I made a reservation online to visit Tokiwa Sushi, a place I have wanted to go for 6 to 7 years since I truly discovered and fell in love with sushi in Niigata.It is located about a 15-20 minute walk from Shin-Ichibata Station. I arrived about 10 minutes early for the 5:30 PM start.The atmosphere inside the restaurant was pleasant, blending a refined ambiance with the cheerful vibe of a local sushi shop, making it very comfortable. The chef was friendly and engaged in conversation, treating me kindly as a first-time visitor. He was also very accommodating regarding taking photos of the dishes. While I won’t go into detail, I experienced several acts of kindness during the meal, making for a very enjoyable time.As for the sushi and dishes, they were not your typical Edomae sushi; instead, they showcased local ingredients from Niigata, offering a unique Niigata-style sushi that you can’t find anywhere else. Each piece of sushi and dish was crafted with great care, reflecting the chef's dedication to enhancing the flavors of the ingredients, and I could feel the history behind them. There were no off-flavors or unpleasant smells from the fish; everything was incredibly delicious.Here’s what was served (○ for sushi, ● for dishes and appetizers):The explanations for the sushi and dishes were very detailed, but there was so much variety that I couldn’t keep up with my notes.● Yuba (tofu skin) and Edamame porridge (made with seawater)● Hon-Ara (sea bream) with sweet sake and plum vinegar◯ Akai Ika (red squid) from Sado◯ Suzuki (sea bass) lightly shabu-shabu with citrus in the rice for a refreshing taste● Hairy crab with roe, served with rice◯ Shiro Kisu (white sandfish) from Sado, salted and wrapped in kombu; Sado has deep waters, which yield excellent fish.◯ Sawara (Spanish mackerel) cured with yogurt and lightly grilled with igusa; it’s rare to catch this during this season.◯ Botan Ebi (sweet shrimp) from Sado, lightly boiled● Mahi Mahi grilled with soy sauce and ponzu, flavored with a herb called Yoneyama Toki.● Sweetfish, fried with various fish scales for a Matsukasa-style.◯ Nanban Ebi (sweet shrimp) with powdered shells◯ Nodoguro (blackthroat seaperch) from Mihou, with perilla◯ Kasugodai (young sea bream) filled with Hata (grouper) surimi● Chawanmushi (savory egg custard) with iwamo-zuku (seaweed), corn paste, and millet◯ Bai-gai (clam) from Sado, with plum and seaweed◯ Temaki (hand roll) with gourd, peanuts, and turban shell◯ Anago (conger eel) with sweet sauce (you could choose between sweet sauce and salt; the chef prefers salt)● Soup (with clams)● Tamago (egg) with a burnt surface, Catalana-styleAdditional items included aji (horse mackerel), ayu (sweetfish), and uni (sea urchin).◯ Murasaki Uni (purple sea urchin) sourced from Toyosu; it’s said to be a type not commonly found in circulation.The rice was made to match each topping, creating a wonderful harmony. The rice was not overpowering but served as a perfect base to enhance the toppings. The wasabi and gari (pickled ginger) were also very delicious, both in great balance, making them perfect accompaniments for drinks. I ended up asking for more gari about three times.Honestly, everything was delicious, making it hard to choose favorites; all of it left a strong impression. The most memorable dishes were the Nanban Ebi, the Matsukasa-style Sweetfish, and the Kasugodai.- The Nanban Ebi was not only delicious on its own, but using the shells and miso brought out an explosion of umami, leaving a lingering taste in my mouth even after finishing. The pairing with the specially crafted Japanese sake for this shrimp was also outstanding.- The Matsukasa-style Sweetfish was delightful with its sweetness and crispy scales, but the most impressive part was the tartar sauce made with eggplant. The balance was exquisite, and I felt it surpassed the level typically served at sushi restaurants.- The Kasugodai was delicious on its own, but the addition of Hata surimi between the fish and rice elevated its flavor exponentially.I was also thrilled to have the chance to try Murasaki Uni at Tokiwa Sushi. It was particularly creamy and had a light aftertaste, which is rare.My stay lasted about two hours. The total bill for two people was JPY 66,000 (JPY 28,600 per person plus the uni, draft beer, bottled beer, two types of sake, and three soft drinks).In conclusion, at Tokiwa Sushi, I was able to enjoy the best seasonal offerings from Niigata in their prime condition. Honestly, I left wondering what would be served in different seasons, and I would love to return to experience it again.I had one of the best moments of my life here.It was a great meal.I will definitely visit again.