Awarded the Tabelog Award 2026 BronzeSelected as one of the Top 100 Sushi Restaurants in Tabelog 2025Located near Susukino Station.I made a reservation through Ikkyu for a weekday evening visit (reservation only).We were the only guests at 6 PM that day.Since we were the only group, we had the opportunity to hear many insightful stories from the chef.He shared interesting details about the current fish market situation and the behavior of customers.We enjoyed the omakase course along with beer, wine, and Japanese sake:- Octopus- Flounder- Shako from Otaru- Bonito marinated with wild garlic- Chawanmushi made with Hokkaido blue cheese (topped with 3-year aged karasumi)- Anko (sweet and savory simmered)- Chutoro (medium fatty tuna)- Shimofuri Otoro (marbled fatty tuna)- Kohada (gizzard shad)- A mix of hairy crab and sea urchin- Shiro Amadai (white sweetfish)- Akashima Ebi (red striped shrimp)- Kinmedai (golden eye snapper)- Hokkigai (surf clam)- Shrimp (from Kumamoto)- Horse mackerel- Uni (sea urchin from Hakodate)- Simmered clams- Anago (sea eel)- Tamagoyaki (Japanese omelet)The standout dish for me was the "Shako." It was topped with a flavorful broth, enhancing its taste.The karasumi shaved over the chawanmushi added a unique flavor that showcased the chef's skill, which is not easily achieved overnight.The bold mix of hairy crab and horse manure sea urchin left a lasting impression, making me feel a sense of indulgence as if to say, "Is it really okay to use sea urchin this lavishly?" Although it was slightly early for the peak season of sea urchin, I already felt satisfied with this year’s share.The chef's stories were enjoyable (we were the same age!), and the clean interior (which underwent a complete transformation when taken over from the previous owner) allowed us to focus on the meal.I look forward to visiting again at a different time.Thank you for the wonderful meal! ♡ Less