I was fortunate enough to secure a reservation four days prior, and visited from 8 PM. It seems they operate in two shifts, with the first starting at 5 PM. I spent just under two hours there.The course was priced at JPY 25,000, and I ordered four glasses of Japanese sake along with a draft beer, bringing the total to JPY 27,890.The edamame served at the beginning was sweet and rich, reminiscent of corn, sourced from "Amaotome" in Kurokawa, Nishi-ku, Niigata City. The balance with the subtle saltiness was excellent.The "Ara" refers to the sea bass from Sado. Interestingly, in Kyushu, they call the grouper "Ara". While sea bass is generally classified as having a mild flavor, the sweetness of the slowly melting fat was quite pronounced. The minimal sauce complemented the natural deliciousness of the fat beautifully.Moreover, this applies to all the sushi served afterwards: the slightly thicker slices had a delightful texture when bitten into, with a clean cut. The rice was slightly firm, allowing the grains to stand out and support the toppings well.The "Chidai" had an even lighter sweetness than the "Ara", and the salt curing brought out the high-quality umami of the ingredient, achieving a soft, melt-in-your-mouth texture.The grilled "Bai-gai" (surf clam) was exquisite, with a refined, savory flavor and a delightful crunch.The "Nanban Ebi" (sweet shrimp) showcased the pinnacle of seafood sweetness and a sticky texture, living up to expectations. The shrimp paste was spread between the sushi and rice, creating a strong unity between the two.The "Nodoguro" (blackthroat seaperch) served by hand was tender, with a moderate amount of fat. Since it feeds on sweet shrimp, the theory of mixing the shrimp paste with wasabi was well executed. The fat was gentle, yet the elegant umami of the nodoguro came through clearly.The "Chawanmushi" (savory egg custard) with plum and Aosa seaweed had a wonderfully rich dashi flavor, with the Aosa providing a solid accent. The plum was just a hint.The "Kuruma Ebi" (Japanese tiger prawn) had a direct and rich flavor and aroma that was truly remarkable.The "Amadai" (sweetfish) had a moist, firm texture and the melting fat was simply divine.The "Iwa Kaki" (rock oyster) was sourced from the Yamakita area in Murakami City. Its melting umami and plump texture were absolutely exquisite.The "Madai" (red sea bream) had a refined flavor enhanced by ginger. The soft umami and crispness of the "Takachiyo Karakuchi Junmai" (+19) paired perfectly.The purple sea urchin from Hokkaido was enjoyed with seaweed from Aichi. The deep richness of the sea urchin was beautifully complemented by the fragrant seaweed mixed with Aosa.The grilled sweetfish had a necessary and refined umami, fresh aroma, and slight bitterness, with no unpleasant odors whatsoever.The tuna caught by longline fishing in Sado had a transparent umami that washed over me with each bite, characteristic of red meat.Next, the soy-marinated "Otoro" (fatty tuna) was rich and allowed me to fully savor the sweetness of the fat. The paste of "Madai" added depth to the flavor. The progression from red meat to otoro was clearly intentional.The asparagus was sourced from Tsunan Town, with a refreshing texture that was quite pleasant.The hand-rolled "Kegani" (hairy crab) was deliciously rich, and the seaweed from Ariake provided an incredible melt-in-your-mouth experience and aromatic quality, making for a perfect combination.The "Ara-jiru" (fish soup) was rich in flavor from the fish, making it a fitting end to the meal.At this point, I ordered "Tsuru no Tomo", which was light yet soft, with an irresistible rich rice flavor and aroma, making it very approachable and enjoyable.The "Futomaki" (thick sushi roll) was finished with a slightly stronger red vinegar than the other toppings. The walnut accent, unique to Niigata, surprisingly matched perfectly.The "Agari" (green tea) was actually black tea from Murakami, which was unexpected but provided a refreshing aftertaste that was calming.The final dish, an egg with sweet shrimp, had a unique, delicate sweetness with a hint of shrimp flavor, and the fluffy texture was delightful.Every single flavor, the flow of the course, the combination with drinks, hospitality, and all the essential elements of a dining experience were top-notch. I believe this is a renowned establishment that truly brings out the flavors of the ingredients. It was a great meal!
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