juice was made from mandarin and Tarocco oranges.It was so delicious that I had a second helping.Before I knew it, two hours had flown by.The chef creates a happy atmosphere, with a dedicated approach and loving gaze towards the fish and shellfish.The fish he prepares must feel fortunate.Personally, I found the sounds the chef made to be very comforting—the sound of his hands working on the sushi, the brush and container when applying soy sauce, and the sound of the akagai being prepared.The gleaming sushi on the black plate, the aromas and textures that spread in my mouth, and the pursuit of using Tsuyahime rice for the sushi made this a time when my senses were truly sharpened.Above all, I enjoyed the conversations with the chef, leaving both my heart and stomach satisfied.I am grateful to the chef and all the staff.Ah, it was delicious!A moment of bliss—thank you so much!With hands together, I said, "It was a great meal!"Ebisu-shime.
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