I finally had the chance to visit Sushi Josuke during Golden Week, which I had been looking forward to for a long time.I had wanted to go for a while but had given up due to the difficulty of making a reservation. However, I discovered that they had opened up some slots on Tabelog, so I quickly made a reservation for the 8:30 PM seating and went with excitement.Just like at the Sakai branch, it’s a testament to the owner’s character and confidence that they open up slots at such a hard-to-book restaurant, allowing more people to enjoy their delicious sushi.We started with the dishes, including my favorite sakura-boiled octopus, deeply flavored miso-marinated ikura (possibly sujiko), carefully prepared ankimo (monkfish liver), and a small rice bowl with yellowtail roe, all of which were incredibly delicious before moving on to the nigiri.The nigiri was made with red vinegar and salt, resulting in a sharp, non-fatiguing rice. Each piece of nigiri was meticulously crafted and served to each guest, and before I knew it, I had devoured them all. The boiled clams, lean tuna, and kisu (sandfish) were particularly memorable, and I ended my meal with some hosomaki (thin rolls) and left feeling completely satisfied.When I stepped out of the restaurant, it was already past midnight, but the time had flown by, making for a fulfilling and happy day. It was a great meal!