I visited Sushi Dokoro Yamato located in Tsukiji, Chuo City, Tokyo. I was able to go before their relocation to Hachioji on July 9th.This popular restaurant has been selected as a Bronze on Tabelog and is also listed among the top sushi spots in Tokyo.Chef Yasui trained at "Nihonbashi Kakigara-cho Sugita" before becoming independent in 2021, and he is still in his 30s, making him a promising artisan to watch.This time, I opted for lunch but requested the same "Omakase Course (JPY 33,000)" offered at dinner.The restaurant features an L-shaped counter with 8 seats, creating an atmosphere that balances pleasant tension and relaxation.~ Appetizers ~◯ Sashimi of Flounder and White Squid Both the flounder and white squid had a delightful texture, with the flounder's refined umami and the rich sweetness of the white squid being irresistible.◯ Marinated Bonito The beautifully glossy marinated bonito had a sticky texture and an exquisite depth of flavor.◯ Surf Clam and Tomato The translucent white of the surf clam contrasted beautifully with the vibrant red of the tomato. The clam's concentrated texture and gentle sweetness combined with the refreshing taste of the tomato enhanced the clam's sweetness even more.◯ Asari Clam Chawanmushi This chawanmushi topped with ginger sauce featured the umami of the asari clam broth combined with the sweetness of the egg, resulting in a very high-quality dish. I particularly enjoyed the refreshing flavor of the ginger sauce on top. It was a comforting dish that warmed me up.◯ Mackerel Pickled in Sake Lees The aroma of the skin and the mellow flavor of the sake lees, combined with the concentrated umami of the mackerel, left a lasting impression.◯ Monkfish Liver This was the ultimate monkfish liver. Its smooth texture was bursting with umami and richness, with no off-flavors at all—just pure deliciousness. At this point, I enjoyed a glass of Masuizumi's Kijo sake, and the combination of its sweetness with the umami of the monkfish liver was simply delightful. It was an exquisite pairing that made me crave more sake.◯ Grilled Eel The final appetizer was grilled eel. The crispy skin was fantastic, while the inside was fluffy and juicy—absolutely delicious.~ Sushi ~ ● Sea Bream ● Cuttlefish ★ Sweet Shrimp ● Young Sea Bream ● Flounder with Kombu ★ Medium Fatty Tuna ★ Fatty Tuna ★ Horse Mackerel ★ Cherry Salmon (Chip) ★ Live Shrimp ● Sea Urchin ★ Simmered Scallop ● Egg Each piece of sushi was crafted with care, and the satisfaction from the rice was high. I was able to enjoy some ingredients that are not commonly found in sushi restaurants in Fukuoka, making for a wonderful experience. I would love to visit again when I am in Tokyo.
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