Sometimes, while browsing the reservation site "OMAKASE," I come across cancellation seats at hard-to-book restaurants.This time, I was fortunate enough to secure a seat at Sushi Namba Hibiya after five years!On a day when cancellation seats were available and with no plans, I quickly clicked to reserve!It was my first visit back to Tokyo Midtown Hibiya in a while.I used to visit TOHO Cinemas frequently, but I haven't had the chance to watch movies lately.As the reservation time approached, we entered the restaurant in order.I greeted Chef Hidefumi Namba at the sushi counter and took my seat.To my surprise, everyone else at the counter was quite young!At my age, I never even considered dining at a high-end sushi restaurant (laughs).Oh, look! I recognized a young apprentice from somewhere!When I spoke to him, it turned out I was right!I was surprised to learn he had moved from a famous sushi restaurant to Sushi Namba!I hope he continues to work hard as he aims to become a sushi chef in the future.I reserved the Omakase course starting at JPY 45,000 (tax included).* Service charge is additional.* Prices may vary depending on seasonal ingredients.I haven't confirmed the slight price difference between what's listed on Tabelog and the Omakase price.◇ Appetizers ◆ Sushi◇ Abalone with Mekabu and Tosa VinegarThe small abalone looks just like a Tokobushi, but the rich flavor is clearly different when you taste it.The fresh Ezo abalone from Sanriku was served with mekabu and Tosa vinegar!I enjoyed the crunchy texture while savoring its rich umami flavor!◇ Boiled Octopus from SajimaThe octopus from Sajima is thick and large!I learned it weighs about 2.3 kg, and the chef mentioned it was in excellent condition without any skin peeling off.The aroma and flavor spread beautifully with each bite—this is delicious!Notably, there was no wasabi, allowing me to simply enjoy the octopus's umami flavor!◇ Simmered Kinmedai from NemuroThe sweet simmering style is unique to Namba!The rich fat and melt-in-your-mouth texture of the kinmedai blend perfectly with the sweet simmering sauce—so delicious!This flavor truly makes you feel like you’ve come to Sushi Namba!◇ Sashimi: Nital WhaleAs the chef sliced it, I immediately recognized the dark red, meaty piece as whale!This was the tail part, with just the right amount of fat and a tender texture—delicious!I savored its softness on my tongue!◇ Sardine RollThe vinegared sardine is paired with gari and myoga, which is a bit unusual!The sweetness is subtle, allowing the sardine's natural flavor to shine through—this sardine roll is delightful!The nori is from Ariake, sourced from Maruyou Nori in Funabashi, Chiba.Maruyou is also used by Sukiyabashi Jiro!◇ Fried AnagoThe head was deep-fried for about 3 minutes, and the tail for about 2 minutes, resulting in a surprisingly tender anago that you can eat from head to tail!I had only ever eaten shako as an appetizer or in sushi, so I was truly amazed by the tenderness and rich flavor of the anago!Perfect with Japanese sake!◇ Simmered Sawara from EdomaeThe sawara, sweetly simmered like an anago, is incredibly fluffy and delicious!This fluffiness is a special texture that can only be achieved at the right timing, and since Namba has many apprentices, they can create perfectly timed simmered dishes.The sushi rice hidden underneath is a clever touch!The flavor of sansho adds a nice touch, while the wasabi provides a refreshing taste.◇ Fried TunaAnother perfect appetizer for Japanese sake!The fried tuna is incredibly delicious!You can feel the heat as it’s served fresh!The seasoning made with wasabi stems and chopped leaves, combined with vinegar and soy sauce, pairs perfectly with the fried tuna!◇ Grilled Sea Eel from AmakusaEven after the earthquake, the ingredients arriving from the local area are essential to the story of Sushi Namba.The chef doesn’t say much, but it’s clear that there’s a deep connection with the producers.The beautifully fatty skin and perfectly cooked, fluffy flesh are incredibly delicious!The watercress and cucumber served alongside provide a rare opportunity to enjoy vegetables at a sushi restaurant.~ Now, onto the sushi ~I will share excerpts from the menu regarding the temperature of the rice and sushi toppings.◆ White Squid (36℃/20℃) from Saga◆ Flatfish Roe (36℃/19℃) from Edomae (Tomiura and Takeoka)◆ Hiragai (36℃/15℃) from Aichi◆ Spring Child (37℃/22℃)◆ Horse Mackerel (37℃/20℃) from Kitakyushu◆ Bonito (37℃/21℃) from Kochi with onion and salt◇ Steamed Abalone (Megaia Abalone) from Niigata◆ Sea Urchin (36℃/20℃) from Oita with steamed abalone broth◆ Botan Shrimp (36℃/20℃)◆ Lean Tuna (37℃/21℃) frozen tuna caught in Oma this January, thawed by Yamako◆ Fatty Tuna (38℃/23℃) frozen tuna caught in Oma this January, thawed by Yamako◆ Kohada (36℃/20℃) with shrimp oboro from Amakusa◆ Clam (36℃/19℃) cooked at low temperatureThe temperature of the rice is not constant; it varies slightly depending on the sushi topping, pursuing the ultimate deliciousness of each piece.While I may not have a particularly refined palate to detect every nuance, the deliciousness of each piece was truly remarkable!Among all the sushi I had that day, the horse mackerel stood out as particularly delicious!The hiragai and botan shrimp were also outstanding!Although the tuna was frozen, Yamako handles the thawing process with such high-level skill that it’s nearly impossible for an amateur to distinguish between frozen and fresh.……………………………………………………………I believe I have gained more knowledge about sushi since my visit five years ago, but after talking with Chef Namba, I realized there’s still so much I don’t know!The chef’s willingness to share detailed information about sushi made for a delightful experience beyond just the delicious food.I also felt a parental warmth in the way the chef interacts with his apprentices.I’m truly glad to have had the opportunity to sit in such a wonderful seat!Next time, I’ll come back in early winter!I would like to express my gratitude to Chef Namba and his apprentices.It was a great meal! ( ´θ｀)ノ