At Sushi Ino,We started with a seasonal appetizer featuring Hokkaido mozuku seaweed. The nigiri selection included spring sea bream from Nagahama, young horse mackerel from Amakusa, sweet sea bream from Yawatahama, and swordtip squid, showcasing a thoughtful range of ingredients from Setouchi to Kyushu. The marinated tuna was particularly impressive, with a notable texture, and I appreciated the detail that it was sourced from a 160-kilogram longline catch. We also enjoyed bonito from Ainanchō, red sea urchin from Futagami Island, horse mackerel from Sanbe Town, sweet shrimp, anago (conger eel), and Matsuyama fried fish, along with additional dishes of red snapper from Sukumo in Kochi, clams, and dried gourd rolls.While the flavors of the ingredients might have felt a bit subtle, the excellent cost performance more than made up for it. This is a sushi restaurant I truly love, where you can enjoy not only the food but also the information about the origins of the ingredients.
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