Continuing from the last time, today is a leisurely holiday sushi lunch. Lunch consists mainly of nigiri sushi. While appetizers are nice, having nigiri served right in front of you is always a delight. Especially, the "white squid" which is a signature dish of Nishizaki, is originally very sweet and delicious but its firm texture makes it unsuitable for sushi topping. By thinly slicing it and layering it about 6 times, it transforms into a marvelous topping. The chef's dedication to making delicious sushi, not sparing any effort, is evident in this dish. Enjoyed the wonderful nigiri once again on this day. ◇ Appetizer: - Iwami and octopus vinegar dish - White clam sake stew - Edamame and sea urchin steamed dish ◆ Nigiri: - Gizzard shad - Flathead mullet - White squid - Vinegar-shime sardine - Mackerel - Boston tuna - Medium fatty tuna - White shrimp with kelp - Smoked scallop with straw - Purple sea urchin - Foie gras roll - Eel [Additional] - Giant clam - Purple sea urchin Overall, the small-sized nigiri is delightful. It allows for a better sense of unity between the rice and the topping in your mouth. It was delicious! Tucked away from the hustle and bustle of the downtown area, Tohokuzawa is a sushi restaurant where you can leave in a great mood.

Check Point: Sushi Nishizaki, a popular sushi restaurant that opened in April 2022 in Tohoku-zawa, has quickly become a hit since its opening last year. The course takes about 2 hours to complete. Located in a residential area a 7-minute walk from Tohoku-zawa Station, the restaurant has a unique exterior with a concrete finish that doesn't look like a typical sushi restaurant, and lanterns are lit outside the entrance. Inside, when you open the door and descend to the basement, you'll find a calm space with an 8-seat counter made of a single wooden board. Head chef Nishizaki trained at Sushi Nanba and Sushi Shunsuke before opening in April 2022. The sushi is carefully prepared, allowing you to enjoy the gentle flavors of the ingredients and a wide variety of dishes that are satisfying. The nigiri sushi is made with two types of vinegared rice: white rice vinegar-based and red rice vinegar-based, which adds an impactful and delicious touch to each piece. It's rare to find a restaurant that offers this level of quality at this price, so it may become even more difficult to make reservations in the future. The menu we enjoyed included the following: - Simmered young ayu with roe - Mozuku seaweed vinegar - Katsuo (bonito) with nanban miso, madai (red sea bream), and fresh octopus - White clam simmered in broth - Ikura (salmon roe) - Chawanmushi (steamed egg custard) - Simmered ayu and seared kamasu (barracuda) - Ankimo (monkfish liver) - Grilled eel - Shirako (milt) from male cod - White squid marinated in kombu - Hokkigai (surf clam) - Meika (Japanese butterfish) - Sanma (Pacific saury) - Oma akami (lean tuna from Oma) - Oma chu-toro (medium fatty tuna from Oma) - Kohada (gizzard shad) - Shrimp - Sawara (Spanish mackerel) - Miyagi sea urchin - Anago (sea eel) - Tamago (egg) - Toro taku (additional) - Kanpyo maki (dried gourd roll, additional) We were impressed by the deliciousness of the dishes and the excellent pricing. We definitely want to visit again! Reference: Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki

This time, I visited the counter seat. The lineup at Nishizaki in September was excellent. I tried Me-hikari sushi for the first time and was impressed by how delicious it was. The steamed egg custard with mukago and new ginkgo nuts was also delicious. Actually, everything was delicious. The squid this time was layered six times! And we finished with the reliable kampyo roll. Thank you for the delicious meal!

