Foodle

The ending sequence at Oohata is kind of like the six minute guitar solo in Freebird, it just keeps coming at you hard. After that donburi is an anago unlike any other I've tried. It is huge and super sweet - both from the marination and the tsume which is caramelized and carries almost a molasses-like flavor. These flavors are firmly in Kansai territory. Less

You can order omakase at Kizushi, but during lunchtime most customers go okonomi, using a wall menu behind the counter with a set of wood tiles that looks to be at least 50 years old. Neta are displayed in a freezer case - no fancy hinoki boxes. Every flavor profile is as classic as it gets. Shari contains zero akazu and is on the softer side. Kuruma ebi can be served "karakozuke" style - a shape that imitates a traditional Chinese hat (the "karako") that is nearly extinct. Sometimes, makajiki (the most prized neta from days when tuna was considered trash fish) may stand in for otoro. Diners may be served by either the 4th or 5th generation Yui-san, depending on where they sit, but all of the sushi is more or less the same shape and quality. A full meal takes less than an hour, and generally costs under ¥15000. Less

The tsumami list at Sugita encompasses many "signature" items - this collage is a compilation from several different visits over a few years. They come in deceptively-small portions such that when Sugita-san mentions addons after serving the first 5 or 6, most diners are tempted to order more. I've made this mistake a few times and found myself full before the sushi started hitting the counter. Just some friendly advice if you're visiting here - pace yourself!
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Most regulars here would probably say the ankimo and saba/iwashimaki (which I strangely didn't have a picture of) are the most notable items. The ankimo is super rich and sweet and is served in every season - it is extraordinarily good, and I've sometimes seen diners ask for triple orders of it. There is also a strong contingent of drinking snacks - misozuke ikura, salt-cured oyster, house-aged kazunoko, and uni tsukudani (I'll have a later post on tsukudani). The other contingent contains off-parts of certain neta that might be grilled - ika geso, or kobashira. Every tsumami is only one or two ingredients, but the sheer variety is a full kaleidescope of flavor and color. Less