●Date: August 27, 2026 (Thursday) 12:00 - First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Nigiri (JPY 14,300 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Chilled Tea Bean Porridge ▷Red Squid (Niigata) ▷Sea Bass (Matsuhama) ▷Spanish Mackerel with Sudachi Juice ▷Round Horse Mackerel ▷Mackerel Pike ▷Sweet Shrimp ▷Toto Mame Rice Bowl ▷Hairy Crab (Sado) ▷Blackthroat Seaperch ▷Young Sea Bream ▷Hand Roll with Turban Shell, Peanuts, Cucumber, and Kanpyo ▷Conger Eel ▷Shellfish Broth Soup with Onions ▷Egg ●Add-ons ▷Bluefin Tuna Akami (Sado) ▷Sandfish (Sado, Mano Bay) with Salt, Vinegar, and Kombu ▷Sapporo Ebisu Small Bottle JPY 700 ▷Hot Gyokuro Blend JPY 500 \ JPY 17,565 / ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I made a reservation with great enthusiasm on the day Omakase bookings opened. I traveled from Niigata Station to Shibata Station via the JR Hakushin Line. The number of trains is limited depending on the time, so I recommend checking the schedule in advance, including the return train. From Shibata Station, it’s about a 15-minute walk. I took a taxi this time, but it seems walkable as the route is flat. The course featured local fish from Niigata, with various fish from Sado and the nearby Niigata coast appearing one after another. Each dish was carefully explained, including the origin, preparation, and sourcing, which kept me excited throughout the meal. On this day, they used an impressive 7 types of rice, showcasing the chef's incredible dedication to enhancing the flavor of each piece of sushi and their passion for the craft. One standout was the first piece of mackerel, which was finished with yogurt and then smoked with bluegrass, resulting in a soft and elegant texture enhanced by the smoky aroma—it was absolutely delicious. The skin of the blackthroat seaperch was incredibly crispy, and it was great that it wasn't overly fatty. The sweet shrimp was topped with shrimp powder soy sauce, adding a wonderful roasted flavor to the natural sweetness of the shrimp. The "Toto Mame Rice Bowl," a local dish from Niigata featuring fresh salmon roe, was perfectly balanced with a semi-raw texture, rich, warm, and delicious. The hand roll made with turban shell from Kashiwazaki was also impressive. The combination of turban shell, peanuts, cucumber, and kanpyo was interesting, offering a unique texture and flavor. For the add-on, I ordered the tuna that wasn't included in the course. Although there was no medium fatty tuna that day, the akami was surprisingly rich in flavor and delicious. I look forward to visiting again during a season when the tuna is at its best!
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