First VisitI decided to visit this restaurant because they source fish from Hirakuma (Mr. Fujimoto's company).I made an OMAKASE reservation two months in advance. Surprisingly, it was quite easy to book.Since I planned to go firefly watching after dinner, I reserved a seat starting at 17:00 and requested a non-alcoholic option.I arrived at 16:55 and was the first customer, with one group of three ahead of me.I was seated in the center of the straight counter with eight seats.Here’s what was served:*Note: Ingredients marked with "藤" are related to Mr. Fujimoto*【Appetizers】1. Grilled Tiger Fish with Sake Sauce, poached skin and innards (liver, stomach, ovaries), topped with Tiger Fish broth jelly: 藤2. Tiger Fish broth with green yuzu: 藤3. Charred skin of Kyu-e (Nine-spot Flounder), Izu-grown wasabi, and sun-dried salt from Kochi's Tanoya: 藤4. Black abalone steamed in sake for 6 hours, served with liver sauce5. A small bowl of black abalone with liver sauce6. Grilled Kinmedai (Golden Eye Snapper) from Kochi, pickled onion in ponzu, served with spicy soy sauce koji7. Chawanmushi (savory egg custard) with Yori Ebi (Sweet Shrimp) broth, topped with fresh Yori Ebi and homemade karasumi (dried mullet roe): 藤8. Kiji-hata (Japanese Amberjack) broth, charred skin, topped with kombu soy sauce: 藤【Nigiri】9. Aged Yaito Hata (5 days): 藤10. Aged Isaki (3 days): 藤 *The charred skin was exquisite.11. Aged Murasaki Ika (1 day): 藤12. Marinated Katsuo (Bonito): 藤13. Miyagi-grown Hon Maguro (Bluefin Tuna) stacked (Otoro)14. Hand roll with crab, topped with miso and innards: 藤15. Horse Mackerel: 藤 *The texture was exceptional.16. Tokushima-grown Akamutsu (Blackthroat Sea Perch)17. Kisu (Japanese Whiting) marinated in kombu: 藤18. Aged Ise Lobster (1 day), served with shell broth and grilled with miso19. Aged Akaundon (Sea Urchin) (2 days)20. Anago (Conger Eel): 藤21. Tamagoyaki (Japanese Omelette) with Shiba Ebi (Shrimp) and yamMy stay lasted about 2.5 hours.I enjoyed three cups of non-alcoholic yuzu soda, totaling just over JPY 34,000.Here are my impressions:- The sushi reflected beautifully against the black geta (wooden sandals)...- Most seafood, except for 6: Kinmedai, 13: Hon Maguro, and 16: Akamutsu, was sourced from Ehime. *Excluding wasabi and salt.- Compared to the exceptional "Akakichi" I visited the day before, there are no other sushi restaurants that handle ingredients related to Mr. Fujimoto like this one.While the chef only explained the fishing grounds, it was easy to connect the dots with the ingredients I had at "Akakichi" and "Kaishun" the day before, especially with the keyword of morning catch...- The standout feature was the grilling technique.In particular,6: I consider the transparency of the skin as a standard... Was it due to individual differences? Transport time? The juiciness of the fish didn’t quite match that of "Onishi" in Yaizu...10: This was undoubtedly exceptional. The best Isaki I’ve ever had.16: The apprentice carefully grilled each piece to perfection.- As for the raw items,12: I was lucky to have this two days in a row after visiting "Akakichi" the day before.15: The texture of the fresh horse mackerel was shocking, reminiscent of my visit to "Simples" in Shizuoka last year (thanks to Sasuemaeda).These two days made me realize that you must go to the local fishing grounds to truly enjoy the seafood!- On the downside:1. While many customers may shy away from raw innards, I wish the liver hadn’t been poached...2. The flavor of the kombu was too strong. In terms of the richness of the tiger fish, it didn’t compare to what I had at "Kaishun" the day before.After dinner, I traveled to Hakata Island for firefly watching, which took about three hours round trip...I fulfilled my purpose, but the fireflies were dancing 10-15 meters away, making it impossible to capture them in photos... I only managed to photograph one that happened to be nearby. *See the last photo.
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