Sushi Obana (鮨おばな) Tatebayashi

The omakase at Sushi Obana showcases the essence of Edomae sushi, emphasizing the quality of ingredients and meticulous preparation rather than flashy presentations. What stood out to me was the chef's ability to select seasonal fish and the depth of preparation for each dish.The first sashimi was sea bass from Naruto, delivered by Mr. Mura. As the chef mentioned, "Now is the best season," the firm texture and refined fat of the fish truly highlighted the allure of summer sea bass.For appetizers, the uni parfait lavishly layered with bafun uni, the dish featuring the full flavor of the Hokki clams from Okhotsk, the Ezo abalone from Miyagi, and the kohada nigiri all flowed together beautifully. The day's tuna was a 57kg fresh catch from Funka Bay, impressively light and flavorful, embodying the essence of summer tuna.The nigiri began with isaki (grunt fish). The next three pieces of shinko (young fish) showcased the delicate craftsmanship unique to this season. The new squid was astonishingly tender, with a smooth texture, while the sweet shrimp, layered with both the meat and paste, offered a delightful contrast that enhanced its rich sweetness. The two-piece servings of shako (mantis shrimp) and Hokki clam each highlighted their distinct flavors.The tuna was served in a way that allowed for a comparison of the different cuts: akami (lean), chutoro (medium fatty), and otoro (fatty). Among them, the soy-marinated ikura (salmon roe), made using a method unchanged for 37 years, left a lasting impression. The depth of flavor, passed down through generations, carried a persuasive quality that trends cannot replicate.The final dish, a shrimp rice bowl, was not to be missed. The sauce was made from the essence extracted from the heads and tails of the shrimp, creating a rich umami that melded beautifully with the rice. The flow of the meal was seamless, right through to the last bite of purple uni and dried gourd roll.Even the dessert did not compromise on quality. The kuzumilk, blended with three types of brown sugar and a hint of shochu, created a depth and sharpness in sweetness. The ice monaka made with rich sake was aromatic and provided a pleasant conclusion to the sushi experience.The quality of the ingredients was evident, but it was the careful preparation and attention to detail that truly shone through. This was a reaffirmation of the true value of Edomae sushi, presented with meticulous craftsmanship rather than ostentation. Less

The interior, centered around a white wooden counter, is bright and clean, creating a calm atmosphere where you can focus on the food without feeling too formal.The course begins with an appetizer served in a glass dish, followed by various sake accompaniments leading to the sushi.The choice of dishes and presentation are elegant, making the wait for the next course enjoyable.The sushi includes a variety of ingredients such as aji (horse mackerel), ikura (salmon roe), tuna, uni (sea urchin), and shako (mantis shrimp). Each piece showcases not just the luxurious appearance of the ingredients, but also the skillful knife work, temperature, and balance with the sushi rice, reflecting the chef's attention to detail.Particularly impressive is the sushi rice, which maintains its texture while harmonizing perfectly with the toppings, allowing the individuality of each piece to shine through.The presentation of the uni in its wooden box is also remarkable, demonstrating confidence in the freshness and quality of the ingredients, heightening anticipation for the latter part of the course.Despite being a counter sushi restaurant with a close distance to the chef, there is a gentle tension in the atmosphere. It’s a place where you can savor each piece with care, perfect for adults.It’s easy to understand why this restaurant is difficult to reserve; it’s a memorable sushi experience. It’s definitely a place you’d want to revisit in different seasons, especially for special occasions.*I apologize for the lack of order in my notes as I was focused on enjoying the meal. Less

