I've been craving sushi lately.When I missed out on sushi, I received an invitation to try a new sushi restaurant.Of course, I accepted!Reading the reviews, I felt a bit nervous as Sushi Josuke seemed to have a reputation for being difficult.However, just before my visit, the bar master reassured me that it was just a matter of a craftsman's temperament, not something to be scared of.I arrived for the second seating, which was a bit late.First, I ordered a small draft beer to quench my thirst.* Nara Mimuro Sugi* Sea Bream with soy sauce and wasabiThe firm texture shows how fresh it is.Once I cut it, the soy sauce flavor penetrated nicely.* Soft-boiled Octopus with Yuzu ZestThe aroma of soy sauce is delightful.The octopus melts in your mouth.* Salmon Roe marinated in Sake Lees(@_@) It has a sweetness to it.Not soy sauce marinated, but sake lees? What a surprising preparation!* Marinated Baby Horse Mackerel with SesameThe richness of the fat makes for a smooth texture.* Monkfish Liver with Yuzu ZestThis airy monkfish liver was a first for me.It felt fluffy, almost like meringue, giving a sense of lightness.* Hiroshima Houken Junmai Ginjo, refreshing!* Bonito marinated in Yuzu PepperThe fatty bonito was excellent, and the refreshing spiciness of the yuzu pepper was a nice touch.I heard it’s hard to find good bonito.* Shirasu (Whitebait) with Egg Yolk, Micro Rice BowlThe presence of the shirasu is incredible (@_@).Using egg yolk usually masks delicate flavors, but the shirasu's essence shines through!* Anago (Sea Eel) with WasabiIt has a strong soy sauce flavor.The unexpected twist of finishing the anago with a sharp soy sauce instead of the usual sweet glaze is delightful!* Akamoku VinegarThe vinegar aroma is prominent but not sharp.It’s refreshing as a palate cleanser.* Shimane OrokuroAll my favorite brands keep appearing!The sushi rice is perfectly seasoned with vinegar, not overpowering, and has a unique balance.It feels sophisticated.* CuttlefishThe smooth sweetness lingers.It has a refreshing finish reminiscent of ramune soda.* Sandfish with Kombu, Vinegar-marinated, with Woodleaf* Satsuki Masu (Cherry Salmon)A rare subspecies of cherry salmon, not often seen.It has a lovely smooth texture.I was disappointed when I hit a small bone, but it wasn’t bothersome.* Horse Mackerel♪* Miyagi HidakamiThe selection of sake resonates with me.I really like it!* Choshi Bay Clam, BoiledThe clam has a crisp texture, and the umami feels deep like Yamato clams, lingering deliciously.The soy sauce aroma adds a nice touch.* Iki Hon Maguro ChutoroDelicious!I usually prefer red meat, but I was lucky to have such tasty tuna.* Aoyagi (Green Clam) GunkanA rare and large aoyagi (@_@).The nori (seaweed) is delicious! It’s dense and flavorful.To preserve the taste, the nori is wrapped in five sheets, giving a rich flavor.The aoyagi is equally impressive in taste (@_@).* True BonitoIt’s rich in fat.They say you can’t serve this unless the quality is high.It’s rare to enjoy it as sushi.⭐︎ Yamagata Juyondai Kamishiro Sake Mirai(@_@)Delicious.I’ll immerse myself in good sake and sushi.* Aomori Purple Sea Urchin* Scallop* Mie Jikon Special Omachi* Anago* Miso Soup* Anago Purple Sea Urchin Roll* Iki Hon Maguro Nakaochi Roll* Tamago (Egg)Everything was delicious!╰(*´︶`*)╯♡The use of vinegar is excellent.It’s smooth and not harsh.The surprising use of sweetness and soy sauce differs from most sushi places.I believe this is sushi you can only find here!I was captivated by its uniqueness.No wonder it’s hard to get a reservation at this medal-winning restaurant.I’ll be waiting for reservation slots to open on Tabelog.The only downside of the second seating is that I had to sprint to catch the last train.I wish it were closer...Thank you for the wonderful meal!It was delicious!