●Date: June 23, 2026 (Tuesday) at 8:30 PM, First visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Young Chef's Sushi Course (JPY 24,200 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Sea Bream Broth (from Akashi) ▷Sea Bream Sashimi with Kombu Soy Sauce (from Akashi) ▷Red Sea Bream (from Odawara) ▷Grilled Grouper ▷Fresh Shirasu (from Imabari) ▷Botan Shrimp ▷Kawazu Shrimp Broth with Kombu ▷Sea Bream (from Odawara) ▷Squid (from Nagai Fishing Port) ▷Medium Fatty Tuna (from Sado) ▷Fatty Tuna (from Sado) ▷Red Meat Tuna (from Sado) ▷Giant Grouper ▷Steamed Crab Sushi ▷Horse Mackerel (from Amakusa) ▷Shirasu Hand Roll (from Imabari) ▷Simmered Clam (from Choshi) ▷Clam Broth ▷Purple Sea Urchin (from Yoichi) ▷Anago (Conger Eel) Sushi with Egg Roll ▷Tamago (Japanese Omelette) ●Add-ons ▷Toro-Taku Hosomaki (Half) ▷Sake (180ml) \ JPY 25,960 / ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I found an opening for the Young Chef's Sushi Course through OMAKASE and made an immediate reservation. There were five appetizers. The lightly grilled grouper was plump, and the texture of the soft-shelled turtle jelly on top was delightful, complemented by the refreshing acidity of sudachi. It was visually stunning and sparkled beautifully. The botan shrimp was cooked to perfection. The center was left rare, seasoned with three-star soy sauce from Wakayama and sudachi, and the moment I bit into it, the umami burst in my mouth. The sushi rice was made from "Nanatsuboshi" from Hokkaido, cooked with soft water from the Shirakami Mountains. The grains were well-defined, and the clean sweetness was impressive. Among the nigiri, the horse mackerel from Amakusa stood out, with a perfect balance of rich fat and the aroma of green onions. The squid was finely chopped and tightly pressed. It was so tender that you didn't even need to chew, leaving a strong sweet aftertaste. The saltwater purple sea urchin had large grains and a melt-in-your-mouth texture. The three types of broth made from Sea Bream, Kawazu Shrimp, and Clams all had a clear flavor, rich in umami without any off-tastes, and the deliciousness seeped into my body. The warm soup served between the nigiri was a nice touch. The final dish, the tamago, contained scallop paste. It had a moist sweetness and umami, providing a high level of satisfaction until the very end.
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