Kurumasushi Matsuyama

My third visit to Kuruma Sushi: Enjoying summer fish on a night in Matsuyama.I went to "Kuruma Sushi" in Matsuyama, marking my third visit.While I often revisit places I enjoyed, by the third time, there's a different excitement of wondering, "What seasonal dishes will be served this time?"This time, I savored seasonal ingredients such as eel, kiss fish, tiger pufferfish, yellowtail, squid, horse mackerel, conger eel, and sea bream.Even just listing them, it was a delightful selection showcasing fish from summer to early autumn.What stood out particularly were the fish that were grilled to perfection, with a fragrant skin.The contrast between the tender flesh and the savory aroma was remarkable, and pairing them with wasabi and condiments allowed the unique flavors of each fish to shine even more.The eel was crispy on the outside and fluffy on the inside.It had a rich flavor without feeling heavy, making it a delightful addition to the meal.The delicate sweetness of the kiss fish, the refined umami of the tiger pufferfish, the firm texture of the yellowtail, the sweetness of the squid, the richness of the horse mackerel, the light texture of the conger eel, and the sea bream.Even with similar seafood, each dish was crafted to highlight its unique characteristics, making each bite more enjoyable.Once again, I paired the dishes with Japanese sake and wine.Of course, I enjoyed the sake, including Ishizuchi, but there’s also a joy in pairing wine with fish, which is a treat for any alcohol enthusiast.The calm atmosphere at the counter, the beauty of the dishes, and the preparation happening right in front of me.Rather than flashy presentations, it’s the accumulation of quality ingredients and skill that makes me want to return even after three visits.As the seasons change, so do the fish.The beauty of Japanese cuisine lies in enjoying the different expressions of the same restaurant at different times.My third visit to Kuruma Sushi was thoroughly satisfying.I’m already looking forward to what seasonal delights await me next time.It was a great meal! Less

Tonight, I had the pleasure of experiencing the exquisite sushi crafted by Koji Takahira, the second-generation owner of "Kuruma Sushi" in Matsuyama, along with the skilled fisherman, Fujimoto.A year ago, when I visited Matsuyama, I couldn't dine at "Kuruma Sushi" due to their popular events causing them to be closed. This time, I meticulously adjusted my schedule to ensure I could finally visit this renowned establishment.Koji Takahira trained at the Michelin three-star restaurant "Sushi Yoshitake" in Ginza, and he personally prepares the fish he sources from Fujimoto.Fujimoto is a professional in "iki-jime" (live fish preparation), comparable to the likes of Maeda from Yaizu and Hasegawa from Kanagawa.After greeting the owner, I raised a glass with his wife to toast.【Dishes】❶ Blue Eel ❷ Sea Eel, Sliced Skin ❸ Sea Eel Roe ❹ Sea Eel Broth with Swim Bladder ❺ Tendon Fish, Shizuoka Wasabi ❻ Steamed Abalone (Liver, Vinegared Rice) ❼ Stonefish Chawanmushi 【Nigiri】⑧ Hachiman-hama White Sweetfish ⑨ Kochi Black Mutsu Marinade ⑩ Swordtip Squid (Sea Salt) ⑪ Miyagi Salted Bluefin Tuna ⑫ Imabari Blue Crab Miso with Soft Roe ⑬ Kohada (Shiba Shrimp Fluff) ⑭ Ayu Steamed Sushi ⑮ Tokushima Red Mutsu Grilled over Charcoal ⑯ Freshly Caught Whiting ⑰ Kuruma Ebi ⑱ Akamatsu Sea Urchin from Nishikijima ⑲ Grilled Anago Wrapped in Bamboo Leaves ⑳ Yamato Yams and Shiba Shrimp Omelette ㉑ Red Miso Soup ㉒ (Additional) Simmered Clams from Misaki Bay The expertly prepared Setouchi fish was truly remarkable, living up to its reputation in both flavor and texture.This is sushi worthy of two Michelin stars and a Tabelog Silver rating.It was a great meal! Less

Kuruma Sushi in Matsuyama, Ehime Prefecture, is an exquisite sushi restaurant that beautifully blends the finest ingredients from the Setouchi region with traditional Edomae techniques. The owner, Koji Takahira, skillfully prepares nigiri that maximizes the flavors of fresh local seafood such as eel, white sweetfish, and abalone. The harmony with the special red vinegar rice is remarkable. Indulging in a luxurious course at the refined counter seats offers an unforgettable experience, making it a true culinary memory for a lifetime. This sushi is truly an explosion of flavors. Less

After two weeks, I returned to Kuruma Sushi in Matsuyama, Ehime. The lingering memories from my last visit were still fresh, and once again, the experience was exceptional. Each dish showcased seasonal ingredients and meticulous preparation, enhancing my satisfaction with every bite.One standout was the steamed sweetfish sushi. The unique aroma and flavor of the sweetfish gently filled my mouth, and the warm temperature of the steamed sushi made it a truly delightful dish. The mackerel nigiri was also impressive. The smooth texture of the fish, its refined fat, and the harmony with the rice created a comforting experience, showcasing the craftsmanship rather than flamboyance.Then there was the red sea urchin from Ehime. Rich yet clean on the palate, the sweetness and fresh scent of the ocean were irresistible. Being able to enjoy local Ehime ingredients at this quality is one of the joys of dining on sushi in Matsuyama. There were countless memorable dishes, and once again, I was thoroughly satisfied from start to finish.The quality of the ingredients, the careful preparation that brings out their best, the pleasant flow of the meal, and the lingering aftertaste all make me want to return. Even after two weeks, I was reminded of how much I love this place. It was another fantastic experience. It was a great meal! Less

