Last time was the same, but I stumbled upon a reservation for the Omakase at 8:30 PM for the "Hanare" (nigiri only) at Sushi Namba. Since I had no other plans, I thought, why not? So I went to the nigiri-only session. It’s been 10 months since my last visit, making this my second time.Sushi Namba only accepts reservations for Omakase once every quarter, so I hadn’t made a reservation in the meantime, which was lucky. Last time, I enjoyed some rare nigiri, so I was looking forward to this visit as well.- **Wakame and Abalone** First, we started with an appetizer. It feels like summer. The water clam is crunchy.Now, let’s move on to the nigiri.- **White Squid 36℃/17℃** With sudachi and salt. The squid is cut into thin strips and gently pressed into a soft nigiri. Delicious!- **Mako Flatfish 36℃/19℃** It might feel slightly dried out, but it’s not bothersome. The texture is oddly addictive and tasty.- **Surf Clam 36℃/17℃** With a larger portion of rice. Juicy and full of flavor! Amazing!- **Spring Child 37℃/22℃** This one is also full of umami. So delicious!- **Chawanmushi with Kisarazu Clams** The clam broth is rich! So good!!- **Torigai** Not listed on the menu. From Noto. They said it’s almost out of season. The flavor is rich rather than sticky.- **Horse Mackerel 37℃/20℃** Cut thick, and the flavor is incredible! So good!!- **Aoyagi 36℃/17℃** Wrapped in thin seaweed. I thought Aoyagi was small clams, but I was mistaken! It’s tricky to grip, but it maintains its shape, allowing us to enjoy the texture. Normally, Aoyagi is opened up for shaping, but it seems they’re currently in a phase where they don’t open them. The thin seaweed enhances the flavor of the Aoyagi. Delicious!- **Brown Maruhata** Not listed on the menu. From Ehime. They were planning to use it next week after aging it for 2-3 days, but they decided to serve it fresh today. It’s a refreshing white fish, and it’s quite tasty.- **Sardine 36℃/19℃** From Tottori Sakai Port, previously frozen. They say freezing turns the bloodline brown.- **Striped Horse Mackerel 37℃/21℃** Nerve-stunned. As always, the temperature management is perfect (ﾟдﾟ) so delicious!!- **Fried Tuna** Recently, fried tuna has become a staple appetizer. Crispy with rice vinegar. So good!- **Whale 37℃/24℃** Nigiri of the tail meat from a bottlenose whale. Usually served as an appetizer, but they made it into nigiri for me again this time.- **Abalone** Steamed abalone. It’s steamed to retain its texture. They’ll add rice later, so they left the sauce aside.- **Sea Urchin** Miyagi purple sea urchin. A sprinkle of salt at the end. This is so delicious.- **Botan Shrimp 36℃/20℃** Not just regular shrimp, right? A large botan shrimp. So rich and tasty!- **Red Meat 37℃/21℃** Tuna from Okinawa. Marinated. So rich and delicious.- **Toro 38℃/23℃** Medium fatty tuna from Fukuoka. They said it has a light feel, but the fat is crispy and delicious.- **Small Horse Mackerel 36℃/19℃** As usual, topped with shrimp oboro. The shrimp oboro is so good.- **Clam** Not listed on the menu. Simmered clams from Kashima. No soy sauce used at all. Just the natural saltiness of the clams. This is also delicious!Then we finished with an ankou liver roll and tamagoyaki, with the only missing item being the red sea urchin from Yamaguchi Hagi. However, this red sea urchin is priced at JPY 6,000 per piece!? They say it’s provided at cost with no profit… In the end, everyone added it on!- **Kinki Red Miso Soup** As always, so good!- **Extra Red Sea Urchin** With salt. Fresh and lightly sweet, so delicious.- **Ankou Liver Roll** Rolled by the apprentice. It’s not a hand roll but a thick roll cut into pieces, so it’s rich but not overwhelming. So good.- **Tamago** The usual custard tamagoyaki.This time, there were so many items not on the menu! I was completely satisfied! It was a great meal!!During the extra red sea urchin, they mentioned that the 8:30 PM session is the chef’s third round for the day, so he gets tired. If they do it at 8:30 PM, he wants to do it freely, like a hobby, ignoring profit, which is why they occasionally have this nigiri-only session. Because of this, they don’t take reservations in advance, allowing for a higher degree of freedom with the dishes at a great price compared to the regular Omakase course that includes appetizers. While I don’t know when they will do it again, keep an eye out for reservations for the "Hanare" Omakase (nigiri only).
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