I visited Tokiwa Sushi Niigata, located in Shibata City.The weather was nice, so I walked from Niigata Station to enjoy my first glass of Japanese sake even more. The streets of Niigata City are beautiful, making for a pleasant stroll before the meal.Since everything started at 6 PM, I waited around the restaurant for about 10 minutes. Five minutes before opening, the noren (curtain) was hung, and I entered the restaurant.That day, I opted for the omakase, which included about 10 types of sushi and dishes paired with Japanese sake.I enjoyed kanzake, room temperature, and chilled sake to complement the food.【What I had】- Hime Daruma Porridge A porridge cooked in dashi, served with steamed edamame. The saltiness and rich aroma of the edamame made for an impressive first dish.- Hairy Crab with Miso Enjoying the miso from the crab's innards, a summer delicacy. The freshly grilled legs had a perfect medium-rare cooking, allowing the crab's umami to shine.- Red Squid Sushi Rich in flavor and with a delightful texture.- Hon-Ara The combination with sushi rice flavored with yuzu peel was striking.- Steamed Sado Black Abalone with Liver Sauce After savoring the umami of the abalone, it was finished with ochazuke (rice in tea).- Sawara with Yasuda Yogurt Steamed with straw for a subtle smoky aroma, adding a cheese-like nuance. The acidity from the Yasuda yogurt enhanced the flavor of the sawara.- Ebi from Akadomari Extracting umami from the shrimp shells, infusing the rice and soy sauce with its essence. A dish that allows you to enjoy every part of the ingredient.- Kasugo (young sweetfish) - Mebaru A piece finished by drying the rice from Yoneyama, imparting its aroma. Originally, it was a fish called Kue, offering a unique flavor.- Fried Scales of Sweetfish Served with a tartar sauce made from various dried scales.- Lean and Fatty Tuna Sushi 148 kg tuna from Sado. I enjoyed the distinct flavors of both the lean and fatty parts.- Dancing Sweetfish Served with wasabi vinegar and grated cucumber vinegar.- Chawanmushi A custard made with mozuku from Shiiya, egogusa, and sweetfish dashi, enhanced with the sweetness of Gold Rush potatoes.- Baigai from Akadomari Served with rice flavored with plum and shiso.Each dish incorporated Niigata's ingredients, delicately expressing their quality, showcasing what Tokiwa Sushi is all about.Not only did they use Niigata's ingredients, but they also infused the umami of the ingredients into the dashi, rice, and seasonings, creating a time where I truly felt like I was "eating Niigata."Moreover, the teamwork of the staff was remarkable.The entire experience, including enjoying sushi paired with Japanese sake, resulted in a highly satisfying meal.Next time, I definitely want to bring my parents along. It was a great meal!
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