The restaurant has reopened with a new name, and the entrance requires a special feeling as you input a passcode. The interior is stylish with soft lighting, making the food look appetizing. The special course costs 16,500 yen excluding drinks, and the dishes are beautifully presented. Starting with scallop and salmon roe carpaccio, the food is exquisite. The aged and fresh anglerfish sashimi offer different depths of flavor. The eel with olive oil and the special egg soy sauce with shiitake mushrooms are delicious. The sushi with tuna from Sakaiminato is perfectly balanced, and the grilled Tokyo bay beltfish is incredibly tasty. The large king oyster mushrooms are juicy, and the uni is sweet and high-quality. The tamagoyaki with eel broth is a favorite, and the dessert panna cotta is rich and delicious. The chef, who trained at a famous store in Temma, provides excellent service and delicious food. I had a satisfying experience and would love to visit again.

Enjoying sushi with an old friend at the end of summer. The setting is like a stage, with a counter of 10 seats surrounding the chef's station, perfectly illuminated. A compact restaurant with private rooms perfect for intimate conversations, truly fitting for Shinchi. We opted for the Sushi Sora course priced at 22,000 yen. Here is a breakdown of the dishes we had: - Appetizer: Gold Rush surinagashi with exceptional sweetness that lingers in the throat. - Sashimi: White shrimp from Imizu, Toyama, with delicate umami and sweetness. - Seared bonito from Kesennuma, seasoned with natural salt and vinegar. - Grilled dish: Saury from Akashi seasoned with Oita yuzu pepper and vinegar. - More sashimi: Meichi sea bream from Tokushima and scallop from Nemuro, with various seasoning options. - Sushi: Car shrimp from Amakusa, aged Meichi sea bream, seared wild yellowtail, and a favorite childhood fish, Yamato kamasu. - Steamed egg custard with ingredients like scallop, snow crab, and salmon roe. - Special dish: Sweet shrimp from Hakodate topped with caviar, a visually stunning and delicious dish. - Ultimate Tamago Kake Gohan: Seared nodoguro from Hagi and nori from Ariake served over rice. - Toro sushi: Bigeye tuna from Australia, aged for 10 days, served in three different styles. - Roll: Fatty tuna and sea urchin from Minamisanriku, a premium delicacy. - Egg roll: A specialty known as "Cat Egg," served with a heartwarming eel soup. - Dessert: Green tea mousse from Shizuoka to end the meal. The chef's attention to detail and dedication to his craft were truly impressive. The location in the heart of Kitashinchi on the 3rd floor of a building may deter casual diners, but it's perfect for special occasions or intimate dates. The young owner's hospitality and skill in running the restaurant were commendable. The reservation-only policy ensures a high level of service and attention to detail. It was a delightful dining experience. [Drinks consumed]: - Asahi Premium Jukusen (draft beer) - Hagi no Tsuru Junmai Ginjo (Miyagi) - Jukkoku Iwai Junmai Ginjo (Fushimi) - 2022 Sauvignon Blanc (New Zealand)

