I had the pleasure of visiting Ranmaru, a sushi restaurant that has consistently maintained a BRONZE rating.This was my first visit, and I was impressed!The sushi rice, made with red vinegar, was perfectly balanced—not too much, just right—and it easily fell apart in my mouth.The fresh seasonal ingredients included high-quality shellfish like surf clams, sweet clams, and hokki clams, which were all excellent! ✨️The course began with a piece of fatty tuna sushi, followed by a variety of dishes, with small bites served in between the sushi, keeping the experience exciting and enjoyable.Here’s what I had in the course:- Turnip puree with clam- Fatty tuna- Chiba Prefecture’s first bonito- Marinated sweet clam and surf clam- Akita’s botan shrimp- Grilled ribbonfish from Chiba, which was fluffy and rich in fat, paired beautifully with a soy-based broth.- Kombu-cured kasugodai- Thick seaweed from Okinawa, flavored with yam and shiso leaves.- Scallops fried in a seaweed batter, topped with mullet roe—crispy and thick! The combination of flavors with the roe was delightful.- Marbled fatty tuna- Lean tuna- Kohada (gizzard shad)- Shimane’s donchicchi horse mackerel- Hokki clams from Hokkaido- Sea urchin- Sweet shrimp- Enoki mushroom miso soup- Simmered anago (conger eel)- Cucumber roll, toro-taku roll, and tekka makiAdd-ons:- Live shrimp- Kanpyo roll- Ranmaru roll- Tarocco ice creamAnd of course, a selection of Japanese sake.To finish off, I was told I absolutely had to try the Ranmaru roll! It was generously filled with fatty tuna and lavishly topped with ikura (salmon roe) and sea urchin, making for an unforgettable ending.
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