I held a private reservation for seven people with close friends this time. At Hijikata, new customers are rarely accepted, so you can only visit if you come with regulars.Once again, I enjoyed an incredible array of dishes from start to finish, all showcasing remarkable precision, along with the chef's heartfelt sushi.On this day, we had:- Edamame from Gunma Prefecture- Steamed abalone from Wakayama- Fresh mozuku seaweed from Aomori- Squid from the Atsumi Peninsula- Bonito from Kesennuma- Skewered innards of milk clam from Aichi Prefecture- Tender octopus from Shinojima- Grilled salt mackerel from Tokyo Bay, ChibaSushi:- Sumi squid- Sea bream- Milk clamFatty fish:- Akami- Chutoro- Otoro- Kohada- Sweet shrimp- Horse mackerel- Aomori purple sea urchin- Nodoguro rice bowl- Negitoro roll- Otoro thick roll- Miso soup- Kanpyo roll- Smooth puddingAs always, each dish was crafted with utmost dedication, showing no compromise in the quality of ingredients or the effort put into preparation.You could almost hear the chef exclaiming, "How about that!" with every dish.The appetizers that came out first were knockout level right from the start.Even after finishing the appetizers and moving on to the sushi, the rice was so light that instead of feeling full, it created an illusion of increasing hunger.Even those who usually can’t finish a course meal managed to do so without difficulty this time.That person was quite surprised by themselves.Naturally, they are fully booked for the rest of the year.I can only visit once more this year, so I will look forward to the next opportunity.
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