Grateful for the encounter ✨️ A surprise sushi party with 3 people at the last minute ( ˙³˙)( ˙罒˙)♡♡ Enjoying delicious sushi with Tatsuru's carefully selected ingredients and rice ✨️✨️ Second half - Soup - Hokkaido king crab and jun-sai chawanmushi ✨️ The egg is the reliable and delicious brand "Ryu no Tamago" with plenty of crab meat when you scoop with a spoon ♡ Luxurious chawanmushi ✨️ I also like the texture of jun-sai - Specialty - Ishikawa sweet shrimp with egg yolk soy sauce shaker performance seems to be discontinued... Beautiful dish with large sweet shrimp and caviar ✨️ Rich shrimp with rich egg ✨️ Soy sauce adds smoothness and sharpness ✨️ Dry sake goes well with the sticky shrimp ♡ - Next - Ultimate TKG In a dish of shrimp, rice, grilled blackthroat seaperch from Miyagi Prefecture, and seaweed from Kumamoto Prefecture ✨️ No need for words anymore ♡ Fatty blackthroat seaperch with seaweed aroma and rich egg yolk ✨️ Too luxurious TKG ✨️✨️ - Nigiri - American Boston natural tuna aged for 1 week Summer Boston tuna ✨️ Oh, I see ✨️ Boston tuna triple stars ☆☆☆ Akami ☆༄ Kamatoro ☆༄ Otoro ☆༄ I have a big image of overseas fish being bold, but tuna is a migratory fish, so it doesn't matter, but when I hear about Oma, I feel like it's a cool guy. All of them are high quality ✨️ Bliss that melts in your mouth ✨️ Appreciating various encounters... Thank you... Thank you... Aji Ishikawa Prefecture Kanazawa, 5-day aged horse mackerel vinegar soak Enjoy the deliciousness of blue fish thoroughly ✨️ I'm fascinated by the thickness of the meat ✨️✨️ I thought the sea urchin and tuna-filled seaweed roll was the only thing, but it was covered with sea urchin by the chef and said, "Here you go!" Unlike the insanely large sea urchin I had in the first half, the sea urchin, tuna, and horse mackerel create an invincible trio in your mouth ♪♪ The seaweed is also delicious, and the chef's special course meal is complete... Or so we thought, but Chef Tatsuru: "Would you like a refill of sea urchin?" All: "YES" *Immediate response The exquisite sea urchin deliciousness is already in the first half review... Finally, with the sublime aroma of seaweed, enjoy the delicious aftertaste Happy ✨️ The signature Neko-chan tamagoyaki in the summer version is Surf Nyanko - Soup - Hamo clear soup The tender hamo melts in the clear and deep-flavored sea bream broth, doubling the deliciousness ✨️ - Dessert - Matcha mousse with yuzu sauce A pleasant sweetness with a lingering bitterness ✨️ I am impressed by the dedication to not skimp until the end Thank you for a very satisfying experience! Recommended for those who want to enjoy a special and relaxing time with delicious food, whether for entertaining or just wanting to savor the moment٩(ˊᗜˋ*)و♪ All right! Let's do our best Lilou and Happy ✨️ Bon appétit ('□' )ま

Grateful for the encounter ✨️ A sudden surprise sushi party with three people ( ˙³˙)( ˙罒˙)♡♡ Enjoying delicious sushi with Chef Tatsuru's carefully selected ingredients and rice ✨️✨️ -Nigiri- Ishigaki Island, Okinawa Summer is said to be the best season for Okinawan shrimp ✨️ The huge boiled shrimp is simply amazing ✨️ Beautifully shaped exquisite shrimp ✨️ So delicious♡♡ -Sashimi- Katsuura, Chiba Bonito from Nagasaki and Anago from Tsushima Kanagawa Small swordfish sliced finely The Anago is elegant and sweet, with a thick and fluffy texture ✨️ The swordfish is so delicious ✨️ -Sashimi- Abashiri, Hokkaido Live scallops Ehime Akou (Kijihata) scallops The scallops are elegant and sweet ✨️ The Akou scallops are firm and amazing ✨️ -Nigiri- Aged Akou for 4 days The presence of this nigiri is outstanding‼️ The contrast between the texture and the protein-rich white meat is wonderful ✨️ Nemuro sea urchin‼️‼️‼️ A top-grade sea urchin that is rarely found in Kansai ✨️ A top-quality item that is almost monopolized in Kanto ✨️ The second half is all about the delicious tuna that Boston has! So, let's go for a tuna feast ❣️ Stay tuned for more ✨️ Lilou and Happy ✨️ Bon appétit ('□' )ま

【Visit on July 24, 2023, 6:30 PM】I was invited last minute, but I was thrilled. This place operates on a reservation-only basis, and you need a secret code to enter. I sat at the counter, like surrounding the chef. Tonight, there were two reservations, so it felt like we had the place to ourselves (although another group arrived later). We started by choosing our chopstick rests. Then we poured ice-cold bottled beer into glasses that made fireworks go off. We toasted and took a sip. Then, the chef explained about the raw shrimp before quickly preparing it for us to eat. He carefully explained each dish's origin and preparation method. Even though the chef was young, it was clear he was eager to learn. His work was meticulous and he didn't skimp on the prep work. Despite his cheekiness, he was perfect! The conversation flowed, and the time flew by. Thank you for the wonderful meal. It would be great if we could make a reservation for a special occasion in the future.

