Omakase Course JPY 30,800 (tax included)Green Tea x 3Total JPY 33,300This sushi restaurant is located just a 5-minute drive from the Tsuna Interchange on Awajishima. I made a reservation by phone before visiting. Photography is not allowed inside the restaurant.Before the nigiri, we were served three types of white fish: "Akou," "Karei," and "Ishidai." The subtle sweetness and strong texture, enhanced by the generous squeeze of sudachi, really brought out the flavors of the white fish.As a palate cleanser before the nigiri, we enjoyed freshly grilled anago (sea eel) mixed with cucumber and pickled daikon. The perfect acidity made it incredibly delicious. While others took small bites, I finished mine before the nigiri arrived. Refills are not available...The nigiri consisted of 14 pieces:"Managatsuo" I squeezed plenty of sudachi over the nigiri."Hamo" The hamo was skinned and pounded, then topped with sudachi. It was sweet and melted in my mouth. I was amazed by the unique flavor and texture."Hariiika" This piece had sesame seeds, was salted, and topped with sudachi. The crispness was outstanding."Aji" This piece had yuzu pepper hidden inside. It was my first time trying this combination, and it was delicious."Akami" The akami was cut so large that the rice was barely visible."Otoro" The otoro was also paired with yuzu pepper. It was tender and the sweetness of the fat was irresistible."Kuruma Ebi" This piece was topped with oboro and lightly squeezed with sudachi."Grilled Anago Chawanmushi" "Hiragai" This piece featured slightly grilled hiragai, seasoned with salt and sudachi."Uni" The uni was topped with thinly sliced hariiika and seasoned with salt."Ohagi" This was made by mixing pounded toro with finely chopped pickled daikon, finished with crumbled grilled nori on top."Anago no Oshi-zushi" Freshly grilled anago was chopped and mixed with shiso and dried shiitake, then pressed onto sushi rice in a mold. I had a little left over, so I was able to get a refill."Hamo no Akadashi" "Kaisen Taimaki" This was a roll filled with anago, egg, oboro, and dried shiitake."Tamago" The fish used was primarily from Akashi and Awajishima. Most of the toppings were squeezed with sudachi. The hamo was pounded, and the aji and toro were paired with yuzu pepper, showcasing a versatile approach.The quality of the white fish was exceptionally high, living up to its reputation. I recommend choosing the course with sashimi included, as it allows you to fully experience the deliciousness of the white fish.It's worth visiting Awajishima just for this restaurant.It was a great meal.Course Menu:● Akou● Karei● Ishidai◯ Managatsuo◯ Hamo◯ Hariiika◯ Aji◯ Akami◯ Otoro◯ Kuruma Ebi● Grilled Anago Chawanmushi◯ Hiragai◯ Uni◯ Ohagi◯ Toro Taku◯ Anago no Oshi-zushi● Hamo no Akadashi◯ Kaisen Taimaki◯ Tamago