I finally visited Sushi Sanshin, a long-awaited experience.Known as one of the most difficult reservations to secure in the country, it offers only 8 counter seats with two seatings per day, making it a truly rare opportunity.Arriving a bit early, the staff kindly guided me to the waiting area. The space, filled with Japanese aesthetics, was incredibly calming, raising my expectations from the start.When it was time, I was led to the counter where Chef Ishibuchi greeted me with a smile. His apprentices were also bright and courteous, creating a positive impression right from the beginning.The Yoshino hinoki wood counter, standing majestically in the serene atmosphere, was breathtaking. I found myself captivated by its beauty.As I enjoyed some chilled hojicha, the course began.The quality of the ingredients and the meticulous craftsmanship were beyond words.Every aspect, from the sushi to the presentation and ambiance, was beautiful.The sushi rice, with its rich flavor from the red vinegar, was perfectly balanced with just the right amount of salt to enhance the umami of the toppings. Each piece was expertly crafted, dissolving delicately in my mouth while still maintaining the presence of the rice grains. Throughout the course, there was a consistent expression of individuality and balance in each piece.I was also impressed by the delicate adjustments in rice temperature depending on the topping, as well as Chef Ishibuchi's unique creativity added to the traditional Edomae sushi.From the appetizers before the sushi to the nigiri and dessert, I savored every moment until the very end.As a delightful surprise on my way out, I received a gift of inari sushi made with fried tofu from Chef Ishibuchi's hometown.It was exquisite, and I couldn't help but feel grateful for the thoughtful touches throughout the experience.I truly felt the reason why so many people are continually enchanted by this place during that one night.I will definitely return.It was a great meal.
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