In May, I visited Sushi Dokoro Yamato. Even if I had sushi on consecutive days, the freshness and incredible taste of their nigiri make this place truly special for me. Once again, I enjoyed a wonderful progression from appetizers to nigiri. Starting with the sweetfish and sea bass, followed by Spanish mackerel, a chawanmushi (steamed egg custard) enhanced by the sweetness of new onions, fragrant firefly squid tempura, and the perfectly grilled managatsuo (striped mullet) with a subtle marinade—each dish highlighted the quality of the ingredients.The nigiri that followed, including kohada (gizzard shad), sumiika (cuttlefish), madai (sea bream), isaki (grunt), harukodai (young sea bream), and flounder wrapped in kombu, showcased the meticulous preparation in every piece. Among them, the akagai (red clam) from Yuriage was particularly impressive. Its juicy aroma and exquisite texture, combined with a rich, almost spinning flavor, were truly exceptional. From the first bite to the final piece of murasaki uni (purple sea urchin), I experienced pure bliss. This renowned establishment has the power to make you forget the fatigue of consecutive meals. Thank you for another wonderful experience!
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