Located about a 13-minute walk from Tatebayashi Station, this restaurant has an impressive rating of 4.44. It has also won the Silver Award in 2026 and the Sushi EAST 100 Best Restaurants Award in 2025!Omakase Course (JPY 49,555) *Includes 2 drinks- Tatebayashi-produced water eggplant puree with fried eggplant - Yamagata Prefecture fish scraps with full moon salt - Bonito with mustard soy sauce - Sea urchin parfait with vinegared rice and bafun uni - New squid (baby cuttlefish) - Surf clam with head and entrails - Steamed abalone - Sardine sushi - Simmered oysters with yuzu pepper - Toro roll - Shirasu mozuku - Snapper - Shinko (young fish) - Kohada (gizzard shad) - Ikura (salmon roe) - Akami (lean tuna) - Chutoro (medium fatty tuna) - Chutoro (back) - Otoro (fatty tuna) - New squid - Surf clam - Sweet shrimp paste and whole shrimp - Clam - Daikon sprouts wrapped in kombu kelp - Shrimp rice bowl with kuruma shrimp - Purple sea urchin - Kuzumilk - Ice monaka 100% Kishu Arita mandarin orange juice Oolong tea This is my long-awaited first visit to the incredibly exclusive sushi world that reigns in Tatebayashi, Gunma Prefecture.It’s a renowned restaurant that sushi lovers from all over the country are eager to visit, even making the trek to Tatebayashi.This time, I was invited to sit with regulars, making my long-held wish come true.The omakase course starts with appetizers and transitions into sushi.Beginning with Tatebayashi-produced water eggplant puree, followed by Yamagata fish scraps, bonito, sea urchin parfait, steamed abalone, sardine sushi, and simmered oysters, a series of seasonal dishes are served.The sushi begins with snapper, allowing for a comparison between the limited-time shinko and kohada!I was thrilled to enjoy the first shinko of the year!Next, the specialty ikura from Sushi Obana is truly breathtaking!Not only is the presentation beautiful, but the moment it hits your mouth, the roe bursts, releasing an explosion of flavor that is a fresh experience unlike anything I’ve ever had. It’s a truly unique piece that cannot be replicated!Then comes the impressive lineup of four types of tuna!With akami, chutoro, back chutoro, and otoro, it’s delightful to compare the different qualities of fat and flavor from the same fish!Personally, I found the chutoro (from the back) particularly memorable, as the high-quality fat melted away in my mouth, perfectly pairing with the rice.Towards the end, we enjoyed purple sea urchin!The beauty of the presentation was astounding, and while it was rich, it also had a clear flavor, allowing me to savor a deep and lingering aftertaste.From appetizers to sushi, each dish and piece brought surprises and discoveries, showcasing a remarkable structure that kept me engaged until the end.Despite being located in Tatebayashi, Sushi Obana makes you want to travel just to experience it.It was a one-of-a-kind sushi restaurant where I could spend a special time in a homely atmosphere.After adding the two drinks, the total came to JPY 49,555.It’s a price backed by its exceptional quality, even in a rural area!It was a great meal.I highly recommend you visit!Please also check out my Instagram @mickey_foodie99! Less

