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