A restaurant where the chef trained at Namba-ya in Hibiya and Shunsuke in Asagaya. The taste, atmosphere, and service are all perfect. Among all the sushi I've eaten, it definitely ranks in the top 3. It starts with three appetizers. The crunchy texture and sourness of the mozuku seaweed prepare your stomach. The white clam is full of rich umami flavor. The chawanmushi has a refined bitterness from the ginkgo nuts. Then, onto the nigiri. The sushi rice is slightly firm, and it seems like the vinegar varies depending on the topping. The thickly cut young sea bream has a delicate texture and perfect harmony with the topping. The famous white squid is sliced extremely thin, with zero toughness. The horse mackerel is unbelievably delicious, with rich fat. The lean tuna is a classic, delicious choice. The medium fatty tuna is true Negitoro, melting in your mouth. The lightly cured small skin is refreshing. The sweet shrimp has a sticky sweetness that spreads in your mouth. The smoked scallop is smoky and flavorful. The purple sea urchin is sweet and delicious. The monkfish liver is rich and creamy, balanced by the shiso leaf. The conger eel is artistically presented. The tamago has a rich sweetness, almost like dessert. That's the full course. The chef, despite being young, has clearly honed his skills. And the fact that you can get all this quality for 12,000 yen is unbelievable. It's no wonder this place is so hard to get a reservation at. I definitely want to try their dinner next. I'm not good with pocket concierges though.

Namba-san and Shunsuke, who trained under Nishizaki-san, have inherited Namba-san's meticulous preparation techniques. The appetizers are delicious, and the sushi is top-notch. Despite not having fancy ingredients, everything is tasty and the selection includes items like new salmon roe and eel that you wouldn't expect at such a reasonable price. There are two types of sushi rice vinegar used - one with a darker red vinegar and one with a more traditional rice vinegar. Both are so delicious that you can't help but say "mmm" as you eat. The menu includes octopus, rock seaweed, swordfish, horse mackerel, boiled peanuts, bamboo shoots and new ginkgo nut chawanmushi, seared squid, sweetfish, new salmon roe, horse mackerel and plum roll, anglerfish liver, wild eel, spring seaweed roll, white squid, layered thinly, striped jack, needlefish, tuna, medium fatty tuna, small skin, white shrimp seaweed roll, grilled saury, conger eel, fish miso soup with rough-shaved bonito flakes, tekka maki, dried gourd roll, and tamago.

After about half a year, Nishizaki is back, bringing happiness when you least expect it! Finally, the evening has cooled down a bit, so I start with a glass of champagne to quench my thirst. The course starts with 1. Crunchy rock seaweed. Next, 2. Homemade salted salmon roe with a refreshing scent of yuzu, paired with sake. Then, 3. Three varieties of sashimi including tenderly cut water octopus, perfectly aged red snapper, and flavorful Isaki with nanban miso. The boiled peanuts on the side were also sweet and delicious. 4. The simmered turban shell was a burst of flavor, perfect for enjoying with sake. 5. Grated yam topped with sea urchin and edamame, drizzled with kudzu sauce for a comforting palate cleanser. 6. Lightly seared flounder sashimi and mountain pepper simmered ayu, accompanied by more sake. 7. Jack mackerel and plum cucumber roll with a fantastic nori flavor and a perfect balance of flavors. 8. The specialty ankimo stew was meticulously prepared with no trace of fishiness, melting in the mouth like high-quality sweet butter. 9. The closing snack was eel, cooked and lightly seared, offering a firm texture and rich umami flavors. 10. Nigiri sushi (spring baby squid, three-layered cuttlefish, Ishigaki clam, bonito, herring, tuna red meat, tuna medium fatty tuna, shirako, white shrimp, sea urchin, conger eel, tamago, torotaku maki, and soup) Each piece of nigiri had its own unique touch, but to keep it short, they were all delicious! The only downside is having to wait until next year to come back!

To the quiet residential area, "Sushi Nishizaki" is located. The owner, Mr. Nishizaki, previously worked at "Sushi Nanba Hibiya" and "Asagaya Sushi Shunsuke" before opening his own restaurant in April 2022. During my visit, I had the lunch course, which offers a smaller selection compared to dinner. Personally, I enjoyed the sushi. I would like to try the recommended specialty dish, ankimo, next time during dinner. Thank you for the meal. Reservations can be made through Pocket Concierge. - Restaurant Name: Sushi Nishizaki - Address: B1F, 5-3-12 Kitazawa, Setagaya-ku, Tokyo - Nearest Stations: 7-minute walk from Tokyu Toyoko Line Kitazawa Station, 9-minute walk from Sasazuka Station - Phone: - - Business Hours: Lunch 12:00- / Dinner 18:00- / 20:30- - Closed: Irregular holidays - Budget: Up to 29,999 yen - Payment Methods: Credit cards accepted, electronic money not accepted, QR code payment not accepted - Notes: Reservation required, private rooms available, full restaurant booking available, all seats non-smoking - Order Details: Omakase course, additional items ordered outside of the course - Hashtags: #japan #japanfood #japangroumet #tokyo #tokyogroumet #tokyofood #sushi #sushigram #sushilovers #gourmet #foodie #setagaya #tokyosushi #sushinight