🇯🇵 Sushi Obana 🇯🇵
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3 Insider Tips for Planning Your Visit to Sushi Obana
造訪「鮨おばな」的3個內幕消息
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1️⃣ Reservations are fiercely limited
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Priority goes to past customers. New guests typically need to tag along or to book via Pocket Concierge when there’s a last minute cancellation. Seats are currently filling through March 2027, so plan far ahead (or get invited by a regular).
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2️⃣ Expect a masterclass in maguro
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Chef Obana San was one of the original minds behind the legendary Sushi Tokami. Thanks to his deep ties with Toyosu’s elite tuna specialist Yamayuki, the omakase regularly features 5–6 different cuts of exceptional maguro — from rare senaka to meaty kamatoro — each prepared with precision.
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3️⃣ Always ask about extra neta
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The omakase course is already outstanding, but Obana San loves to surprise guests who inquire. Auction-grade uni and rare small-batch aka-uni caught by specialist fishermen often appear as special add-ons — pure joy for true sushi lovers.
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Warm hospitality from the chef and his wife, impeccable shari, and ingredients that rival Tokyo’s top tables make the journey more than worth it.
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1️⃣ 預約極度困難
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優先權給舊客。新客通常需由常客帶路，或透過 Pocket Concierge 搶最後一刻取消的空位。目前已排到2027年3月，請提早規劃（或找常客幫忙）。
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2️⃣鮪魚的大師級饗宴
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尾花大將曾是傳奇名店「鮨とかみ」的創始核心人物之一。憑藉與豐洲頂級鮪魚仲卸「やま幸」的深厚關係，套餐中經常出現5至6種不同部位的極品本鮪——從稀有的背中到肉感十足的魚鮫拖羅，每貫都精準呈現。
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3️⃣一定要詢問額外ネタ
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套餐本身已極出色，但尾花先生最愛給主動詢問的客人驚喜。拍賣等級的雲丹，以及漁夫直送的稀有小批量赤雲丹，常以特別加點現身——真正壽司愛好者的絕對喜悅。
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大將與女將的溫暖款待、完美的赤酢飯，以及媲美東京頂尖店的食材，讓這趟旅程絕對值得。
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🏢: 5-1 Otemachi, Tatebayashi, Gunma
⚖️: 35,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Sushi Obana 🇯🇵
⁡
1️⃣ Reservations are fiercely limited
⁡
Priority goes to past customers. New guests typically need to tag along or to book via Pocket Concierge when there’s a last minute cancellation. Seats are currently filling through March 2027, so plan far ahead (or get invited by a regular).
⁡
2️⃣ Expect a masterclass in maguro
⁡
Chef Obana San was one of the original minds behind the legendary Sushi Tokami. Thanks to his deep ties with Toyosu’s elite tuna specialist Yamayuki, the omakase regularly features 5–6 different cuts of exceptional maguro — from rare senaka to meaty kamatoro — each prepared with precision.
⁡
3️⃣ Always ask about extra neta
⁡
The set course is already outstanding, but Obana San loves to surprise guests who inquire. Auction-grade uni and rare small-batch aka-uni caught by specialist fishermen often appear as special add-ons — pure joy for true sushi lovers.
⁡
Warm hospitality from the chef and his wife, impeccable shari, and ingredients that rival Tokyo’s top tables make the journey more than worth it.
⁡
1️⃣ 預約極度困難
⁡
優先權給舊客。新客通常需由常客帶路，或透過 Pocket Concierge 搶最後一刻取消的空位。目前已排到2027年3月，請提早規劃（或找常客幫忙）。
⁡
2️⃣鮪魚的大師級饗宴
⁡
尾花大將曾是傳奇名店「鮨とかみ」的創始核心人物之一。憑藉與豐洲頂級鮪魚仲卸「やま幸」的深厚關係，套餐中經常出現5至6種不同部位的極品本鮪——從稀有的背中到肉感十足的魚鮫拖羅，每貫都精準呈現。
⁡
3️⃣一定要詢問額外ネタ
⁡
套餐本身已極出色，但尾花先生最愛給主動詢問的客人驚喜。拍賣等級的雲丹，以及漁夫直送的稀有小批量赤雲丹，常以特別加點現身——真正壽司愛好者的絕對喜悅。
⁡
大將與女將的溫暖款待、完美的赤酢飯，以及媲美東京頂尖店的食材，讓這趟旅程絕對值得。
⁡
🏢: 5-1 Otemachi, Tatebayashi, Gunma
⚖️: 35,000 yen
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

I visited Sushi Obana for the first time in a while. It's not often that I get to go to Tatebayashi, but I want to visit Sushi Obana at least once a year, so I made a reservation. I arrived a bit early and took a leisurely walk to the restaurant. It was already quite hot, but walking at a relaxed pace was just right since I didn't want to arrive too early. The restaurant opened about five minutes before my reservation, and I was able to enter. (*´∀`) It seems that they only offer a full course now, whereas there used to be several options. The portion sizes are quite generous, so you get a good number of dishes without needing to order extra. Both the appetizers and the sushi were delicious, making it easy to enjoy the drinks. I really liked the rice. It was well-balanced and quite filling, yet I could eat it easily. Even though it had been a while since my last visit, I was very satisfied. (*´∀`) Thank you for the wonderful meal! Reservation method: By phone (new customers cannot reserve) Course price: Around JPY 44,000, but I'm not sure Duration of stay: About 2 hours Reservation difficulty: New customers cannot book Order: Various drinks including barley soda, and also Ikura Total bill: JPY 52,190 Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, the top 100 restaurants, and Michelin-starred establishments. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Sushi EAST Top 100 Restaurants 2025 ◆Crowd Level◆ Reservation required ◆Parking◆ Available in front of the restaurant ◆Duration of Stay◆ Approximately 3 hours ◆Cuisine◆ Evening course ◆Comment◆ I had wanted to visit this restaurant for a long time, and I was invited to go. Honestly, I underestimated it because it’s in a landlocked prefecture. The fish sourced from all over the country were all top-notch. Each dish paired well with the drinks, and I had a wonderful time.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points are added or deducted based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

