We enjoyed delicious sushi.

This is a sushi restaurant that I have been visiting since its opening.

Both day and night, it operates under a full reservation system.
Starting with locally produced products from the Mikawa region, we also source delicious seasonal seafood from all over the country.
This sushi has been allowed to mature, allowing the fullest expression of its umami flavor.
Additionally, the dinners feature dishes such as Chita beef, which are also outstanding.
And, the sake carefully selected by the master chef is also available.
The restaurant looks like a stylish glass-walled café.
A atmosphere that anyone can use with ease.
Especially for those who are visiting for the first time, you can enjoy it with confidence.
There are private rooms at the counter, and there are 5 parking spaces available in front of the restaurant.

The reservation I made is for "Master's discretioned handmade" at 6,600 yen.
This time, I was looking forward to visiting again.

Upon entering the restaurant, the head chef and the manager greeted us.
Let's promptly receive the selected topic for today.

■アオリイカ
■ヒラメ
■茶碗蒸し
■White Sweet Tuna
■ホタテ
■アジ
■White Ebi
■甘エビ
■ブリ
■サワラ　炙り
■赤出汁
■Tachi Yoi – Grilled
■チュウトロ
■大トロ
■車エビ
■ウニ
■穴子
■ホウジー茶ミルクプリン

It was a menu like this.

The orangefish has a wide netting covering it.
Hirame has a pleasant taste in the mouth, especially the wasabi which has a very good balance.
White sweet grouper, it's really sweet! The soft and fluffy sashimi makes me feel truly happy to taste it.
Thick scallops, the tuna is truly delicious.
White shrimp is creamy, while sweet shrimp has a soft and smooth texture.
The grilled sawa and swordfish are my favorite dishes.
The red broth has seeped into the meat, making it delicious for the inner and outer parts of the large tuna dish ♪
Extremely elastic carabeque and rich nutmeg.
We ended the meal with a fluffy octopus as dessert.

This time, especially the shari is more than ever.
In a good sense, it felt quite challenging (It would be embarrassing if it was the same).
It felt better than expected.

Thank you again this year.
I look forward to next year as well.

Thank you for your hospitality.

This is one of my favorite restaurants♪

Both day and night, it operates under a full reservation system.
Starting with local products from the Mihe River region, we also source delicious seafood that is in season from all over the country.
This sushi has been aged to maximize its umami flavor.
Additionally, the dinners feature dishes such as the Chita beef, which are also outstanding.
And, the sake carefully selected by the master chef is also available.
The restaurant looks like a stylish glass-walled café.
A atmosphere that anyone can use with ease.
Especially for those who are visiting for the first time, you can enjoy it with confidence.
There are private rooms at the counter, and there are 5 parking spaces available in front of the store.

Today, we visited again at noon.
I received the "Sous chef's choice handmade" for 6,600 yen.
Recently, I have been thinking particularly about...
I now feel that this dish, for its taste, is a very affordable price.

That is, the material chosen for today is as follows.

■アカイカ
■イシダイ
■シロアマダイ
■サバ
■ホタテ
■ビワマス
■甘エビ
■キンメダイ
■クロムツ
■ Pickled Marlin
■チョウトロ
■車エビ
■ムラサキウニ
■穴子
These are 13 kens.

After that…
■チャーボウモツ
■お味噌汁

作为甜点
■ホウジー茶プリン

It was a lineup of such items.

Starting with white-fleshed fish, the fatty salmon is simply delicious♪
There is a crisp texture, as well as a slight tangency.
Your preferred grilled dishes are cod and hake.
The salt addition is also well done, making it very smooth.
Also, the miso soup is very delicious.
And the cured salmon and medium-sized tuna that I want to eat
I was deeply impressed by the carabao's tooth-like texture.
After the rich purple oysters…
A final touch with fluffy abalone to complete the dish.
Finally, there’s Hōji Tea Pudding.

There's a sushi restaurant like this nearby.
I'm truly overjoyed.

Delicious~ It's a treat to dine here.

This restaurant celebrated its 3rd anniversary this June.
It's a sushi restaurant that I have been visiting since its opening.

Both day and night, it operates on a full reservation system.
Starting with locally produced products from the Mikawa region, we also source delicious seasonal fish and seafood from all over the country.
This sushi has been aged to maximize its umami flavor.
Additionally, the dinners feature dishes such as Chita beef, which are also outstanding.
And, the sake carefully selected by the master chef is also available.
The restaurant looks like a stylish glass-walled café.
It's an atmosphere that anyone can use with ease.
There are private rooms at the counter, and there are five parking spaces available in front of the restaurant.

