Successfully made a reservation for Omakase on my fifth attempt. I was seated for the second round on a weekday. I arrived 10 minutes early and waited at the neighboring restaurant, Kizuka, until I was guided in. Upon entering, I was warmly welcomed by the cheerful greetings of the chef and staff. Here’s what I enjoyed that day:< Omakase >○ Chiran Tea ① (Cold Brew)○ Crab Vinegar (Hairy Crab from Funka Bay, Red Sea Urchin from Hagi, Tomato from Kumamoto)○ Uzaku (Eel from Amakusa, Kame Cucumber)○ Simmered Octopus○ Swordfish from Tokyo Bay with Sushi Rice and Grated Daikon○ Herb Roll from Kajitani Farm○ Shibudai from Kagoshima○ Biwa Trout○ Sweetfish marinated in Tade Vinegar with Sushi Rice mixed with Innards○ Fresh Hamo○ Hamo Skin○ Chawanmushi with Corn from Yamagata Prefecture○ O-toro○ Shinko○ Broth from Clams from Kujukuri○ Simmered Clams from Kujukuri○ Chiran Tea ② (90°C for 20 seconds)○ Aonori and Red Sea Urchin from Amakusa○ Abalone○ Anago○ Red Miso Soup○ Dry Gourd Roll from Mizukuchi○ Tamago○ Spring Child from Amakusa (Extra)○ Sezuki Horse Mackerel from Amakusa (Extra)○ Grape Shrimp (Extra)○ Senshu Water Eggplant○ White Wine Jelly with Herbal Tea< Drinks >○ Elderflower Soda○ ESHIKOTO AWA 2021 Platinum○ Mimuro Sugi Junmai Ginjo Yamada Nishiki○ Eiko Fuji Sake Mirai 2026 Junmai Daiginjo Unfiltered○ Jouki Gen Konshin Shikomi No. 41 Junmai Ginjo Unfiltered○ Ryouga Junmai 10 Karashi< Souvenir >○ Inari Sushi with Nankai AgeThe course started with a rich cold brew Chiran tea. The first appetizer was crab vinegar, combining hairy crab from Funka Bay and red sea urchin from Hagi, balanced with the acidity of Kumamoto tomatoes. The frozen tomatoes were cold and had a slightly crunchy texture.Next was the uzaku made with eel from Amakusa, followed by the top-quality swordfish from Tokyo Bay served with sushi rice and grated daikon. However, the most shocking dish was the simmered octopus.Octopus is said to be at its best after the rainy season. It was cooked after loosening the muscles, using the flavorful broth from the octopus itself for a second simmering. While this dish is a classic at sushi restaurants, I was amazed at how much umami could be infused into the octopus. The more I chewed, the more I savored the exquisite taste of the octopus.After the herb roll from Kajitani Farm, we moved on to the nigiri. The first pieces included the elusive high-end fish, Shibudai, followed by seasonal Biwa trout and sweetfish marinated in tade vinegar. The sushi rice was mixed with just the right amount of innards, balancing the bitterness without overpowering the umami.In the middle of the course, I tried fresh hamo for the first time, followed by grilled hamo skin and chawanmushi made with exceptionally sweet corn from Yamagata. The only seasoning added was the salt from boiling, showcasing the ingredient's natural flavor.Next came the fatty O-toro and shinko. The richness of the O-toro was cut by the acidity of the marinated shinko, further enhanced by the broth from Kujukuri clams.After the simmered clams from Kujukuri, we had aonori and red sea urchin from Amakusa. The vibrant green aonori mixed into the spherical sushi rice was incredibly fragrant, and its flavor filled my mouth. The spoon held the rare red sea urchin from Amakusa, perfectly in season. I felt a deep gratitude for the blessings of the sea from Amakusa.Towards the end, after the abalone, additional menu items were presented. The selection was impressive, including both previously served and new items. I chose three pieces that were not part of the course: spring child, sezuki horse mackerel, and grape shrimp.After the anago, red miso soup, dry gourd roll, and tamago, my additional orders were served. Both the spring child and sezuki horse mackerel were from Amakusa. Between the mackerel and sushi rice was sesame from Kikaijima. The grape shrimp was lightly cooked, enhancing its natural sweetness. Finally, we had Senshu water eggplant.Dessert was served at Kizuka, and I greeted the chef waiting outside before moving there. It seemed that the omakase included a souvenir, as I was handed a paper bag containing inari sushi with Nankai age in a wooden box.This was my first visit, but I experienced an unparalleled culinary journey with exquisite dishes, drinks, ambiance, and hospitality. If possible, I would love to return with each changing season and continue visiting throughout my life. I left the restaurant filled with this desire and a sense of happiness. Time spent at this restaurant will surely be special for anyone.
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