【Nearest Station】 About a 4-5 minute walk from Akabanebashi Station 【Cost】 Approximately JPY 200,000 (including wine bottles) 【Overview】 Tabelog rating: 4.64 Tabelog Award: Gold 9 times, Silver 1 time Previously awarded two Michelin stars Upon researching, I found that the head chef, Masamitsu Amamoto, trained at the renowned sushi restaurant "Takadama" in Fukuoka. After that, he served as the second in command under the legendary sushi chef Mitsuyasu Nagano at the famous "Umi". He then trained at "Shinohara" in Ginza before becoming independent. After just six months of independence, he earned two Michelin stars. Every dish is made with the finest ingredients, resulting in exceptional sushi. This restaurant is the complete opposite of what you would call cost-effective. While the prices are high, the quality of the ingredients and the exquisite flavors make it truly worth it. 【Menu】 Amamoto ○ Junsai and Mozuku ○ Chawanmushi with Kinmedai (Golden Eye Snapper) ○ Sashimi of Tsubugai (Whelk) and Suzuki (Sea Bass) ○ Sashimi of Nagasakuwagatsuki (Long-finned Pilot Whale) ○ Simmered Octopus and Abalone ○ Botankai (Sweet Shrimp) marinated in Shaoxing wine ○ Grilled Katsuo (Bonito) ○ Fried Tachiuo (Ribbonfish) with Karasumi (Dried Mullet Roe) ○ Hotaruika (Firefly Squid) marinated in soy sauce ● Kasugo Tai (Young Sea Bream) ● Torigai (Cockle) ● Hon-Ara (Red Snapper) ● Kinmedai (Golden Eye Snapper) ● Ika (Squid) ● Toro (Fatty Tuna) ● Toro (Fatty Tuna) ● Akami (Lean Tuna) ● Kohada (Gizzard Shad) ● Aji (Horse Mackerel) ● Uni (Sea Urchin) Gunkan ● Kuruma Ebi (Tiger Shrimp) ● Anago (Conger Eel) ○ Tamago (Egg) 【Review】 This is my favorite sushi restaurant! I visited during the momentous 10th anniversary month of Amamoto. The restaurant was beautifully decorated with many congratulatory flowers, which made me feel how much this place is loved by many. This time, to celebrate, I decided to enjoy a wine from my birth year. I never expected to enjoy a wine from my birth year at Amamoto, so it made for a truly special experience. Overall, it was absolutely wonderful. I was in awe of the deliciousness throughout the meal. We started with the classic Junsai and Mozuku. It was refreshing yet flavorful, heightening my anticipation for the upcoming courses. Next was the Chawanmushi with Kinmedai, where the flavor of the fish was perfectly infused, and the seasoning was exquisite. It was gentle yet satisfying, making me involuntarily exclaim in delight. The sashimi of Suzuki and Tsubugai showcased the strength of the ingredients themselves. The umami was incredibly rich, and it felt complete even with just salt. Then came the sashimi of Nagasakuwagatsuki. It had a soft, fluffy texture while boasting a rich umami and elegant fat. It might have been my favorite whale dish I’ve ever had. The simmered octopus was tender, but I was particularly surprised by the simmered abalone. The umami was so intense that I wondered if it had some special seasoning, but it turned out it was just simmered in sake. It truly highlighted the high quality of the ingredients. The Botankai marinated in Shaoxing wine was also impressive. The sweetness of the shrimp combined with the aroma of the wine created a sophisticated flavor. The most memorable appetizer for me that day was the fried Tachiuo. Honestly, I think it surpassed many mediocre tempura restaurants. The outside was light, while the inside was melt-in-your-mouth tender. The harmony with the saltiness of the Karasumi was remarkable. I would love to have that dish again. The Hotaruika marinated in soy sauce was also fantastic. The balance of the rich innards and seasoning was exquisite, reaching a level of deliciousness I had never experienced before. The nigiri was also outstanding. On this day, I particularly enjoyed the rice. The texture, stickiness, temperature, and seasoning were all perfectly balanced, enhancing the overall experience with the toppings. The Kasugo Tai had a pleasant umami, while the Torigai had an excellent aroma and texture. The Hon-Ara had a surprisingly strong umami for a white fish. The Kinmedai had a wonderful harmony between the sweetness of the fat and the rice. The Ika had a sticky texture with concentrated sweetness and umami, showcasing the chef's excellent knife skills. And above all, the tuna was breathtaking. The Toro had an incredibly refined fat that melted in my mouth. Yet, it was not heavy at all, and the umami lingered beautifully. I also enjoyed a wine from my birth year, which paired wonderfully with the tuna. The umami and aging notes of the tuna harmonized beautifully with the wine's complex nuances, elevating each other. It was a moment to truly appreciate the charm of pairing sushi with wine. The Akami was also wonderful, allowing me to fully enjoy the inherent umami and aroma of the tuna without the fat. The Kohada had a perfect level of firmness, while the Aji had an excellent balance of fat and flavor. The Uni Gunkan burst with rich sweetness, and the Kuruma Ebi was overwhelmingly aromatic and sweet. The final Anago was fluffy and had a gentle, melt-in-your-mouth texture. Even the Tamago was delicious, allowing me to conclude my meal with great satisfaction. I’m truly glad I could visit during this significant 10th anniversary. The food, sushi, sake, and ambiance were all harmoniously at a high level, reaffirming that this is indeed my favorite sushi restaurant. I look forward to my next visit!