I made a reservation two months ago, and today, my long-awaited first visit has finally arrived.I opted for the course prepared by the second chef, priced at JPY 8000, starting at 6 PM.It began with the rice cutting, which I saw for the first time. The rice was steamed in a pot exceeding 400℃ and cooked in just 10 minutes. The steam was impressive!The rice was paired with a 4-year aged red vinegar from Yokoi Sake Brewery. I wondered if they were using too much, but I was assured it would blend perfectly. As the rice was cut right in front of me, the vinegar aroma filled the air, making me cough a little with laughter.The young chef in charge today provided detailed explanations. I took a bite of the freshly made rice. It wasn’t sweet at all; there was no sugar, just the red vinegar. It was completely different from the sushi rice I make, which is to be expected. Each grain was fluffy yet moist.I grated some wasabi from Azumino, Nagano. It’s said to be more expensive per kilogram than tuna!**Appetizer**Sea bream and winter melon. I often have cod roe, but sea bream? The dashi was rich and had a gentle flavor. It was fluffy and delicious.**Sushi Begins**The tuna was beautifully arranged on the plate, and I was told to touch the bottom of the plate. It was warm! This was to bring the tuna closer to its natural temperature of 28 degrees Celsius, as it is a migratory fish. Fascinating!**Lean Tuna with Salt**The temperature of the fish was perfect, and it paired excellently with the rice. Yes, this is the real deal.**Medium Fatty Tuna with Soy Sauce**The balance of fat and sweetness was just right. Another exquisite piece.**Marinated Lean Tuna**It had been marinated for 8 hours in 24-year-old soy sauce. The smoked daikon and tuna, known as toro-taku, had a small piece of wasabi stem on top, adding a nice accent.**Shima Aji**This had been aged for a week, and I was advised to eat the more flavorful side first. It was served without soy sauce or salt to enjoy the umami directly.**Squid with Salt**The texture was sticky, and the sweetness was delightful.**Horse Mackerel with Soy Sauce**Being seasonal, it was, of course, superb.**Sea Bass**It was filleted, salted, and aged for five days. The texture was very rich, and the aging was evident.**Steamed Clams**Served without salt or soy sauce, just as it is. The flavor of the clams was intense and direct.**Snow Crab and Crab Miso**Delicious, no doubt about it.**Sea Urchin from Hakodate, Hokkaido**Small but incredibly sweet.**Anago (Sea Eel)****Kanpyo Maki (Dried Gourd Roll)**They only used the inside of the gourd, resulting in an impressive texture.**Egg**That concluded the sushi. The chef’s curiosity about the ingredients and meticulous work were evident in every piece of Edomae sushi. It was exceptional.The chef in charge has been working for five years, and his skill level at this point speaks volumes about his effort and talent. Truly wonderful.After the meal, we enjoyed dessert and coffee in a separate room.The cost performance is excellent, and I want many people to know about this place. However, I also worry that it will become even harder to reserve a table.This is a restaurant I want to visit regularly.
We use cookies on this site to enhance your user experience.