This restaurant has quickly made its way into my personal "Top 5 Sushi Restaurants" after just one visit.From the appetizers to the nigiri, every dish was flawless, bursting with vibrant flavors that filled my mouth. Each dish showcased the ingredients' natural qualities while demonstrating a clear intention and high level of craftsmanship.What stood out the most was the series of dishes featuring conger eel, allowing me to savor every part of it. Not only was the flesh served as sashimi, but the eggs and swim bladder were also included, highlighting the depth of this ingredient. The eel broth was surprisingly rich in umami, with a gentle gelatinous texture. Adding the swim bladder created a unique mouthfeel. This was my first time trying the swim bladder, and I could feel both the skill and curiosity behind the chef's commitment to utilizing every part of the ingredient.Among the nigiri, the hand roll with blue crab and the steamed sushi with sweetfish were particularly memorable. These dishes were creative yet not overly extravagant, perfectly balancing the allure of the ingredients with the deliciousness of sushi. I was moved by the fact that every dish, from traditional preparations to these innovative creations, simply tasted "delicious."What surprised me even more was that, despite the overwhelming quality of the offerings, the prices felt about half of what you would expect at comparable sushi restaurants in Tokyo. Considering the quality, variety, and satisfaction, it is incredibly reasonable.Typically, when I visit a new restaurant, I only record the day's menu and wait until I’ve been a few times before sharing my thoughts. However, "Kuruma Sushi" left such a strong impression that I felt compelled to write about it after just one visit.This sushi was not just delicious; each dish made my heart race, and the deep aftertaste lingered long after I finished eating, truly moving me.I definitely plan to return during the winter season when the fish are in abundance.Natural Blue Eel with Vinegared Vegetables - Okayama Conger Eel from Imabari - Belly and Back Conger Eel Eggs with Kombu Conger Eel Broth and Swim Bladder Sesame Mackerel - Ainanshi Black Abalone from Futagami Island with Liver Sauce Abalone Sauce Sushi Rice Risotto Grilled Red Snapper from Kochi Tiger Fish - Imabari Mackerel Striped Horse Mackerel - Ainanshi Swordtip Squid Fatty Tuna - Sliced Thinly (Two Layers) - Tottori Blue Crab Hand Roll with Crab Miso and Soft Roe Yellowtail Steamed Sweetfish Sushi - Odagawa Seared Red Snapper - Tokushima Kisu with Kombu White Shrimp - Setouchi Red Sea Urchin - Futagami Island Conger Eel - Steamed with Bamboo Leaves Soup Egg Omelet Simmered Clam (additional) Extremely Dry Yuzu Sour Cold Brewed Green Tea Aramasa No.6 - 180ml Total: JPY 36,500 Less

This restaurant truly enhanced my summer trip to Matsuyama. The abalone, squid, sweetfish, and conger eel were all so delicious that I felt they were worth the visit on their own, leaving a lasting impression. The selection of drinks to pair with the dishes was also extensive, making it a great choice for those who want to enjoy food and drink pairings.However, there were a couple of points that I found slightly concerning. The transition from the first part of the meal to the second felt a bit rushed, and it would have been better to have a little more time to savor the experience. Additionally, the glass for the water lacked a bit of cleanliness, and I hope that can be improved. Less

Upon stepping into the modern exterior, you are greeted by a dimly lit entrance. As you enter the dining area, the atmosphere transforms into a bright and elegant space that heightens your anticipation for the meal ahead.First, I ordered a drink. The menu features local sake from Ehime, but I was intrigued by a rare kasu-tori shochu. When I asked the chef, he explained that it was a ginjo-style shochu made in collaboration with local Ishizuchi Brewery. This drink was aromatic and exceptionally smooth, perfectly complementing the seafood.The meal began with blue eel sourced from Okayama in the Setouchi region. The skin was gelatinized and grilled to achieve a crispy texture, resulting in an unexpectedly delightful flavor that captured my heart from the very first bite.Next, I enjoyed sashimi made from the back and belly of hamo (pike eel) caught in Imabari. Not only was it delicious, but the contrasting textures and flavors were fascinating.The abalone from Nikamijima was served with its own juices and a liver sauce. The remaining liver sauce was mixed with the customary sushi rice, making it a perfect pairing with the drink.The kinmedai (red snapper) was grilled to a crispy skin while the flesh was cooked to a perfect medium-rare, rivaling any French chef's technique.The freshly caught kiji-hata (paralichthys olivaceus) was elegantly presented in a bowl.The excitement continued with the nigiri that followed.The swordfish, sliced with a special knife that took two years to create, showcased the squid's natural sweetness, offering an unparalleled flavor experience.Next came the red mullet, grilled over charcoal, along with freshly caught shirasu (whitebait), and red sea urchin that had been rested for three days after being harvested from Nikamijima.The array of sushi, primarily featuring the blessings of the Seto Inland Sea, left me utterly moved.For the first time in a while, I felt a deep gratitude for being born Japanese.I could endure any hardship just to enjoy this sushi again...I left the restaurant with a vow in my heart: "I will definitely return here." Less