This day, I had sushi in Shinchi ( ・∀・)ﾉ As the pandemic is gradually calming down, the liveliness is returning to Shinchi. "Sushi Sora" on the 3rd floor of a mixed-use building in Kita-Shinchi has been renewed, along with the head chef. The entrance system requires entering a passcode before entering the restaurant! I was guided to the counter and started with a toast with a beer. The glass was amazing! When beer was poured, fireworks appeared due to the coldness of the beer (*ﾟ∀ﾟ*) - Omakase course ¥22500 - Okinawa - Kuruma Ebi - Kochi - Katsuo - Tsushima - Nizakana - Yokohama - Tachiuo - Kesennuma - Hotate - Goto Islands - Akou - Goto Islands - Kensaki Ika - Goto Islands - Kamasu - Senpoushi - Oyster and Moist Vegetables Chawanmushi - Hakodate - Amaebi Yolk Soy Sauce - Nodoguro TKG - Sakaiminato - Maguro - Chuutoro - Ootoro - Uni Toro Takumaki - Sake Kasu Cream Cheese Panna Cotta In summary, the Shari, cooked with carbonated water, had a plump and fluffy texture. The red vinegar used was not too punchy, but rather mellow in acidity and saltiness, which I prefer. In addition to the knowledgeable head chef, there was a staff member with a sake sommelier qualification, so I was able to enjoy various sake selections to match the dishes. As a result, I ended up drinking a lot as usual. On weekdays, they also offer a reasonably priced lunch course for ¥5000, so it might be worth trying that first. Thank you for the delicious meal!

We gathered at a sushi restaurant in a new area called Sushi Sora, located on the 3rd floor of a building. It's been a while since I had sushi, so I'm excited. I arrived a little late than the agreed time, coming from the countryside, it took some time. We sat around the counter, and the chef is left-handed like me, so there's a sense of familiarity. The sushi served was also made for left-handers. We started with appetizers like natural sea bream shirako and fresh bonito, which was deliciously firm. The sashimi included two types of natural sea bream and Isaki from Nagasaki, which had a tender texture. The grilled Isaki with Okinawan salt and nodoguro with salt were new and tasty. We enjoyed the fish with different seasonings like salt, wasabi, and soy sauce. The meal was paired with beer initially, then switched to dry sake, which had a refreshing taste. The nigiri sushi included shrimp, white sweetfish, and striped jack from Ehime, which were all delicious. The steamed junsa (edible fern) chawanmushi was smooth, with oysters at the bottom. We also had sweet shrimp with egg yolk soy sauce, which was a unique and tasty combination. The tuna included three types, with the fatty tuna being aged for one to two weeks, enhancing the flavor. The herring roe from Naruto and sea urchin on top of fatty tuna were exquisite. We ended the meal with conger eel soup and a beautifully presented tamagoyaki with nori. The dessert was a hojicha sauce pudding, which was a delightful treat. Aged fish was surprisingly delicious, and the sake paired well with the meal. I made sure to stay alert on the train ride back to avoid any mishaps. Thank you for the wonderful meal!

When you make a reservation, they give you a passcode on the day of your visit, so you can enter it yourself and open the door. It feels a bit luxurious and exciting. Inside, there is a counter surrounding the chef, so you can see the preparation which is enjoyable. Before the meal, you get to choose a Kutani ware chopstick rest - I chose the rabbit, which is the zodiac sign for this year. I intended to take the chopsticks home, but I forgot. The first course consisted of bonito, conger eel, and sea bream milt. They showed me the steaming process of the shrimp, and in the meantime, I had Thai and horse mackerel sashimi. I had the option to choose between salt, Okinawan salt, and wasabi soy sauce for seasoning, and I chose salt for the Thai and wasabi soy sauce for the horse mackerel. While I was eating, the shrimp finished steaming, and they skillfully peeled the shell to make shrimp sushi! Next came white sweetfish aged for four days with a salty flavor and natural striped jack aged for three days. Oh, the aging level varies depending on the fish. The striped jack was delicious. Then, the steamed egg custard with oysters and jun-sai arrived. The oysters were cut into easy-to-eat pieces. They showed me the yellow yolk of a dragon egg from Oita, and then they put it in a shaker and shook it like a bartender. The sweet shrimp yolk sauce was ready! It was fancy. This sauce was mixed with vinegared rice, seaweed, and seared nodoguro from Tsushima to create a new dish. There were also medium fatty tuna aged for 10 days, marinated medium fatty tuna, and aged fatty tuna for two weeks. The kohada from Naruto, Tokushima was delicious. They served sea urchin from Hadate, Hokkaido on a roll with torotaku, and it was sweet like a dessert. The final dish was a cute egg with seaweed. There was also an eel soup. Even dessert was served! Sake lees pudding with hojicha syrup to taste. It was an amazing night. It was delicious and fun.