The importance of having originality when it comes to ingredients, rather than being bound by common sense, is truly felt when eating the master's sushi. Just like the toro taku, ankimo nara-zuke, and ginger scallion were in the past, sushi continues to evolve. Individuals like this are leading Japan's sushi scene, where unconventional ideas become the new norm. Every piece is unique and delicious. The attention to detail extends to not only the sushi and appetizers, but also to the sake. While reservations are becoming increasingly difficult to secure, being able to continue dining here is a true pleasure. - Simmered Octopus with Sashima Salt and Sake - Enjoy the Texture of Rock Seaweed - Smoked Bonito, Vinegar Pickled Suzuki, Freshwater Octopus, Peanuts - Green Pheasant - Edamame and Sea Urchin Yoro Steamed Dish - Grilled Ayu and Grilled Ainame Skin - Horse Mackerel with Shiso, Sesame, Green Onion, Plum Paste - Duck Liver, Properly Bled - Shinko (Baby Gizzard Shad) - White Squid, Salt and Vinegar with Yuzu - Kisu (Sillago), Vinegar Pressed with Skin - Ishigaki Clam - Takabe, Soft and Oily, Similar to Mackerel - Shishamo (Smelt) - Akami (Lean Tuna), Red Vinegar - Chutoro (Medium Fatty Tuna), White Vinegar - White Shrimp, Kombu Pressed - Black Mutsu, Straw Smoked, Skin Grilled

Located in a residential area in Higashisakurazawa, this sushi restaurant is known for being difficult to make reservations at. I visited with three friends for a private party. We started with beer for a toast, followed by pairing the dishes with sake. The sake was served in half-sized glasses upon request, which was a fun option for trying different varieties. Here are some highlights of the meal: - Simmered octopus: incredibly tender and flavorful, a standout dish from the start. - Rock seaweed: crunchy and enjoyable texture. - Assorted sashimi: including horse mackerel, sea bass, and boiled octopus with a refreshing vinegar and salt seasoning. - White clam in sake: tender and flavorful, a delicious sake-infused dish. - Edamame and sea urchin steamed dish: comforting and tasty. - Young sweetfish and rockfish: gently seasoned with a hint of sansho pepper. - Rolled dish with horse mackerel, plum, shiso, and myoga: a delightful combination of flavors. - Monkfish liver: smooth and rich, melts in the mouth. - Eel: sweet and tender, leading into the nigiri course. - Shinko (young gizzard shad): outstanding! - White squid: a specialty here, skillfully prepared to enhance the texture. - Sand borer: lightly vinegared for a refreshing taste. - Turban shell: fresh and sweet, a favorite shellfish. - Bonito: served with diced onion for added flavor. - Sardine: fatty and melts in the mouth. - Bluefin tuna: from Oma, with a fine texture and smooth finish. - Medium fatty tuna: from Oma, incredibly tender and smooth. - White shrimp: marinated in kelp for a sweet flavor. - Blackthroat seaperch steamed with straw: a unique preparation method. - Sea urchin: from Hokkaido, a delightful sweetness. - Conger eel: a special variety, known for its exceptional taste. - Fish head miso soup: comforting and satisfying. - Tamagoyaki (sweet omelette): a sweet and dessert-like finish. We also enjoyed a selection of Japanese sake, including "Nightingale in the Garden," "Intense Dry Kagoshima Matsui," "Tanigawadake," and "Junmai Jyokigen." The pairing with the sushi, especially the sardine and "Tanigawadake," was exceptional. Overall, it was a truly memorable dining experience, and I feel fortunate to have found such a wonderful sushi restaurant that I would love to visit again and again.

