225/295 Restaurant Visit (◍•ᴗ•◍)"An exquisite space created by the gentle master, Sasaki!"Having finally visited over 15 of the top 100 sushi restaurants in Tohoku, it was time to try Sushi Sho. I made a reservation.This place offers an omakase starting at JPY 27,000, which is quite pricey, so my friend who isn’t a big sushi fan stayed behind, and I came alone on my day off.As a branch of a super famous Tokyo restaurant, my expectations were sky-high. I parked my car at a coin parking lot in the bustling Kawabata area of Akita and entered the restaurant. The atmosphere was dignified from the entrance, making me stand tall. Since I arrived early, I felt a bit nervous sitting in front of the master, but his gentle demeanor and hospitality helped me relax. This comfort is a testament to why this renowned restaurant can thrive at this price point in Tohoku.That day, I enjoyed 8 appetizers and 13 pieces of nigiri, with the rice portion being small, making it just the right amount for my stomach. Since I drove, I opted for non-alcoholic beer, and the nigiri was served at a nice pace, taking about 1 hour and 15 minutes, which was perfect for me as a local. The umami, freshness, and rice balance were exceptional, and I don’t need to elaborate further on that ( ꈍᴗꈍ).The ingredients were sourced not only locally but also from across the country, and the bonito, spring child, and striped jack were the most flavorful I’ve ever had (≧▽≦).Next was the restaurant's specialty: a nigiri made with tuna mixed with iburi-gakko (smoked daikon). The crispy texture and smokiness of the daikon paired perfectly with the richness of the tuna, providing great satisfaction.On my way out, I had a wonderful conversation with Master Sasaki about the top 100 restaurants, gathering various insights. I promised myself that once I complete the list, I would return.I didn’t take notes on the details, so I apologize if I got anything wrong.The nigiri included: mackerel, grouper sashimi, whelk sashimi, striped jack nigiri, red tuna nigiri, fatty tuna nigiri, marinated medium fatty tuna nigiri,sorrel tokoroten, black throat sea perch nigiri, grilled black throat sea perch, boiled octopus, boiled abalone, bonito nigiri, bracken gunkan, mackerel nigiri, dried komai, shrimp nigiri, sea urchin sushi roll, an additional ohagi, and to finish, tamagoyaki.It was a great meal (人*´∀｀)｡
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