◯ A Renowned Restaurant That Lets You Experience the Wonders of Niigata's Tradition and Local Ingredients with All Your Senses~ Niigata, Chuo Ward ~◯ Kyodai Zushi ~ Michelin Guide Niigata 2 Stars ☆☆ ~ ~ The Tabelog Award Silver ~Omakase Course ① 〇 Makikata Sora Beans 〇 Sado's Hon-Ara Nigiri 〇 Matsuhama Agano River Sakura Masu Nigiri 〇 Sado's Water Octopus Stewed in Murakami's Hojicha (Japanese Sake) 〇 Musou Shinsei Junmai Ginjo Namagenshu 〇 Musou ShinkaraThat night, I visited the renowned Kyodai Zushi, a restaurant that leads Niigata's rich food culture, after a long time. The chef, Ryuji Homma, presented an omakase course that focused entirely on Niigata's local ingredients. First, I was served the "Sora Beans" from Makikata, Niigata. Simple yet beautifully vibrant green, they offered a rich sweetness and a creamy umami that gently heightened my anticipation for the feast to come.Next came the nigiri. The first piece was the "Hon-Ara Nigiri" from Sado. It had a refined yet robust flavor of white fish, with a sweetness that gradually spread with each bite. The harmony with the rice was remarkable. The second piece was the "Sakura Masu Nigiri" from Matsuhama, Agano River. With an incredibly fine texture, the moment it entered my mouth, the high-quality fat melted beautifully. The deep aftertaste, a unique characteristic of Niigata where river and sea blessings intersect, was impressive.Then came the "Water Octopus Stewed in Murakami's Hojicha" from Sado. The large water octopus, beautifully boiled right in front of me, was stewed in Murakami's hojicha, exuding a refined and fragrant aroma. Surprisingly tender, with each bite, the juicy flavor of the octopus harmonized exquisitely with the rich taste of hojicha, creating an exceptional dish.The Japanese sake paired with these exquisite appetizers and nigiri was from Niigata's "Musou." First, I enjoyed the "Shinsei Junmai Ginjo Namagenshu." Its fresh and floral aroma, along with a crisp and transparent taste, beautifully complemented the delicate white fish and the fat of the Sakura Masu. Next, I had the "Shinkara," which had a sharpness while firmly holding the umami of the rice, making it the perfect pairing to capture the roasted flavors of the hojicha and the umami of the octopus.As I watched the chef's graceful movements, I was treated to a wonderful meal and local sake that encapsulated the terroir of Niigata, marking the beginning of a perfect moment.Omakase Course ② 〇 Niigata's Nanban Shrimp Nigiri 〇 Sado's Nodoguro with Nanban Shrimp Miso 〇 Niigata's Omi Plum Chawanmushi195 kg Tuna from Sado Fixed Net Fishing 〇 Red Meat Nigiri 〇 Sunazuri Nigiri 〇 Sado's Anko's Ankimo with Nara Pickled Cucumber (Japanese Sake) 〇 Higan Daiginjo Jibun no HanashiboriFirst served was the "Nanban Shrimp Nigiri" from Niigata. As I took a bite of its beautifully glistening flesh, an intensely rich sweetness enveloped my tongue, and with each chew, a wealth of umami burst forth. Next, the chef directly handed me the "Nodoguro with Nanban Shrimp Miso" from Sado. The high-quality fat of the Nodoguro, which was grilled to perfection, combined with the exquisite richness and aroma of the shrimp miso made from the heads of the Nanban shrimp. It was a dish that created a synergy of flavors between local ingredients.Then, the "Omi Plum Chawanmushi" from Ogo, Niigata, appeared as a perfect balance. On top of the smooth custard, a generous amount of Aosa was garnished, and inside, the refreshing acidity of the Omi plum was hidden. It wrapped the rich aftertaste beautifully, warming my stomach gently.The highlight of the meal was the "195 kg Tuna" caught in Sado's fixed net fishing, which I was luxuriously able to taste in two different styles. The first piece, "Red Meat Nigiri," had an outstanding clarity of flavor and depth, characteristic of fixed net fishing. The second piece, "Sunazuri Nigiri," had a beautiful marbling that melted perfectly in my mouth at body temperature. The robust umami of the red meat and the rich yet refined sweetness of the fat overwhelmed me with its completely different expressions, even though it was the same tuna.Next was the "Anko's Ankimo with Nara Pickled Cucumber" from Sado. The rich depth of the Ankimo, finished to an incredibly smooth texture, was perfectly balanced by the crunchy texture and rich flavor of the Nara pickled cucumber.The Japanese sake paired with this luxurious flow was the "Higan Daiginjo Jibun no Hanashibori." Its freshness and transparency, characteristic of freshly pressed sake, along with a deep rice aroma, gently and elegantly enhanced the fat of the Nodoguro, the deep umami of the tuna, and the richness of the Ankimo, creating a supreme pairing.This was a wonderful composition that showcased the terroir of Niigata, demonstrating the chef's true skills.Omakase Course ③ 〇 