I had a lunch course. Edamame and sea urchin ankake ◎ White clam ◎ Rock mozuku ◯ 3 kinds of appetizers. All delicious ☆ After that, sushi. White squid thinly sliced. Amazing technique! Kiss ◯ Sea bream ◯ Swordfish ◎ Bonito ◎ Tuna chu-toro ◯ Small skin ◯ White shrimp ☆ The most delicious white shrimp I've ever had! Scallop ☆ Very fragrant! Ankimo roll ☆ Extremely delicious! Anago miso soup ☆ Very delicious. I want to gulp it down (lol) Tamagoyaki. Feels like dessert. Additional toro topping. Sushi uses white vinegar and red vinegar depending on the topping. Both vinegars are gentle and do not interfere with the topping, which is nice. The sushi is on the softer side. It tends to fall apart, so be careful.

Sushi in Higashikitsuzawa. A restaurant that branched out from Shunsuke in Asagaya and Namba in Hibiya. I knew they had become independent, but I finally had the chance to visit. It's quite far from the station, and there are no taxis around, so it's better to take a taxi from Shinjuku or leave a bit early to walk there. The course is relatively reasonable at 19,000 yen. The course included dishes like octopus and sea urchin chawanmushi, swordfish, sea bass, and water octopus. The appetizers were plentiful, making it easy to enjoy with sake. The sushi pieces were on the smaller side and the rice was soft and fluffy. It was my first time having shinko this year, and it was delicious! The blackthroat seaperch, herring, and bonito were particularly tasty. The pickled celery was a unique touch, showing the creativity of this popular restaurant. The restaurant is located underground, so the reception is not great. Overall, the food was delicious. Thank you for the wonderful meal! ( *´艸｀)

7 minutes walk from Tohokuzawa Station. Finally visited Nishizaki-san, who I've always wanted to go to! The course was structured with appetizers first and then sushi, and every dish in the first half of the appetizer part was delicious and made me feel happy. The meticulous work was so impressive. Omakase (▪️=appetizer)(▫️=sushi)▪️Simmered octopus▪️Edamame and sea urchin steamed dish▪️Mekajiki, sea bass, water octopus▪️White clam in sake broth▪️Rock seaweed▪️Young sweetfish simmered▪️Beltfish▪️Sardine roll▪️Foie gras▪️Eel white simmered with white melon and dried thunder▫️White squid▫️Karei (flounder)▫️Kiji-hata (splendid alfonsino)▫️Simmered clams▫️Isaki (grunt)▫️Lean tuna▫️Chutoro (medium fatty tuna)▫️Kohada (gizzard shad)▫️White shrimp▫️Red spotted gurnard smoked with straw▫️Sea urchin▪️Miso soup with fish head▪️Tamago with foie gras was so well-prepared that there was no need to remove any bitterness with soy sauce or sugar, and it had a very clear taste! The fluffy and creamy texture was impressive. The finely chopped water octopus had a sticky sweetness and was delicious. The white clam came in 3 pieces, each with a different taste, which was enjoyable. The beltfish was not grilled as usual, but only the skin was seared, leaving a raw feel to the flesh! The original firm texture of the beltfish was enjoyable, and it was a memorable dish. After being fully satisfied with the appetizers, the sushi part also exceeded expectations and made me very happy. The shari was adjusted in temperature and seasoning to match the toppings. The squid sushi, with layers of thinly sliced squid stacked to almost blend with the shari, was very soft and had a great unity with the shari. The tuna cutting was unique with a thick, crunchy cut (not sure if "cool" is the right adjective for sushi, but it was impressive). The sea urchin sushi was made without seaweed to fully enjoy the aroma of the sea urchin. The aroma of the sea urchin spreading in the mouth was irresistible. The straw-smoked red gurnard handed to me melted in my mouth and was so delicious...Chef Nishizaki was also a wonderful person with a sense of humor, making the experience enjoyable. He drew a picture of U-tan on the spot for adults who miss E-tele and was kind. The price was also reasonable, around 20,000 yen for one type of sake. I would like to visit this restaurant again.

