About a 50-minute drive from Akita City, I arrived at this restaurant in Yurihonjo City. It’s about a 5-minute taxi ride from Ugo-Honjō Station.At noon, I entered the restaurant as it opened.The interior has a high ceiling and a calm atmosphere. Looking up, you can see the thick beams that exude a sense of history. The counter has 8 seats.Chef Ikoma, who is very dedicated to his craft, may seem intimidating at first, but he is actually very friendly and approachable, which is a relief. The combination with the lovely owner, who has a wonderful smile, creates a fantastic and enjoyable experience. Laughter fills the air, and the restaurant feels united around the chef.The rice is made from Hitomebore, which is grown at the chef's family home. The fish is primarily sourced locally, with some exceptional selections directly from a friend in Miyagi. The sushi, carefully crafted with attention to the vinegar blend and temperature, is truly impressive. While adding ingredients to sushi can sometimes risk losing the essence of the ingredients, Chef Ikoma's approach enhances the flavors and aromas, creating an astonishing ultimate sushi experience. The moment it enters your mouth, the harmony is always moving.Access may be challenging, but it’s worth the visit for the quality of the dishes and the outstanding cost performance. It’s no surprise that reservations are difficult to secure. I eagerly look forward to my next visit!◯Homemade Tofu The owner’s handmade tofu, when paired with ponzu, creates a delicious illusion of eating cheese. ●Iwate Purple Sea Urchin Rice Bowl The purple sea urchin, freshly shelled just before serving, has no unwanted odors and a rich flavor. ●Mako Flatfish Grilled edges layered inside create a delightful harmony of aroma and texture. ●Fugu (Pufferfish) With green onions, grated ponzu, and soft roe sauce, the moment everything comes together is simply delicious! ●Sweetfish After being cured for a day and paired with kombu, the sweet flesh is complemented by crispy scales. ●Bonito Lightly marinated bonito served in two slices, its harmony with the rice and melt-in-your-mouth tenderness is truly impressive. ●Sweetfish The vinegared sweetfish with lime, topped with innards simmered in hojicha, offers a new way to enjoy sweetfish, and I’d love to try it with young sweetfish as well. ●Snow Crab Although it’s just the beginning of the season, it’s surprisingly early for summer. Wrapped in a rice ball, it’s enveloped in the aroma of crab. ●Namban Shrimp Three salt-cured Namban shrimp create a luxurious visual. The crushed shells are simmered to enhance the richness. ●Ribbonfish Served hot and fluffy right after being grilled over charcoal, the combination with salt and sudachi is heavenly. ●Mackerel Sushi On this day, there were four layers of mackerel! I always look forward to the specialties at Sushi Koma. ●Oga Honmaguro Toro Grilled over straw right before serving, the two slices offer a perfect texture and aroma! ●Tsubugai (Whelk) While feeling the crunchiness, the spread of ume paste highlights the excellent pairing. ●Anago (Conger Eel) Grilled just before serving, the outside is fragrant while the inside is half-cooked. With each bite, the texture is enjoyable, and the aroma of sansho pepper spreads afterward. ●Summer Squid with Rice Softly cooked squid paired with plenty of sesame and shiso rice. ◯Miso Soup The thin black seaweed is crunchy and delicious. ●Toro-Taku Hand Roll Of course, it includes iburi-gakko! ◯Anmitsu with Vanilla Ice Cream Rating: 4.48
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