My first visit to Kuruma Sushi, a sushi restaurant in Matsuyama that has won the Tabelog Award Silver and two Michelin stars. I finally made it here!The initial impact of the blue eel was astonishing, and I could feel the excitement of what was about to unfold on my palate. The hamo series prepared by Chef Junichi Fujimoto raised the voltage to the MAX, and I was utterly captivated by the incredible technique that maintained the high energy until the very end.The sushi featured a variety of fish from Shikoku, including some that are rarely seen in Edomae sushi, which was a continuous surprise. I encountered many fish I had never tried before, such as the true bonito, akou (red sea bream), and enormous shirasu shrimp, all of which were backed by remarkable skill and quality. I never expected it to be this good. It was truly delicious, and I am still overwhelmed with emotion.I will definitely visit again.- Grilled Blue Eel: Instantly grilled to perfection, it was crispy and bursting with flavor, bringing a smile with every bite.- Hamo series from Imabari, prepared by Chef Fujimoto: Boneless sashimi, egg, and broth. Each dish was a unique flavor experience that blew my mind, especially the broth, which was shockingly rich in umami.- Sesame Mackerel: Extremely fresh with a wonderfully rich taste.- Black Abalone with Liver Sauce: One of my favorites. It was incredibly delicious even when paired with rice.- Grilled Kinmedai (Golden Eye Snapper): Kinmedai is a delicious fish, but I was amazed at how it could be elevated to this level. The onion on top was also delicious.- Akou (Red Sea Bream) with Broth: The umami was incredible, and the visual presentation and flavor made it feel too good to eat.- Shiro Amadai (Sweetfish): A common Edomae sushi topping, but the freshness was exceptional, giving it a different impression than what I’ve had in Tokyo. This was also incredibly delicious and visually stunning, making it the thumbnail for this experience.- True Bonito: A fish rarely eaten raw, but its delicate flavor was exquisite.- Swordtip Squid: The MVP of this sushi selection (MV Sushi? Haha). Cut with a custom knife made just for squid, the meticulous decorative cuts paired perfectly with soy sauce and sudachi.- Chutoro (Medium Fatty Tuna): Layered slices that melt perfectly in your mouth at the right temperature, creating a delightful experience. The chef mentioned that this method "spreads the sweetness," and you can definitely taste it. The freshness was outstanding.- Soft-Shell Crab Hand Roll: Bursting with flavor. The meat was incredibly plump and delicious.- Kohada (Gizzard Shad): The aging was superb, and the addition of shrimp oboro between the rice and fish was a perfect match. I had wanted to try this for a long time, so I was thrilled to experience it.- Steamed Sweetfish Sushi: This was also incredible. I was amazed at how delicious sweetfish could be. I devoured it without hesitation.- Akami (Red Snapper): Caught in Shikoku, it was thick and flavorful due to its diet of shrimp. This was one of the best I’ve ever had.- Kisu (Japanese Whiting): The sushi was fantastic, with a perfect amount of fat, making it a delightful experience.- Shirasu Shrimp: Unbelievably large. Is this really a hand shrimp? It had a crab-like umami flavor and was incredibly delicious.- Red Sea Urchin: Apparently harvested from Nishikijima in Shikoku and prepared in-house. The rich and intense umami was irresistible, and the nori was fragrant without overpowering the flavor of the sea urchin. I had always believed that sea urchin should not be paired with nori, but this changed my mind.- Large Anago (Sea Eel): Not only beautiful in appearance, but also fragrant and packed with umami, making it exceptionally juicy.- Tamago (Egg)- Additional Swordtip SquidTotal bill: After drinking four half servings of Japanese sake and adding the swordtip squid, it came to about JPY 38,000. Less

Kuruma Sushi (Matsuyama)I was completely knocked out by the first two dishes.The first plate featured blue eel, raised on a diet rich in shellfish. The beautifully grilled flesh was bursting with concentrated umami, and I could truly appreciate how its upbringing influenced the flavor.Next was Mr. Fujimoto's conger eel.The texture of the meat, especially near the dorsal fin, was unlike anything I had ever experienced. It had a delightful elasticity combined with a tender quality, and the umami expanded with each bite, leaving me breathless. This was a completely different culinary experience from any conger eel I had eaten before.Enjoying the fish from the Seto Inland Sea, prepared with a focus on the ingredients.Each piece conveyed sincere craftsmanship rather than flashiness.It was a pleasure to see the head chef and the young artisans working in harmony, creating an atmosphere that enhanced the dining experience.This has become a place I want to visit again when I return to Matsuyama. Less

This was my first time visiting Kuruma Sushi in the summer. I was immediately impressed by the crispy grilled blue eel from Kojima, Okayama. The blue skin comes from their diet of crustaceans. Next, I had the conger eel from Imabari, which was over 2 kg—twice the usual size—and surprisingly, it was prepared without cutting the bones, which must have taken an incredible amount of time and effort. The texture was incredibly firm. Then came the conger eel broth, followed by the sweet marinated mackerel from Ainanchō. The abalone liver from Nikujima was simmered for six hours. I also enjoyed the splendid red snapper from Muroto, Kochi, which had a sweet flavor reminiscent of fine pork. The fishing location is a secret! I tried steamed tiger fish and its stomach, and the white sweetfish from Yahatahama, which is said to be exceptional among sweetfish and was aged for about a week. The managatsuo from Imabari was live-caught on the boat to maintain freshness. The squid from Uwajima was sweet and tender. I had tuna from Sakai Port, layered with medium-fatty and fatty tuna. The Imabari swimming crab was served with a mix of meat and roe. The horse mackerel was over 1 kg, caught in Ainanchō, and prepared as a marinated dish. I also had steamed sushi made with sweetfish caught in the Odagawa River, using its innards and bones for the broth, with no seasonings added, yet it had a rich buttery flavor. I couldn't help but wonder if there were really no seasonings at all! The lightly grilled red mullet from Tokushima had a fragrant aroma. I enjoyed freshly caught whiting, and the local kuruma shrimp was served half-cooked with shrimp miso, perfectly cooked. The additive-free red sea urchin from Nikujima was aged for three days to remove excess moisture. Finally, I had grilled conger eel wrapped in bamboo leaves, which was fluffy as all the bones had been removed. The meal concluded with a delicious omelet. I left feeling completely satisfied at 2:30. It was a great meal! Less

Starting with the appetizers, we had grilled aoyanagi (eel). This dish, reminiscent of uzaku, featured cucumber cut with a knife, while the skin was delightfully crispy. The hamo (pike eel) from Imabari was impressively large, weighing over 2 kilograms, and we thoroughly enjoyed it, including the broth. The meal continued with seasonal delicacies such as goma saba (mackerel) from Ainanshi, black abalone from Futagami Island, kinmedai (golden eye snapper) from Kochi, and steamed okose (a type of fish) that was carefully prepared with nerve-stunning techniques, showcasing both the origin and craftsmanship of the dishes.The nigiri began with the 15-kilogram kue (grouper) from Ainanshi, followed by marinated managatsuo (mackerel) from Imabari, which was nerve-stunned on the boat, concentrating the flavors of this fish that is typically difficult to serve raw. We also enjoyed luxurious slices of akami (fatty tuna) from Tottori Sakai Port, along with Imabari's blue crab, Ainanshi's shimaaji (striped jack), steamed ayu (sweetfish) sushi, grilled akamutsu (red mullet) from Tokushima, freshly caught kisu (whiting), kuruma ebi (Japanese tiger prawn), red sea urchin from Futagami Island, and anago (conger eel) steamed in bamboo leaves, all reflecting the essence of the season and the land. We also added hamo nigiri, chairo maruhata (brown grouper), and more squid.The sushi itself was exceptional, and I noticed the details, such as the newly sharpened knife specifically for squid and the changed serving dish for the shrimp, adding to the enjoyment of the experience. This establishment conveys its evolution not only through taste but also through its tools and techniques. Less

