I visited "Sushi Dokoro Hisada" in Okayama.Thanks to a fortunate connection, I was able to visit this restaurant, which I would never have been able to reserve on my own.When it comes to sushi, we often focus on "what we ate," but I realized that what truly makes a restaurant memorable is "the experience we had."**Appetizers** ◆ Grilled squid tentacles (lightly cooked) with sea grapes and yodare beans, topped with katsuo dashi jelly (more on the vinegary side) ◆ Mozuku seaweed from Amakusa and steamed abalone (with grated ginger on top) **Nigiri** ◆ Squid ◆ Whiting ◆ White sweetfish ◆ Spanish mackerel (with spicy daikon) ◆ Ishigaki snapper ◆ Halfbeak (with a touch of green) ◆ Lean tuna (Minami tuna) ◆ Medium fatty tuna (Minami tuna, with yuzu pepper) ◆ Steamed sea urchin ◆ Flat shell clam (with nori between the rice and topping) ◆ Sweet shrimp (half-cooked, opened) ◆ Sakakiyama beef (perfectly cooked) ⭐︎ Seafood dashi white miso (with yellow garlic chives) ◆ Pickled mackerel ◆ Grilled eel (charcoal grilled) ◆ Toro gakkō hand roll ⭐︎ Pickled water eggplant ⭐︎ Tamagoyaki * Burdock ginger tea ⭐︎ Strawberry rare cheesecake monaka Each piece of nigiri was exceptional, showcasing the charm of the local seafood and the philosophy of the artisans.In particular, the umami of the white sweetfish, the pioneering opened sweet shrimp, the invisible craftsmanship of the steamed sea urchin, and the tuna stood out.Without being overly flashy, each piece left a profound aftertaste.This sushi had a "quiet persuasion" rather than just strength.The atmosphere of the space was also wonderful, with the ambiance, tableware, pacing, and even the final sweet treat all feeling natural.Before I knew it, I was captivated, genuinely thinking, "I want to come back."I learned the importance of "experiential value" that cannot be achieved solely through culinary skills during this time.As a fellow sushi chef, it was incredibly educational.It was a great meal.
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