The first day of my Toyama gourmet tour concluded at the renowned Sushi Daimon in Uozu, where I indulged in the freshest seafood.After enjoying a lunch Italian course, standing sake tasting, and some brewery beers, I wrapped up the day with three sauna sessions at my hotel. Everything felt perfectly balanced.I had made a reservation for 20:00, knowing I would be quite hungry by then. The flexibility of the reservation time was greatly appreciated, allowing for a smooth itinerary.The restaurant, designed in a traditional Japanese style, stands quietly in front of Uozu Station. Inside, there are counter seats and tatami areas. My companion and I chose the wooden counter. Although it was already occupied by other guests at that time, our late reservation allowed us to enjoy a private atmosphere later on, and we were grateful to chat with the chef.Interestingly, there were inbound tourists even here. While it’s great for local revitalization, I noticed someone placing a camera prominently on the counter, which felt a bit off. I lacked the language skills to point out the etiquette issue, but since the restaurant didn’t seem to mind, I let it slide.The course was priced at JPY 22,000.◎ Water Octopus with Dashi Jelly The water octopus was finely sliced for easy eating. Lightly blanched on the surface, it offered a delightful crunch and a rare texture, making it a refreshing appetizer perfect for summer.◎ Toyama Bay Anago and Hokkaido Shakotan Sea Urchin The anago, caught by the chef, was slightly grilled, releasing a rich, savory fat that melted in the mouth. Being able to source such fresh ingredients is undoubtedly a strength. The Hokkaido sea urchin had a fragrant ocean aroma, with its natural sweetness and saltiness gliding smoothly down my throat, making my body rejoice. This sea urchin was truly exceptional.◯ Grilled Sawara with Yam The delicate sawara blended beautifully with the airy texture of yam, creating a blissful sensation reminiscent of eating clouds. The earthy aroma from the yam added depth, making it a dish that evokes both land and sea.◎ Tempura of Shishamo from Mukawa The first time I tried Mukawa's shishamo, it was astonishingly delicious. Thick and juicy, the tempura captured moisture, resulting in a refined and delicate flavor that was museum-quality. The innards provided just a hint of bitterness as an accent. Typically, the shishamo I eat is imported from Sakhalin, but this domestic variety from Hokkaido is on another level. It’s said to be rare, having been under a self-imposed fishing ban from 2023 to 2025. I pondered how precious this dish was, considering I might not have the chance to enjoy it again.◎ Toyama Abalone with Liver Sauce Absolutely delicious. The abalone had a delightful bounce, and I could have bounced on it like a trampoline. Cooked in dashi, each bite released umami and a hint of saltiness. The liver and egg yolk sauce added a Western twist. Finally, mixing in the rice transformed it into a risotto. This was a masterpiece.◯ Grilled Sweetfish with Scales The crunchy scales contrasted beautifully with the thick flesh of the sweetfish, allowing me to enjoy its refined fat.Next, we moved on to the nigiri.Newborn Fish The newborn fish seemed to be at the end of its season. While it’s often praised, I personally prefer it when it’s grown to a thicker size, like kohada.◯ Flounder with Kombu Lightly cured with kombu, it had a rich umami flavor and a satisfying texture.The rice was served warm, with smaller grains. It had a slightly firmer texture and a hint of red vinegar, making it flavorful. It paired well with the tuna.◎ Swordtip Squid Served in a style reminiscent of squid somen, the increased surface area enhanced its sweetness and melt-in-your-mouth quality. Tossed with white sesame, it added a nice toasted accent.◯ Echitoku Bay Shellfish Crunchy and flavorful, with a hint of sweetness.◯ Hokkaido Herring The herring is at its best from winter to spring, just before spawning, when it’s rich in fat. While it was delicious, I knew it could be even better compared to peak season herring.◎ Toyama Bay White Shrimp Served with nori, this dish combined the umami of the shrimp with the toasted flavor of the seaweed, creating a delightful experience.◎ Botan Shrimp Slightly boiled, it retained a rare quality while enhancing its sweetness.Ikura This ikura was not marinated in soy sauce. Personally, I prefer it marinated or half-cooked, as it adds depth to the flavor.◎ Sado Bluefin Tuna, Snake Belly The highlight of the day. While I hesitated to declare bluefin tuna as the best, the summer tuna had a refreshing sweetness without being overwhelming. The balance with iron was exquisite, and despite being snake belly, it melted beautifully. The pairing with the rice and its aroma left a lasting impression.◯ Nodoguro Slightly grilled, the fat was activated, making it incredibly delicious.◎ Clear Soup with Giant Clam An astonishingly large giant clam! Bigger than a hama. The broth from this wild clam was rich and exploded with flavor in my mouth, perfectly balanced with saltiness. This is what "good seasoning" means. I’d want to keep it in a water cooler, not just a thermos.◎ Sea Urchin Hand Roll This is the purple sea urchin, which is incredibly delicious. However, I believe that the best way to enjoy fragrant sea urchin is fresh, without any nori.Anago Neither good nor bad. There are many delicious anago options in Edomae.We concluded with a crème brûlée as a palate cleanser.I learned about various local sakes, starting with Akaboshi, then moving on to Katsu Koma, Hayashi, and Chiyo Tsuru. Hayashi, in particular, had an excellent balance and was to my liking.With drinks included, the total came to about JPY 25,000 per person.The Toyama Bay anago, Shakotan sea urchin, Mukawa shishamo, Toyama abalone, white shrimp, botan shrimp, Sado bluefin tuna, nodoguro, and giant clam created a dazzling array of unique dishes. Not limited to Toyama products, they also sourced high-quality ingredients from Hokkaido and beyond, showcasing their broad perspective.Additionally, the chef trained in Sapporo, which likely contributed to his expertise in Hokkaido’s rich culinary offerings. The carefully curated lineup reflects his experience and is trustworthy.The chef’s warm personality made for engaging conversation. I was particularly impressed by the selection of appetizers, which paired perfectly with the drinks. The relaxed and welcoming atmosphere made for a wonderful dining experience.