Sushi Sho (すし匠) Akita

I visited in search of Akita ingredients, but honestly, I didn't encounter as much of the "Akita essence" as I had hoped. The selection of Japanese sake was extensive, featuring a wide range of Akita brands, which was enjoyable. However, when it came to the sushi toppings, the number of items claimed to be from Akita was surprisingly limited, with most ingredients sourced from various regions across the country.Looking back, this might be due to the transitional season, but it could also be because the restaurant prominently promotes itself as "Edo-mae" sushi. Edo-mae sushi traditionally focuses on seafood from the Tokyo Bay area and specific techniques (such as vinegared fish, marinated toppings, and searing), so it makes sense that they prioritize high-quality ingredients sourced nationwide over local ones. In other words, this restaurant might not be about "eating Akita cuisine in Akita," but rather "enjoying Edo-mae sushi in Akita."If the concept was to strongly emphasize Akita for the sake while relying on Edo-mae techniques for the sushi toppings, then the mismatch with my expectations seems to stem more from the concept itself rather than the seasonal factors.The taste was certainly not bad; each piece was crafted with care and had a sense of stability. However, on the flip side, it didn't go beyond the realm of being "safe," and there weren't many dishes that left a strong impression.The standout dish was a small rice bowl featuring fruit tomatoes and junsai (water shield). The balance of acidity and ginger was thoughtfully executed, making it the most memorable dish of the course. If there were more creative dishes like that, my impression would have changed significantly.Considering the price range, I honestly feel there are other places within the same budget that might offer a higher level of satisfaction. If you want to truly savor local Akita flavors, it might be worth exploring other options. Less

225/295 Restaurant Visit (⁠◍⁠•⁠ᴗ⁠•⁠◍⁠)"An exquisite space created by the gentle master, Sasaki!"Having finally visited over 15 of the top 100 sushi restaurants in Tohoku, it was time to try Sushi Sho. I made a reservation.This place offers an omakase starting at JPY 27,000, which is quite pricey, so my friend who isn’t a big sushi fan stayed behind, and I came alone on my day off.As a branch of a super famous Tokyo restaurant, my expectations were sky-high. I parked my car at a coin parking lot in the bustling Kawabata area of Akita and entered the restaurant. The atmosphere was dignified from the entrance, making me stand tall. Since I arrived early, I felt a bit nervous sitting in front of the master, but his gentle demeanor and hospitality helped me relax. This comfort is a testament to why this renowned restaurant can thrive at this price point in Tohoku.That day, I enjoyed 8 appetizers and 13 pieces of nigiri, with the rice portion being small, making it just the right amount for my stomach. Since I drove, I opted for non-alcoholic beer, and the nigiri was served at a nice pace, taking about 1 hour and 15 minutes, which was perfect for me as a local. The umami, freshness, and rice balance were exceptional, and I don’t need to elaborate further on that (⁠ ⁠ꈍ⁠ᴗ⁠ꈍ⁠).The ingredients were sourced not only locally but also from across the country, and the bonito, spring child, and striped jack were the most flavorful I’ve ever had (⁠≧⁠▽⁠≦⁠).Next was the restaurant's specialty: a nigiri made with tuna mixed with iburi-gakko (smoked daikon). The crispy texture and smokiness of the daikon paired perfectly with the richness of the tuna, providing great satisfaction.On my way out, I had a wonderful conversation with Master Sasaki about the top 100 restaurants, gathering various insights. I promised myself that once I complete the list, I would return.I didn’t take notes on the details, so I apologize if I got anything wrong.The nigiri included: mackerel, grouper sashimi, whelk sashimi, striped jack nigiri, red tuna nigiri, fatty tuna nigiri, marinated medium fatty tuna nigiri,sorrel tokoroten, black throat sea perch nigiri, grilled black throat sea perch, boiled octopus, boiled abalone, bonito nigiri, bracken gunkan, mackerel nigiri, dried komai, shrimp nigiri, sea urchin sushi roll, an additional ohagi, and to finish, tamagoyaki.It was a great meal (⁠人⁠*⁠´⁠∀⁠｀⁠)⁠｡ Less

Thank you for reading.Your follows, likes, and saves would be greatly appreciated!I visited "Sushi Sho" located in Akita City, Akita Prefecture.☑︎Information Access: 20-minute walk from Akita Station Hours: 18:00 - 22:00 Closed: Sundays and holidays Reservation methods: Phone, Pocket Concierge, Ikkyu Wait time: None due to reservation Visit timing: Evening Payment methods: Cash, Card ☑︎Menu ■→Nigiri □→Appetizers ■ Mako Sole □ Hon-Ara □ Turban Shell ■ Shima-Aji ■ Medium Fatty Tuna Marinade □ Water Shield and Tokoroten Salad ■ Tori-Gai □ Nodoguro ■ Botan Shrimp □ First Bonito ■ Spring Sea Bream □ Simmered Octopus and Black Abalone □ Botan Shrimp Heads ■ Tekka Maki ■ Aori Squid □ Pickled Suzu Pumpkin □ Grilled Sawfish ■ Kuruma Ebi ■ Sea Urchin ■ Mizuna □ Egg ■ Ohagi ☑︎Review Since it's a bit far from Akita Station, I recommend taking a taxi or similar transport.Mr. Sasaki, who returned to his hometown of Akita from Sushi Sho in Yotsuya, offers a course focused on local ingredients, and the Sushi Sho style of alternating between nigiri and appetizers is still alive and well.I was surprised at how much faster the service was compared to the main store, but I appreciated the quick pace.The Ohagi I had as a refill was made with Iburi Gakko instead of Takuan, which was interesting and delicious.With a wide variety of Japanese sake, including Aramasa, this place is highly recommended for sake lovers! Less

