This time, I opted for the short course.A successful example of transitioning from an izakaya to a high-end sushi restaurant.Total cost:Beer, half a serving of Japanese sake, and the short omakase for JPY 23,000.The attention to detail in the service is evident. While the ingredients may not be the absolute finest, the price is reasonable (about 60-70% of what you’d pay at famous restaurants in Tokyo), and the chef skillfully curates the omakase to ensure satisfaction.Additionally, there is a wide variety of enjoyable options.After completing the course, they offer a selection of extra ingredients, and adding more is welcomed.In many Tokyo establishments, there seems to be a tendency to have time limits or to run out of sushi rice with the omakase.To prevent the price from skyrocketing with extras, they offer satisfying options that are not as expensive compared to tuna, sea urchin, or white fish.For example, you can choose from ingredients like dried gourd, seasonal fish, cucumber rolls, and simple rolls.In my opinion, cucumber rolls are the best way to appreciate the flavor of the sushi rice.They easily capture the acidity and sweetness from the rice vinegar and sugar.While they may lack fat, they still provide a rich and satisfying taste.
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