In June, I visited Sushi Dokoro Yamato for the first time. The owner, Yamato Yasui, honed his skills for five years at the renowned sushi restaurant "Nihonbashi Kakigaracho Sugita" before becoming independent in 2021.On this occasion, I enjoyed the omakase course. The course is divided into two parts: appetizers and nigiri, with an additional time for extras at the end of each part. (On this day, I added the surf clam and its sashimi.)One dish that particularly stood out was the anko (monkfish liver) from Yoichi, paired with a sweet sake. The rich umami and sweetness were truly remarkable. The scallops with XO sauce and the grilled eel were also excellent companions to the Japanese sake.The nigiri followed a classic flow. The rice was perfectly balanced, showcasing its deliciousness. The sweet shrimp was especially delightful. Instead of relying on flashy presentations or expensive ingredients to impress, the restaurant satisfies with its mastery of Edomae sushi techniques.Additionally, the service was incredibly welcoming and comfortable. Starting in July, they will be relocating to Hachobori, and the course prices will increase slightly.【Order Details】Omakase Course - JPY 33,000Flounder & Shiro-ika (white squid) Bonito Chawanmushi (savory egg custard) Tomato and Hiragai (flat shell clam) Young Corn Anko × Sweet Sake Scallops with XO Sauce Grilled Eel Surf Clam Sashimi Sea Bream Shiro-ika Isaki (grunt fish) Spring Sea Bream Marinated Tuna Medium Fatty Tuna Horse Mackerel Hime Masu (young trout) Sweet Shrimp Kuruma Ebi (Japanese tiger prawn) Sea Urchin Surf Clam Braised Eel
We use cookies on this site to enhance your user experience.
