At 8:30 PM, I could only make a reservation for this time.After a brief break, I walked to the restaurant.I arrived a few minutes early.Taxis were leaving in droves.Perhaps they were the previous customers.As I approached the restaurant, I noticed a few people already waiting, and I was seated in order.It’s a counter-only setup.I started with salt wasabi.The sashimi was served.Eating it with just salt was delicious.Next, I had Himi's squid with sudachi.The cuts were finely made, making it easy to eat.It had a rich, sticky texture.Then, I tried Himi's black mullet, tataki style, dressed with ponzu.It had a slight acidity and melted in my mouth.I also had sweet shrimp mixed with konowata.The sweet shrimp and the fresh scent of the ocean paired perfectly.The konowata was delicious without any fishy taste.Next was Noto's stone mozuku, mixed with sea urchin from Shakotan.It had a subtle sea urchin flavor, and the use of sea urchin was luxurious.The mozuku was crunchy and had a great texture.I then enjoyed Noto's Shibagaki rock oyster, served with ponzu and grated daikon.It was huge, milky, and delicious without any off-putting smell.Next was Noto's abalone, cooked and served with liver sauce.It had a nice elasticity without any strange chewiness, and it went down smoothly.The leftover liver sauce with rice was delightful, with a hint of ocean scent and no bitterness.I also had grilled sweetfish with sudachi and grated daikon.It was juicy, refreshing, and had a nice acidity.From here, I moved on to the nigiri.They provided a hand towel for sushi.I started with Himi's Aga.It had a great texture and was eaten by hand.The rice was fluffy and almost falling apart.Next was Himi's red squid.The intricate cuts made it break apart nicely in my mouth, with a firm texture that released umami when bitten.Then came the tuna from Hakodate's Funka Bay, marinated and delicious.The fatty tuna had cuts in it.It melted in my mouth, and the umami spread beautifully.Next was Himi's horse mackerel.It was refreshing with a hint of sweetness.Delicious.I also had Himi's nodoguro, served warm.It was handed to me, and the umami burst out.Then came kohada.It had a unique flavor with a slight saltiness.I also tried white shrimp and kuruma shrimp.The two types of shrimp were layered, allowing me to enjoy both flavors and textures.Next was the blue clam from Toyama Bay.It was crunchy with an excellent texture.This was delicious.Then I had the sea urchin gunkan from Shakotan.It had no fishy smell or bitterness and was truly delicious.It was amazing.Finally, I had anago.It was fluffy and tender, with umami spreading with each bite.For the soup, I had Noto's clam.The meat was large and plump.The bonito broth was delicious.To finish, I had a hot castella.It had a strong egg flavor and was juicy.Overall, the ingredients were of a higher quality, using plenty of local and Himi products. It’s worth eating here even when visiting Ishikawa.I highly recommend trying it at least once.
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