Sushi Dokoro Hisada (すし処 ひさ田) Akaiwa

Course?1 Beer3 Japanese sakeTotal: JPY 44,000It takes about 40 minutes by taxi from Okayama Station.This sushi restaurant is located in a residential area.Typically, it operates as "Kiu" in Kyoto, so this location is open only about 20 times a year.Before the sushi, we had two appetizers:"Steamed Abalone and Steamed Sea Urchin" and "Dried Mejikari."The sushi consisted of 15 pieces.The rice is a blend of rice vinegar and black vinegar,making it slightly soft and gently melting in the mouth.What stood out were the "Sakakiyama Beef" and "Nodoguro."The "Sakakiyama Beef" is a piece of sirloin cap that is grilled over charcoal, then pounded and placed on top of the sushi rice.It has a wonderful aroma, allowing you to experience the sweetness and umami of Sakakiyama Beef.The "Nodoguro" was a unique sushi topped with gyuhi (sweet rice cake) and kombu kelp, just like last time.The chef and staff provided excellent service, creating a warm and friendly atmosphere throughout.The appetizers and sushi ranged from classic to innovative, offering experiences you can only find here.It was a great meal.Course Menu:● Steamed Abalone and Steamed Sea Urchin● Dried Mejikari◯ Marinated Red Fish◯ Bloodline Fish◯ Harii Squid◯ Two Scallops◯ Kiss Fish◯ Kohada● Mushroom Chawanmushi (Savory Egg Custard)◯ Sea Bream◯ Akou◯ Sakakiyama Beef Sushi◯ Horse Mackerel◯ Isaki◯ Sweet Shrimp● Yellow Chives Miso Soup◯ Biwa Trout◯ Nodoguro with Gyuhi and Kombu◯ Grilled Eel● Black Sesame Monaka (Rice Cake) Less

This legendary sushi restaurant, run by the master of Kiu in Kyoto, is only open about 20 days a year. It's a must-visit for sushi lovers from all over the country! The ingredients are carefully selected for their seasonal freshness, and you can really feel the craftsmanship in each piece. The tuna and white fish, in particular, are rich in flavor and pair perfectly with the red vinegar rice. This sushi shop competes with genuine skill rather than flashiness, and its high level of quality makes you want to come back for more! Less

I've been to Kiyu in Kyoto several times, but this was my first visit to the original Hisada in Okayama! The sushi was truly remarkable, with generous portions of both the toppings and rice, giving me a wonderful sense of having eaten sushi! Every topping was incredibly impressive! While the toppings were fantastic, the condition of the rice was exceptional as well, and I believe the lingering taste comes from the rice's perfect texture. The presentation and service were all wonderful, making it a top-notch experience at Hisada. If I have the chance, I would love to visit Okayama again. It was a fantastic time! ✨ Less

This restaurant is only open a few days a year, yet it attracts gourmet customers from all over the country. I was fortunate to be invited to experience this precious dining opportunity.From the first dish to the last dessert, the deliciousness was nonstop! ✨I was constantly amazed at how incredibly tasty the sushi was.The beer and Japanese sake we had were also delightful! ♪Chef Hisada was friendly and charming, creating a very comfortable atmosphere.I can confidently say that it’s worth the trip to Okayama! This is truly a wonderful restaurant.A heartfelt thank you to "Mr. K" for the invitation! ✨ Less