Koika Nigiri 〇 Aomori's Purple Uni Hand Roll 〇 Niigata's Bai Shell Grilled Skewers 〇 Niigata's Chidai Nigiri195 kg Tuna from Sado Fixed Net Fishing 〇 Red Meat Marinade Nigiri 〇 Murakami's Iwa Mozuku 〇 Niigata's Sakai's Daikon Kombu Zuke 〇 Maase Fishing Port's Hairy Crab with Ariake Nori Hand Roll (Japanese Sake) 〇 Shimeharitsuru Ginjo NamachozoAs the course approached its finale, I was first served the beautifully sliced "Koika Nigiri." With a satisfying crunch, the rich sweetness spread gently with each bite. Next, I was handed the "Aomori's Purple Uni Hand Roll," which was overflowing with an impressive amount of uni. The moment I took a bite, the elegant aroma of the sea and creamy richness exploded, melting together with the fragrant nori. Next came the "Bai Shell Grilled Skewers" from Niigata, which were presented with a smoky aroma. With a perfect cooking technique, the Bai shell's firm texture and juicy umami were concentrated, making me smile with each bite. Then, I moved on to the local "Chidai Nigiri," where the delicate and slightly sweet flavor of the refined white fish created a perfect harmony with the rice.Next was the third type of the "195 kg Tuna" caught in Sado's fixed net fishing, the "Red Meat Marinade Nigiri." With a sticky texture that clung to my mouth, the depth of the marinade was perfectly balanced. The pure blood flavor characteristic of fixed net fishing and the concentrated wild taste of the tuna spread endlessly in my mouth.From here, I delved deeper into the terroir of Niigata with the following dishes. The "Murakami's Iwa Mozuku" had an exceptional crunch and pleasant sea acidity, providing a refreshing palate cleanser. Next, the "Sakai's Daikon Kombu Zuke" from Niigata showcased the juicy sweetness of the daikon and the deep umami of the kombu, highlighting the meticulous craftsmanship of a historic pickling shop.The flow concluded with the "Maase Fishing Port's Hairy Crab with Ariake Nori Hand Roll." The delicate and rich sweetness of the Hairy Crab, gently and carefully shredded, harmonized beautifully with the flavorful aroma of the Ariake nori, creating an exquisite taste.The Japanese sake accompanying these exquisite dishes was the "Shimeharitsuru Ginjo Namachozo." With a fresh and crisp finish characteristic of namachozo, it maintained the elegance of ginjo sake while fully expressing the umami of the rice. It complemented the rich sweetness of the uni and hairy crab while beautifully enhancing the umami of the tuna and Bai shell, creating a meticulously calculated supreme pairing.Omakase Course ④ 〇 Walnut-filled Thick Roll 〇 Murakami's Black Tea 〇 Nanban Shrimp Egg Omelet 〇 Miso Soup(Additional) 〇 Matsuhama Agano River Sakura Masu Nigiri (Japanese Sake) Kyodai Zushi Original Local Sake 〇 Kyodai Zushi ~ HONMA EDITION ~ Kamonishiki Sake BreweryThe "Miso Soup" served as a gentle finale was exquisite, with a deep umami flavor of the broth that seeped into my very being. It comfortably eased the tension of the luxurious meal. Next was the "Walnut-filled Thick Roll," a wonderful dish showcasing the chef's talent. The flavors of various ingredients intertwined within the rice, while the texture and unique aroma of the walnuts provided a perfect accent, creating a profound taste with each bite.Then came the "Nanban Shrimp Egg Omelet," served as the jewel of the course. It was moist and fluffy, resembling an exquisite soufflé or high-quality wagashi, with the refined and rich sweetness of the Nanban shrimp gently spreading throughout my mouth.I also requested the "Matsuhama Agano River Sakura Masu Nigiri" as an additional dish. The pale and beautiful pink flesh was surprisingly finely textured, melting in my mouth the moment I took a bite. The refined sweetness of the fat, sharpened by swimming upstream, harmonized perfectly with the delicate umami of the flesh, making it a truly moving piece that I would have regretted not ordering.To conclude, I enjoyed the Kyodai Zushi Original Local Sake, "Kyodai Zushi ~ HONMA EDITION ~ Kamonishiki Sake Brewery." Crafted by the brewery's Yuichi Tanaka to express the chef Ryuji Homma's attentiveness and the hospitality of Niigata, it was a special bottle made just for this space. With a clarity and richness of rice characteristic of ice-aged sake, it beautifully enveloped all the aftertastes, from the aroma of the thick roll to the delicate fat of the Sakura Masu and the sweetness of the egg omelet.Finally, I concluded with the refreshing "Murakami's Black Tea," which had a rich aroma. From start to finish, I experienced the tradition, climate, and the chef's overwhelming skill and warm hospitality of Niigata with all my senses, truly spending a supreme moment. I definitely want to visit this proud gem of Niigata again with someone special in a different season.It was a great meal! (^-^)