This was my first time visiting Kuruma Sushi in the summer. I was immediately impressed by the crispy grilled blue eel from Kojima, Okayama. The blue skin comes from their diet of crustaceans. Next, I had the conger eel from Imabari, which was over 2 kg—twice the usual size—and surprisingly, it was prepared without cutting the bones, which must have taken an incredible amount of time and effort. The texture was incredibly firm. Then came the conger eel broth, followed by the sweet marinated mackerel from Ainanchō. The abalone liver from Nikujima was simmered for six hours. I also enjoyed the splendid red snapper from Muroto, Kochi, which had a sweet flavor reminiscent of fine pork. The fishing location is a secret! I tried steamed tiger fish and its stomach, and the white sweetfish from Yahatahama, which is said to be exceptional among sweetfish and was aged for about a week. The managatsuo from Imabari was live-caught on the boat to maintain freshness. The squid from Uwajima was sweet and tender. I had tuna from Sakai Port, layered with medium-fatty and fatty tuna. The Imabari swimming crab was served with a mix of meat and roe. The horse mackerel was over 1 kg, caught in Ainanchō, and prepared as a marinated dish. I also had steamed sushi made with sweetfish caught in the Odagawa River, using its innards and bones for the broth, with no seasonings added, yet it had a rich buttery flavor. I couldn't help but wonder if there were really no seasonings at all! The lightly grilled red mullet from Tokushima had a fragrant aroma. I enjoyed freshly caught whiting, and the local kuruma shrimp was served half-cooked with shrimp miso, perfectly cooked. The additive-free red sea urchin from Nikujima was aged for three days to remove excess moisture. Finally, I had grilled conger eel wrapped in bamboo leaves, which was fluffy as all the bones had been removed. The meal concluded with a delicious omelet. I left feeling completely satisfied at 2:30. It was a great meal!
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