Sushi Dokoro Yamato, located in Tsukiji, Tokyo, is a restaurant that carries on the legacy of the renowned establishment "Nihonbashi Kakigara-cho Sugita." The owner, Yamato Yasui, honed his skills there before opening his own place, where he emphasizes traditional techniques while skillfully highlighting the unique qualities of each ingredient.Reservations are relatively easy to make, and I was able to find an available slot just a week prior, allowing me to visit for lunch.The restaurant offers two courses: the "Omakase (JPY 33,000)" featuring appetizers and sushi, and the "Nigiri Only Course (JPY 19,800)," which focuses solely on sushi. I opted for the more budget-friendly "Nigiri Only Course (JPY 19,800)."Access is convenient, just a few minutes' walk from Tsukiji Station on the Tokyo Metro Hibiya Line, located on the first floor of a building near Tsukiji Hongan-ji. Please note that this location will be moving to Hachioji at the end of June.Upon entering, I was greeted by a clean space featuring an L-shaped hinoki wood counter. The pleasant aroma of hinoki creates a warm atmosphere, and the close proximity to the chef allows for an enjoyable dining experience with explanations for each piece.And now, the course begins.■ Nigiri Only Course (JPY 19,800) - Kohada - Sumiika★ - Tai★ - Isaki - Haruko Tai - Shima Ebi - Hirame - Maguro Hagashi - Chutoro - Aji - Akagai - Masu - Kuruma Ebi - Murasaki Uni - Anago - Tamagoyaki● 1. Kohada The course begins with Kohada, a specialty from "Sugita." The fish is perfectly marinated, maintaining a pleasant firmness while offering a smooth texture. The vinegar balance is exquisite, enhancing the natural flavors of the Kohada without overpowering them.● 2. Sumiika★ The Sumiika is finely cut, providing a delightful chewiness and a burst of sweetness and umami with each bite. The refreshing acidity of the sudachi and the salt accentuate the squid's sweetness, resulting in a simple yet highly refined piece.● 3. Tai★ Enjoy the delicate umami of Tai, a white fish. The subtle sweetness intensifies with each bite, perfectly complemented by the well-balanced soy sauce.● 4. Isaki The Isaki has a nice layer of fat, retaining the elegance of white fish while delivering a robust flavor.● 5. Haruko Tai★ The lightly seared Haruko Tai offers a toasty aroma and a melt-in-your-mouth texture. The delicate sweetness and the smoky flavor create a memorable experience.● 6. Shima Ebi★ The Shima Ebi from Hokkaido presents a firm texture that melts in your mouth. The rich sweetness and umami are enhanced by a touch of salt. The chef explained that freezing it at -60 degrees breaks down the cells, maximizing its flavor potential. A remarkable piece that showcases the ingredient's quality.● 7. Hirame The Hirame is marinated in kombu, allowing the umami to gradually infuse into the fish while retaining a pleasant firmness.● 8. Maguro Hagashi★ The "Hagashi" from the tuna is carefully selected from the muscle-free parts, melting smoothly on the tongue. This piece is concentrated in flavor, allowing for a direct appreciation of the tuna's appeal.● 9. Chutoro The Chutoro offers an excellent balance of lean and fatty meat.● 10. Aji The Aji from Karatsu, Saga Prefecture, features ginger and condiments hidden between the fish and rice, harmonizing the strong umami and texture of the Aji with the refreshing ginger and aromatic condiments. A highly refined piece.● 11. Akagai The Akagai is large and impressive, fresh and crunchy, providing a delightful texture with a rich ocean aroma and sweetness.● 12. Masu★ The Biwa Masu from Shiga Prefecture is characterized by its elegant fat and gentle sweetness, offering a delicate flavor distinct from salmon. The balance with the soy sauce is exquisite, allowing the quality of the ingredient to shine.● 13. Kuruma Ebi The large Kuruma Ebi has a firm texture yet is surprisingly tender, releasing rich umami and sweetness with each bite. A satisfying piece that delivers a great experience.● 14. Murasaki Uni The Murasaki Uni from grass-fed sources is served generously atop a small bowl of rice. Its creamy sweetness fills the mouth with no off-flavors.● 15. Anago★ The Anago, served towards the end of the course, is so tender that it falls apart with just a gentle touch. The sweet sauce enhances the Anago's umami, making it one of the most memorable preparations I've had.● 16. Tamagoyaki The course concludes with Tamagoyaki, which has a moist texture and gentle sweetness, providing a soothing end to the meal.The Nigiri Only Course offers ample satisfaction, allowing diners to enjoy high-quality Edomae sushi in a relatively accessible setting. The chef, Yamato, engages in lively conversation with both regulars and newcomers, creating a warm and welcoming atmosphere throughout the meal.It was a great meal.
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