I visited in early July.I ordered the omakase course along with two highballs and five half servings of Japanese sake, totaling around JPY 43,000.While I thought it was a bit much to sell a half serving of sake that usually costs JPY 3,000 to 5,000 for JPY 2,000, I wonder if this is now the norm?I used to think the experience was worth the price, and I had been coming here for about four years, but I’ve decided to adjust my expectations and will reduce my visits from now on.Additionally, I had been overlooking the slow pace of service due to the intricate and lively presentation of the dishes, but this time, the timing of the food being served was particularly poor, making the latter part of the meal quite uncomfortable.The quality of the food remains outstanding, especially the sashimi of conger eel, which was served without cutting the bones, and it was truly impressive. Less

On this day, I visited Kuruma Sushi in Matsuyama. I was looking forward to enjoying a quality time tonight.~Omakase~(Appetizers)Tiger Pufferfish (Imabari) with Grilled Sake Jelly ◯Hamo (Imabari Oshima) Dashi ◯Grilled Hamo (Chiri Vinegar) & Marinated Hamo ◎Grilled Yaito Hata with Shabu-Shabu (Ponzu and Kanzuri) ◎Steamed Abalone (Nishikijima Black Abalone) with Liver Sauce & Vinegared Rice ◯◯ (*‘ω‘ *)Charcoal-Grilled Kinmedai (Off Kochi) ◯◯Akou Dai with Dashi and ◯◯(Nigiri)Shiro Amadai (Yahatahama) ◯◯Marinated Katsuo (Imabari) ◯Sumi Ika ◯Otoro (Sakaiminato)Watarigani (Imabari) with Miso & Inner Roe wrapped in Seaweed ◎ (๑>◡◡ Less

Just a 5-minute walk from Oi Kaido Station, I visited "Kuruma Sushi," a Silver Award-winning establishment recognized as one of the top sushi restaurants in Japan.The restaurant features a stylish exterior with exposed concrete and wooden sliding doors, which is quite rare for a sushi place.I made a reservation through the Omakase website and arrived on a weekday at 7:30 PM.I ordered the Omakase course for JPY 27,500.The sushi prepared by Chef Koji Takahira uses fish caught in nearby waters, treated with proper techniques like nerve stunning and blood removal. Both the appetizers and sushi were exceptionally delicious.Today, I enjoyed the Managatsuo (Japanese Spanish mackerel), blue crab, and a small rice bowl with steamed sweetfish, all of which were delightful.The hot Nodoguro (blackthroat seaperch) grilled over a charcoal grill right in front of me was also outstanding.I savored every bite until the end.【Today's Menu】1. Okose (a type of fish) from Imabari, nerve-stunned, served with skin, liver, and stomach, accompanied by a sauce made with roasted sake.2. Dashi (broth) made from Okose cooked in a pot.3. Charcoal-grilled Managatsuo, served with condiments of green onion, ginger, and wasabi.4. Yaitohata from Ainanshi, grilled skin and low-temperature shabu-shabu for the flesh, served with kanzuri (a type of spicy seasoning).5. Steamed abalone from Nikujima, simmered for about 6 hours, served with liver sauce and sushi rice.6. Charcoal-grilled Kinmedai (golden eye snapper) from Kochi.7. Akou (Kijihata) served in a soup, briefly blanched in dashi.8. Shiroamadai (white sweetfish) from Yahatanhama, aged for 2 days.9. Managatsuo belly.10. Kentsuki squid.11. Two layers of Otoro (fatty tuna) and Chutoro (medium fatty tuna) from Sakai Port.12. Blue crab from Imabari, wrapped in seaweed with miso and inner roe.13. Shimaaji (striped jack) from Ainanshi, nerve-stunned and aged for 3 days.14. Steamed sushi with sweetfish.15. Charcoal-grilled Akamutsu (red mullet) from Tokushima.16. Freshly caught shirasu (whitebait) from Imabari, sandwiched with perilla leaves.17. Shirasae shrimp.18. Akaundon (red sea urchin) from Nikujima.19. Grilled anago (conger eel) wrapped in bamboo leaves.20. Soup.21. Tamago (egg) with grated yam in castella-style. Less

This was my third visit.Located in the bustling area of Ichibancho, Matsuyama, this small gem has only 8 counter seats and was established in 1976. It is run by the second generation, Koji Takahira, who is known for being the youngest chef in Japan to earn two Michelin stars.The restaurant focuses on local fish from the Seto Inland Sea and the Shikoku coast, skillfully prepared by legendary fisherman Junichi Fujimoto, who ensures meticulous processing such as nerve tightening and blood removal to maximize the fish's natural flavors. The cooking techniques showcase the essence of Edomae sushi, including blanching, grilling, and shabu-shabu, combined with exceptional knife skills and seasonal ingredients to create a unique taste.The most impressive dishes this time were the grilled skin of the Managatsuo (Japanese Spanish mackerel) and the marinated Managatsuo nigiri, both offering a delightful, firm texture and an unforgettable flavor. The freshest Managatsuo, sourced from Fujimoto, makes this dish a true specialty that can only be experienced here. The chef's dedication to using a special new knife for the swordtip squid results in a sweet and wonderfully chewy texture.Kuruma Sushi excels in bringing out the flavors of terroir ingredients. Once again, I enjoyed a delightful and delicious sushi experience. It was a great meal.Menu:1. Okose (Tiger fish skin/liver/roe/jelly), grilled sake (by Fujimoto, Imabari)2. Okose broth with yuzu peel flavor3. Managatsuo, skin grilled over charcoal (by Fujimoto, Imabari)4. 5-day aged Yaito Hata, grilled skin/shabu-shabu (Ainan)5. Steamed black abalone for about 6 hours, liver sauce (Nishikujima)6. Abalone liver risotto7. Grilled Kinmedai (red snapper) (off the coast of Kochi)8. Akou (Kijihata) broth, blanchedNigiri:9. Shiro Amadai (white sweetfish) (Ehime)10. Marinated Managatsuo (by Fujimoto, Imabari)11. Swordtip squid12. 160kg Otoro (fatty tuna) (Yuinoka)13. Soft-shell crab miso and inner roe wrapped in seaweed (by Fujimoto, Imabari)14. 3-day aged Shima Aji (striped jack) with nerve tightening (Ainan)15. Steamed sushi with sweetfish16. Akamutsu (red sea bream) (Tokushima)17. Freshly caught Kisu (Japanese whiting) with perilla (Imabari)18. Shirasu shrimp (Seto Inland Sea white shrimp)19. Aged Akaundon (red sea urchin) for 6 days (Nishikujima)20. Grilled anago (conger eel) steamed in bamboo leaves21. Soup22. Tamago (egg with grated yam) Less

