I visited Sushi Sho in Akita for the 6 PM seating on a Friday.There's no need to elaborate on the restaurant itself.It takes about 40 minutes by limousine bus from Akita Airport to the west exit of Akita Station. If you're staying at a hotel near the station, it's roughly 1 km away, making it a pleasant walk on a nice day.Omakase Course: JPY 27,500 (tax included)*The sushi is marked with ●● Spring Sea Bream from KagoshimaFlatfish from AkitaTrue Cod from AkitaShellfish from Hokkaido, caught in the sea● Lean Tuna from Sado Island● Medium Fatty Tuna, same fish as the leanMarinated Trout and Black Sea Bream with Kombu Kelp from AkitaPickled Asparagus from Kakunodate● Purple Sea Urchin from AomoriBonito from Chiba Katsuura● Red Clam from YuriageOctopus from AkitaHomemade Whale BaconLightly Pickled Pumpkin from Hokkaido● Pickled Cod Liver from Akita● Rolls (Shidoke and Koshiabura) from TohokuGrilled Ribbonfish from Chiba Prefecture, Futtsu● Squid from Kanagawa, Sajima● True Horse Mackerel from Kagoshima● Steamed Sweet Shrimp with Sweet Miso, no added sweetness● Horsehair Sea Urchin from Russia, rich flavor● Rolls (Himo Kyuu)Tamago Yaki with Hinai Chicken, steamed againSoup with ClamsAdditional ● Small Fin from SagaAdditional ● Ohagi with IburigakkoBeing in Akita, the selection of the Shinsei series is impressive. I'm not particularly a fan of Shinsei, nor do I agree with those who overly praise it, so I opted for a selection of drinks without regional restrictions.I thought it was exaggerated when some said it was half the price of Tokyo, but I was shocked at the bill. It was such a good deal that I wondered if there was a mistake, which is great news for sake lovers.On the other hand, the lack of listed prices for wine bottles is a bit intimidating. Unlike sake, I don't have the courage to order a bottle with an unknown price at a sushi restaurant while traveling. There were standard brands for sparkling and white wines, so I had a rough idea, but some bottles were a mystery, which was amusing to observe.I ended up sitting next to a woman who was heavily adorned with strong perfume and self-assertiveness at the counter, which made my meal feel disappointing despite traveling all the way to Akita. Given the lower total cost, the coverage for casual diners increases, so it might be beneficial to adjust the pricing to refine the customer base, but that could be challenging.Delicious.Delicious, but...It was tasty, yet...The overall composition used a lot of salt, and the strength of the rice made the entire dish quite salty. This restaurant serves sushi by placing the prepared pieces on a cutting board and distributing them by group. I occasionally encounter this type of establishment, but I truly wish they would stop this "sushi stacking" method.As the Sushi Sho lineage expands, each restaurant varies significantly, making it natural for some people to find it more suitable than others. I had high expectations, but it wasn't worth flying all the way just for sushi lovers.What stood out were the pickled asparagus, whale bacon, lightly pickled pumpkin, vegetable rolls, and ohagi. The classic ohagi was uniquely Akita with the addition of Iburigakko, enhancing the aroma.Many of the fish seemed to have lost their umami, as if washed in fresh water, and the impression was that they were served with salt. This made the vegetables taste particularly good, especially the pickled asparagus and whale bacon, which I enjoyed immensely.The sweet shrimp and tamago yaki were steamed again before serving, showcasing thoughtful preparation.It was a great meal.
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