I miraculously managed to secure a reservation on the booking site right at the start time, and I went for the lunch omakase.The dining style here transitions from appetizers to sushi, and here’s what I enjoyed that day:**Appetizers** - Edamame - Sashimi (Sea Bream, Hiragai, Boiled Octopus) - Purple Sea Urchin and Corn Chawanmushi - Abalone with Abalone Liver Sauce - Abalone Liver Sauce with Vinegared Rice and Squid Fin - Sardine Sushi Roll - Three Delicacies (Ankimo, Sweet Shrimp with Karasumi, Ayu) - Bonito **Sushi** - Kohada - Sea Bream - Chutoro - Hokkigai - Kinmedai - Akami - Otoro - Horse Mackerel - Sweet Shrimp - Masunosuke - Horsehair Sea Urchin - Anago **Ending** - Tamago - Shijimi Soup **Additional** - Red Sea Urchin The sushi was large and incredibly satisfying. The flavors of the fish and rice spread throughout my mouth, giving me a strong sense of enjoying sushi, which was very fulfilling. The rice was seasoned with red vinegar, providing a classic Edo-style acidity. The sushi didn’t try to be overly creative or surprising; it was textbook Edo-style, delivering a consistently delicious experience.Among the appetizers, the boiled octopus, chawanmushi, abalone, and sardine sushi roll stood out as particularly delicious. In the sushi selection, the Hokkigai, Masunosuke, Horsehair Sea Urchin, and the additional red sea urchin were highlights.I was especially happy to compare three types of sea urchin: the purple sea urchin in the chawanmushi, the horsehair sea urchin in the sushi, and the red sea urchin. The red sea urchin was from Karatsu, while the others were from Hokkaido. Each had distinct characteristics, making for an interesting and luxurious experience, especially since sea urchin is in season now. Among the three, the horsehair sea urchin was the best this time. Its rich sweetness, umami, and fresh ocean scent filled my mouth, overpowering the acidity of the rice with its strong punch. It was a true delight to savor the essence of sea urchin.The Masunosuke was also a large specimen weighing 13 kg, rich in fat, and the smoky aroma from the skin combined with a touch of wasabi and mustard created a wonderful harmony.Personally, I prefer smaller sushi pieces, but when I asked a friend who runs a Japanese restaurant and occasionally makes sushi, he mentioned that larger pieces are more challenging and require more skill. There’s a depth to sushi that’s hard for amateurs to grasp. It made me realize how much I still have to learn.
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