On July 9th (Thursday), Sushi Dokoro Yamato will be relocating to Hatchobori and starting its operations there. The restaurant I had planned for dinner that day had to be canceled due to the owner's health issues, so I was unsure what to do. Just then, I received an email about available seats at Yamato for that evening. Despite the approaching typhoon, it seemed like the weather would clear up by night, so I decided to go ahead and make a reservation. This will be my last meal at the current location.- Ishinomaki's Mako Karei Served with wasabi, you can choose salt or soy sauce. It was rich and delicious.- Octopus from Ainanshi, Ehime Prefecture It seems they source it directly from a fishmonger that Fujimoto-san uses. It had a lovely aroma. The skin was pleasantly sticky, and the meat was well-seasoned and tasty!- Hiragai from Aichi and "Amela" tomatoes from Shizuoka Hiragai and tomatoes go well together! I wonder what kind of oil and sauce they used? Maybe dashi soy sauce?- Asari Chawanmushi Topped with ginger sauce. The ginger aroma was delightful, and the asari broth was rich and delicious.- Mekikari marinated in sake lees So rich and tasty! They use Sake Kasu from Senkin. It’s a perfect match for Yamato’s Senkin!- Ankou liver - Masu-sen from Toyama Prefecture, re-brewed sweet sake - XO sauce (made with scallops, dried shrimp, ginger, and green onions) The ankou liver pairs well with the sweet sake, although the brand is different from what the chef Sugita usually uses. This dish makes you want to drink more!- Grilled eel Of course, it’s grilled locally. The eel was thick and had a tender, fluffy texture. Delicious!Now we’re moving on to the nigiri, but should I have more appetizers or go straight to the nigiri? There are fewer appetizers today, just the marinated kazunoko and the marinated squid, so I decided to add:- Additional marinated kazunoko The miso flavor was well absorbed, yet it retained its crunchiness and texture. So delicious!Now we’re starting with the nigiri. Previously, those who ordered extra appetizers were served later, but now they serve them together, which is better. However, there were times when I was unsure where to serve them, so this is a good change.- Sumi-ika (cuttlefish) with sudachi and salt. The texture was crunchy, but as you chew, it becomes pleasantly sticky. Delicious!- Tai from Akashi Mmm. It had a deep umami flavor and was delicious.- Additional marinated squid This was also well-marinated and incredibly tasty! It pairs well with sake.- Shima-ebi (striped shrimp) Soft and sweet, it matched perfectly with the mildly sour rice (ﾟдﾟ)ｳﾏｰ!!- Haruko-dai (young sea bream) with sudachi and salt. The flesh was tender and delicious, lightly marinated with kombu.- Hirame (flounder) Heavily marinated with kombu. Ah, I see. It’s clear that the preparation differs from that of the haruko. Delicious.- Katsuo (bonito) from Katsuura Served with chopped green onions and ginger. It’s a refreshing bonito, perfect for this season.- O-toro (fatty tuna) Rich, sweet, and delicious!- Aji (horse mackerel) from Yamaguchi, Hagi Served with sliced ginger and green onions. Just the right amount of fat, very tasty!- Shako (mantis shrimp) from Otaru I thought it was large while being prepared, and the meat was thick! What is this? It’s delicious and has a lovely aroma.- Kuruma-ebi (Japanese tiger prawn) This one is also big. It was served with miso in between. The meat was thick!- Shiro-uni (purple sea urchin) from Kumamoto, Amakusa This one is definitely a winner!Finally, we finished with boiled scallops, tamagoyaki (Japanese omelet), and miso soup. The remaining items were boiled clams, boiled squid, and hime masu (young trout), so:- Miso soup Made with the heads of shima-ebi. The shrimp broth is amazing! It would make the best ramen!- Additional hime masu Served with local mustard. Ah, it’s soft and delicious. But how will it pair with the sour rice?- Additional boiled squid Served with a dipping sauce. It’s surprisingly firm for boiled squid.- Additional boiled clams Served with a dipping sauce. Clams are delicious this season.- Boiled scallops Served with a dipping sauce. It seems they shaped the scallops after breaking them apart. The umami of the scallops spreads in your mouth.- Tamagoyaki A fluffy Edo-style omelet mixed with shiba ebi (small shrimp). So delicious!It had been 10 months since my last sushi at Yamato, but it was just as delicious as I remembered. I ended up ordering everything extra! It was a great meal.While dining, the chef shared that the current kitchen is small and gets so hot that it reaches 40 degrees Celsius, which prompted the move. The new restaurant will double in size from 13 tsubo to 28 tsubo! The counter will have 10 spacious seats in a "H" shape, and they plan to create fully private rooms as well. Additionally, Chef Sugita will be writing the new restaurant's name. So, they will be operating until the end of June. I also made a reservation for the new restaurant on my way out. I’m looking forward to it! Thank you for your continued support.
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