This restaurant has quickly made its way into my personal "Top 5 Sushi Restaurants" after just one visit.From the appetizers to the nigiri, every dish was flawless, bursting with vibrant flavors that filled my mouth. Each dish showcased the ingredients' natural qualities while demonstrating a clear intention and high level of craftsmanship.What stood out the most was the series of dishes featuring conger eel, allowing me to savor every part of it. Not only was the flesh served as sashimi, but the eggs and swim bladder were also included, highlighting the depth of this ingredient. The eel broth was surprisingly rich in umami, with a gentle gelatinous texture. Adding the swim bladder created a unique mouthfeel. This was my first time trying the swim bladder, and I could feel both the skill and curiosity behind the chef's commitment to utilizing every part of the ingredient.Among the nigiri, the hand roll with blue crab and the steamed sushi with sweetfish were particularly memorable. These dishes were creative yet not overly extravagant, perfectly balancing the allure of the ingredients with the deliciousness of sushi. I was moved by the fact that every dish, from traditional preparations to these innovative creations, simply tasted "delicious."What surprised me even more was that, despite the overwhelming quality of the offerings, the prices felt about half of what you would expect at comparable sushi restaurants in Tokyo. Considering the quality, variety, and satisfaction, it is incredibly reasonable.Typically, when I visit a new restaurant, I only record the day's menu and wait until I’ve been a few times before sharing my thoughts. However, "Kuruma Sushi" left such a strong impression that I felt compelled to write about it after just one visit.This sushi was not just delicious; each dish made my heart race, and the deep aftertaste lingered long after I finished eating, truly moving me.I definitely plan to return during the winter season when the fish are in abundance.Natural Blue Eel with Vinegared Vegetables - Okayama Conger Eel from Imabari - Belly and Back Conger Eel Eggs with Kombu Conger Eel Broth and Swim Bladder Sesame Mackerel - Ainanshi Black Abalone from Futagami Island with Liver Sauce Abalone Sauce Sushi Rice Risotto Grilled Red Snapper from Kochi Tiger Fish - Imabari Mackerel Striped Horse Mackerel - Ainanshi Swordtip Squid Fatty Tuna - Sliced Thinly (Two Layers) - Tottori Blue Crab Hand Roll with Crab Miso and Soft Roe Yellowtail Steamed Sweetfish Sushi - Odagawa Seared Red Snapper - Tokushima Kisu with Kombu White Shrimp - Setouchi Red Sea Urchin - Futagami Island Conger Eel - Steamed with Bamboo Leaves Soup Egg Omelet Simmered Clam (additional) Extremely Dry Yuzu Sour Cold Brewed Green Tea Aramasa No.6 - 180ml Total: JPY 36,500
We use cookies on this site to enhance your user experience.
