From Shin-Kobe to Okayama, I traveled west by Shinkansen. After a further 30-minute taxi ride, I arrived in Akaiwa City, Sakuragaoka.Once, long ago, before I was anything, not even a stray cat, I visited this land for work. I never imagined I would return here nearly 20 years later, just to enjoy sushi.This was a place I could never have reached on my own. It was a connection made through Hoopla. And then, my encounter with the person known as "Neilman."Earlier in the same month, I had also received an invitation from "Kiu" in Kyoto. Both days were workdays, and I would have to take a day off to go. However, back-to-back trips seemed a bit too much, so I chose this place later in the month. Now, I slightly regret that decision.I promised to definitely accept the next invitation from Kiu, and exchanged a promise with Chef Hisada to meet again in Kyoto one afternoon...The first dish, raw squid tentacles, was gently enveloped in a jelly made from bonito and a vinegar sauce. The harmony with sea grapes and yodare beans was exquisite. The atmosphere suddenly shifted.Mozuku seaweed and abalone from Amakusa, with grated ginger. So simple, yet the umami exploded in my mouth. Each dish quietly transformed my senses.Once we moved to the nigiri, it was truly breathtaking.The delicate temperature of the spring sea bream. The ephemeral nature of the white sweet bream.And then, the Spanish mackerel with spicy daikon. I was left speechless at how well they paired together (´ﾟдﾟ｀)Ishigaki sea bream, sayori, and red fish. Before the previous flavors could fade, a rush of happiness came pouring in. I was completely captivated by the medium fatty tuna from the southern seas.Accompanied by yuzu pepper, it was the perfect match, surpassing the earlier Spanish mackerel. A true victory. (´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀)And then, the sea urchin.Steamed and kneaded, it transformed into a texture reminiscent of Akafuku, which cannot be described by the word "sea urchin" alone. A taste I encountered for the first time in my life. I was so overwhelmed that I quietly cried. (｀；ω；´)Kannon shrimp.Beautifully prepared nigiri, cut like a Kannon opening. This presentation method has become common in various places, but I believe it should be more widely recognized that Chef Hisada was the pioneer of this style.Not just for its visual appeal, but the work done to maximize the sweetness, aroma, and texture of the shrimp.It’s not just about looking good. It’s a beauty that has real meaning.The sweetness of the scallop. And the beef sushi made with Sakakiyama's sirloin marinated in salt koji. I can confidently say I have never eaten a more delicious beef sushi in my life.Once my heart was melted by the yellow garlic chives and white miso soup, I was once again overwhelmed by the mackerel. The fat was like toro. Yet the aftertaste was beautiful, leaving a refined lingering flavor reminiscent of yellowtail. Just before I lost consciousness from the deliciousness, I had one more piece with leftover toppings. Such a bonus is unfair. I fell in love. (๑♡⌓♡๑) lolThe toro-taku roll had an irresistible aroma of iburi-gakko. Paired with lightly pickled water eggplant and dashi omelet, every detail was perfect, right up to the final an fromage and strawberry monaka.One piece of sushi. No, that was no longer just "sushi." It was a single dish.A shock that pierced my heart. A sushi experience that is similar yet different from Josuke's, in a different dimension altogether. It’s not a simple matter of which is better or worse.I was quietly reminded that the world of sushi is still this deep. The all-inclusive price was also shocking. This is something that drinkers would absolutely love.Chef, next time in Kyoto. It was a great meal. (｀･ω･´)ゞ
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