When I was invited by an acquaintance and visited, I made a reservation for the next visit, so from then on, I make a reservation and leave when I visit. Basically, my phone number is not public. The restaurant has two different rooms for the first half and the second half. When making a reservation, I always choose the private room for four people starting in the second half. The next available slot is in March.

I visited a private room from 8:30 pm. Ah, it's so refreshing and revitalizing. The private room for four people is cozy. The conversation flows smoothly as we sit around the chef. The chef's responses were on point as always. It was a wonderful sushi gathering. Everything was amazing even though it's this time of year. The temperature of the appetizers is important, and the chef also lets the ingredients mature to bring out the flavors. The monkfish liver, which is fatty this season, was chilled to gently soften the fat. The sake that goes well with it was also fantastic. Perhaps only the chef can make that soft sea urchin nigiri. It was sweet and melted in the mouth. Everything, despite the season, was top-notch. It's all thanks to the chef's efforts of going to Tsukiji every day to source high-quality seasonal ingredients. And when the chef handles them, they become unbelievably delicious as if by magic. He spends a lot of time on the prep work. The secret of the magic. It was so delicious that I felt happy. [Appetizers] - Simmered octopus (served with sake and water only) - Edamame, sea urchin (steamed in Yoro) - Sashimi: swordfish, sea bass (aged for 6 days), octopus - White clam cooked in sake, using Japanese sake - Wild rock seaweed - Sweet simmered young ayu with Japanese pepper, seared belt fish - Sardines with plum and myoga roll - Monkfish liver - Sweetly cooked grilled eel, mini cucumber, celery, pickled ginger [Nigiri] - Baby snapper - White cuttlefish - Sandfish - Ishigaki clam - Amberjack cured in kelp - Herring - Lean tuna (Boston) - Medium fatty tuna (Boston) - White shrimp cured in kelp - Black spotted grunt steamed with straw - Maruhiro's fresh sea urchin nigiri - Conger eel - Luxurious tuna roll [Drinks] - Plum wine with soda - Aizu Nakasho summer limited edition ginjo - Mizubasho junmai daiginjo - Hitonatsu no koi junmai ginjo - Oolong tea

Boiled octopus with sea urchin, steamed edamame, marinated swordfish, boiled octopus, sake-steamed white clam, rock seaweed vinegar, simmered young sweetfish, seared swordfish, pickled sardine with plum, grilled eel liver, dried white gourd sushi, white squid, simmered tilefish, clam and baby sardine, lean and fatty tuna, white shrimp with kelp, seared red snapper, hand-delivered sea urchin and conger eel soup, and egg.

I found a cancellation slot for lunch through Pocket Concierge and immediately made a reservation. It's about an 8-minute walk from Tochinzawa Station, located in a residential area underground. I entered the restaurant right at 12 o'clock. It was a continuous series of touching moments from start to finish. The quality for 12,000 yen was shocking. I would like to visit this restaurant at night someday. I finally found a sushi restaurant that was a big hit. Thank you for the meal.

It had been about a year since I last visited Sushi Nishizaki in Tohoku. I joined a friend's private room reservation and enjoyed a variety of appetizers before moving on to the sushi. The edamame and sea urchin steamed dish was a personal favorite, made with Okinawan edamame. The three different textures of white clam were enjoyable as well. The grilled hairtail served with young ayu was unexpectedly thick and delicious. The foie gras without any added flavors was a standout dish. The sushi that followed was equally delicious, showcasing the quality of the ingredients and the skillful preparation. The selection of sake was diverse, including early summer varieties. I thoroughly enjoyed the combination of sushi and sake. It was a delightful experience.

