New Bridge 6-chome. This area is quite far from the New Bridge Station, so it seems that the main customers are likely to be people from nearby companies or local residents.
Moreover, this restaurant is located right in the street that runs through the first Keihin area, so this tendency seems even stronger.
In such a situation, there’s a sushi restaurant that operates both during the day and at night, run by a couple.
A small restaurant with 6 counters and 4 tables.
The lunch menu includes nigiri, chirashi, and dōmen.
During my first visit, I decided to order a basic nigiri for 1.5 people (1,080 yen).
The wife served the tea, and the chef began to prepare the ingredients.
Since it's lunchtime, we serve the dishes freshly prepared at the moment of serving.
Along with the voice saying "Please wait a moment," the tray that was served contained handmade sushi, soba (noodles), and a salad.
The menu of sushi includes 8 kens of items such as tarako, medium-toro, tuna, ebi, small fish, abalone, nutmeg, ikura, and dried seaweed rolls, along with 1 roll.
The soup is slightly warm.
The use of a gentle vinegar gives a slight sweetness to the dish.
The serving size of the dish is just right.
This also had a gentle amount of vinegar added to balance the taste.
The scallop was fluffy and creamy, quite delicious.
The meat has a smooth, creamy texture.
The scallops have a sweet taste and are soft.
The rich taste of the dried roll is personally my preference.
When oysters are served for lunch at this restaurant, it's quite luxurious.
For a serving of 1.5 people, there are some doubts about the quantity served. It seems that the ingredients used for making the hand-rolled dishes differ slightly from the usual ones.
The quality of the sushi ingredients is quite good, to say the least.
Another day offers a large portion of the menu (1,080 yen).
On top of the abundantly prepared vinegar rice, there are sliced garlic and dried bamboo shoots, as well as wakame seaweed. It is then covered with medium-sized salmon, marinated tuna, red meat, eggplant, abalone, small shrimps, shioko, tarako, crab claws, and fried tofu.
On that day, there were no scallops available, so only 2 shiko pieces were served.
The eggs at this restaurant are of a very fresh and crisp type.
It's not just simply placing the seafood on rice vinegar; they also cover it with garlic, dried bamboo shoots, and sliced rice vinegar. That takes some extra effort.
The chef, with his craftsmanship-oriented personality, shows a serious commitment to the sushi in front of him.
Entering the restaurant, one would shout loudly, "Welcome!" When leaving, they would say in a loud voice, "Thank you very much," and "Please take care."
It's not a restaurant that competes with luxurious ingredients. However, it seems that the personality of the chef is truly reflected in the dishes.