Around 2014, after returning from studying abroad, I heard from someone about a sushi restaurant in Tatebayashi that was incredibly delicious. I was very curious about why such a highly-rated sushi place existed in the middle of the inland area with its scorching heat, and I had been wanting to visit for a long time! However, by that time, it was already difficult to make a reservation, and due to geographical challenges, I couldn't find an opportunity to visit for quite some time...Finally, a ray of hope shone through the darkness as I received an invitation from a regular customer!Sushi Obana in Tatebayashi!I thought I would take the Ryomo Line from Takasaki since I was coming from Toyama, but surprisingly, Google Maps suggested a route via Omiya and Kuki! This was likely due to the limited number of Ryomo Line trains and the lack of express services.It was a relief that it wasn't too hot that day!Here are some highlights of the dishes I enjoyed:- Tatebayashi Lettuce Puree with Elderflower: exquisite and unique- Akita Hon-Ara: exquisite- Grilled Bonito: exquisite- Bafun Uni from Kitami: absolutely amazing- Akagai with Himo Kyukyu from Yuriage: exquisite- Yamaguchi Horse Mackerel Sushi: absolutely amazing- Clams: exquisite- Shirasu Marinade: absolutely amazing- Ankimo with Ponzu: absolutely amazing- 2.2kg Uwajima Isaki: extraordinarily amazing- Amakusa Kohada: exquisite- Ikura Soy Sauce Marinade: extraordinarily amazing, legendary- Funka Bay Fixed Net 64kg- Lean Tuna: extraordinarily amazing- Chutoro: extraordinarily amazing- Wakaremi: extraordinarily amazing, legendary- Otoro: extraordinarily amazing- Aori Ika: exquisite- Futtsu Kiss: exquisite- Shako: exquisite- Mie Fresh Torigai: exquisite- Sweet Shrimp Paste & Raw: extraordinarily amazing, legendary- Akagai: exquisite- Kaiware Daikon: exquisite, legendary- Clams with Liver: extraordinarily amazing- Shrimp Rice Bowl with 21 Years of Sauce: extraordinarily amazing- Gourd Roll- Tachibana No. 1 Purple Uni: extraordinarily amazing- Ikura Rice Bowl: extraordinarily amazing, legendaryAnd for dessert, the Kijo Sake Ice Monaka!First up was the Bafun Uni from Kitami! Not only was the uni placed on top of the vinegared rice, but they also mixed uni into the rice itself, showcasing a unique approach that defines Obana!Next was the Yamaguchi Horse Mackerel Sushi! Here, the ratio of fish to rice is astonishing! It’s about 6.5 parts fish to 3.5 parts rice—quite bold!The Shirasu Marinade! This dish breaks the preconceived notion that small fish can’t be marinated! It’s likely something you can only enjoy here!The Ankimo with Ponzu! Instead of just pouring ponzu over the ankimo, they marinate the ankimo in ponzu, ensuring every bite is infused with that flavor! This is another clever touch from the chef!The 2.2kg Uwajima Isaki! This showcases the chef's incredible sourcing ability! It was the best Isaki I’ve ever had! Such quality isn’t always available, but I believe it’s a result of the chef’s outstanding character and connections!The Amakusa Kohada! They intentionally use post-spawning, lean kohada and marinate it longer in vinegar to emphasize a dry texture and flavor—an ingenious idea unique to Obana!The Ikura Soy Sauce Marinade! This is a legendary dish from Obana! The ikura is uniformly half-cooked! The method is, of course, a secret! While some other Japanese restaurants may serve similar dishes, the original flavor is truly remarkable! I thought it was the greatest culinary invention of the 21st century, but it turns out it was already being served in the 20th century!The Funka Bay Fixed Net 64kg! Wakaremi is a rare cut that balances rich fat and deep flavor! The Otoro is incredibly tender! I asked how they identify tender tuna, and they said it can’t be determined by appearance!!! It seems that they can procure such national treasure-level tuna thanks to their connection with Yamazaki!The Aori Ika! The way they cut it to bring out sweetness shows their experience!The Sweet Shrimp Paste & Raw! This dish also uses paste to enhance sweetness while maintaining texture with the raw shrimp—another clever touch unique to Obana!The Kaiware Daikon! Serving kaiware in a high-end sushi setting is another brilliant idea! You wouldn’t think of this anywhere else! I believe it serves as a refreshing palate cleanser!The Clams with Liver! The addition of liver enhances the richness—another clever touch!The Shrimp Rice Bowl with 21 Years of Sauce! The sauce made from the shrimp heads and guts that have been aged for 21 years is simply too delicious!!!The Tachibana No. 1 Purple Uni!! The power of the No. 1 bidding card!!!! This is a testament to the chef's connections! I was surprised to see a Korean customer sitting nearby who recognized the No. 1 card!Seeing is believing! Experiencing the sushi crafted by the chef clarified why such a highly praised sushi restaurant exists in Tatebayashi, a landlocked area!The unique ideas stemming from flexible thinking and the chef's wonderful character, along with the connections with Yamazaki, lead to extraordinary sourcing.And the chef himself is a joy to talk to!I believe the current Tabelog score should be 0.2 points higher!!!Tabelog Ranking in Gunma Prefecture: 30th out of 7/30Tabelog National Ranking: 10th out of 8/10, 20th out of 14/20, 30th out of 21/30, 50th out of 36/50, 100th out of 76/100, 150th out of 108/150, 200th out of 140/200Tabelog Sushi Ranking: 30th out of 22/30, 50th out of 35/50Following the recent addition of Makimura to the top 100 nationwide!Only 24 more to go! Less

