I have a business trip to Niigata scheduled in 50 days. While browsing OMAKASE, I was lucky enough to find a spot available for one person, so I quickly made a reservation.On the day of the trip, I checked into a hotel near the station and took a taxi to the restaurant. I arrived about 10 minutes early and was greeted by the staff at the entrance. I was then shown to the second seat from the back in a cozy space with only eight seats. As the time approached, more guests arrived, including four pairs of individuals from the mainland and four solo diners. There were no young people in sight.In the kitchen, there were three young male chefs, and in the dining area, three female staff members. They were very polite and attentive, quickly noticing and addressing our needs. They provided detailed explanations of the dishes and drinks, which made for an excellent dining experience.The chef's skills and charm were impeccable, and the support and teamwork from the apprentices were flawless.The sushi and dishes served were all made with local ingredients and were exquisitely prepared. Each item was incredibly delicious and left a lasting impression. It was a perfect course.I definitely want to come back. It was a great meal.〈Dishes I Had〉● Gari - Cut into dice, the ginger had a strong kick.● Niigata 14th Black Saki Edamame - Cooked without salt, the flavor of the beans was prominent.○ Arai - Sea bass from Sado. Light and delicious.○ Chidai (Blood Sea Bream) - Refreshingly tangy and delightful (^O^).● Grilled Niigata Bay Clam - Moist with no saltiness.○ Nanban Ebi (Sweet Shrimp) - Absolutely delicious and sweet.○ Nodoguro from Sado - Eating the Nanban Ebi was sweet and incredibly tasty＼(^o^)／.● Aosa and Ume Chawanmushi - Strong ocean flavor from the aosa. The egg was also delicious.○ Red Tuna from Sado - Caught by longline fishing, weighing around 90 kg. Truly delicious.○ Ootoro from Sado - Rich and fatty, yet the flesh held together perfectly. Truly delicious.● Iwaki Oysters from Murakami - Even with lemon squeezed, the acidity was mild, and the umami of the oysters was abundant.○ Sweetfish from Shinkawa Fishing Port - Slightly firm due to being kelp-cured, with strong umami.○ Hokkaido Purple Sea Urchin - Super soft sea urchin from Mikawa Bay in Aichi. Truly delicious.● Ayu from Minami Uonuma - Grilled for an hour, the ayu was crispy. River fish at a sushi restaurant is a treat. Even with light salt, it was delicious＼(^-^)／.○ Maika (Surumeika) - The most common squid in the region is called Maika. Here, they refer to Surumeika as Maika. Incredibly sweet, with a hint of ginger adding a nice kick.○ Medium Fatty Tuna from Sado - Topped with a paste made from Maika. Unbelievably delicious.● Asparagus from Tsunan Town - Grilled with salt, but delicately prepared and tasty.● Pickled Daikon - Even a simple pickle was delicate and delicious.○ Hand-Rolled Hairy Crab from Maase Fishing Port - Mixed with shari and wrapped in seaweed from Ariake. The flavor of the hairy crab was strong, and the crispy seaweed had a fresh ocean aroma.● Miso Soup - Rich in umami from the dashi.○ Walnut-Filled Thick Roll - Strong walnut flavor.● Tamago - Egg omelet with sweet shrimp paste.〈Drinks I Had〉・Raiding Beer IPA - Hoppy with a refreshing bitterness.・Musou Shinjisou Junmai Ginjo - A summer limited cold sake. Lightly carbonated and fruity.・Hakkaisan Tokubetsu Honjozo - Also had a refreshing taste.・Soutenbo Koshikagura Karakuchi Junmai Ginjo - This one was dry with a robust flavor. The characteristic taste of sake was delightful.・Murakami Black Tea - Ending with black tea was quite stylish.206.7.6 4.44
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