Sushi Sho in Yotsuya is famously difficult to book. I had heard that reservations can be made up to a year in advance, so I felt incredibly lucky to have the opportunity to visit without any hassle this time.The dining style alternates between sushi and appetizers, and I was immediately impressed by the rhythm of the entire course. Instead of simply presenting high-quality ingredients, each dish is thoughtfully constructed with a balance of fat, acidity, aroma, texture, and temperature, ensuring that even with a large number of dishes, the experience never becomes monotonous.The highlights were particularly the seasonal fish, where the delicate knife work beautifully accentuated the fat and vinegar. The tuna had a melt-in-your-mouth texture that was rich yet not heavy. The salmon roe burst with flavor without the skin being noticeable, while the abalone intensified in oceanic aroma and sweetness with each bite. The sea urchin offered a luxurious experience, allowing us to savor the differences in sweetness, richness, and aftertaste among the various types.Most impressively, the sensation of the rice and toppings coming together in my mouth was remarkable. The temperature, vinegar balance, cutting technique, and garnishes all contributed to a unique experience with each piece.Despite being such a renowned establishment, I found the atmosphere surprisingly relaxed and comfortable. The chef's warm and friendly personality made the time spent at the counter enjoyable. There was no sense of pretentiousness about the skill and ingredients, yet everything served was flawless. I believe this approachable atmosphere is part of what makes me want to return.This restaurant is not valued simply because it’s hard to book; rather, it’s because once you’ve dined here, you’ll want to make your next reservation before you leave, which ultimately leads to its reputation for being difficult to book.I’m already looking forward to my next visit in June next year.
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