I visited without a reservation right after the opening at 11:00 on Saturday. The table seats were reserved for walk-in customers, so there were only a few guests.The Kinmedai (golden eye snapper) from Sasae and the Ayu (sweetfish) from Lake Biwa were among the limited items reserved for customers with bookings, so the selection might differ slightly even for the same set.The nigiri was a bit firmer, possibly due to being at a table. While I wouldn’t say there was anything exceptionally outstanding for a high-end sushi restaurant, the overall quality was consistently delicious, and the cost performance was quite good. The sushi with vinegar and marinated items showcased clear craftsmanship.Since I had never tried Sasae's fish as sushi before, I ordered some extra. The sweetfish, in particular, had a thick, rich texture that filled my mouth, and its sweetness was perfectly balanced by the soft acidity of the rice, creating a delightful experience. Fish like this, where the ingredient takes center stage, pairs exceptionally well.The overall atmosphere was calm and inviting, making it feel like a pinnacle of casual sushi dining where you can drop in and enjoy a quick meal. I would like to reserve a counter seat for my next visit.---Table Omakase Nigiri (15 pieces) - JPY 7,700+ Sasae's Nigiri (3 types)-Hirame (flounder)-Kinmedai (golden eye snapper)-Aka Ika (red squid)-Maru Zuke (marinated)-Kajiki (swordfish)-Chutoro (medium fatty tuna) with salt-Shime Saba (marinated mackerel)-Aji (horse mackerel)-Kohada (gizzard shad)-Ni Anago (braised eel)-Shellfish-Uni (sea urchin)-Tamago (egg) - 2 types-Chawanmushi (steamed egg custard) with clams-Ama Dai (sweetfish)-Hana Tai (flower snapper)-Kajiki (swordfish)
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