"My First Visit to Hisada This Year"Every year, I schedule my first visit around a weekday in May to return to this wonderful place. (^^)【Atmosphere of the Restaurant】 The restaurant has a total of 9 seats at the counter, operating in a private reservation style.【Hisada * This Time's Omakase Course Order】 ↓ Appetizers ◉ Squid Tentacles with Jelly and Yodare Beans ◉ Mozuku Seaweed from Amakusa ↓ Sushi ◉ Squid ◉ Whiting ◉ Spanish Mackerel ◉ Ishigaki Sea Bream ◉ Whiting ◉ Red Meat (Marinated) ◉ Medium Fat Tuna ◉ Steamed Sea Urchin ◉ Surf Clam ◉ Sweet Shrimp ◉ Sakakiyama Beef Sushi ◉ White Sweetfish ◉ Mackerel ◉ Eel ◉ Roll ◉ Egg ◉ Strawberry Monaka 【Thoughts on the Dishes】 Recently, at "Kiu" in Kyoto, I had a course with more appetizers and fewer sushi pieces, but at Okayama's "Hisada," the focus is on sushi (about 15 pieces). I remember visiting Hisada for the first time about 20 years ago. Since then, they have actively used ingredients from the Setouchi and San'in regions, creating a symphony of sushi that truly represents Hisada's essence. Of course, the sushi showcases a strong sense of style and uniqueness, using red vinegar for the rice, which is different from Kyoto's "Kiu." The white sweetfish, butterflied sweet shrimp, Sakakiyama beef sushi, and steamed sea urchin are all exceptional and exquisite. Truly memorable... While they don't rely solely on the quality of the ingredients, the tuna was also excellent. The hidden knife techniques and use of condiments were exquisite, enhancing the flavor gradients. This time, the tamagoyaki (Japanese omelet) was intentionally made sweeter. (^^)I wonder if I will ever meet the "Marinated Mozzarella Cheese" again, which feels like a distant nostalgic melody? Such thoughts continue to weave in my mind. (^^)【Others】 Today's participants came together from Kobe, Wakayama, Tokyo, Hiroshima, and everyone was delighted. (^^)It was a great meal!! Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

From Shin-Kobe to Okayama, I traveled west by Shinkansen. After a further 30-minute taxi ride, I arrived in Akaiwa City, Sakuragaoka.Once, long ago, before I was anything, not even a stray cat, I visited this land for work. I never imagined I would return here nearly 20 years later, just to enjoy sushi.This was a place I could never have reached on my own. It was a connection made through Hoopla. And then, my encounter with the person known as "Neilman."Earlier in the same month, I had also received an invitation from "Kiu" in Kyoto. Both days were workdays, and I would have to take a day off to go. However, back-to-back trips seemed a bit too much, so I chose this place later in the month. Now, I slightly regret that decision.I promised to definitely accept the next invitation from Kiu, and exchanged a promise with Chef Hisada to meet again in Kyoto one afternoon...The first dish, raw squid tentacles, was gently enveloped in a jelly made from bonito and a vinegar sauce. The harmony with sea grapes and yodare beans was exquisite. The atmosphere suddenly shifted.Mozuku seaweed and abalone from Amakusa, with grated ginger. So simple, yet the umami exploded in my mouth. Each dish quietly transformed my senses.Once we moved to the nigiri, it was truly breathtaking.The delicate temperature of the spring sea bream. The ephemeral nature of the white sweet bream.And then, the Spanish mackerel with spicy daikon. I was left speechless at how well they paired together (´ﾟдﾟ｀)Ishigaki sea bream, sayori, and red fish. Before the previous flavors could fade, a rush of happiness came pouring in. I was completely captivated by the medium fatty tuna from the southern seas.Accompanied by yuzu pepper, it was the perfect match, surpassing the earlier Spanish mackerel. A true victory. (⁠´⁠°̥̥̥̥̥̥̥̥⁠ω⁠°̥̥̥̥̥̥̥̥⁠｀⁠)And then, the sea urchin.Steamed and kneaded, it transformed into a texture reminiscent of Akafuku, which cannot be described by the word "sea urchin" alone. A taste I encountered for the first time in my life. I was so overwhelmed that I quietly cried. (｀；ω；´)Kannon shrimp.Beautifully prepared nigiri, cut like a Kannon opening. This presentation method has become common in various places, but I believe it should be more widely recognized that Chef Hisada was the pioneer of this style.Not just for its visual appeal, but the work done to maximize the sweetness, aroma, and texture of the shrimp.It’s not just about looking good. It’s a beauty that has real meaning.The sweetness of the scallop. And the beef sushi made with Sakakiyama's sirloin marinated in salt koji. I can confidently say I have never eaten a more delicious beef sushi in my life.Once my heart was melted by the yellow garlic chives and white miso soup, I was once again overwhelmed by the mackerel. The fat was like toro. Yet the aftertaste was beautiful, leaving a refined lingering flavor reminiscent of yellowtail. Just before I lost consciousness from the deliciousness, I had one more piece with leftover toppings. Such a bonus is unfair. I fell in love. (⁠๑⁠♡⁠⌓⁠♡⁠๑⁠) lolThe toro-taku roll had an irresistible aroma of iburi-gakko. Paired with lightly pickled water eggplant and dashi omelet, every detail was perfect, right up to the final an fromage and strawberry monaka.One piece of sushi. No, that was no longer just "sushi." It was a single dish.A shock that pierced my heart. A sushi experience that is similar yet different from Josuke's, in a different dimension altogether. It’s not a simple matter of which is better or worse.I was quietly reminded that the world of sushi is still this deep. The all-inclusive price was also shocking. This is something that drinkers would absolutely love.Chef, next time in Kyoto. It was a great meal. (｀･ω･´)ゞ Less

