田原 寿彦

One of the hardest sushi restaurants to book in Japan.Even with such high expectations, it exceeded them effortlessly.The nigiri was, of course, outstanding.But this time, what left the biggest impression was the sweet shrimp.It was truly remarkable.Available only for a short period in May.The chef personally travels to Hokkaido every week to source them.And they are prepared immediately after being caught.They are boiled right on the beach.This dedication to freshness is essential for sweet shrimp.Plus, they come with roe.Sweetness.Umami.Aroma.Texture.This was completely different from any sweet shrimp I had eaten before.I never thought a sweet shrimp would take center stage at a sushi restaurant.Every piece of nigiri has its own craftsmanship.Aging.Temperature.Knife skills.The way the vinegar is applied.Each piece has its own significance.An impressive 19 pieces.Not a single one lost its quality until the very end.In fact, I didn’t want it to end.I enjoyed the drinks thoroughly and was completely satisfied.Now I understand why it’s so popular.While there are many high-end sushi places, few convey the philosophy of the artisans like this one.I definitely want to come back if I can get a reservation again.And next year, I want to eat that sweet shrimp again.♡ Less