Located in Tatebayashi, Sushi Obana attracts food lovers from all over Japan. Among tonight's course offerings, the highlight was undoubtedly the chef's "Special Ikura Gunkan Maki." The moment it was presented to me, I was taken aback by its stunning beauty. The glossy black nori was expertly wrapped, lavishly filled with ikura that sparkled like jewels. As soon as I took a bite, the incredibly fragrant and crispy nori burst with flavor, followed by the ikura popping in my mouth, releasing a rich umami essence. The exquisite preparation enhances the ikura's natural sweetness to its fullest, complemented by high-quality nori that adds a fresh scent of the ocean, all perfectly balanced with the sushi rice. Every element is meticulously calculated, resulting in a remarkable dish that completely redefines my concept of ikura gunkan maki. It's truly worth traveling just to visit this place. The overwhelming quality guarantees a sublime sushi experience that fills not only the stomach but also the heart. Less

Today, I visited Sushi Obana, which I had been eagerly anticipating!~Dishes~Lettuce puree... a gentle starter for the stomach!Comparing the belly and the flesh of the fish.Mantis shrimp... the plump meat is delicious!Bonito... as the first bonito of the season, it has a rich aroma and a refreshing taste, beautifully infused with the scent of straw smoke!Sea urchin parfait... a specialty served from the shaker!Himo-kyu... red clam from Yuriage.Marinated white fish... sticky and perfect as a sake accompaniment!Simmered abalone... a masterpiece cooked without any seasoning!Toro roll... more toro than rice, with an incredible harmony of nori, tuna, and rice!Simmered scallops... served with fresh seaweed!Abalone liver... to savor slowly!Horse mackerel sushi... the season for delicious horse mackerel is upon us!Ankimo... a specialty from Yoichi.~Nigiri~Isaki... a 2kg plus isaki!!Kohada... a classic, firm kohada!Ikura... the quintessential topping!Tuna akami... rich in aroma with just the right acidity!Hagashi... melts in your mouth the moment you take a bite!Aori squid... sticky and sweet!Kisu... the fragrance of early summer!Torigai... served in pairs, both fragrant and texturally delightful!Akagai... red clam from Yuriage.Sweet shrimp onigiri... another specialty, with a wonderful combination of sticky and chunky sweetness!Kaiware... marinated in kombu, refreshing with an incredible umami from the kelp!Sea urchin... purple sea urchin!Clam... rare but perfectly cooked, packed with flavor!Shrimp rice bowl... topped with grilled sweet shrimp glazed with a rich shrimp sauce!Dried gourd... a carefully selected dried gourd, not just any dried gourd!Kijo sake ice monaka... this month, it's handmade by the female owner, a certified sake sommelier!The aroma of paulownia in the hand towel.I thoroughly enjoyed a wonderful array of sushi and appetizers that truly captured the essence of early summer!It was delicious, thank you for the great meal! ψ(๑'ڡ'๑)ψ Less

