"Sushi Josuke"Renowned as the number one in Hyogo Prefecture, "Sushi Josuke" truly values its regular customers. Unfortunately, I had no connections with the regulars, so I had given up hope of visiting. However, with the introduction of "Tabelog reservations," I frequently checked for availability and finally returned after six months! Thank you, Tabelog m(_ _)mOn this night, I arrived at "Sushi Josuke" a little before my reservation time! Since taking photos inside the restaurant is not allowed, I snapped a picture of the facade and planned to immerse myself in the world of "The Sushi Master" Takashi Nakayama with just my notes. I requested the "water of life" (drinks) as omakase (chef's choice) (^^)◉ Appetizers ◎ Sushi ⭐︎ Water of Life⭐︎ Draft Beer (Small)→ First, to quench my dry throat...⭐︎ Nara Mimuro Sugi→ Of course, paired with the dishes!◉ Sea Bream with Soy Sauce and Wasabi→ Starting with the fresh Akashi sea bream! Enjoying the texture (^^)◉ Soft Boiled Octopus with Yuzu Zest→ Next, more Akashi octopus! This soft-boiled version has an exquisite texture! I love this perfect tenderness! You can really appreciate the meticulous work of Chef Josuke (^^)◉ Salmon Roe Pickled in Sake Lees→ This must be a specialty! Pickling salmon roe in sake lees is quite rare. The flavor is just right because it’s done through gauze! This time, it was likely made with Daiginjo sake lees, giving it a gentle sweetness ♡◉ Marinated Baby Horse Mackerel with Sesame→ The aroma and umami of this marinated baby horse mackerel are wonderful! This is truly Chef Josuke's forte (^^)◉ Monkfish Liver with Yuzu Zest→ This fluffy monkfish liver is one of a kind ♡ I can't stop drinking...⭐︎ Hiroshima Houken Junmai Ginjo Ryuuka→ An impeccable summer sake from Houken!◉ Bonito with Yuzu Pepper→ Chef Josuke happily said, "Finally, the bonito is good..." Indeed, it has a nice layer of fat and is white! The richness of the fat pairs perfectly with the yuzu pepper! Delicious (^^)◉ Baby Fish with Egg Yolk Micro Rice Bowl→ Next is a micro rice bowl with baby fish and egg yolk (^^) The baby fish coated in yolk really stands out! So tasty!◉ Grilled Conger Eel with Wasabi→ The freshly grilled conger eel with wasabi is delightful ♡◉ Sea Lettuce Vinegar→ Prepared with Tosa vinegar? This sea lettuce is a light palate cleanser, leading into the sushi!⭐︎ Shimane Ouroku→ Next is Ouroku! I’m thrilled with this series of my favorite waters (^^)Now, we enter Chef Josuke's sushi world! Each piece is crafted with care for the temperature of the rice, showcasing the artistry of a true craftsman ♡◎ Cuttlefish→ Perfectly chewy and crispy! The seasoning is exquisite (^^)◎ Sandfish with Kombu and Vinegar→ The sandfish is enhanced by kombu while still enjoying a light vinegary taste! A shining example of meticulous work! Delicious!◎ Satsuki Masu (Cherry Salmon)→ I finally meet the rare Satsuki Masu (^^)/ Its flavor is distinct from Biwa Masu and Sakura Masu, and I’m impressed m(_ _)m◎ Horse Mackerel→ I love fragrant horse mackerel! Of course, it’s packed with flavor (^^)v⭐︎ Miyagi Hidakami→ Next is my classic Hidakami! Absolutely perfect!◎ Choshi Clam from Kujukuri, Boiled Clam→ I’m moved by this boiled clam! The tenderness is a testament to the careful preparation... Thank you, Chef Josuke m(_ _)m◎ Iki Hon Maguro Chutoro→ To encounter such a fatty and fluffy chutoro during summer is a delight! Wonderful ♡◎ Aoyagi (Clam) with Seaweed→ Here’s a rare Aoyagi! It’s hard to find in Kansai! And the seaweed is exceptional... A perfect pairing of top-notch Aoyagi and seaweed! Cheers (^^)/◎ True Bonito→ One of the two summer fish giants from Setouchi, the true bonito (^^) Enjoying it as sushi is one of the charms of Josuke! Relishing the unique flavor of its flesh!⭐︎ Yamagata Juyondai Kamishiro Sake Mirai→ Here, Chef Josuke gently pours this into my sake cup! I truly savor the taste of "The Juyondai"! Thank you m(_ _)m◎ Aomori Purple Sea Urchin→ I wondered if it was from Yura, but it’s actually Aomori purple sea urchin! Yura isn’t good yet. However, the Aomori ones are fantastic, and I’m thrilled to enjoy them as sushi instead of gunkan!◎ Scallop with Boiled Scallop→ The scallop is gently boiled and prepared along the fibers (^^) Delicious!⭐︎ Mie Jikon Tokuten Omachi Junmai Daiginjo→ A bottle that can only be enjoyed thanks to Chef Josuke’s deep connection with Jikon! This year, it won first place in the super premium category of the sake premium awards! I’m so grateful to enjoy my favorite sake as an Omachi fan m(_ _)m◎ Conger Eel→ The finale of the sushi is conger eel (^^) This is definitely the one!◉ Miso Soup◎ Conger Eel and Purple Sea Urchin Roll→ I noticed they were rolling with conger eel... and they even included the purple sea urchin (^^) It was definitely a great choice!◎ Iki Hon Maguro Nakaochi Roll→ Finally, a roll made with the wonderful nakaochi from earlier! Absolutely delicious!◉ TamagoThus, the wonderful feast crafted by "The Sushi Master" Josuke came to an end... A parade of impressive appetizers and sushi ♡ And enjoying the exquisite waters to the fullest, I ended up with change from JPY 30,000... It’s no wonder I became a regular!Next time, I hope to indulge in the red sea urchin from Yura! It was a great meal m(_ _)m