Tonight, I had the pleasure of experiencing the exquisite sushi crafted by Koji Takahira, the second-generation owner of "Kuruma Sushi" in Matsuyama, along with the skilled fisherman, Fujimoto.A year ago, when I visited Matsuyama, I couldn't dine at "Kuruma Sushi" due to their popular events causing them to be closed. This time, I meticulously adjusted my schedule to ensure I could finally visit this renowned establishment.Koji Takahira trained at the Michelin three-star restaurant "Sushi Yoshitake" in Ginza, and he personally prepares the fish he sources from Fujimoto.Fujimoto is a professional in "iki-jime" (live fish preparation), comparable to the likes of Maeda from Yaizu and Hasegawa from Kanagawa.After greeting the owner, I raised a glass with his wife to toast.【Dishes】❶ Blue Eel ❷ Sea Eel, Sliced Skin ❸ Sea Eel Roe ❹ Sea Eel Broth with Swim Bladder ❺ Tendon Fish, Shizuoka Wasabi ❻ Steamed Abalone (Liver, Vinegared Rice) ❼ Stonefish Chawanmushi 【Nigiri】⑧ Hachiman-hama White Sweetfish ⑨ Kochi Black Mutsu Marinade ⑩ Swordtip Squid (Sea Salt) ⑪ Miyagi Salted Bluefin Tuna ⑫ Imabari Blue Crab Miso with Soft Roe ⑬ Kohada (Shiba Shrimp Fluff) ⑭ Ayu Steamed Sushi ⑮ Tokushima Red Mutsu Grilled over Charcoal ⑯ Freshly Caught Whiting ⑰ Kuruma Ebi ⑱ Akamatsu Sea Urchin from Nishikijima ⑲ Grilled Anago Wrapped in Bamboo Leaves ⑳ Yamato Yams and Shiba Shrimp Omelette ㉑ Red Miso Soup ㉒ (Additional) Simmered Clams from Misaki Bay The expertly prepared Setouchi fish was truly remarkable, living up to its reputation in both flavor and texture.This is sushi worthy of two Michelin stars and a Tabelog Silver rating.It was a great meal!
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