A renowned gem in Tatebayashi, Sushi Obana, invited by a friend who loves food, I decided to stay overnight for this visit. So, my posts before and after are filled with Tochigi (laughs). It was a delightful trip to fully enjoy Tochigi.We started at 5 PM, with just the right train available, arriving at the restaurant right on time. I had the pleasure of dining with regulars and a certain famous sushi CEO, which made for some interesting conversations.First, we had some appetizers:⚫︎ Akita Arai⚫︎ Marinated Shako⚫︎ Bonito (red meat) with mustard soy sauce⚫︎ Lettuce Slurry⚫︎ Sea Urchin Parfait⚫︎ Himo Kyuu from Yura⚫︎ Steamed Abalone⚫︎ Liver Paste⚫︎ Horse Mackerel Nigiri⚫︎ Simmered Scallops⚫︎ Toro Roll⚫︎ Pickled Shirasu⚫︎ An-kimo with PonzuThe standout was definitely the Lettuce Slurry, which maintained the texture of the lettuce while being refreshingly delicious. The abalone liver paste tasted just like cheese, while the overall flavor was refreshing and an impressive parade of appetizers.For the nigiri:⚫︎ Striped Horse Mackerel⚫︎ Kohada⚫︎ Ikura⚫︎ Red Meat⚫︎ Chutoro (medium fatty tuna)⚫︎ Mud Squid⚫︎ Kisu from Tokyo Bay⚫︎ Torigai (bird shell)⚫︎ Cherry Salmon⚫︎ Akagai (red clam)⚫︎ Shima Ebi (sweet shrimp)⚫︎ Kaiware (radish sprouts)⚫︎ Sea Urchin⚫︎ Simmered Clam⚫︎ Kuruma Ebi (Japanese tiger prawn)⚫︎ Gourd RollEach piece was exceptional, with a common trait: they were all incredibly glossy. It’s said that you can tell just by looking at Obana’s nigiri, each piece is glossy and enticing. Personally, I loved the Kohada, which had no fat but was rich in flavor with every bite. The Chutoro was served in two pieces, and the Torigai was surprisingly served in two as well... I doubt I’ll ever experience that again (laughs). The simmered clam was served with liver, and no sauce was used.By the way, the dessert prepared by the owner was delightful, the skin of the monaka (wafer) was incredibly delicious! ♡Finally, we had the famous Ikura-chan from Obana, a keychain remade with pure Kewpie. We all bought one, and it was a great meal! What a wonderful restaurant, not to mention the charming personality of the chef! Less

Ala (Akita)Shrimp (Male & Female)Bonito (Wara-yaki)Local Lettuce SoupSea Urchin Parfait Bafun Uni (Edasashi)HimokiyuBraised AbaloneHorse Mackerel (Bōzushi)Braised ClamsToro TekkaAnkimo (Monkfish Liver) with PonzuIsakiSmall Horse MackerelIkura (Salmon Roe) in Soy SauceRed Meat (Funka Bay, Fixed Net)Chutoro (Medium Fatty Tuna, Funka Bay)Otoro (Fatty Tuna, Funka Bay)Aori Ika (Bigfin Reef Squid)Kisu (Futtsu)Torigai (Mie) - 2 pieces marinatedSweet ShrimpAkagai (Yuriage)Kaiware (Daikon Sprouts) with KombuBraised Clams (Extra Large)Shrimp Rice BowlAkau Uni (Hagi)Kanpyo Maki (Tochigi)Additions Akagai (with Himo) Akau UniEven Months Ice Cream Monaka Less

