Tokiwa Sushi, located in Shibata City, Niigata Prefecture, has earned the Tabelog "SILVER" and is recognized as one of the "Top 100 Sushi Restaurants in the East." While browsing the reservation site Omakase, I discovered an opening just five days before my visit. I quickly booked the "Omakase Nigiri and Dishes" course for JPY 25,300 on the first day of the three-day weekend. The day before, I stayed at a hotel in Niigata City and drove about 40 minutes to Shibata. Lunch was scheduled for Saturday at 11:30 AM. There is a coin parking lot nearby, making it easy to access by car. Upon arriving at the restaurant, an apprentice greeted me at the entrance, which instantly lifted my spirits! The interior is compact, featuring a U-shaped counter with 10 seats. The chef is very friendly, creating a relaxed atmosphere. **Course Menu** - Grilled Eggplant Porridge - Sashimi of Hon-Ara - Inner Roe of Sado Hairy Crab - Niigata Red Squid (Kensaki Ika) - Sea Bass from the Agano River Estuary - Sado Sweet Shrimp - Tentacles of Red Squid - Crab Miso Rice - Grilled Mahata with Soy Sauce - Crispy Sweetfish from Niigata - Young Sweetfish - Black Mutsu from Sado - Spring Child from Niigata - Eel Roll - Chawanmushi (Savory Egg Custard) - Sweet Sake and Plum Sorbet - Sado Whelk - Sado Nodoguro (Blackthroat Seaperch) - Thick Roll - Clam Soup - Egg - Added Swordfish - Added Botan Shrimp The meal began with the grilled eggplant porridge. The eggplant variety used is truly grilled eggplant, and when mixed into the porridge, it adds a wonderful aroma. My favorite was the Sado Sweet Shrimp, which had a delightful texture and an incredible umami flavor. This was delicious! The tentacles of the red squid were boiled in crab miso, and when I added rice to the crab miso, it was an unfair level of deliciousness! The sweetfish from Niigata was served crispy, and the texture paired perfectly with the vinegared cucumber. The black mutsu from Sado was seared with a hot rod, adding a slightly charred aroma, making it delicious as well. The spring child from Niigata had a complex layering of flavors. I can't quite express it, but it was simply delicious. The nodoguro from Sado was so tender that the chef handed it to me directly. The fluffy flesh combined with the smoky aroma from grilling and the richness of the fat was to my liking. The thick roll contained anago (conger eel), asparagus, and even melon. This was my first time encountering such a thick roll. After enjoying the clam soup and egg, I also added swordfish and botan shrimp. I had already eaten plenty, but since I was in Shibata, I wanted to try them. The fish from Niigata and Sado, along with summer vegetables like grilled eggplant, cucumber, asparagus, and melon, were all beautifully incorporated into the dishes and sushi. Everything was meticulously prepared, and I truly enjoyed it. I'm glad I made the trip to Shibata! It was a great meal!
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