I’ve been holding back my craving for vinegared rice as Sushi Sanshin Day approaches.In this seat, I’m enjoying the flavors of joy, age, and heart without any distractions.The chef encourages us to savor each bite, but the dishes are so delicious that I find myself rushing through them. When will I be able to truly take my time and enjoy? I want to capture the delicious moments rather than worry about how the photos turn out, so I end up with a lot of messy shots.Now, it’s Sushi Sanshin Day! This place is even better than yesterday.After arriving a bit sweaty, I cooled off at Doza Park before heading to Kizuki.Yasaka♪♪⭐︎Raclette Godbillon Mi-Panto Champagne made from peeled red grapes.⭐︎Miyagi Suginokawa Special Junmai Sake* Kagoshima Chiran Tea Gyokuro A tea that brings out the umami flavor with cold-brewed gyokuro.They say they will compare it with roasted gyokuro later.* Funka Bay Hair Crab with Amakusa Sea Urchin and Kumamoto Tomato Pickled Sorbet The chef meticulously removes any tendons that might disrupt the texture while mixing.This dish is refreshing, perfect for the warmer weather. The cold sweetness of the sorbet tomato resembles crab vinegar, and the generous amount of sea urchin adds a luxurious touch.* Amakusa Isaki Dehydrated Cold Smoked Charcoal Grilled with Kombu Dashi and Wasabi The cold smoking enhances the aroma, and the wasabi softens the sharpness of the dashi, allowing the rich flavor of the Isaki to shine through. The texture is a delightful mix of taut skin and smooth fat. It’s a bit confusing to have something grilled yet cold, but it’s delicious! * Akashi Octopus Simmered The octopus, carefully prepared, is tender and free of any unpleasant ocean taste. The gentle sweetness from the simmering and the aroma of soy sauce are delightful. When diluted with sake, the umami and aftertaste linger even longer, making it even more delicious.⭐︎Baron de Rothschild A wine that captures the best of everything from the vineyard. As expected, it’s exquisite.* Kumamoto Amakusa Sawara Charcoal Grilled with Rice Served with spicy daikon and sawara dashi.It has a light, rice-like quality that’s easy to enjoy, and the spicy daikon adds a nice touch.◎Kajitani Farm Micro Herbs with Kombu Wrapped Sushi Today, they were tightly wrapped and handed over with a smile from the chef. Packed with plenty of vegetables, it leaves a refreshing aftertaste of bonito flakes and kombu.Now, let’s move on to the nigiri.* Yawatahama Shiro-Ama-Dai Salt Aged A delicate nigiri that sinks softly. With a smooth texture and slightly firmer rice, I realized I should have savored it more slowly, but I swallowed it too quickly. The initial taste of Shiro-Ama-Dai is shockingly delicious, with a smooth texture and strong umami.* Hokkaido Masu Salmon 17kg Marinated with Green Onion As the chef says, "This is the so-called king salmon!" The deep red flesh has a beautiful sheen. The fat pairs well with the marinade, creating a soft texture, and the sweetness of the rice enhances the umami of the salmon.* Korean Live Hamo with Red Shiso New Sprouts Pickled After cutting and peeling, the skin is grilled and served later. This preparation allows you to enjoy the smoothness of the flesh and the aroma of the skin in one bite. The lingering taste of the pickled red shiso is delightful.I’m truly impressed by the hamo season.⭐︎Saga Nabeshima Junmai Ginjo Akaiwa Omachi * Gifu Snap Peas Cold Dashi Chawanmushi The sweetness of the beans stands out. I love chawanmushi! This one is made with just water, eggs, and salt (@_@). The power of the vegetables is incredible.◎Hon Maguro Chutoro with Coarse Salt Thinly sliced chutoro melts in your mouth, spreading its richness, and the texture is almost meaty.* Amakusa Kohada I enjoy the balance of flavor in this dish.Kohada at this time of year can be a challenge, but it’s delicious! ⭐︎Miyagi Abekan Shiozaka Genchou A sake with great umami.* Chiba Musashi Clam (Mizusen Clam) Simmered Clam with Yuzu Peel The crunchy texture blends well with the vinegared rice, and the citrus aroma leaves a pleasant aftertaste.★Kagoshima Ikeda Sencha Chiran Tea Roasted Tea The refreshing bitterness enhances the palate-cleansing effect of the same tea.* Tottori Sardine with Green Onion Roll Served with sweet vinegar, the freshness of the green onion lightens the richness of the sardine, and the aroma of the seaweed is delightful.◎Amakusa Swordtip Squid with Vinegar and Ginger This traditional Edomae preparation feels fresh because it’s rarely done. This time, they changed the order of serving the squid nigiri. They aimed for the perfect balance of vinegar, allowing the flavor to meld with the sweetness of the squid. It’s delicious! * Amakusa Seaweed Rice with Amakusa Sea Urchin I can strongly relate to the feeling of sea urchin sticking to the kombu. It’s delicious! * Amakusa Horse Mackerel with Kikaijima Green Onion & Sesame The smoothness of the horse mackerel followed by the aroma of sesame and green onion creates a beautiful taste of shiny blue fish.* Hokkaido Hokkigai Charcoal Grilled The sweetness and depth of umami are wonderful. The soft and supple texture is irresistible. I wish I could savor it a bit longer, but it’s so delicious that I forget myself and eat it all.⭐︎Fukui Kuroryu Shizuku * Tsushima Simmered Anago Fluffy and warm, it’s almost time to wrap up.* Isaki and Shiro-Ama-Dai Dashi Miso Soup A concentrated umami liquid! I could drink it from a bowl.◎Thin Omelet With a fluffy texture, it connects beautifully with the rice.Additional items:* Kisu Vinegar Just my preference!* Hon Maguro Marinated Cut from a block, the red meat is delightful.* Toro and Takuan Chopped Finely chopped, it mixes well with the rice, and the crispness of the takuan provides a nice contrast.* Nitari Whale Marinated This preparation allows for a fish-like texture rather than a meaty one, which is impressive.* Swordtip Squid with Raw Tentacles The firmness and elasticity of the raw tentacles are excellent.* Matoya Oyster with Confit The overflowing umami is wonderful. You wouldn’t even know it’s confit (oil-cooked).* Masu Salmon Marinated Still moving!* Green Onion The refreshing aroma of the green onion is well highlighted, making it even more refreshing than expected. I used to enjoy just having it as a nigiri, but now it might feel lacking.◎* Gari Roll I love the refreshing taste of gari.* Squid Shiso Roll As a squid lover, I need this roll too.* Mizuguchi Dried Gourd Roll This isn’t just a simple roll; it’s a carefully crafted dried gourd roll. The effort put into it creates a delightful texture and a satisfying crunch.* Water Eggplant with Light Pickling Sliced, it signals the end with a refreshing sweetness, different from bettara-zuke.◉Homemade Kawachi Bankan Panna Cotta with Kawachi Bankan Peel Refreshing and sweet-sour, leaving a light aftertaste.I lost myself in the deliciousness, and it felt like it ended all too quickly. If I increase the number of chews, I might be able to prolong this delicious happiness.I still can’t think of anything but how delicious it was, and I’m completely absorbed in it.With so many additional items to try, it’s clear that the preparation at the restaurant takes an incredible amount of time and effort. I deeply appreciate the hard work that goes into creating such joy.I was sent off with a smile, feeling deeply moved.Thank you for the wonderful meal! It was incredibly delicious! ❤️