Located a 13-minute walk south from JR Joban Line's Joban Tanakura Station, this restaurant is recognized as one of the "Sushi EAST Top 100 Restaurants 2025" and "BRONZE 2026". I ordered the "Omakase 10 Pieces Sushi 'Kohaku'" (JPY 8,965, tax included) and paired it with a "Sparkling Organic Grape Juice" (JPY 3,850, tax included). Each piece served before me was like a work of art in the Kohaku course.Starting with the Sea Bream, it was delicate yet flavorful. Next was the Horse Mackerel, which had a translucent flesh and was visually stunning. The Shizuoka catch of this season was at its peak, and the carefully crafted sushi enhanced the rice's texture, allowing me to enjoy the soft mouthfeel of the fish. The Surf Clam was finely scored, providing a unique crunch and rich sweetness, accompanied by a fresh scent of the ocean. The Choshi, Chiba Prefecture's authentic Bluefin Tuna, was rich in flavor and depth due to the meticulous marinating technique. The Gizzard Shad, aged for four days, had a rounded acidity that blended beautifully with the rice, creating a delightful texture. The Fatty Tuna melted in my mouth with its rich sweetness, warmed by my body temperature. The Sweet Shrimp was beautifully patterned, and the perfectly boiled flesh was thick and had a delightful bounce. The Small Horse Mackerel from Amakusa had a stunning silver skin with intricate cuts. The Amakusa Small Horse Mackerel was adorned with a lattice pattern, and upon taking a bite, the tender flesh gently flaked apart, releasing the rich flavor of the fat with each chew. The Clam from Kashimanada was plump and expertly cooked, juicy and tender. A single bite revealed the rich sweetness of the sweet sauce, and with each chew, the natural umami of the clam burst forth. The Sea Urchin from Onagawa was a magnificent golden color, beautifully shaped, and its freshness was evident. The moment it touched my palate, the ocean aroma and sweetness filled my mouth. The Grilled Mehikari from Soma, a local specialty from the waters off Fukushima, was lightly grilled, allowing the fat to melt on the surface, releasing an enticing aroma. As I took a bite, the grilled skin's smokiness combined with the sweetness and umami of the flesh. The Eel, prepared in two styles (salt and sauce), was astonishingly tender and melted in my mouth the moment I took a bite. I thoroughly enjoyed the dish with the dried gourd roll, two types of rolled omelet (plain and with white shrimp), and a miso soup rich in clam flavor.
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