The impression I had from the Matsuba crab sushi last time was significant, but this time, the dish resembling Ise lobster sushi was truly impressive as well. The quality of the other appetizers and sushi was top-notch.~ Appetizers ~◯ Kitakuri Clam Appetizer The first dish was made with Kitakuri clam from Hokkaido. The delightful crunchiness and the perfectly grilled aroma of the clam were exquisite. It made me want to start drinking right away.◯ Kue Sashimi Sashimi of Kue from the Goto Islands. It was slightly aged and seared on the surface with charcoal, creating an irresistible aged flavor and aroma. It pairs excellently with both salt and wasabi soy sauce.◯ Sushi Rice Appetizer Red vinegar sushi rice topped with finely chopped firefly squid and purple sea urchin from Tsukumi, Oita. The firefly squid clings to the rice like a sauce, blending the richness and sweetness of the sea urchin with the umami of the squid. The acidity of the red vinegar brought everything together in a wonderful balance. I wish I could have this in a rice bowl size instead of this small portion! ◯ Oita Managatsuo Sushi Roll This is the sushi roll made with Managatsuo that I enjoyed in March. The freshly fried Managatsuo is hot and fluffy, with a crispy coating that enhances its aroma. The crispy seaweed adds a nice accent, and the fresh scent of the ocean is wonderful.◯ Hairy Crab Chawanmushi This dish is visually stunning. It is packed with the umami of hairy crab, overwhelming with the sweetness of the meat and the rich flavor of the dashi. I would love to have this again.◯ Spanish Mackerel Appetizer An appetizer made with Spanish mackerel caught in Maehama, Fukuoka. This was also incredibly delicious last time. Grilled over charcoal and seasoned with green chili soy sauce, the tender texture of the mackerel is exquisite, and the smoky aroma from the grilling, along with the spiciness of the green chili, enhances the sweetness of the fish.◯ Nodoguro Steamed Sushi This was also an exquisite dish from last time, made with Nodoguro from Tsushima. This time it was served with seaweed. The Nodoguro, rich in fat, was astonishingly tender and melted in my mouth. The combination of the grated yam and the seaweed's flavor and aroma was delightful, creating a wonderful harmony with the rice.~ Sushi ~ ● Spear Squid (Nishiura) ● Spring Sea Bream ● Tai Ragigai ★ Lean and Fatty Tuna ★★ Tsushima Ise Lobster ★ Abalone and Purple Sea Urchin ● Kohada ★ Ishidai ★ Kuruma Ebi ★ Anago All the sushi was incredibly delicious, but I particularly enjoyed the starred items. The Ise lobster was presented in a style not seen at other sushi restaurants, with its firm texture, sweetness, and rich flavor being truly remarkable. The egg was also rich in flavor, and while I felt a sense of longing at the end of the course, it was a blissful conclusion.I am already looking forward to my next visit!
We use cookies on this site to enhance your user experience.