Unlike other sushi restaurants, this place offers a variety of rare grilled dishes and soups. The grilled items, in particular, are outstanding with their perfectly crispy skin and fluffy texture! It's truly a testament to the skills of traditional Japanese cuisine. As for the shrimp, they are steamed in a special steamer! This is to ensure that the temperature remains consistent for both the first and last customers. With 4 to 5 supporting apprentices, they have the system in place to make this possible. This also explains why the prices are about 20-30% higher. Less

●Date: June 26, 2026 (Friday) 5 PM, First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name▷Course (JPY 27,500 per person)╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents▷Okose with Ume Plum Jelly▷Okose Skin Broth▷Sashimi of Yaito Hata (from Ainanchō)▷Goma Saba (from Ainanchō)▷Steamed Abalone with Liver Sauce (from Futagami Island)▷Mini Sushi Rice (with additional liver sauce)▷Kinmedai with Soy Pickled Onion▷Ankou▷Shiro Amadai▷Isaki (from Ainanchō)▷Kensaki Ika with Sudachi▷Chutoro (from Sakai Port, Tottori Prefecture) - 2 slices▷Blue Crab, Crab Miso, and Half-Cooked Inner Roe Hand Roll (from Imabari)▷Shima Aji with Chives (from Ainanchō)▷Steamed Sweetfish Sushi (from Odagawa)▷Nodoguro (from Tokushima Prefecture)▷Octopus▷Ise Lobster with Lobster Miso▷Red Sea Urchin (from Futagami Island)▷Anago▷Soup▷Tamago●Additions▷Kohada▷Shima Aji▷Ishizuchi (half serving)▷Green TeaTotal for two: JPY 73,900╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●ReviewThis popular restaurant is relatively easy to book.The interior features a calm atmosphere with a white wood theme, and there are about 10 counter seats. There were many customers from outside the prefecture, and the head chef and staff maintained a pleasant distance, creating a very comfortable ambiance.Most of the fish we enjoyed that day were local, and it was clear that they were meticulously prepared with attention to aging, knife techniques, cooking methods, and even the knives themselves.The first dish, Okose, allowed us to savor not just the flesh but also the skin, roe, and liver, each offering different textures and flavors.The lightly marinated Goma Saba was served in two ways: with a condiment of chives mixed with ginger and with kanzuri. Each preparation provided a completely different taste, making for an enjoyable comparison.The steamed abalone was exquisite! The tender abalone paired with a rich liver sauce was incredibly delicious. The final touch of adding mini sushi rice to the liver sauce was perfect.The Kinmedai, lightly charred over straw, was enjoyed with soy-pickled onions and mustard.The standout nigiri were the Shima Aji and Isaki. Both had a refreshing aroma from the chives hidden inside, and the 6-day aged Isaki was lightly charred on the skin, providing a crisp and light texture.The blue crab was selected for its vitality, as "the energy of life directly correlates to sweetness." True to this explanation, the sweetness was intense, and the combination of crab miso and half-cooked inner roe created a luxurious harmony.The Ise lobster, estimated to be 10 years old and rested for a day, showcased its large edible parts. Cooking it with far infrared rays brought out its sweetness, and it paired excellently with the rich lobster miso sauce.The final anago was served with all bones removed and steamed in bamboo leaves, resulting in a wonderfully fluffy texture.Rather than relying solely on the quality of the ingredients, the chef's dedication to adding extra steps truly maximized the fish's flavors.I found the emphasis on the knives fascinating, especially the mention of a special knife for squid and the idea that "cutting with a stainless steel knife diminishes the flavor." It was very enlightening. Less

Let's head to Matsuyama to enjoy Kuruma Sushi.This place creates an atmosphere that naturally brings smiles.The chef's carefully crafted masterpieces made me nod in appreciation multiple times; the sushi was truly exceptional.I enjoyed the fish liver as an appetizer, and the nigiri was plentiful and to my liking.The toro was sliced thinly and layered, while the uni was completely additive-free, freshly prepared by us.I felt that the ambiance changed completely from when I first sat down to when I left.*Note: The lighting above the table alternates between one or two fixtures depending on the seat, and since mine had only one, the photo quality is slightly affected.*Additional:KohadaSimmered Clam Less

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 Less

This year, I visited a renowned restaurant representing Ehime...Part 2) 7:30 PM, a simultaneous start‼️Ishizuchi Junmai Daiginjo "Ai" from Ishizuchi Brewery✅ Dishes...Pairing Imabari's rockfish with roasted sake, it was elastic and delicious.The broth from the conger eel of Imabari Oshima had a hint of yuzu peel flavor.Using about 2.7 kg of conger eel from Imabari Oshima, the back was served as sashimi with salt and wasabi, while the belly was grilled with skin on and served with a vinegar sauce—such a different texture.The skin of the managatsuo was grilled over charcoal and served with a garnish of scallions, ginger, and wasabi—so rich and sweet.Steamed abalone from Futagami Island, simmered for about 6 hours, served with liver sauce.Sushi rice and abalone liver sauce.Grilled Kinmedai from Kochi—such a wonderful aroma.Quickly blanched in akou (kijihata) broth....✅ Nigiri...Ainan Town's Chairo Maruhata, 5 days old.Ainan Town's Isaki, grilled over charcoal, 6 days old.Sliced squid.Otoro (fatty tuna), two pieces stacked, from Tottori Sakaiminato, weighing 160 kg.Imabari's blue crab, wrapped in seaweed with miso and inner roe.Ainan Town's shima aji, prepared with nerve tightening....✅ Dishes...Steamed sushi with sweetfish....✅ Nigiri...Tokushima's akamutsu (red mullet).Freshly caught shirasu from Imabari, sandwiched with perilla leaves.Ainan Town's grilled spiny lobster over charcoal.Red sea urchin from Futagami Island.Grilled anago (conger eel) steamed in bamboo leaves....✅ Soup✅ Tamago...Castella-style egg with grated yam.The dishes were carefully prepared with ingredients unique to Ehime, and the explanations made for a very educational experience. It was a delightful dining event where I enjoyed conversations with people from overseas, outside the prefecture, and locals. I am grateful to everyone who shared this delicious and enjoyable time with me✨️Thank you, Chef Takahira, for the wonderful meal. Less

