The first restaurant I decided on for my trip to Hokuriku was Sushi Jube. In fact, I planned my itinerary around the three days before and after securing a reservation here! While I’ll leave my thoughts on each individual piece in the comments below the photos, overall, I was truly impressed by the attention to detail. The rice had the perfect moisture level (firmly packed, making it easy to appreciate the texture), the temperature of the rice was just right (not too hot or too cold, as the apprentice brought it out regularly), the quality of the wasabi was excellent (it served more as a seasoning, providing aroma without being spicy), the amount of wasabi varied by the type of fish (less for lean white fish, more for fatty varieties), the texture and aroma of the nori (the apprentice brought it out in small portions, and the chef rolled it quickly, preventing moisture, resulting in an exceptional texture and aroma). There was nothing to complain about. It felt like their dedication was not just for the sake of it, but rather a pursuit of the sushi they wanted to create. The appetizers were also outstanding, especially the mozuku seaweed and swordfish. Among the nigiri, the sawara (Spanish mackerel), kuro-mutsu (blackthroat seaperch), and gourd roll were particularly remarkable. I look forward to visiting again in a different season. It was a great meal! Less