Mr. Nishizaki visited during Golden Week and found an empty seat by chance for his third visit. With few sushi places in Tokyo catching his interest lately, this place seems like a shining star. Located in a residential area, the location is not bad. The course starts at 6 pm and lasts about 2 hours. There are 8 seats at the counter. The evening course costs 19,000 yen. The meal included: 1. Soft-boiled octopus from Sajima 2. Nori chawanmushi with wasabi 3. Pickled trout, sea bream, and octopus with salt and vinegar citrus 4. White clam with delicious liver 5. Vinegared sardines with shallots, sardines, onions, carrots, and bell peppers 6. Ainame, firefly squid simmered in Arima with sansho pepper 7. Anko liver 8. Grilled conger eel nigiri: 1. White cuttlefish 2. Kisu 3. Boiled clams 4. Golden snapper with large leaves 5. Hime-nishin 6. Marinated lean tuna with salt kettle 7. Toro 8. Small skin firm 9. Kuruma prawn 10. Black porgy 11. Iwate purple sea urchin 12. Conger eel 13. Tamago The course is well thought out for less than 20,000 yen. The rice also shows attention to detail with two types. He visited for lunch two weeks ago, so there were some repeats, but he wanted to try it again. The anko liver, which was not great last time, was good this time. The sake pairing was spot on. His favorite nigiri were the boiled clams, golden snapper, and Hime-nishin. The boiled clams were traditional but the strong acidity and bite were excellent. The golden snapper with large leaves was unexpected but worked well. The Hime-nishin was a fantastic substitute for sardines. The balance of flavors was superb overall. He couldn't make a reservation for next time, but he noticed that only he and his group paid through Pocket Concierge, while others paid with a card, indicating they were regulars who could book directly. Most of the customers seemed to be regulars, perhaps from Asagaya Shunsuke rather than Namba. It seems like the restaurant is becoming more exclusive, with reservations becoming even harder to get. The staff mentioned they might reduce or eliminate lunch service in the future. Despite the potential changes, he highly recommends this place, especially to younger diners.

I revisited my favorite Nishizaki-san. It seems like I came here just for Nishizaki-san, as I don't have much business in this area. The interior of the restaurant has a counter and private rooms, and this time I visited in a private room again. The cozy space with just my favorite friends and the chef makes the conversation lively! As soon as we toasted, we started with some appetizers. Today's sushi included: - Simmered octopus - Steamed egg custard with shallow scallops and seaweed - Sashimi of trout, flounder, and octopus - Sake-steamed white clam - Vinegared sardines - Firefly squid simmered in Arima style, seared belt fish - Monkfish liver - Grilled conger eel For nigiri sushi, we had: - Spring red snapper - White cuttlefish - White sea bream - Simmered clams - Golden eye snapper - Lean tuna - Medium fatty tuna - Kohada gizzard shad - Spot prawn - Black spotted knifejaw - Sea urchin with skin - Conger eel - Pregnant prawn (additional) The simple yet elaborate appetizers are all exquisite, making you want to call them "sake thieves"! While the flavors are not strong or salty, they pair exceptionally well with sake. The nigiri sushi portions are on the smaller side, ranging from delicate flavors like spring red snapper and white sea bream to bold ones like medium fatty tuna and black spotted knifejaw. The chef skillfully brings out the unique charm of each ingredient by using two types of rice. Some items are presented in a new way, even though they may appear in other restaurants, and they are delicious, showcasing the greatness of Chef Nishizaki! Tonight was delicious, fun, and very satisfying! I am already looking forward to the next visit!

