My first visit to Kuruma Sushi, a sushi restaurant in Matsuyama that has won the Tabelog Award Silver and two Michelin stars. I finally made it here!The initial impact of the blue eel was astonishing, and I could feel the excitement of what was about to unfold on my palate. The hamo series prepared by Chef Junichi Fujimoto raised the voltage to the MAX, and I was utterly captivated by the incredible technique that maintained the high energy until the very end.The sushi featured a variety of fish from Shikoku, including some that are rarely seen in Edomae sushi, which was a continuous surprise. I encountered many fish I had never tried before, such as the true bonito, akou (red sea bream), and enormous shirasu shrimp, all of which were backed by remarkable skill and quality. I never expected it to be this good. It was truly delicious, and I am still overwhelmed with emotion.I will definitely visit again.- Grilled Blue Eel: Instantly grilled to perfection, it was crispy and bursting with flavor, bringing a smile with every bite.- Hamo series from Imabari, prepared by Chef Fujimoto: Boneless sashimi, egg, and broth. Each dish was a unique flavor experience that blew my mind, especially the broth, which was shockingly rich in umami.- Sesame Mackerel: Extremely fresh with a wonderfully rich taste.- Black Abalone with Liver Sauce: One of my favorites. It was incredibly delicious even when paired with rice.- Grilled Kinmedai (Golden Eye Snapper): Kinmedai is a delicious fish, but I was amazed at how it could be elevated to this level. The onion on top was also delicious.- Akou (Red Sea Bream) with Broth: The umami was incredible, and the visual presentation and flavor made it feel too good to eat.- Shiro Amadai (Sweetfish): A common Edomae sushi topping, but the freshness was exceptional, giving it a different impression than what I’ve had in Tokyo. This was also incredibly delicious and visually stunning, making it the thumbnail for this experience.- True Bonito: A fish rarely eaten raw, but its delicate flavor was exquisite.- Swordtip Squid: The MVP of this sushi selection (MV Sushi? Haha). Cut with a custom knife made just for squid, the meticulous decorative cuts paired perfectly with soy sauce and sudachi.- Chutoro (Medium Fatty Tuna): Layered slices that melt perfectly in your mouth at the right temperature, creating a delightful experience. The chef mentioned that this method "spreads the sweetness," and you can definitely taste it. The freshness was outstanding.- Soft-Shell Crab Hand Roll: Bursting with flavor. The meat was incredibly plump and delicious.- Kohada (Gizzard Shad): The aging was superb, and the addition of shrimp oboro between the rice and fish was a perfect match. I had wanted to try this for a long time, so I was thrilled to experience it.- Steamed Sweetfish Sushi: This was also incredible. I was amazed at how delicious sweetfish could be. I devoured it without hesitation.- Akami (Red Snapper): Caught in Shikoku, it was thick and flavorful due to its diet of shrimp. This was one of the best I’ve ever had.- Kisu (Japanese Whiting): The sushi was fantastic, with a perfect amount of fat, making it a delightful experience.- Shirasu Shrimp: Unbelievably large. Is this really a hand shrimp? It had a crab-like umami flavor and was incredibly delicious.- Red Sea Urchin: Apparently harvested from Nishikijima in Shikoku and prepared in-house. The rich and intense umami was irresistible, and the nori was fragrant without overpowering the flavor of the sea urchin. I had always believed that sea urchin should not be paired with nori, but this changed my mind.- Large Anago (Sea Eel): Not only beautiful in appearance, but also fragrant and packed with umami, making it exceptionally juicy.- Tamago (Egg)- Additional Swordtip SquidTotal bill: After drinking four half servings of Japanese sake and adding the swordtip squid, it came to about JPY 38,000.
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