The reason for my visit to Ehime was to try Kuruma Sushi. This well-known sushi restaurant ranks among the top in Ehime, and it was my first time here. They offer a variety of local ingredients, which is always a delight for out-of-town guests. The abalone with liver sauce was incredibly smooth and ranks among the best I've ever tasted. ✨ The way they cut the squid shows their skill, resulting in a beautiful presentation; you can really appreciate how the cut affects both texture and flavor. The blue crab from the Seto Inland Sea was packed with sweet crab meat and rich innards, making it a true treat! The Ise lobster was impressively large, and the combination of grilled meat with miso created an ultimate dining experience. The two pieces of fatty tuna nigiri were exceptional; I had no idea such great tuna came from Sakai Port…♡ The local sea urchin had a deep, rich flavor, and I could truly feel the quality of this renowned establishment. Being in a rural area, it’s surprisingly easy to make reservations, and it’s just a two-hour drive from Onomichi via the Shimanami Kaido, so I definitely plan to return! ☺️【Appetizers】OkoseYaito HataAbalone with liver sauce + riceKinmedai (Kochi)Chawanmushi with shrimp ♡【Nigiri】KueIsaki (Ainan, Ehime) grilled on charcoalAori IkaTuna (Toro) from Sakai PortBlue crab with crab miso and innardsSeki AjiKisuIse lobsterUni from Futakami IslandAnagoTamago (Japanese omelet) Less

I visited Kuruma Sushi, located about a 5-minute walk from Okaido Station (also close to Katsuyama-cho Station).This renowned establishment is led by the second-generation chef, Koji Takahira, who honed his skills at a famous Tokyo restaurant. He sources top-quality local ingredients from charismatic fishermen and transforms them into exquisite dishes through his meticulous techniques.With the achievement of being the youngest in Japan to earn two Michelin stars, this restaurant has become a sought-after destination for food enthusiasts flying in from all over the country, representing Shikoku as a reservation-challenging gem.♦︎ A space infused with refined aesthetics and attentive hospitality ── The interior features a beautiful Yoshino cypress counter, creating a serene atmosphere reminiscent of a tea room.The chef's sophisticated hospitality is impressively attentive, ensuring a stress-free experience that enhances the restaurant's charm.As I observed the seamless teamwork between the chef and his apprentice, I was able to fully immerse myself in the delightful culinary experience.♦︎ The menu I enjoyed ── 【Jelly of Grilled Scad with Sake】 【Scad Broth】 【Charcoal-Grilled Grouper】 【Black Abalone with Liver Sauce】 【Charcoal-Grilled Kinmedai (Golden Eye Snapper) Skin and Flesh】 【Homemade Karasumi (Dried Mullet Roe) and Yori Ebi (Sweet Shrimp) Chawanmushi (Savory Egg Custard)】 ~ Nigiri 【Yaito Hata (Yellowtail)】 【Charcoal-Seared Isaki (Japanese Sea Bream) Skin】 【Aori Ika (Bigfin Reef Squid)】 【Marinated Managatsuo (Spanish Mackerel)】 【Tuna】 【Blue Crab】 【Horse Mackerel】 【Akamu (Red Sea Bream)】 【Whiting】 【Charcoal-Seared Ise Lobster】 【Red Sea Urchin】 【Anago (Conger Eel)】 【Tamago (Egg)】♦︎ The potential of the ingredients and overall impressions ── The dishes convey the "moment when the fish shines the brightest" without any compromise, from sourcing to preparation, including techniques like nerve stunning and blood removal.The exquisite harmony between the perfectly shaped sushi rice and the top-notch toppings is remarkable, showcasing unparalleled precision.The flow from appetizers to nigiri is flawless, with each piece leaving a lasting impression and story about the ingredients.This is a supreme establishment that showcases exquisite sushi and the chef's refined craftsmanship, proudly representing Ehime to the world. I will definitely return. Less

