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Tabelog 4.16 🥉

1) Kita-murasaki Uni[北紫雲丹] from Hatate [羽立水產]

Our visit was in late Nov so we didn’t expect to see so many types of uni. Thanks to the special arrangement by Obana San, we got to try the no.1 kita-murasaki uni from 3 best producers. Without a shadow of a doubt, Hatate was textbook kita-murasaki uni, which was packed with ocean flavors and delicate sweetness to finish. The freshness was also outstanding as the uni was firm and creamy.

2) Kita-murasaki Uni from Tachibana [橘水產]

Tachibana has always been my favorite. The nicer ones usually come with a unique peanut butter attack and a floral finish. Again, it’s a completely new box. Hands down the best piece of uni of this winter trip.

3) Buri from Hokkaido [北海道], Ginger Shoyu

First time having buri zuked with ginger shoyu and it worked for me. To be frank, the ginger flavor was very mild but it managed to bring out more meaty flavors so that our palate would not be dominated by the fattiness of buri. The warmer shari was equally sensational.

4) Kuruma Ebi [車海老], Kuruma Ebi Shoyu

5) Kohada [小鰭]

6) Anago [穴子]

Crispy outside and velvety inside – my favorite rendition of anago nigiri.

8) Sawara Zuked with Secret Shoyu

Hard to explain the sensation – just imagine the meaty flavor of sawara crossing over with the finish of smoked salmon. The zuke process also softened the flesh. All of us were impressed by such an extraordinary interpretation of sawara.
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8) Uni Parfait

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Sushi Obana commenced its legend in Tatebayashi 32 years ago. Taisho, Obana San, is one of the most respected sushi chefs by industry people. In fact, Obana San was also one of the 3 masterminds behind Sushi Tokami [鮨とかみ]. Needless to say, Obana San has exclusive access to the best maguro offered by Yamayuki. Reservation is only open to regular customers only, and you are advised to make your reservation 9 months in advance.
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💴Budget: 33,000 yen⁣
🐟 Neta: 9.5
🍙 Shari: 9⠀⁣⁣
🦪 Tsumami: 8.5⠀⁣⁣
🍹Drinks: 10⠀⁣⁣
🏢 Vibes: 10⠀⁣⁣
⚖️ C/P: 10 Less

Tabelog 4.51 🥇⁣
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1) Kinmedai [金目鯛] from Shizuoka [靜岡], Urokoyaki [鱗焼き], Mizansho [実山椒] Shoyu⁣
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It is the signature dish of Onjaku which is also the only dish that exists throughout the year. It is my 4th time trying this dish and I was amused by the consistency of Chef Sugiyama’s cooking. Scales were savory and crispy whilst the meat was moist and cooked to perfection. The cooking process was also a joy to witness, which stimulated our sight and smell simultaneously. ⁣
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2) Shiro Amadai [白甘鯛] from Yaizu [燒津], Kamouri[冬瓜], Dashi [出汁]⁣
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Such a thick filet that’s packed with deep flavor and fattiness. The dashi was comforting, making it a magical match with the shiro amadai.⁣
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3) Ama-gatsuo [甘鰹], Tamanegi [新玉蔥] Shoyu⁣
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Relatively firm texture which demonstrated the freshness. The tamanegi shoyu was seasoned perfectly to neutralize the potential unpleasant blood aftertaste of katsuo. ⁣
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4) Charcoal Grilled Figs, Peanut Miso⁣
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This is the best piece of figs I have ever had in my life. So impressed by the synergy with the unconventional flavors of peanut miso.⁣
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5) Kabura [蕪菁]⁣
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6) Tachiuo [太刀魚] Renko Mochi [蓮根餅]⁣
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7) Aonori [青海苔] Senbei [仙貝], Hamaguri [蛤] Dashi [出汁]⁣
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Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾], which is the deepest bay in Japan (approximately 2,500 m deep), lands all sorts of rare deep-sea fish and crustaceans. In particular, all seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop, which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop is also a pioneer in shinkeijime [神經締] that maximises freshness of the catches when they arrive at the restaurant. I strongly recommend visiting Onjaku for lunch as the sunshine behind your back will make it a very pleasant dining experience.⁣
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🥘Food: 9⁣
🍹Drinks: 8.5⁣
🏢Vibes: 9.5⠀⁣⁣
⚖️C/P: 10 Less