◻︎ Visit Date: August 18, 2026 (Tuesday) ◻︎ Reservation Time: 12:00 ◻︎ Reservation Method: Table Check ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 11:52 ◻︎ Dining Alone ◻︎ Payment Method: Credit Card ◻︎ Notes: * Cash not accepted Nearest Station: Kamata Station Address: 5-20-2 Nishi-Kamata, Ota-ku, Tokyo 【Today's Order】 • Omakase Course • Yuzu Soda • Peach Soda Total: JPY 10,560 ◻︎ Course Menu ~ Omakase Course ~ ○ Freshly Cooked Sushi Rice ○ Seaweed Vinegar with Okra and Myoga ○ Lean Tuna with Salt ○ Medium Fatty Tuna ○ Lean and Medium Fatty Tuna Tartare with Wasabi Stems and Iburi Gakko ○ Kohada (Gizzard Shad) ○ Aori Ika (Bigfin Reef Squid) ○ Spring Sea Bream ○ Flounder ○ Clam ○ Kue (Brown Sea Bream) ○ Sea Urchin ○ Bonito ○ Sardine ○ Fish Soup ○ Anago (Conger Eel) ○ Dried Gourd ○ Egg ○ Fava Bean Gelato with Dainagon Azuki ○ Rooibos Tea ◻︎ Memorable Dishes ○ Medium Fatty Tuna ★★★★ Summer tuna tends to lose fat, making it harder to find good quality otoro (fatty tuna), but this was perfectly marbled. They adjust the temperature to mimic the conditions when the tuna is alive, ensuring the best flavor without stress. The part I had today was from the "back of the tuna." ○ Lean and Medium Fatty Tuna Tartare with Wasabi Stems and Iburi Gakko ★★★★ The umami of the lean and medium fatty tuna is enhanced by the texture and saltiness of the iburi gakko, making the tuna shine even more. ○ Aori Ika ★★★★ Rich and sticky, the hidden cuts release sweetness and umami that spread gently on the palate. ○ Sea Urchin ★★★★ Delicate umami and saltiness with a creamy, melt-in-your-mouth texture that is simply irresistible. ○ Dried Gourd ★★★★ Wasabi is said to be the second most expensive per kilogram after sea urchin, so I asked for a generous serving. The sweetness and crisp texture pair wonderfully with the spiciness of the wasabi. ◻︎ Other Dishes ○ Freshly Cooked Sushi Rice ★★★ The sushi rice is cooked in a steamer to match the guest's arrival and cut right in front of you. The acidity is most pronounced at first, and over time, the red vinegar gradually seeps into the rice. I had never had freshly made sushi rice before, so it was a rare experience. ○ Kohada ★★★ Unusually for kohada, the skin is placed on the underside, showcasing the flesh. The acidity is not too strong, allowing the true charm of the kohada to shine through. ○ Fish Soup ★★★ The seafood broth and miso seep into your body, providing a comforting, rustic flavor. The fish soup includes somen noodles, shichimi (seven spice), and green onions. ○ Egg ★★★ This egg dish is sweet like a pudding and has a soft, fluffy texture, making you realize how diverse sushi restaurant eggs can be. After enjoying the egg, I moved to the second floor for dessert and rooibos tea. ◻︎ Personal Impressions I find myself wanting to support restaurants that are young and striving hard rather than those resting on past accolades. The course lasted about two hours, offering great value and satisfaction beyond the price. Kudos to the fifth generation for creating such a comfortable space. I especially recommend this place for those trying counter sushi for the first time. ◻︎ Recent Awards "Sushi 100 Best Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 BRONZE"
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