I regularly visit Sushi Sora in Kitashinchi. In April, I made a last-minute visit at the end of the month. Recently, the variety of aged sushi has increased, and Tatsuru's sushi is evolving more and more. The aged bluefin tuna was rich and incredibly delicious. The menu included dishes like Kumamoto Amakusa natural shrimp, Hokkaido sand flounder, Amakusa natural horse mackerel, Kohada, and the famous egg. The meal was served in the following order: appetizer, Hokkaido sand flounder, Chiba swordfish with yuzu pepper, Hidate sea urchin, Awaji Island natural red snapper, Choshi golden eye snapper, Amakusa natural shrimp, Hokkaido sand flounder aged for 3 days, and Amakusa natural horse mackerel aged for 2 days. There was also a delicious egg dish, a special dish with sweet shrimp from Hakodate, grilled butterfish with yellowtail soy sauce, and more. The meal ended with a dessert of sake lees cream cheese panna cotta. The sake selection has improved, and the restaurant continues to evolve with each visit. It was a delightful dining experience.

Hello, this is the president. Sushi Sora, a sushi restaurant that opened last year on Dojima-naka Street, next to the Hokkaido Dojima ANA Crown. Ginpei is also located in the same building. There is an electronic key at the entrance, and the door opens with a designated number. The counter is in a horseshoe shape, which I found to be a nice touch. Most sushi restaurant counters have seats lined up side by side, making it difficult to have a conversation when having a private meal. I had the 15,000 yen course for dinner. First, you get to choose your chopstick rest, which is a fun experience like choosing a sake cup. The appetizers included firefly squid from Tsuiyama Fishing Port, yellow vinegar with Wakayama Minoshima mackerel, and amberjack with red core daikon from Ehime. These are ingredients essential for a spring meal. The amberjack might be coming to an end soon. I wonder where the transition from amberjack to conger eel takes place? I hope eating too much amberjack won't lead to a shortage of conger eel. (laughs) For sashimi, there was striped jack from Ehime Hachiman and seared kamasu from Gotō Islands. The red vinegar used was a special red vinegar called Saga, made with sake lees from Yamada Nishiki Daiginjo. The first appearance of the carabinero shrimp was finally here, along with squid with yuzu from Wakayama. The squid was amazing! The flesh, which is tightened with yuzu, is soft and sweeter. The aged flounder from Tokushima was also used, and it was marinated with kombu. The steamed egg custard was made with sea bream and oysters. The chef suddenly performed with eggs, using a shaker. The Hokkaido sweet shrimp topped with caviar sauce was a masterpiece. The fatty megrim sole with grilled throat blackfish and scallions was exceptional. Next, we entered the tuna zone with matured tuna from Miyagi Shiogama. The matured tuna belly was particularly rich in flavor. The hand-rolled fatty tuna from the northern four islands with sea urchin and smoked herring roe was a unique dish with an interesting texture. The "kohada" (gizzard shad) with salt and vinegar is a must-have in Edomae sushi, although it is not as popular in Kansai. The dessert was panna cotta with roasted tea sauce, which had a strong bitterness like espresso. I received information that they also serve lunch, so I made a reservation immediately before leaving. It was delicious. Thank you for the meal.

