I had the opportunity to finally visit "Sushi Yasumitsu," a restaurant I had wanted to try for a long time. It is said that reservations can take up to a year, and I was thrilled to finally make it there.Located in a residential area of Yotsuya, it looks like just a regular house from the outside. However, once you step inside, the atmosphere transforms completely. The L-shaped counter is impeccably arranged, and the pleasant aroma of vinegar fills the air, raising my expectations even before I took my seat.One of the highlights of Yasumitsu is its seasonal specialties. I had heard that during the summer, the chef personally selects exquisite sea urchin, which I was particularly looking forward to.The first piece served was the purple sea urchin from Okushiri Island in Hokkaido.I was surprised that the first course featured sea urchin, but even more so by its extraordinary flavor, which was on another level. The chef himself mentioned that he wasn't particularly fond of sea urchin at first, which is why he is so particular about sourcing it, ensuring it is served at the perfect temperature for enjoyment. The sweetness, umami, and beautiful aroma captivated me from that very first piece.The sea bass I had as an appetizer was also impressive. Despite being sashimi, it had a rich flavor reminiscent of kombu-dried fish, showcasing the high quality of both the ingredients and the chef's skill right from the start.I was also fortunate to enjoy fresh squid and baby squid, which are in season at this time.The fresh squid had a smooth texture with a delightful crunch, and the sweetness of the ingredient expanded with each bite. What elevated this dish even further was Yasumitsu's red rice.This red rice is truly remarkable.The grains are well-defined, and when you take a bite, they crumble beautifully, with a perfect balance of acidity and saltiness. It doesn’t overpower the other ingredients, but when combined, it enhances their flavors even more.Chef Watanuki, who also serves as a tourism ambassador for Okushiri Island, has a deep commitment to sourcing quality ingredients. His ability to discern quality is evident, but even more impressive is his personality, which inspires producers and wholesalers to want to supply him with the best. With the chef's expertise and the red rice, it feels like the quality of the ingredients is elevated from 100 points to 150 or even 200.Additionally, the overall structure of the omakase course was exceptional. Despite the number of dishes, I never felt overwhelmed. Each dish was not only well-executed but also carefully arranged in terms of temperature, flavor intensity, and the flow from appetizers to sushi, making the three hours fly by.Including the ingredients, rice, craftsmanship, course structure, and the chef's personality, this restaurant truly makes you want to return.【Menu】Purple sea urchin sushi from Okushiri IslandSea bass and flounderTender octopusSea bream sushi with karasumiBonito with onion sauceFresh squid sushiTentacles of fresh squidSteamed abalone with liver riceHorse mackerel sushi (with green onion)Japanese sake pairing2024 Shinshou Hinotori Kijoushu with ankimo and narazukePike eel wrapped in ume and shisoMozuku seaweedJewel box with Yoichi purple sea urchin and tobikoSenshu water eggplantHoozuki (Chinese lantern plant)Marinated red meatPickled mustard greensMedium fatty tuna and fatty tunaBaby squidSweet shrimpKaratsu red sea urchinSea grapes wrapped in sushiClam soupConger eelEggMonaka ice cream
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