I visited Sushi Sho in Akita for the 6 PM seating on a Friday.There's no need to elaborate on the restaurant itself.It takes about 40 minutes by limousine bus from Akita Airport to the west exit of Akita Station. If you're staying at a hotel near the station, it's roughly 1 km away, making it a pleasant walk on a nice day.Omakase Course: JPY 27,500 (tax included)*The sushi is marked with ●● Spring Sea Bream from KagoshimaFlatfish from AkitaTrue Cod from AkitaShellfish from Hokkaido, caught in the sea● Lean Tuna from Sado Island● Medium Fatty Tuna, same fish as the leanMarinated Trout and Black Sea Bream with Kombu Kelp from AkitaPickled Asparagus from Kakunodate● Purple Sea Urchin from AomoriBonito from Chiba Katsuura● Red Clam from YuriageOctopus from AkitaHomemade Whale BaconLightly Pickled Pumpkin from Hokkaido● Pickled Cod Liver from Akita● Rolls (Shidoke and Koshiabura) from TohokuGrilled Ribbonfish from Chiba Prefecture, Futtsu● Squid from Kanagawa, Sajima● True Horse Mackerel from Kagoshima● Steamed Sweet Shrimp with Sweet Miso, no added sweetness● Horsehair Sea Urchin from Russia, rich flavor● Rolls (Himo Kyuu)Tamago Yaki with Hinai Chicken, steamed againSoup with ClamsAdditional ● Small Fin from SagaAdditional ● Ohagi with IburigakkoBeing in Akita, the selection of the Shinsei series is impressive. I'm not particularly a fan of Shinsei, nor do I agree with those who overly praise it, so I opted for a selection of drinks without regional restrictions.I thought it was exaggerated when some said it was half the price of Tokyo, but I was shocked at the bill. It was such a good deal that I wondered if there was a mistake, which is great news for sake lovers.On the other hand, the lack of listed prices for wine bottles is a bit intimidating. Unlike sake, I don't have the courage to order a bottle with an unknown price at a sushi restaurant while traveling. There were standard brands for sparkling and white wines, so I had a rough idea, but some bottles were a mystery, which was amusing to observe.I ended up sitting next to a woman who was heavily adorned with strong perfume and self-assertiveness at the counter, which made my meal feel disappointing despite traveling all the way to Akita. Given the lower total cost, the coverage for casual diners increases, so it might be beneficial to adjust the pricing to refine the customer base, but that could be challenging.Delicious.Delicious, but...It was tasty, yet...The overall composition used a lot of salt, and the strength of the rice made the entire dish quite salty. This restaurant serves sushi by placing the prepared pieces on a cutting board and distributing them by group. I occasionally encounter this type of establishment, but I truly wish they would stop this "sushi stacking" method.As the Sushi Sho lineage expands, each restaurant varies significantly, making it natural for some people to find it more suitable than others. I had high expectations, but it wasn't worth flying all the way just for sushi lovers.What stood out were the pickled asparagus, whale bacon, lightly pickled pumpkin, vegetable rolls, and ohagi. The classic ohagi was uniquely Akita with the addition of Iburigakko, enhancing the aroma.Many of the fish seemed to have lost their umami, as if washed in fresh water, and the impression was that they were served with salt. This made the vegetables taste particularly good, especially the pickled asparagus and whale bacon, which I enjoyed immensely.The sweet shrimp and tamago yaki were steamed again before serving, showcasing thoughtful preparation.It was a great meal. Less

I don't know if Sushi Sho was the first to alternate appetizers with sushi, or serve nigiri in "unconventional" order, but it's certainly the most-well known. It also can probably take credit for originating two types of shari, although these days the dark aka-shari might only appear one or twice during the course.
.
Probably one of the most brilliant elements of the Sushi Sho style is that it specially does NOT focus on "premium" neta. Tuna and uni are notably de-emphasized, and during shoulder seasons, may only make a fleeting appearance in the meal, if at all. Instead, the focus is on the signature preparations of each ingredient. Sushi's history is one of preservation, and stretching local ingredients to the limits of their flavor, and THIS is what gets emphasized. This might be one reason that there are so many regular customers at Sushi Sho. Being able to source the "best" neta is limited only to individuals and in many cases, just the head shop. But being able to carry on traditions and style is something that can endure further. This is as much smart business sense as it is a commitment to history. Less