I was blessed with the perfect timing as the food gods smiled upon me.A beloved restaurant that feels both close and far away.Excitedly, I entered!Ah, it’s been a while, everyone, including the staff! ✨- Kumamoto's Chiran Tea, served at room temperature for 5 minutes.The umami and aroma are reminiscent of dashi broth.It gradually revs up.- Amakusa Horse Mackerel with Vinegar and Kombu.Refreshing and perfect for summer.- Unagi Zaku (from Amakusa).Grilled to fluffy perfection, with grated daikon and Kikaijima sesame adding a delightful crunch.Absolutely irresistible!- Akashi Octopus Stew.Here it is! I’ve been longing to meet you.The texture created by an hour of kneading without salt is incredible.Close your eyes and focus on the taste!- Mixed Sushi with Spanish Mackerel and Spicy Daikon.The light, fluffy fat is amazing!- Herb Salad Sushi.Another specialty of Sushi Sanshin.In summer, the spiciness really stands out.Finally, the nigiri.- Amakusa Meichi Sea Bream.With a black pattern resembling the number one near its eye.It seems to be quite rare.Today, the sushi rice has a stronger vinegar flavor.As always, the texture and separation of the grains are divine.- Kushira, a type of Longfin Mako Shark.It looks like beef.Wow, it melts in your mouth—so delicious!- Sweetfish, served with a hint of wasabi vinegar.Eating sweetfish raw is quite rare.I obediently enjoyed it with sweetfish sake.- Raw Hamo Sushi, topped with red shiso sprouts.Wow, this is my first time.While there are grilled and seared options,I think the strong acidity of the rice was just right at this moment.- Grilled Hamo.Incredibly rich in flavor.I want to enjoy this like Hirezake.- Yamagata Golden Corn Chilled Chawanmushi.Made with dashi from the core and skin.- Omakase Toro from Oma Tuna, served with warm rice.The melting point is perfect.Mmm, the coarse salt really enhances it.- Amakusa Kohada Shinko.It’s shockingly sour.It wakes you up!- Clam Dashi.My tingling tongue was waiting for this.- Simmered Clams.Yes, this story.The sweetness seeps in, with a hint of sansho pepper.Can flavors be this captivating?- Once again, Chiran Tea and Hojicha.Resetting for a moment.And then—- Nori Rice with Amakusa Aonori.Incredibly rich in sea flavor! Such a strong presence.Before that flavor fades away,- Amakusa Red Sea Urchin.Unbelievably good.What is this happiness?- Abalone Adductor Muscle.Once again, wonderful.I was moved by the thinness layered to a translucent level.- Shiga Dried Gourd.Wow, the flavor has changed!With a sweetness like brown sugar and wasabi.Mmm, I’m impressed.I’m even surprised that I remember the taste of dried gourd from a year and a half ago.I truly love eating delicious food.- Tamago.This dish continues to evolve as well.For seconds,I was tempted by the grape shrimp,but since I came to Sushi Sanshin, I wanted to eat the Kuruma Ebi.My companion ordered a lot!I was so happy that they were thoroughly satisfied with my top recommended restaurant! ✨- The desserts were light and delightful.I received some souvenirs, and that was the end.I don’t want to go home! wSushi Prince,At my age, I’m more like a king.Chef Ishibuchi was sharp as ever this time.Kyōhei and the other apprentices were well-trained in their demeanor,I felt like a proud mom, it made me happy.I hope to come back again!
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