Dinner [Tabelog TOP1000] ■ Chef's Course ¥19,000 (including tax) "Sushi Nishizaki" opened in April 2022 by Ryohei Nishizaki, who trained at "Sushi Nanba Hibiya" and "Sushi Shunsuke Asagaya". Despite being located in a less heard of sushi restaurant in Tohoku-sawa, its reputation is high and reservations are difficult to come by, with a Tabelog rating approaching 4 points at 3.88. It is about a 5-minute walk from Tohoku-sawa Station. Located on the basement floor of a building in a residential area. Upon ringing the intercom at the entrance and descending to the basement, you wait in a waiting room separated by a counter and shoji screens until the opening. The chef's course, including tax, is ¥19,000. Payment is already made through the Pocket Concierge at the time of reservation, so the only payment on the day was for drinks, ¥1,300 each for two people. The dishes consist of appetizers and sushi. Using vegetables in a sushi restaurant is unusual, such as the "vinegared dish of sardines", and each dish is explained, conveying the chef's pride. Particularly, the "ankimo" is an excellent dish served at "Sushi Nanba" in Hibiya and "Sushi Shunsuke" in Asagaya. However, Chef Nishizaki aims to update the original "ankimo" while adhering to the teachings. He modestly talks about how following instructions is not the only training, and his smiling figure is impressive. The sushi starts with "Haruko Tai". The skin is lightly seared and the kombu is lightly tightened, resulting in a light melting mouthfeel. The highlight is the "Shiroika". By cutting it extremely thin and stacking it like a mille-feuille, the potential of Shiroika is enhanced. It is finished with a crispy texture while melting in your mouth. Also, the "simmered clams" are cooked at a low temperature of 63 degrees. After trial and error, they arrived at this temperature. Without using the clam's foot, they quickly apply the boiled clam broth. With each bite, the umami of the clams overflows. The white sweetfish is salted with Isomani sake before the kombu tightening. The "Isaki" is recommended by a trusted intermediary and has a light taste with flavorful fat. The "tuna" consists of lean meat and medium-fatty tuna from the salt kettle. It is a sushi with a strong taste of umami and iron. It was truly delicious. The chef's dedication and passion for sushi can be felt in every word he says, like a seeker of truth. Even without opening branches in Minato-ku or Ginza, people will gather as long as there is talent. Location doesn't matter. [Appetizers] 1. Simmered octopus from Akashi 2. Steamed egg custard with nori and clam broth 3. Sashimi of real trout, sea bream, and water octopus 4. Steamed white clam with sake 5. Vinegared dish of sardines 6. Grilled beltfish 7. Hotaru squid simmered in Arima 8. Ankimo [Sushi] 9. Kasugodai 10. Shiroika 11. Simmered clams 12. White sweetfish kombu tightening 13. Isaki 14. Tuna 15. Medium-fatty tuna 16. Konoshiro 17. Spot prawn 18. Flat shell 19. Sea urchin 20. Conger eel 21. Soup 22. Pickled vegetables

Three months have passed since my last visit, and I finally secured a lunch reservation. On my first visit, I was considering whether to go for nigiri followed by an additional nigiri, rather than nigiri followed by sashimi. The pre-nigiri dishes were: 1. Nori chawanmushi 2. Vinegared iwashi (sardines) 3. White clam simmered in sake. Each dish was difficult to choose between. I added wasabi to the chawanmushi halfway through, giving it a different twist. The vinegared iwashi was simple yet delicious, a homely dish perfect with sake. The white clam was cooked perfectly, and even the intestines were tasty. Now onto the nigiri: 1. Haruko sea bream 2. White cuttlefish 3. Hiragai (surf clam) with salt 4. Honmasu (marinated trout) 5. Mizutako (boiled octopus) with excess water 6. Shio-kama (salted bonito) 7. Chu-toro (medium fatty tuna) 8. Kogare (small skin) 9. Kuruma shrimp 10. Kuro mutsu (black mutsu) seared on the skin 11. Ankimo (monkfish liver) roll 12. Otaru shako (sweet shrimp) 13. Toro-taku (fatty tuna with pickled radish) 14. Tamago (egg). Each nigiri had its own unique characteristics. The sea bream was lightly seared on the skin, giving it a delicate texture. The white cuttlefish was sliced into thin pieces with a knife, creating a perfect balance between the rice and the cuttlefish. The surf clam had a satisfying texture, enhanced by the salt seasoning. The marinated trout had a distinctive aroma and strong flavor, while the boiled octopus had a large piece of meat and lacked unity with the rice. The medium fatty tuna was on the verge of becoming acidic, but still had a beautiful umami flavor. The meal ended with the Ankimo roll, Otaru sweet shrimp, and Toro-taku. The overall experience was enjoyable and much better than my previous visit. The attention to detail in cutting the ingredients and seasoning them appropriately was evident. The chef's skill in creating two types of rice was commendable. The price of 12,000 yen for the course with drinks and two additional items for 15,000 yen was reasonable. The restaurant's focus on aroma and texture, in addition to taste, was appreciated. The chef's sense of combining ingredients and flavors was impressive. I will definitely make an effort to secure a reservation in the future. In April, I visited restaurants in Yotsuya, Hibiya, and Tohoku-zawa, and I was happy to explore the Namba lineage.