The second-generation chef, Koji Takahira, trained at Sushi Aoki and Sushi Yoshitake before returning to his hometown of Ehime to take over his family business, which has been newly renovated and reopened. This up-and-coming sushi restaurant has earned two Michelin stars.At Kuruma Sushi, you can enjoy the freshest fish, caught and prepared on the same day, taking full advantage of its location in Ehime. The quality of the fish here is distinctly different from what you would find in Tokyo, in terms of color, aroma, texture, and flavor. It was a shocking experience to realize how much the taste can change with just a little transportation stress and time!Moreover, Chef Takahira has an almost obsessive dedication to sushi, using different knives for each type of fish, achieving perfect cooking techniques that rival those of traditional Japanese cuisine, and expertly removing all bones instead of just cutting them. His skills and craftsmanship are truly exceptional.Some standout dishes included the perfectly cooked Yaito Hata topped with scallions in fish sauce, served with a bowl of Ise lobster soup, the sushi with blue crab, and the super-sized Ise lobster nigiri lightly seared with a sauce made from its shell. Other highlights were the steamed sushi with sweetfish from the Shimanto River, the beautifully fatty Nodoguro from Shikoku, freshly shelled red sea urchin, and the incredibly sweet Kensasaki squid. There were so many remarkable dishes!Many chefs from Yoshitake carry on the spirit of originality, creating unique dishes rather than simply imitating their master’s appetizers and nigiri. Chef Takahira is undoubtedly one of those exceptional artisans.I believe it’s worth traveling all the way to Ehime just for this sushi. I will definitely visit again!◇ Appetizers ◆ Nigiri ◇ Okose (skin, stomach, flesh skin, flesh) in sake jelly ◇ Okose dashi ◇ Aburi Mackerel ◇ Kijihata soup ◇ Aburi Kinmedai ◇ Steamed abalone with liver sauce ◇ Liver sauce rice ◇ Yaito Hata soup ◆ Shiro Amadai ◆ Isaki ◆ Kensasaki Ika ◆ O-toro with two layers ◆ Blue crab ◆ Shima Aji ◆ Steamed sweetfish sushi ◆ Aburi Nodoguro ◆ Kisu ◆ Aburi Ise lobster ◆ Red sea urchin ◇ Soup ◆ Boneless anago ◇ Tamago ◆ Chairo Maruhata ◆ Kohada ◆ Simmered octopus ◇ Dry gourd ◆ Simmered clams
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