"My First Visit to Hisada This Year"Every year, I schedule my first visit around a weekday in May to return to this wonderful place. (^^)【Atmosphere of the Restaurant】 The restaurant has a total of 9 seats at the counter, operating in a private reservation style.【Hisada * This Time's Omakase Course Order】 ↓ Appetizers ◉ Squid Tentacles with Jelly and Yodare Beans ◉ Mozuku Seaweed from Amakusa ↓ Sushi ◉ Squid ◉ Whiting ◉ Spanish Mackerel ◉ Ishigaki Sea Bream ◉ Whiting ◉ Red Meat (Marinated) ◉ Medium Fat Tuna ◉ Steamed Sea Urchin ◉ Surf Clam ◉ Sweet Shrimp ◉ Sakakiyama Beef Sushi ◉ White Sweetfish ◉ Mackerel ◉ Eel ◉ Roll ◉ Egg ◉ Strawberry Monaka 【Thoughts on the Dishes】 Recently, at "Kiu" in Kyoto, I had a course with more appetizers and fewer sushi pieces, but at Okayama's "Hisada," the focus is on sushi (about 15 pieces). I remember visiting Hisada for the first time about 20 years ago. Since then, they have actively used ingredients from the Setouchi and San'in regions, creating a symphony of sushi that truly represents Hisada's essence. Of course, the sushi showcases a strong sense of style and uniqueness, using red vinegar for the rice, which is different from Kyoto's "Kiu." The white sweetfish, butterflied sweet shrimp, Sakakiyama beef sushi, and steamed sea urchin are all exceptional and exquisite. Truly memorable... While they don't rely solely on the quality of the ingredients, the tuna was also excellent. The hidden knife techniques and use of condiments were exquisite, enhancing the flavor gradients. This time, the tamagoyaki (Japanese omelet) was intentionally made sweeter. (^^)I wonder if I will ever meet the "Marinated Mozzarella Cheese" again, which feels like a distant nostalgic melody? Such thoughts continue to weave in my mind. (^^)【Others】 Today's participants came together from Kobe, Wakayama, Tokyo, Hiroshima, and everyone was delighted. (^^)It was a great meal!! Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
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