I visited the second seat of Usui-san on the basement floor. I believe you can still make an OMAKASE reservation at Usui-san's seat. First, about seven appetizers were served, followed by the sushi. I also requested two additional pieces at the end.Both the appetizers and sushi were undeniably delicious, made with fresh seasonal ingredients and skilled preparation. The sushi was mostly fresh, with very few aged ingredients.Among the highlights were the simmered abalone, bonito sashimi, grilled nodoguro, and isobe-yaki for the appetizers, while the sushi included spring sea bream, isaki, kohada, and whale tail meat, finishing with a delightful egg.The selection of sake was quite traditional, but they were all refreshing and complemented the sushi well.Usui-san was very friendly and entertaining, making it a cozy sushi restaurant that I would love to visit regularly.(Appetizers)- Simmered octopus from Sajima- Sashimi of hon-ara from Ishikawa- Medium fatty tuna roll from Funka Bay- Simmered abalone from Chiba Ohara: incredibly flavorful- Bonito sashimi from Kesennuma: crispy skin and tender flesh, outstanding- An-kimo (monkfish liver)- Grilled nodoguro from Ishinomaki: the acidity of sudachi and a slightly refreshing taste were very delicious(Sushi)- Natural shima-aji from Kochi Prefecture- Kinmedai from Choshi- Spring sea bream: pairs excellently with egg yolk vinegar and sweet gari- Aori-ika (bigfin reef squid)- Isaki from Ehime: lightly marinated with kombu for about 15 minutes, flavorful and delicious- Isobe-yaki: incredible texture of the shellfish- Red meat: light and fresh at 55 kg- Medium fatty tuna- Fatty tuna- Kohada: slightly larger- Donchichi (horse mackerel) from Shimane- Clam soup- Purple sea urchin from Hakodate- Egg: juicy and incredibly delicious(Additional)- Nitari whale tail meat: exceptionally delicious.- Ohagi: with tuna nakaochi, pickled daikon, and white fish.
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