The place is located on the 3rd floor of the Hatsune Building in Kitashinchi Dojima. This was my first visit, and I was very excited to be invited by a friend who is knowledgeable about Kitashinchi gourmet information. The entrance to this restaurant requires inputting a secret code that was sent in advance, and the door opens with a beep. The hidden and cozy atmosphere from before entering already had me feeling excited. The interior has a bright, soft lighting with a beautiful pentagonal counter, allowing a clear view of the chef's handiwork and performances from any seat. It is also easy to have conversations even in a group setting, making it very pleasant. I ordered the "Sushi Sora Course" for 16,500 yen (tax included) for the evening. The chopsticks made of cedar are provided, and you can choose from a collection of Kutani ware chopstick rests to suit your preference. It's a nice service that adds to the enjoyment of selecting one. We started with a toast with beer, and the presentation was once again delightful. As the beer was poured, the glass bloomed with cherry blossoms due to the temperature change. The counter displayed a variety of fresh ingredients for the day, showcasing the diligent work of the young chef. The meal began with three appetizers, each highlighting seasonal ingredients. The sake pairing was a perfect match. The sushi rice, made with red vinegar using the finest Yamadanishiki sake lees called Zaga, was a special touch. The nigiri sushi was a delight, with each piece showcasing the chef's skills and creativity. The egg custard dish was comforting and delicious. A performance with the "Ryu no Tamago" (Dragon's Egg) sauce was a highlight, adding a fun element to the dining experience. The combination of sweet shrimp with caviar and the Dragon's Egg sauce was exquisite. The meal ended with a luxurious hand roll featuring three types of aged tuna from Shiogama, Miyagi. The medium fatty tuna was particularly flavorful. The overall experience was fantastic, and I thoroughly enjoyed every moment of it.

The luxurious ¥7,000 course (or ¥5,000) from the skilled head chef is a treat! It's not something I do often, but today I'm enjoying a bottle of beer in the afternoon✨ Despite it being a lunchtime, the place is packed! It's rare to find a place where you can enjoy sushi made right in front of you during lunch✨✨ A luxurious solo lunch✨ Let the show begin✨ - Sashimi - Baby yellowtail from the Goto Islands in Nagasaki✨ Tender and moist texture, with a soft and high-quality taste enhanced by the scallions and mountain sauce❣️ Even though it's lunchtime, the beer goes down so smoothly♡ - Sashimi - Seared bonito from Sagoshi✨ Carefully seared with a fiery charcoal, served with salt and soy sauce✨ Aromatic and clean texture, pairs well with sake✨ Changing the rice for lunch and dinner, I'm having just the rice with black vinegar and balsamic vinegar in a 6:4 ratio. The balsamic vinegar adds a rich aroma that complements the firm and plump rice perfectly♡ Great combination! And now, let's start with the sushi! - Nigiri - 1. Aged mackerel from Kanazawa✨ Delicately soft and flavorful, a delight for those who love oily fish✨ 2. Aged sea bream from Awaji with salt and lemon✨ A powerful texture that pairs perfectly with the rice✨ A delightful sushi experience where the flavors blend perfectly in your mouth✨ 3. Amberjack from Himi, Ishikawa aged for a week✨ The aroma of yuzu complements the amberjack perfectly✨ - Steamed dish - Steamed chawanmushi with amberjack and bonito✨ A luxurious chawanmushi with a satisfying texture✨ 4. Horse mackerel from Amakusa, Kumamoto✨ A delicious horse mackerel with a rich and savory flavor✨ 5. Sweet shrimp and sea urchin from Hokkaido✨ A luxurious combination with tender sweet shrimp and abundant sea urchin✨ 6. Aged tuna from Chiba for 4 days✨ A king among sushi toppings, with a beautiful pink color and a complex and delicious taste that melts and changes in your mouth✨ 7. Seared mackerel from Yaizu, Shizuoka✨ Boldly cut seared mackerel that's love at first sight✨ - Roll - Fatty tuna roll with nori✨ A delightful roll with a fragrant aroma✨ - Soup - Handmade fine somen noodles from Yukiya, served in a golden soup made from grilled fish bones with grilled blackthroat seaperch✨ Incredibly delicious soup that's both refreshing and rich✨ - Dessert - Rare cheesecake with Hachomiso powder✨ A sweet treat that complements the meal perfectly✨

A friend recommended a sushi restaurant called "Sushi Sora", which requires reservations. Before entering, input the memorized code on the panel next to the entrance door! "Open - Sesame!" It opened! I felt relieved (laughs). Due to the pandemic, there are restrictions on the number of people allowed, and there are private rooms inside the restaurant, but on this day, we had the counter to ourselves with just four people. We could relax and enjoy. There were lovely wooden chopstick holders, but you can also choose ones with grilled food illustrations. I chose the Mount Fuji one. It's cold outside, but the warm summer Mount Fuji scene is nice. Let's toast with beer! The beer glass blossomed with cherry blossoms when beer was poured in! We had the "Sushi Sora Course" (16,500 yen). The seasonal ingredients were beautifully arranged, and each dish showcased its unique flavors. The menu included clam soup, appetizers like tomato from Shizuoka, dishes like grilled tilefish and whitebait, sushi with sea bream and nodoguro, and more. We also enjoyed sake and unique sushi like shrimp and mackerel. The meal ended with a delicious dessert. Overall, it was a delightful dining experience.

