Visit Information Date: Saturday, around 6 PM Reservation: Yes (58 days in advance, via Ikkyu) Wait: None Number of Guests: 1 Seating: Counter Frequency: First visit Duration: 2 hours Payment: Credit Card (VISA) Food Menu ☆Omakase Course: JPY 27,500 (including tax) 　　☆Edamame 　　☆Aoyanagi (young Spanish mackerel) 　　◎Sashimi of Arakawa 　　☆Sashimi of Tsubugai (sea snail) 　　☆Akami (lean tuna) 　　☆Chutoro (medium fatty tuna) 　　◎Sunomono (vinegared dish) of Konyaku 　　☆Grilled Nodoguro (blackthroat seaperch) 　　☆Shinika (new squid) 　　◎Shinika's tentacles 　　☆Shinko (young squid) 　　◎Tataki and Sashimi of Katsuo (bonito) 　　☆Haruko Tai (young sea bream) 　　◎Octopus and Awabi (abalone) 　　◎Spicy Pickled Cucumber 　　☆Small Rice Bowl of Mizuna and Tomato 　　☆Grilled Managatsuo (skipjack tuna) 　　☆Akasuika (red squid) 　　○Kuruma Ebi (sweet shrimp) 　　☆Murasaki Uni (purple sea urchin) 　　☆Mizu's Roll 　　◎Tamago (egg) 　　◎Owan (soup) Drink Menu ☆Shinano Seishu Akizakura Namamoto Kimoto Junmai, Sushi Sho Exclusive: JPY Ask ◎Yamamoto Junmai Ginjo Dokidoki: JPY Ask ☆Yukino Bijin Junmai Ginjo Omachi Shiboritate Namazake: JPY Ask ◎Shinano Seishu Yamabuki Namamoto Kimoto Junmai Nakadori Taruzake: JPY Ask ◎Harugasumi Junmai Ginjo: JPY Ask ☆Shinano Seishu Suiboku Namamoto Kimoto Junmai: JPY Ask Expenses, Discounts, Others ・Service Charge (6%) Good Points ・Sushi course featuring a variety of Akita ingredients Bad Points ・The end seats make it noticeable when drinks are passed Other Notes ・The Tabelog Award Bronze: 2022, 2025, 2026 ・Sushi EAST Top 100: 2021-2025 (2023, 2024 not announced) ・Go-E-Miyo 3 Tock: 2023-2026 Impressions This is the fourth installment of the real Namahage appearance in Akita. After checking in at Hotel Metropolitan Akita, I took a short break before heading out for dinner. I walked about 20 minutes west from Akita Station to reach Omachi. The place I visited was Sushi Sho. As the name suggests, it is a branch of the Yotsuya Sushi Sho. I made a reservation two months ago through Ikkyu. Arriving 10 minutes before my reservation time, I entered just as the noren (curtain) was being hung. Inside, there are 8 seats at an L-shaped counter, and I was seated at the far end of the short side. The staff included the head chef, three male apprentices, and two female servers. The background music was jazz. The other guests included two groups of two men, a parent-child pair, and one woman dining alone. I opted for the Omakase Course. Dishes started to be served in the order guests were seated, so it wasn't a strict simultaneous start, but eventually, it progressed together. For drinks, I chose Japanese sake as the omakase. When asked if I preferred something from Akita, I requested local sake. Thus, I began with Shinano Seishu Akizakura Namamoto Kimoto Junmai, Sushi Sho Exclusive. It had a mellow sweetness with a hint of acidity that faded away. The course started with Akita's Edamame. It had a wonderful aroma and excellent texture. Delicious. Then, the sushi began to arrive. As expected, Sushi Sho's style mixes appetizers and sushi. The first piece was Aoyanagi. This is a young Spanish mackerel. It was vinegared, making it moist and slightly sticky. Returning to the appetizers, I had Sashimi of Arakawa. This is the real Arakawa from Akita. It had a delicate sweetness. Next was Sashimi of Tsubugai. This one is from Hokkaido. It had a crunchy texture and a lovely ocean aroma. Then I moved on to the tuna sushi. The Akami was moist. The Chutoro was marinated. It was also moist and rich in flavor. For my second drink, I had Yamamoto Junmai Ginjo Dokidoki. It was citrusy and sweet. The next appetizer was Akita's Sunomono of Konyaku, which was refreshing. For my third drink, I had Yukino Bijin Junmai Ginjo Omachi Shiboritate Namazake. It had a melon-like ginjo aroma and was refreshing. The Grilled Nodoguro was also from Akita. It was fluffy, and when bitten into, the fat spread out. Then came the Shinika. It was fresh and rich. The Shinika's tentacles were boiled and served hot. They were crunchy. For my fourth drink, I had Shinano Seishu Yamabuki Namamoto Kimoto Junmai Nakadori Taruzake. It had a strong citrus acidity. The Shinko was served in two pieces. The firmness was just right and refreshing. The Katsuo was served as both tataki and sashimi. It was from Sazima. I enjoyed it with onion soy sauce. Surprisingly, the raw version had a stronger flavor. The Haruko Tai was topped with a squeeze of sudachi and grated fish roe. It was rich and delicious. For my fifth drink, I had Harugasumi Junmai Ginjo. It had a nice balance of umami and sweetness. The Akita Octopus and Awabi both had wonderful textures and aromas. At this point, Gari was served. It had an excellent crunch and nice acidity. Spicy Pickled Cucumber also appeared as a palate cleanser. The most interesting dish of the day was Akita's Small Rice Bowl of Mizuna and Tomato. It was very refreshing and delicious. Surprisingly, it paired well with the rice. On the other hand, the most surprising dish was Akita's Grilled Managatsuo. I didn't realize that Managatsuo could be caught in Akita. I had a strong image of it being from Setouchi. Its smooth texture and sweetness were addictive. Finally, I had one more drink. Shinano Seishu Suiboku Namamoto Kimoto Junmai and the Shinano colors made a third appearance. Compared to the previous two, it had an even stronger umami. However, it was refined and not just heavy, which is typical of Shinano. The Akita Akasuika was served. Compared to the previous Shinika, it was sweeter and richer. The Kuruma Ebi was boiled, cut, and then steamed again for serving. Hmm, I think the freshly boiled version is tastier. The Murasaki Uni was served on a ball of rice. So, technically, it wasn't sushi, but the harmony with the rice was lovely. Then came the Mizu's Roll, a representative wild vegetable from Akita. The texture and stickiness of the chopped Mizu were very addictive. The Tamago was a dashi-maki type made with Hinai chicken. Finally, I had Tea and the soup made with the real Arakawa Owan. I was informed that there were still some ingredients not served, but I had to settle the bill due to my plans afterward. JPY 32,670 total. I paid with a credit card. It was a great meal. I enjoyed Edo-style sushi made with plenty of Akita ingredients. Now, the night in Akita has just begun.