In July, as summer truly begins, I visited Sushi Sho Yotsuya for the first time in about six months.This restaurant is renowned for its difficulty in securing a reservation, and even on a weekday afternoon, it was fully booked. I could see others squeezing in a visit during their work breaks, and I completely understood why, as I once again enjoyed an exceptional sushi experience.We started with a toast over beer.The first dish was a delightful combination of hairy crab and water shield served with a cold jelly. The refreshing texture of the water shield and the cool jelly were pleasant, while the rich flavor of the crab whetted my appetite.Next was the spring sea bream, which was perfectly cured, enhancing its umami and sweetness.Then we moved on to sake.The first sake I tried was "SUSHIDA" dry junmai. Its light mouthfeel gave way to a sharp, dry umami that paired perfectly with the alternating appetizers and sushi served at Sushi Sho.Sushi Sho’s style of alternating appetizers and sushi is one I personally enjoy very much. I feel that this unique approach allows me to savor the course without getting bored while enjoying sake.I found that this type of food-friendly sake was more enjoyable with the dishes than a more extravagant daiginjo.Another unique aspect of this restaurant is the use of both white and red rice depending on the topping.The marinated red fish was paired with red rice, and the acidity of the rice complemented the iron-rich tuna, creating a powerful umami explosion in my mouth.The "Atago no Matsu" fresh dry sake I had alongside was also impressive. It paired excellently with the deep-fried young sweetfish coated in a sweet and spicy sauce, making it easy to keep sipping.I ended up ordering several additional dishes.To finish, I indulged in my personal favorite, the "ankimo watermelon roll." I feel like I haven’t truly visited Sushi Sho unless I have this dish.The perfect size of the rice, the pleasant pacing of the meal, and the warm personality of the chef all contributed to a highly satisfying experience once again.【Menu】Hairy crab and water shield Spring sea bream Ala Small horse mackerel Braised octopus Marinated red fish (with red rice) Grilled scallops Cuttlefish Deep-fried young sweetfish (dipped in sweet and spicy sauce after frying) Japanese grunt (with red rice) Horse mackerel Abalone Fatty tuna Sweet shrimp Water eggplant Mehikari with kanzuri Ohagi (with red rice) Hokkigai (additional) Sea urchin (additional) Shijimi clam soup Clam (additional) Ankimo watermelon roll (additional) Salted vanilla ice cream
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