Just a 5-minute walk from Oi Kaido Station, I visited "Kuruma Sushi," a Silver Award-winning establishment recognized as one of the top sushi restaurants in Japan.The restaurant features a stylish exterior with exposed concrete and wooden sliding doors, which is quite rare for a sushi place.I made a reservation through the Omakase website and arrived on a weekday at 7:30 PM.I ordered the Omakase course for JPY 27,500.The sushi prepared by Chef Koji Takahira uses fish caught in nearby waters, treated with proper techniques like nerve stunning and blood removal. Both the appetizers and sushi were exceptionally delicious.Today, I enjoyed the Managatsuo (Japanese Spanish mackerel), blue crab, and a small rice bowl with steamed sweetfish, all of which were delightful.The hot Nodoguro (blackthroat seaperch) grilled over a charcoal grill right in front of me was also outstanding.I savored every bite until the end.【Today's Menu】1. Okose (a type of fish) from Imabari, nerve-stunned, served with skin, liver, and stomach, accompanied by a sauce made with roasted sake.2. Dashi (broth) made from Okose cooked in a pot.3. Charcoal-grilled Managatsuo, served with condiments of green onion, ginger, and wasabi.4. Yaitohata from Ainanshi, grilled skin and low-temperature shabu-shabu for the flesh, served with kanzuri (a type of spicy seasoning).5. Steamed abalone from Nikujima, simmered for about 6 hours, served with liver sauce and sushi rice.6. Charcoal-grilled Kinmedai (golden eye snapper) from Kochi.7. Akou (Kijihata) served in a soup, briefly blanched in dashi.8. Shiroamadai (white sweetfish) from Yahatanhama, aged for 2 days.9. Managatsuo belly.10. Kentsuki squid.11. Two layers of Otoro (fatty tuna) and Chutoro (medium fatty tuna) from Sakai Port.12. Blue crab from Imabari, wrapped in seaweed with miso and inner roe.13. Shimaaji (striped jack) from Ainanshi, nerve-stunned and aged for 3 days.14. Steamed sushi with sweetfish.15. Charcoal-grilled Akamutsu (red mullet) from Tokushima.16. Freshly caught shirasu (whitebait) from Imabari, sandwiched with perilla leaves.17. Shirasae shrimp.18. Akaundon (red sea urchin) from Nikujima.19. Grilled anago (conger eel) wrapped in bamboo leaves.20. Soup.21. Tamago (egg) with grated yam in castella-style.
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