First VisitI decided to visit this restaurant because they source fish from Hirakuma (Mr. Fujimoto's company).I made an OMAKASE reservation two months in advance. Surprisingly, it was quite easy to book.Since I planned to go firefly watching after dinner, I reserved a seat starting at 17:00 and requested a non-alcoholic option.I arrived at 16:55 and was the first customer, with one group of three ahead of me.I was seated in the center of the straight counter with eight seats.Here’s what was served:*Note: Ingredients marked with "藤" are related to Mr. Fujimoto*【Appetizers】1. Grilled Tiger Fish with Sake Sauce, poached skin and innards (liver, stomach, ovaries), topped with Tiger Fish broth jelly: 藤2. Tiger Fish broth with green yuzu: 藤3. Charred skin of Kyu-e (Nine-spot Flounder), Izu-grown wasabi, and sun-dried salt from Kochi's Tanoya: 藤4. Black abalone steamed in sake for 6 hours, served with liver sauce5. A small bowl of black abalone with liver sauce6. Grilled Kinmedai (Golden Eye Snapper) from Kochi, pickled onion in ponzu, served with spicy soy sauce koji7. Chawanmushi (savory egg custard) with Yori Ebi (Sweet Shrimp) broth, topped with fresh Yori Ebi and homemade karasumi (dried mullet roe): 藤8. Kiji-hata (Japanese Amberjack) broth, charred skin, topped with kombu soy sauce: 藤【Nigiri】9. Aged Yaito Hata (5 days): 藤10. Aged Isaki (3 days): 藤 *The charred skin was exquisite.11. Aged Murasaki Ika (1 day): 藤12. Marinated Katsuo (Bonito): 藤13. Miyagi-grown Hon Maguro (Bluefin Tuna) stacked (Otoro)14. Hand roll with crab, topped with miso and innards: 藤15. Horse Mackerel: 藤 *The texture was exceptional.16. Tokushima-grown Akamutsu (Blackthroat Sea Perch)17. Kisu (Japanese Whiting) marinated in kombu: 藤18. Aged Ise Lobster (1 day), served with shell broth and grilled with miso19. Aged Akaundon (Sea Urchin) (2 days)20. Anago (Conger Eel): 藤21. Tamagoyaki (Japanese Omelette) with Shiba Ebi (Shrimp) and yamMy stay lasted about 2.5 hours.I enjoyed three cups of non-alcoholic yuzu soda, totaling just over JPY 34,000.Here are my impressions:- The sushi reflected beautifully against the black geta (wooden sandals)...- Most seafood, except for 6: Kinmedai, 13: Hon Maguro, and 16: Akamutsu, was sourced from Ehime. *Excluding wasabi and salt.- Compared to the exceptional "Akakichi" I visited the day before, there are no other sushi restaurants that handle ingredients related to Mr. Fujimoto like this one.While the chef only explained the fishing grounds, it was easy to connect the dots with the ingredients I had at "Akakichi" and "Kaishun" the day before, especially with the keyword of morning catch...- The standout feature was the grilling technique.In particular,6: I consider the transparency of the skin as a standard... Was it due to individual differences? Transport time? The juiciness of the fish didn’t quite match that of "Onishi" in Yaizu...10: This was undoubtedly exceptional. The best Isaki I’ve ever had.16: The apprentice carefully grilled each piece to perfection.- As for the raw items,12: I was lucky to have this two days in a row after visiting "Akakichi" the day before.15: The texture of the fresh horse mackerel was shocking, reminiscent of my visit to "Simples" in Shizuoka last year (thanks to Sasuemaeda).These two days made me realize that you must go to the local fishing grounds to truly enjoy the seafood!- On the downside:1. While many customers may shy away from raw innards, I wish the liver hadn’t been poached...2. The flavor of the kombu was too strong. In terms of the richness of the tiger fish, it didn’t compare to what I had at "Kaishun" the day before.After dinner, I traveled to Hakata Island for firefly watching, which took about three hours round trip...I fulfilled my purpose, but the fireflies were dancing 10-15 meters away, making it impossible to capture them in photos... I only managed to photograph one that happened to be nearby. *See the last photo. Less

A return visit in a different season! While I tend to prefer the ingredients available in autumn and winter, the skill in bringing out the flavors here is truly remarkable, making me exclaim in delight multiple times. Even on a repeat visit, I was genuinely moved by this amazing restaurant. I still remember the taste of the managatsuo, which was reminiscent of toro (fatty tuna), the rich flavor of the grouper, and the refreshing taste of the sweetfish. The abalone from Futagami Island was also rich and remains one of my favorite dishes. Less

Each dish and sushi at Kuruma Sushi showcases a unique sensibility and a quest for excellence. The preparation enhances the quality of the ingredients, reflecting a deep respect for them. I had often heard the name Kuruma Sushi from many people, so visiting this time was a truly valuable experience. The flow of the sushi was dynamic, keeping the diners engaged throughout the meal. The chef also valued conversations with each guest, demonstrating wonderful attention to detail. If I have the chance to visit again, I would love to come back in a different season. Less

Ehimemeshi #3 May 30, 2026 (Saturday) 19:30 Tabelog 4.45 Ranked #1 in Ehime Prefecture 2026 SILVER 2025 Top 100 Restaurants 2018 Michelin ☆☆ 2026 Go! Me! Yo 3 Tock Last night's dinner was here! It had been two and a half months since my last visit. Chef Koji Takahira, a young sushi master who earned three Michelin stars at the renowned Ginza restaurant "Sushi Yoshitake" for over ten years, is a true genius in the sushi world. This is my favorite sushi restaurant, serving fresh fish from the local Setouchi area. The menu consists of an omakase course only. 1. Tiger Fish (Okose) from Imabari Freshly prepared this morning. All parts served with a grilled sake jelly sauce and tiger fish jelly underneath. 2. Akou from Imabari Oshima Freshly prepared this morning from Junichi Fujimoto. Lightly cooked with dashi made from the akou itself, topped with kombu soy sauce. 3. Chairo Maruhata from Ainanchou Stressed out for a day before being prepared this morning. Lightly warmed over charcoal to melt the fat on the skin, served with salt and wasabi. 4. Steamed Abalone from Futagashima Steamed for six hours using only the abalone's own juices, served with liver sauce. 5. Freshly cut rice mixed with leftover liver sauce Well mixed before serving. 6. Grilled Kinmedai from Kochi Smoked with straw and grilled over charcoal, repeatedly alternating between grilling and resting to raise the internal temperature. Topped with onions marinated in ponzu and served with a mixture of ginger and soy sauce. 7. Chawanmushi with Konoko and Sea Snail from Setouchi No seasonings used. The base is made from ground sea snail meat and liver, topped with abalone dashi. 8. Shiro Amadai from Yahatanihama Salted for three days. 9. Isaki from Ainanchou Only the skin is grilled over high heat. 10. Shoboro Ika from Ainanchou Caught yesterday, stressed out for a day before being prepared this morning. Cut with a stainless steel knife to enhance the sweetness of the squid. Served with salt and sudachi. Yoshitake's style. (laughs) 11. Managatsuo from Matsuyama Freshly caught this morning, lightly marinated. Green onions are placed between the rice and the fish. 12. Otoro from Onagawa Tuna sourced from "Yuinoka" (@maguroyunoka_27love) in Onagawa, caught in fixed nets. Thinly sliced otoro layered. 13. Blue Crab from Imabari Simply steamed without any additions. Topped with blue crab miso and semi-cooked inner roe. 14. Yaito Hata from Ainanchou Prepared with nerve control and aged for five days. Thinly sliced otoro and chutoro layered. 15. Akamutsu from Tokushima Caught after eating a lot of shrimp. Grilled over charcoal. Green onions are placed between the rice and the fish. 16. Caught Horse Mackerel from Ainanchou Stressed out for a day before being prepared this morning, lightly marinated. Shiso is placed between the rice and the fish. 17. Grilled Lobster from Ainanchou Grilled over charcoal, topped with miso, and grilled again. Chef Takahira carefully checks the state while cooking. 18. Purple Sea Urchin from Matsuyama 19. Anago from Tsushima 20. Miso Soup 21. Tamagoyaki Made with shrimp and yam. 22. Akou (extra) Aged for one day. 23. Tiger Fish (extra) Three thinly sliced layers. 24. Chairo Maruhata (extra) Everything from start to finish was delicious once again. Less