A hidden sushi spot located in a residential area of Akaiwa City, Okayama. I had the pleasure of attending a private gathering for regular customers. The first dish, sea grapes and local yodare beans, surprised me with their delightful flavors. Following that, we enjoyed another appetizer, 15 pieces of nigiri, rolls, a palate cleanser, and dessert. This was a dream come true for sushi lovers. While the menu featured many ingredients from the Seto Inland Sea, I was continuously amazed by the deliciousness, even as a current resident of Hiroshima. The quality of the dishes was exceptional. The highlights were undoubtedly the Spanish mackerel and spicy Japanese radish, which truly lived up to their reputation for being delicious. The sirloin cap from Sakakiyama beef was also surprisingly tasty, even though I thought I was used to it. The eel served was not the typical blue eel from Okayama but rather from Lake Biwa, and it was crispy and delicious. I was thrilled when they served the skin as well. The hospitality from the owner was outstanding, making it a true paradise for seafood lovers. The prices for alcohol were also very reasonable, making it a drinker's paradise. It has been a long time since I was so impressed by a sushi restaurant on my first visit. Less

I visited "Sushi Dokoro Hisada" in Okayama.Thanks to a fortunate connection, I was able to visit this restaurant, which I would never have been able to reserve on my own.When it comes to sushi, we often focus on "what we ate," but I realized that what truly makes a restaurant memorable is "the experience we had."**Appetizers** ◆ Grilled squid tentacles (lightly cooked) with sea grapes and yodare beans, topped with katsuo dashi jelly (more on the vinegary side) ◆ Mozuku seaweed from Amakusa and steamed abalone (with grated ginger on top) **Nigiri** ◆ Squid ◆ Whiting ◆ White sweetfish ◆ Spanish mackerel (with spicy daikon) ◆ Ishigaki snapper ◆ Halfbeak (with a touch of green) ◆ Lean tuna (Minami tuna) ◆ Medium fatty tuna (Minami tuna, with yuzu pepper) ◆ Steamed sea urchin ◆ Flat shell clam (with nori between the rice and topping) ◆ Sweet shrimp (half-cooked, opened) ◆ Sakakiyama beef (perfectly cooked) ⭐︎ Seafood dashi white miso (with yellow garlic chives) ◆ Pickled mackerel ◆ Grilled eel (charcoal grilled) ◆ Toro gakkō hand roll ⭐︎ Pickled water eggplant ⭐︎ Tamagoyaki * Burdock ginger tea ⭐︎ Strawberry rare cheesecake monaka Each piece of nigiri was exceptional, showcasing the charm of the local seafood and the philosophy of the artisans.In particular, the umami of the white sweetfish, the pioneering opened sweet shrimp, the invisible craftsmanship of the steamed sea urchin, and the tuna stood out.Without being overly flashy, each piece left a profound aftertaste.This sushi had a "quiet persuasion" rather than just strength.The atmosphere of the space was also wonderful, with the ambiance, tableware, pacing, and even the final sweet treat all feeling natural.Before I knew it, I was captivated, genuinely thinking, "I want to come back."I learned the importance of "experiential value" that cannot be achieved solely through culinary skills during this time.As a fellow sushi chef, it was incredibly educational.It was a great meal. Less