I was invited by a friend and visited for the first time.To put it simply, it was an amazing restaurant that exceeded my expectations.Every dish was incredibly delicious, and especially the nigiri showcased the chef's dedication and skill in each piece. I was constantly impressed not only by the quality of the ingredients but also by the meticulous care taken to present them at their best.What stood out the most was the chef's warm personality. He was friendly and approachable, making it clear that he values each customer, which created a wonderfully inviting atmosphere throughout the restaurant.Of course, the sushi was delicious, but it’s also a place where I thought, "I want to come back to see the chef again."Thank you for a wonderful time. I will definitely return. It was a great meal. Less

Hon-Ara (from Akita Prefecture)Shako (Mantis Shrimp)Katsu (Bonito) with Straw FireLettuce Purée with TurnipSea Urchin Parfait with Horse ManureAkagai (Red Clam) with CucumberSimmered Akagai LiverChawanmushi (Savory Egg Custard) with Kono (Sea Bream)Scallop with SeaweedFatty Tuna (Tuna Roll) from Sado, Niigata PrefectureMarinated Shirasu (Whitebait)Ankimo (Monkfish Liver) in PonzuAji (Horse Mackerel) Sushi on a StickIsaki (Snapper)Kohada (Gizzard Shad)Ikura (Salmon Roe) GunkanMarinated Akami (Lean Tuna)Chutoro (Medium Fatty Tuna) with BloodlineWakaremi (Separated Fish)Doro-shō-ika (Mud Squid)Kisu (Japanese Whiting)Torihai (Bird Shell) from Mie Prefecture (2 pieces)Marinated Sakura Masu (Cherry Salmon)Akagai (Red Clam)Sweet ShrimpKaiware Daikon (Radish Sprouts) with KombuPurple Sea UrchinClamShrimp Rice BowlDried Gourd SushiKuzu Milk Less

On a Sunday that was neither too hot nor too chilly, just perfect for a jacket and pants, my wife and I woke up at our usual time and took the train to Tatebayashi City in Gunma Prefecture.What comes to mind when people think of Tatebayashi varies greatly. Some might think of the factories of Nisshin OilliO or Calpis, while others might recall the memorial hall of Chiaki Mukai. However, for us, there is only one reason to visit Tatebayashi: Sushi Obana. In fact, we have never come to Tatebayashi for any other purpose.This time marks our visit after about nine months. I’ve lost count of how many times we’ve been here. This little journey, which takes two and a half hours from our home, has become an annual tradition, occurring once or twice a year, and it has been going on for about five years now. For us, it feels like a pilgrimage. The term "Tatebayashi Mairi" fits perfectly.Sushi Obana is renowned among sushi lovers as one of the top restaurants in the Kanto region, with regulars not only from Japan but also from overseas, making it a somewhat intimidating place. The signature dish, the Ikura (salmon roe) gunkan, is famously said to be something that no skilled chef can replicate, but that’s not the only remarkable aspect of this restaurant. The quality of the tuna from Yamazaki, the white fish delivered by the legendary fisherman Koichi Mura from Naruto, and the dishes and desserts made with locally sourced vegetables by the proprietress are all exceptional. There’s no weak point anywhere; it’s overwhelmingly impressive in every aspect.Usually, we order the full course at market price, but recently, due to the shrinking of our stomachs with age, we chose the "Short Course" (JPY 25,000, excluding tax) for the first time. Even so, it was more than enough to satisfy us, which is the amazing part about Obana. ● 11 appetizers ★ 9 pieces of nigiri Additional rolls ● Pureed lettuce from Tatebayashi with turnip ● Hon-Ara sashimi ● Grilled bonito ● Sea urchin parfait ● Chawanmushi with konoko ● Simmered scallops with aonori ● Marinated raw shirasu ● Aji stick sushi ● Ankimo with ponzu ★ Isaki ★ Kohada ★ Ikura gunkan ★ Akami ★ Tuna back fillet ★ Torigai (2 pieces) ★ Sweet shrimp ★ Shako ★ Gourd sushi Additional: Tekka maki Dessert First and foremost, I was deeply impressed by the sushi rice. It was firm, with a perfect balance of acidity and saltiness, and the moment it touched my mouth, I thought, "Ah, this is it," as my whole body recalled the taste. Throughout our visits, the acidity has varied, and the saltiness has been adjusted, but today’s balance was truly the essence of Obana. It’s easy to believe that sushi exists just to complement the rice.When discussing sushi, the conversation often turns to "Which topping was the best?" But at Obana, the rice itself is fundamentally outstanding. The variety and origin of the rice, the soaking time, the timing of cooking, the selection of vinegar and salt, and the time from cooking to when it’s formed into sushi—all of these factors are meticulously calculated. The order in which the toppings are placed is even adjusted according to the temperature of the rice. It’s rare to find sushi that centers around the rice like this.Of course, the handling of the toppings is also extraordinary. It’s not just about freshness; it’s about ensuring that the best qualities are highlighted when it’s made into nigiri or served as an appetizer. Where effort is needed, it’s applied thoroughly, and where simplicity is required, it’s executed with elegance. I’ve learned through my visits to Obana that the technical skill and decision-making regarding how to handle the ingredients are everything. I believe that the trial and error that Chef Obana has accumulated over the years has led to the current situation of "no new reservations."Today, we also heard some delightful stories from the chef and the proprietress: "Our 4-year-old grandchild ate the tuna from Yamazaki and said, 'It’s soft.'" (A vocabulary that even professionals rarely use!) "While on a trip to Hawaii, we encountered Yamazaki’s president, who looked like a rock star, while shopping." "Some photos from a TV shoot are owned by IKKO from Shinagawa. The shoot took place at 7 AM on a day off, and high school students were screaming in front of the restaurant." "Although much was cut from the broadcast, the negotiating AD, Katsumata, was a really nice person." The chef and proprietress create a space that is sincere, meticulous, yet charming, and I sincerely hope to continue enjoying it for a long time to come.Thank you very much, Chef and Proprietress, for another wonderful experience. I look forward to our next visit on October 28. It was a great meal.Total bill for today: Approximately JPY 62,000 for two. Less

