I had 14 pieces of nigiri, adding sardine and tuna mayo for a total of JPY 22,000. The rice felt substantial enough that I could have been full without the extras. While I’m not a fan of the firm texture of lean tuna, I understand that it’s a challenge to serve fresh tuna during this season, so I can’t complain. The combination of fatty tuna and rice was exceptional. The spring child (young fish) was thick and uniquely prepared. The red sea urchin from Amakusa had a sticky texture that was different from both bafun and murasaki varieties, and its rich flavor paired well with the rice. The sardine was marinated in vinegar, highlighting its distinct flavor, which was impressive in its own right. The tuna mayo had a texture that retained the characteristic graininess of tuna, and I feel it needs a bit more refinement as a dish. The new squid, flat shell clam, lean tuna, horse mackerel, sweet shrimp, and seaweed didn’t quite match the quality of the other offerings. It also seemed like the knife wasn’t very sharp; I noticed some fraying on the cut surfaces, which isn’t very elegant. Additionally, there were inconsistencies in the cuts, and it didn’t seem like the balance between the rice and toppings was meticulously calculated. The rice initially felt sharp in flavor, but as I chewed, it surprisingly became milder, with the sweetness of the rice coming through. They used sugar to ensure the vinegar didn’t overwhelm the palate. Even the reasonably priced lunch course included red sea urchin, and they served new squid without any extra charge, leaving me quite full (though I prefer sushi that leaves me hungry). It’s easy to see why the chef is popular, as he is quite friendly.
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