This was my third visit.Located in the bustling area of Ichibancho, Matsuyama, this small gem has only 8 counter seats and was established in 1976. It is run by the second generation, Koji Takahira, who is known for being the youngest chef in Japan to earn two Michelin stars.The restaurant focuses on local fish from the Seto Inland Sea and the Shikoku coast, skillfully prepared by legendary fisherman Junichi Fujimoto, who ensures meticulous processing such as nerve tightening and blood removal to maximize the fish's natural flavors. The cooking techniques showcase the essence of Edomae sushi, including blanching, grilling, and shabu-shabu, combined with exceptional knife skills and seasonal ingredients to create a unique taste.The most impressive dishes this time were the grilled skin of the Managatsuo (Japanese Spanish mackerel) and the marinated Managatsuo nigiri, both offering a delightful, firm texture and an unforgettable flavor. The freshest Managatsuo, sourced from Fujimoto, makes this dish a true specialty that can only be experienced here. The chef's dedication to using a special new knife for the swordtip squid results in a sweet and wonderfully chewy texture.Kuruma Sushi excels in bringing out the flavors of terroir ingredients. Once again, I enjoyed a delightful and delicious sushi experience. It was a great meal.Menu:1. Okose (Tiger fish skin/liver/roe/jelly), grilled sake (by Fujimoto, Imabari)2. Okose broth with yuzu peel flavor3. Managatsuo, skin grilled over charcoal (by Fujimoto, Imabari)4. 5-day aged Yaito Hata, grilled skin/shabu-shabu (Ainan)5. Steamed black abalone for about 6 hours, liver sauce (Nishikujima)6. Abalone liver risotto7. Grilled Kinmedai (red snapper) (off the coast of Kochi)8. Akou (Kijihata) broth, blanchedNigiri:9. Shiro Amadai (white sweetfish) (Ehime)10. Marinated Managatsuo (by Fujimoto, Imabari)11. Swordtip squid12. 160kg Otoro (fatty tuna) (Yuinoka)13. Soft-shell crab miso and inner roe wrapped in seaweed (by Fujimoto, Imabari)14. 3-day aged Shima Aji (striped jack) with nerve tightening (Ainan)15. Steamed sushi with sweetfish16. Akamutsu (red sea bream) (Tokushima)17. Freshly caught Kisu (Japanese whiting) with perilla (Imabari)18. Shirasu shrimp (Seto Inland Sea white shrimp)19. Aged Akaundon (red sea urchin) for 6 days (Nishikujima)20. Grilled anago (conger eel) steamed in bamboo leaves21. Soup22. Tamago (egg with grated yam)
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