My favorite sushi restaurant in Kanto.They offer a variety of courses that leave you feeling full.Ebisu Beer (small bottle)Lettuce puree with Japanese radish, ◯Fish head, ◎Mantis shrimp, ◯Red clam with cucumberSeared bonito with strawHidakami sakeSea urchin parfaitRed clam liverKamo Nishiki, Nuhata sake, 169Simmered scallopsSea cucumber roe chawanmushi and sushiMarinated shirasu (whitebait)Mackerel stick sushiAnkimo (monkfish liver) with ponzuMiyazaki sake, FukushimaNigiri sushiKinmedai (golden eye snapper) with kombu, ◯Small horse mackerelTasting of Junmai Daiginjo Honmaru Hiden Tamagaeshi and Asahi Taka JunmaiMarinated lean tuna, Sado fixed netChutoro (medium fatty tuna)Otoro (fatty tuna)Sumi-ika (cuttlefish) with sweet soy sauce, ◎Spring sea bream, ◯Two pieces of marinated torigai (bird clam), Mikawa, ◎Marinated sakura masu (cherry salmon) with ginger, ◯Jikon sakeRed clam, ◎Sweet shrimp topped with sweet shrimp paste, ◯Kaiware daikon with kombu and katsuobushi (dried bonito flakes)Purple sea urchin, Higashi-ichi No.1Simmered clams, ◎Shrimp rice bowlEggKuzu milk, Naramorino, brown sugar Less

The best sushi restaurant in Gunma.First of all, the ingredients are exceptional. They are beyond just good—they're absolutely amazing.The red vinegar sushi rice has a perfect balance of acidity and umami, and the size of the fish is just right for the larger cuts. Each piece is satisfying to eat.Both the appetizers and the sushi are creative and interesting, and they taste incredible...The quality of the squid, salmon roe, sweet shrimp, and purple sea urchin is something you can't find anywhere else.I definitely want to come back here. It's worth the trip from afar.It was delicious.Thank you for the meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

Signature #4: amaebi chopped into a paste. The impact is like a traditional oboro prep where shrimp is preserved with sugar in a paste-like format. That item is rarely served at modern sushiya these days, since it is super cloying and also not a great way to showcase luxury ingredients. Here, that concept is reimagined with the only sugar being the natural flavors of the sweet shrimp, amplified by the surface area being maximized through chopping. This appears nearly at the end of the meal alongside a sequence of "sweet" items - uni, anago, and tamago. Less