The first dish, the tokoroten, was impressive. Its shape resembled kishimen, completely overturning my previous image of tokoroten with its unique texture. The balance of flavors was exceptional.The flying fish satsuma-age had a pleasantly chewy texture and a gentle warmth that was comforting.The octopus was surprisingly tender, changing its character with soy sauce, ponzu, vinegar miso, and condiments, keeping my interest until the end.The chawanmushi with sea urchin and salmon roe had no hint of the typical bitterness of sea urchin, instead being purely creamy.The bonito had a light, flaky texture with no trace of blood, leaving only a refined umami.As for the nigiri:The squid was the biggest surprise of the day. Its sticky texture and rich umami lingered, making it undoubtedly the best piece I’ve ever had.The sea bream had a chewy texture with a strong umami flavor. The sweet shrimp showcased excellent temperature control, enhancing its sweetness and aroma.The mantis shrimp was a rare find for me, but I was pleasantly surprised by its crab-like flavor.The young horse mackerel was neither overly salty nor vinegary, naturally leading me to reach for the next piece. The striped jack retained the flavor of blue fish without any off-tastes, beautifully harmonizing fat and umami.The abalone was perfectly thick, releasing its umami with each bite. The harmony with the rice was also remarkable.The salmon roe didn’t mask its flavor with soy sauce; instead, it presented a rich, yolk-like creaminess, reminding me of the true charm of salmon roe.The tuna was prepared to highlight the inherent deliciousness of the lean meat without relying on fat. The ribbonfish tasted like an exquisite grilled fish elevated to sushi.The anago (sea eel) was also memorable. Instead of the typical sweet sauce, it was seasoned to highlight the natural umami of the eel, maintaining the restaurant's aesthetic until the very end.Overall, I felt that this sushi was not about surprising with bold techniques, but rather about layering the quality of the ingredients and harmony with the rice. I enjoyed every bite comfortably without feeling fatigued, and it was a place that showcased high completion rather than flamboyance.
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