The structure of Sushi Yasumitsu is truly delightful. The progression of flavors and textures flows seamlessly, keeping you engaged until the very end.On this day, the standout was undoubtedly the sea urchin.The first dish featured purple sea urchin, personally harvested by the chef from Okurishiri. It's rare to hear of a chef who not only sources the ingredients but also catches them himself. The clean sweetness without any off-flavors and the light, lingering finish on the palate were remarkable.Later in the meal, we were treated to purple sea urchin from Takarajima and red sea urchin from Karatsu. It was a luxurious experience to enjoy the unique characteristics of both purple and red sea urchin in one course.What’s interesting is that the meal doesn’t end with just sea urchin. The risotto made with purple sea urchin from Iwate Prefecture featured the delightful pop of tobiko (fish roe), creating a dish that beautifully blended Japanese and Western influences.Among the nigiri, the kelp-marinated spring sea bream was exceptional. The delicate flesh of the spring sea bream harmonized gently with the umami of the kelp, resulting in a memorable piece that wasn’t flashy but left a lasting impression. The sweet, sticky flavor of the gas shrimp from Kanazawa was intense, while the young sea bream was perfectly seasoned with vinegar. The tuna offered a satisfying range from lean to medium fatty to fatty cuts.The appetizers were also quite impressive. The smoked bonito paired with onion sauce was aromatic, and the steamed abalone combined with rich liver sauce and rice was a classic delight. The knife fish, enhanced with plum and shiso, balanced the richness, while the water eggplant and mozuku seaweed provided a refreshing palate cleanser.To conclude, we enjoyed tuna maki with sea grapes, red miso soup, fluffy anago (conger eel), tamago (egg), and even a monaka ice cream.The chef's commitment to sourcing ingredients and personally harvesting them translates into the persuasive quality of each piece. For sea urchin lovers, this is a place you must experience at least once.
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