I was fortunate enough to make a reservation a few days in advance for the 11:30 AM slot on a holiday, and I visited Tokiwa Sushi.I ordered the Omakase Nigiri and dishes for JPY 25,300, along with four glasses of Japanese sake (about 60ml each), bringing the total to just under JPY 32,000.The first dish served was grilled eggplant porridge. It used clam dashi and Sado's ocean hydrogen water, providing a gentle yet deeply flavorful broth. The rice was of exceptional Niigata quality, with perfectly distinct grains.The first glass of sake was "Tayutai Shippu." It was quite transparent and had a crisp, dry taste.Next was sashimi of Sado's Anago (conger eel). It was topped with a sauce made from ume vinegar diluted with kombu dashi, and it also contained sweet sake. The rich flavor of the eel's fat paired excellently with the subtle acidity. Initially, the complex acidity was a bit confusing, but the richness of the eel's fat followed closely behind.The second glass of sake was "Kamo Nishiki Hatazakura Misato Nishiki." This one also had a clear quality, with a pleasant soft sweetness.A dish featuring Hairy Crab was served, incorporating orange roe and oven-baked body parts. The combination of the crab's rich flavor and various textures was complemented by the acidity of sudachi and tomato.The first nigiri was red squid. It was pleasantly soft with a rich sweetness that was straightforwardly delicious.Next was sea bass caught near the estuary. It was said that sea bass from this area has a wild flavor, and indeed, it left a strong impression with its sharp, delicate taste. However, the prominent flavor of the sudachi somewhat overshadowed the natural taste of the sea bass, which I wished to enjoy more directly.The Sado Akadomari shrimp was served with a powder made from the shrimp shells sprinkled on top. The interplay of flavors and textures—from the shell, the shrimp, the shrimp miso, to the tomato water—was a well-thought-out creation that impressed me.The boiled legs of the red squid were served with crab miso. The legs were very tender, with a hint of crab flavor, resulting in a naturally delicious dish. I enjoyed dipping the leftover crab miso with the rice and fermented butter for a delightful taste experience.The third glass of sake was "Koshi no Tsurugi Honjozo Hojo Karakuchi." It had a rich aroma and a sharp dryness, with a deep flavor that was delightful.The soy-marinated Kagamidai was incredibly delicious. It had a straightforward umami flavor, complemented by fragrant oil from green onions, homemade ponzu, and a variety of other flavors that created a deep and complex taste. The texture was extremely tender, and the umami was profoundly conveyed.The sweetfish was prepared in a style resembling Matsukasa-yaki. Fish scales were dried and deep-fried, then crushed and adhered to the sweetfish, topped with a cucumber miso sauce and zucchini. The approachable umami of the sweetfish paired well with the refreshing textures of cucumber and zucchini. The crunchiness of the coating, serving as a substitute for breadcrumbs, was also very pleasant.The fourth glass of sake was a collaboration brand called "Kamo Nishiki Tokiwa." It had a clear quality and a refreshing taste.The Kasugo (young sea bream) was absolutely exquisite. It had a perfectly balanced tenderness and a rich umami flavor that was not overly sweet. The nori made from seaweed served as a bridge between the rice and the fish.The Nodoguro (blackthroat seaperch) was chosen to be boiled in salt rather than grilled, achieving a level of concentrated umami that is hard to find. The accent of perilla leaves was also excellent.The grilled sweetfish nigiri pickled in vinegar felt a bit too acidic for my taste.The hand roll with young corn and cucumber featured a delightful combination of the vegetables' freshness with high-quality nori and rice.The chawanmushi (savory egg custard) with egonori (seaweed) and iwamo-zuku (seaweed) was filled with the fresh scent of the ocean.The Sado Akadomari, a type of whelk, was prepared with two-year-aged pickled plums, resulting in a notably strong acidity.The black abalone had a great texture and rich umami flavor.The hand roll with anago (conger eel) and asparagus featured freshly harvested asparagus from that morning, with the eel coated in a perfectly sweet sauce, complemented by high-quality nori, sea bream paste, and melon.I ordered additional botan shrimp, which had a notably strong acidity from the sudachi.Overall, the dedication to creativity was remarkable, with a course full of unique dishes. Using locally sourced ingredients, Tokiwa Sushi offers a captivating experience that breaks away from traditional boundaries. The Kagamidai, sweetfish, Kasugo, and Nodoguro were particularly outstanding in flavor. It was a great meal!
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