During my recent business trip to Ehime, I had another purpose: to enjoy sushi at Kuruma Sushi.I was fortunate enough to secure a reservation when my trip to Ehime was confirmed, and I was looking forward to dining at what is said to be the number one sushi restaurant in Ehime Prefecture.While enjoying a beer, I started with some appetizers. The quality of these appetizers was astonishing, delivering an incredible taste that took me by surprise.Each dish that followed was meticulously crafted, bringing out the flavors of the fish to their utmost potential.From the fish itself to the temperature and the knife work, everything was executed to perfection. It truly deserves to be called the ultimate seeker of culinary excellence.I would gladly travel to Matsuyama just to enjoy the sushi here. I plan to try making another reservation in a different season. Less

I enjoyed the omakase at Kuruma Sushi. It was a delightful experience where I could see, taste, and listen to the chef's detailed explanations. Before I knew it, two and a half hours had flown by, making it a truly enriching time.The first standout was the torafugu (Japanese pufferfish) from Imabari. The rich soft roe generously draped over the fish elevated the dish to a luxurious level. The okose (a type of fish) from Imabari was packed with flavor, and the broth that followed was rich in collagen, providing a comforting taste.The akou (kijihata) had a refined fat content, while the abalone from Futagami Island was fragrant with seaweed, releasing a delightful umami with every bite.The kinmedai (golden eye snapper) from Cape Muroto was wonderfully fatty, and the chawanmushi (savory egg custard) with konoko (young fish) and turban shell was impressively layered with flavors.Among the nigiri, the shiro-amadai from Yahatahama, isaki from Ainanshi, and the aori-ika (squid) from Ainanshi, which was prepared with precision in the morning, particularly stood out in my memory.The tai (sea bream) and its soft roe from Imabari, as well as the managatsuo (mackerel) were all prepared with meticulous attention by Mr. Fujimoto, showcasing exceptional texture and flavor.The nigiri featuring the blue crab from Setouchi with its rich inner roe was simply decadent.From the shima-aji (striped jack) from Ainanshi to the red mullet from Tokushima, which was raised on shrimp, along with the amategarei (flatfish), purple sea urchin, and anago (conger eel), the quality remained consistently high throughout.The final dish, a fluffy omelet mixed with yam, left a gentle and pleasant aftertaste.This course was a testament to the chef's dedication and skill. With exceptional ingredients, technique, explanations, and atmosphere, it was a wonderful place to not just "eat" sushi, but to truly "experience" it. Less

First visit. (No noren or sign, just a small name next to the entrance)The sushi is made with local fish, except for the tuna. It takes advantage of its proximity to the fishing port.Enjoying delicious seafood from the Setouchi region.* Ishizuchi (Ai Junmai Daiginjo)Torafugu (Tiger Pufferfish) prepared with morning nerve technique, 6kg (all parts served with rice in a soft roe risotto style)Tai (Sea Bream) prepared with nerve technique* Seiryu (Zen Special Junmai)Tai dashi (broth)Torafugu (Tiger Pufferfish) grilledKuro abalone (steamed for 6 hours) with liver sauce served with rice in a risotto style* Yamada Nishiki (Minamoto Junmai Sake)Kinmedai (Red Snapper) from Kochi, paired with soy sauce koji and local mustard○ Aori Ika (Bigfin Reef Squid) from Ainanshi* Ishizuchi (Omachi Junmai Ginjo)Chawanmushi (steamed egg custard with konoko, turban shell, and abalone dashi)Shiro amadai (White Sweetfish) from Yawatahama, aged for 4 daysIsaki (Striped Jack) grilled from Ainanshi, aged for 5 days* Kyo Hina (Nanaseiken Junmai Daiginjo)Aori Ika (Bigfin Reef Squid) prepared with morning nerve techniqueShima Aji (Striped Jack) from Ainanshi, aged for 5 daysOtoro (Fatty Tuna) from Katsuura, marbled and layeredWatarigani (Blue Crab) from the local area, served with crab miso and half-cooked inner roeMakogarei (Flatfish) layered (first of the season), aged for 1 day* Kawakame (Omachi Junmai Ginjo)Grilled Akamutsu (Red Sea Bream) caught by fishing from TokushimaMurasaki Uni (Purple Sea Urchin) from the local area○ Ise Ebi (Japanese Spiny Lobster) from Ainanshi, aged for 1 day, grilled, topped with lobster miso, then grilled againGrilled Ise Ebi (with lobster miso)Kohada (Gizzard Shad) from the local area, layered with shiba ebi (sweet shrimp) and oboroGrilled anago (conger eel) with bones removed, wrapped in bamboo leavesCastella Tamago (sponge cake egg) with shiba ebi and yamatoimo. Less

This was my second visit! The rice was even better than last time, with a sharp acidity that paired perfectly with most of the toppings! The sake snacks were, as always, outstanding, with the grilled Kinmedai (golden eye snapper) being particularly impressive, and the tiger pufferfish had a complex and deep flavor that was simply the best! There was a wide variety of nigiri toppings, and I ended up ordering an additional 8 pieces. The quality of the tuna was excellent, and several types of white fish were also in great condition, showcasing meticulous preparation! Overall, it was truly a perfect meal. Thank you, Chef Takahira, for the wonderful experience! Less

For many sushi chefs, their first three or four nigiri are a showcase of their skills and aesthetic, and I got that impression here. Kawahagi with its liver from Awaji island. 6-day aged shimaaji from Ehime. Ika that had only been handled with a stainless steel knife to better preserve the flavor. And fourth, bincho-torched akamutsu from Tokushima, served with piping hot shari. Takahira san mentioned that these akamutsu feed mainly on sweet shrimp, giving them a meatier texture and more intense flavor. Less