Today we visited Sushi Sora with some friends. It used to be called "Sushi Matsumura," but now it's under new management and has a new name, and it's completely reservation-only. Before the reserved time, we were given a passcode to enter at the door to open it. The counter was reserved for our group of four, and we were informed that it's a very difficult reservation to get. We enjoyed the Sora course, which included a delicious array of dishes. The first course was a clam soup, followed by a colorful assortment of appetizers. The sushi included shrimp, sea bream, and mackerel. The highlight was a luxurious chawanmushi with crab and oysters, and a special dish featuring sweet shrimp and egg yolk. The meal ended with aged bluefin tuna, including lean, medium fatty, and fatty cuts. Overall, it was a delightful dining experience with exceptional food and service.

I used the shop that I was interested in for my boyfriend's birthday (^^) First, you choose your favorite chopstick rest from a selection, my boyfriend chose Daruma, and I chose Fūjin ✨ When the appetizer came out, my boyfriend hates tomatoes, so I was worried about what to do. However, the normal tomatoes have a sugar content of 4-6%, while the ones we were served had 40% sugar content, so when he tried it, he said, "This is delicious!" and ate them all, which made me happy (˶ฅωฅ˵) lol (I thought it was great to have his birthday dinner here from the appetizer stage (߹꒳߹) lol) The sweet shrimp dish was also amazing, with the chef starting to make a sauce with egg yolk using a cocktail shaker, and for a moment, it felt like we were in a bar (˶°⌓°˶) The richness of the egg yolk sauce did not lose to the shrimp, which was incredibly rich and delicious (^^♪ We were told not to drink up the leftover egg yolk sauce, and while waiting, they served the second dish, which was a rice dish, and that was also incredibly delicious (๑ ᷇ ᷆ ๑)♡ As always, I always order beer for my first drink, and it's great, so I poured it as the chef said, and the color bloomed from the clear glass like cherry blossoms in full bloom ✨ I love this kind of production so much that I felt like I could drink as much as I wanted, lol. However, from the second drink, I ordered sake, and when I asked for a recommendation for a dry one, the female owner(?) who seemed to like Tokyo Revengers, opened a collaboration sake that she hadn't opened yet ✨ The taste was a little fruity rather than dry! Although it's not in the photos, the panna cotta dessert was also really delicious! The glass they brought out at the end was a glass that the color floated up when hot water was poured in, and we enjoyed it until the end ✨ My boyfriend and I were very satisfied, and we are thinking that we would like to visit seasonally from now on (˶◜ᵕ◝˶) Thank you for the meal（*'∀'人）♥*+

The young chef was friendly and nice. Sushi Sora costs ¥16,500 per person. The menu includes dishes like hokkaido reibun island cod milt with ponzu sauce, nagasaki bluefin tuna, kumamoto sea bass roe, amakusa carabineros shrimp, tokushima natural ishigaki sea bream, amakusa horse mackerel, hyogo oyster and kanasumi crab chawanmushi, hokkaido sweet shrimp, oita dragon egg on rice, chiba golden eye snapper bowl, miyagi shiogama city bluefin tuna lean nigiri, miyagi shiogama city bluefin tuna medium fatty tuna pickled nigiri, miyagi shiogama city bluefin tuna fatty tuna nigiri, hyogo awaji city small skin nigiri, chiba golden eye snapper nigiri, tamago sora neko, ishikawa kanazawa natural amberjack miso soup, and edo tannen vinegar. The chef was young and friendly, making the dining experience very pleasant.

