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Murayama san has been cooking Kaiseki before becoming a sushi chef. And it shows. His otsumami are top notch. We started with a Nodoguro from Toyama, fatty and succulent, continued with a Chawanmushi with karasumi on top, the saltiness of the karasumi balancing the sweetness of the egg. It continued with the houtra ika, deep fried ayu and culminated with an Abalone served with his liver sauce. While the dish is very common, this liver sauce was not. The Chef added egg yolk and vinegar to it, so it became very creamy and full of umami but the vinegar offsetting the sweetness. A fantastic concoction. He doubled down in serving you a freshly seasoned rice bowl with more of the same sauce on top of it. Sublime.
The nigiri are perfectly formed, the shari is well seasoned and neta well sourced.
The atmosphere is very relaxed with the staff joking amongst themselves and with the guest.
All of this makes this meal a real winner.
9 / 10
