There are 7 snacks, 16 nigiri, and 2 desserts, so there is a lot to choose from, with snacks in between nigiri.
The rice is made with red vinegar and is firm, just like at a sushi restaurant in Tokyo. The chef carefully nigiri the nigiri in a beautiful shape, and it is a good nigiri that melts in your mouth.
The snacks are mainly simple dishes that allow you to savor the taste of the ingredients and the seasonality of the food, and are not stacked on top of each other.
The nigiri was excellent with kohada, Spanish mackerel, akaika, and saba, but the top three today were yaito bonito, akauni (red sea urchin), and nodoguro (throat tuna). The red sea urchin was the last because its season is already over, but it tasted like a top-season dark red sea urchin. The yaito bonito was already tender and went very well with the rice here.
I would like to visit again in a different season.
Menu below
Boiled chrysanthemum
Sea bream konbujime
⭐️ sweet sea bream
⭐️Akami
Saikyo-yaki nodoguro (nodoguro is grilled in saikyo style)
⭐️Kohada (good fat)
⭐️ prawn
Kamo eggplant
⭐️Spanish mackerel
⭐️Akaikaika
⭐️Yaito Katsuo (Aijima) (truly bonito flavored toro)
Salmon roe and baby sardine with spicy radish
⭐️Snapper
⭐️ red sea urchin (Aijima)(unique, sticky and tasty)
simmered hamo
⭐️Otoro
⭐️ mackerel(good balance of vinegar and fat)
Shiitake mushroom (Kumamoto)
⭐️Shako(Japanese mantis)
⭐️Nodoguro(Fat jam in the mouth)
⭐️ sea eel salt
⭐️Dried gourd roll (Edomae!)
⭐️Egg roll
Yoshino Kuzu