I was invited by a friend to a sushi gathering at Sushi Sora in Kitashinchi. The entrance requires a secret code, making it a hidden gem of a restaurant. The calm atmosphere inside allows you to watch the chef's performance at the open counter. The young but knowledgeable chef prepares sushi using carefully aged fish, offering Edo-style sashimi and sushi. He changes the wasabi for different types of fish, and even changes the sushi rice depending on the type of tuna being used. The attention to detail and passion for sushi and fish is evident. The sushi rice is compact, making it enjoyable even for light eaters. At the beginning, you get to choose a chopstick rest from a variety of options, adding a playful touch to the experience. The meal starts with a toast of white wine paired with the sushi. The dishes include various delicacies like cod whitefish from Rebun Island in Hokkaido, Korean mackerel served raw and seared, and expertly prepared sushi like the Kumamoto shrimp and Aji fish. The meal also features creative twists like the egg sauce with Red King Crab from Tottori Prefecture and the unique Yellow Sauce made by shaking a mixture of soy sauce and dragon egg yolk. The highlight was the rich and flavorful egg sauce, which was a delight. The meal continues with dishes like the Nagasaki bonito, the Canadian Bluefin Tuna aged for two weeks, and the striped horse mackerel from Ehime Prefecture. The hand-rolled tuna sushi with pickled radish and grilled tuna was a standout, offering a delightful combination of flavors and textures. The meal ends with a cute Uni sushi served on cat-shaped seaweed. The additional fatty tuna sushi and miso soup with natural bonito were also exceptional. The dessert, Sake Lees Cream Cheese Panna Cotta, was a stylish and delicious way to end the meal. Overall, the live performance by the chef, combined with the exquisite dishes from start to finish, made for a delightful and enjoyable dining experience.

Recently, there is a trendy restaurant that I often see on social media. Guess what? It's a members-only establishment! When I visited, I realized that it was the former location of "Sushi Matsumura." You have to enter a passcode at the entrance, and once you do, the door opens to a luxurious space filled with elegance. The menu consists of courses only, but you can add extra dishes if you'd like. The "Sora Course" costs 16,500 yen. Some highlights include: - Creamy cod milt that melts in your mouth. - Fatty and tender amberjack sashimi. - Savory and beautifully seared mackerel sashimi. - A unique preparation of spot prawn with powdered cherry blossom shrimp. - Flavorful horse mackerel with ground sesame seeds. - Generously filled crab chawanmushi with a gentle flavor. - Delicious angel prawn with plenty of egg yolk soy sauce. - Mouthwatering seared golden-eye snapper with soy sauce. - Aromatic seared bonito that is simply irresistible. - Aged tuna with rich flavors that linger in your mouth. - A combination of gizzard shad, striped jack, and fatty tuna rolled in smoked herring roe. - A generous serving of sea urchin with beautifully presented seaweed. - Indulgent fatty tuna and seared fatty tuna rolls that will make you cry. - A comforting sake lees soup that is easy to enjoy even for those who are not fond of sake lees. - A smooth and flavorful cream cheese panna cotta with miso powder. The meal ends with the option to make your own egg yolk soy sauce and witness the chef searing fish right in front of you. The sushi rice is perfectly balanced with the toppings, and each piece is meticulously crafted to match the flavor of the fish. The chef's dedication to quality and attention to detail are evident in every bite. Overall, the experience was delightful, and I highly recommend this restaurant. Don't miss out on their lunch menu, which offers great value for the quality of food you receive. The chef's passion and commitment to his craft promise an exciting future for this establishment. The speed of service was impressive, even with the chef handling everything alone. I recommend giving this place a try. Thank you for the wonderful meal! ❤️

The restaurant name had "Sora" in it, so I had been keeping an eye on it for a while. Since it had the same name, I couldn't resist not going there. I had the pleasure of enjoying a beautifully crafted gourmet course that allowed me to savor aged fish to the fullest, with various unique touches throughout. They used different wasabi for sashimi and sushi, and even changed the shari to match the tuna. Despite being a sushi restaurant, they even had an entertaining element of shaking cocktails. The sushi was beautifully transparent and had a delicate taste that even those who don't like fatty fish could enjoy. The entrance required entering a passcode to unlock the door, which added to the excitement. The interior featured a hinoki cypress counter reminiscent of Goryokaku, and the hinoki chopsticks were engraved with "Sushi Sora," which made me delighted to be able to take them home. The aroma of hinoki was delightful. [Course Contents] - Whitefish milt with scallions from Rebun Island, Hokkaido, served with grated autumn leaves. An elegant and rich taste that spreads in the mouth without any fishy odor. - Aged for 5 days natural yellowtail from Sado Island, Niigata, served as sashimi. The absence of any fishy smell and the concentrated umami from aging were remarkable. It was accompanied by salt for throat blackthroat seaperch, kombu salt, and wasabi, with the throat blackthroat seaperch salt being a first for me. There was also Tosa soy sauce for personal preference. - Grilled Korean mackerel with a fragrant aroma. The comparison between grilled and raw mackerel was enjoyable, and I personally preferred the grilled one for its enhanced fatty flavor. [Nigiri] - Nigiri of boiled shrimp served with powdered sakura shrimp. The umami and sweetness of the shrimp were evident in this delicious dish. - Aged for 3 days horse mackerel nigiri. The soft and rich umami from amino acids made it an irresistible treat. There was also ground sesame between the horse mackerel and shari, which complemented each other well. - Nigiri of natural sea bream from Awaji. Sea bream never disappoints. The wasabi served with the sashimi was also beautiful. - Chawanmushi with red snow crab from Tottori in a thick soup. The egg mixture used dragon eggs, and there was throat blackthroat seaperch from Awaji inside. The soup was light and went down smoothly. - Angel prawn from New Caledonia. This was the showtime. The thick and rich angel prawn paired with the egg yolk and Tosa soy sauce made for an undeniably delicious combination. - Nigiri of golden snapper from Chiba that was securely seared. The aroma of the seared fish was delightful. - Seared bonito from Gotō Islands with salt and sudachi. The bonito had a surprising amount of fat and was incredibly flavorful. [Nigiri] - Canadian tuna (akami, chutoro, kamatoro). The shari was changed just for the tuna. - Aged for 2 weeks akami. - Marinated chutoro. - Kamatoro

"Sushi Sora" is a sushi restaurant located in Kitashinchi, run by a young owner. The course meal is priced at 16,500 yen and includes sushi and sashimi. One unique feature is that they serve eggs in a shaker. To enter the restaurant, you need to enter a passcode sent via SMS in advance. Additionally, you can become a member for 500 yen, although the specific benefits are unclear. Thank you for reading.

Recently, I had seen this restaurant "Sushi Sora" a lot on Instagram. I was interested in visiting it, and then I found out that it was actually a new restaurant called "Sushi Matsumura" at the same location, with a new chef and name. I was curious, so I made a reservation and decided to visit. The place is in Kitashinchi. The interior hasn't changed much, with a stylish and luxurious atmosphere. The course costs ¥16,500 and the menu included dishes such as: - Red Seabream Sashimi from Tokushima - Grilled Blackthroat Seaperch from Yamaguchi - Salt-Grilled Horse Mackerel from Akashi - Bluefin Tuna from Aomori - Grilled Kamashio Mackerel from Tsushima - Cream Cheese Panna Cotta, and more. The food was not only delicious but also creatively presented, with a good balance of flavors. The chef, although young, showed a lot of knowledge and skill in his craft. Each dish was impressive, with highlights including the Red Prawn Sashimi, the Grilled Blackthroat Seaperch, and the Grilled Gasu Shrimp. The experience was truly delightful, and I would highly recommend this restaurant to anyone looking for a top-tier sushi experience.

It had been a while since I visited Kitashinchi for sushi. I've been hearing a lot about the style where you enter by inputting a PIN number at the entrance, so I was excited to try it out. I was happy when my friend invited me to Sushi Sora. The nearest station is Kitashinchi. It's a members-only place, and you need a number to enter after making a reservation. It feels like entering a secret place, which is quite exciting! Inside, there is a pentagon-shaped counter seat made of cypress wood, which gives off a clean and elegant vibe. There are also private rooms, but I wonder where they are located. You get to choose your own Kutani ware chopstick rest, and they are all so cute that it's hard to decide. The food included in the Sushi Sora course for 16,500 yen was amazing. Each dish was meticulously prepared, and the flavors were exceptional. The sushi chef sprinkled a special yellow sauce over the sweet shrimp, which was my favorite. The atmosphere was great, and I especially enjoyed the tuna sushi with caviar. The dessert, which was shaped like a cat, was also delicious. The eel bone cutting sound was oddly satisfying, and the eel soup was gentle and soothing. The cream cheese panna cotta with sake lees was rich and flavorful. Overall, it was a balanced and enjoyable course, and I look forward to visiting again to try out their seasonal menu. Thank you for the wonderful meal, Sushi Sora!