Today, I received a order for the "Master's Hand-pulled Dish" at noon, priced at 6,600 yen.

■アカイカ
■チャイロマルハタ
■キンメダイ
■ホタテ
■ブリヒラ
■アジ
■アマエビ
■ボタンエビ
■タッコユウ
■カツオ
■クロムツ
■ Pickled tuna
■チュウトロ
■紫ウニ
■バフンウニ
■茶碗蒸し
■赤出汁
■ホウジーチャミルクプリン

Starting with white meat, followed by shellfish, ebi, my favorite grilled items, red meat...
Today's selection of Hawaiian oysters was truly outstanding.

Crispy Akaika
The shari that breaks down smoothly is delicious, and even the wasabia adds to the enjoyment.
The taste of the scallops is excellent, and the button shrimp are fresh and delicious.
The grilled swordfish is truly delicious, and the cormorant is no exception.
In this way, the comparison of oysters that cannot be eaten otherwise would be understood only by those who eat them.
Compared to the azaleas in Yoban, the bafuuni oysters in Rishira are more intense in both color and flavor.
And the red broth—this is really delicious.

Today has also been a satisfying lunch time.
Thank you for your hospitality.

This is one of my favorite sushi restaurants since its opening.
Today, I was also excited to visit this place.

Both day and night, it operates on a full reservation system.
Starting with locally produced products from the Mikawa region, we also source delicious seasonal seafood from all over the country.
This sushi has been allowed to mature, allowing it to maximize its umami flavor.
Additionally, for the dinner menu, dishes such as the Chita beef are also outstanding.
And, the sake carefully selected by the master chef is also available.
The restaurant looks like a stylish glass-walled café.
It's an atmosphere that anyone can enjoy with ease.
On the counter, there are private rooms available; parking spaces are provided in front of the store, with a total of 5 spaces.

Today, I have made a reservation for the “Master’s Custom Steamed Tofu” at noon, priced at 6,600 yen.

Now, please proceed. This selected item is available here.

●クエ　長崎県産
●White Gan Da
●チャーボウメシ
●カツオ　三重県産
●ブリヒラ　鹿児島県産
● Grilled Sawa, produced in Mie Prefecture
●Red Clams
●甘エビ　北海道産
●アジ　三重県産
●ホタテ　北海道産
●Red-Skinned Broth
● Grilled Cromutz, produced in Aichi Prefecture
● Pickled Salmon, Produced in Miyagi Prefecture
●チュウトロ
●車海老　愛知県産
●バフンウニ
●アナゴ　長崎県産
● 디저트

Delicious, there's nothing else that can be described as delicious.

The white sweet rice noodles are crispy, and the sweetness of the sauce is also excellent.
Burihira, a dish that combines the best elements of buri and hiramasa.
The smoothness of the fat and its texture are truly enjoyable.
My favorite grilled sawa is not suitable for use with rock salt.
Red clams have a rich, sweet aftertaste, reminiscent of sweet shrimp.
The sweetness of the anchovy and the bubbly texture of the scallops are also delightful.
A red broth that stains your body♪
The description of the grilled wild boar is truly remarkable—it feels like it melts in the mouth.
This marinated tuna in this restaurant is truly excellent. The middle portion of the tuna is definitely a fine cut.
The speed at which they peel the carapace of the delicious lobster is truly remarkable, like that of a master.
Relieved by the sweetness of the anago.
The dish was a roasted tea milk pudding.

A shari that collapses gently, and a carefully selected cut of fish that extracts the best flavor.
It was truly delicious.

Thank you for your hospitality.

This is one of my favorite sushi restaurants.
Today, I received one of the most delicious sushi of this year.

Both day and night, it operates under a full reservation system.
Starting with locally produced products from the Mihe River region, we also source delicious seafood that is in season from all over the country.
This sushi has been aged to maximize its umami flavor.
Additionally, for the dinner menu, dishes such as the Chita beef are also outstanding.
And, the sake carefully selected by the master chef is also available.
The restaurant looks like a stylish glass-walled café.
It's an atmosphere that anyone can use with ease.
On the counter, there are private rooms available; parking spaces are provided in front of the store, with a total of 5 spaces.

Today, I booked a meal called “Master’s Custom Steamed Tofu” for 6,600 yen for lunch.
I had been looking forward to this for 2 to 3 days already♪

Such a menu.

■White Sweet Tuna, Wakayama, Produced in Kishu Region
■鯵　大分豊後水道産
■アカイカ　三河産
■鰤　富山 氷見産
■中トロ　天然大間産
■サーモン　北海道産
■Taidao – Produced in Miyagi
■鰹肉　長崎県産
■Shiraya Oro – Produced in Toyama
■ Pickled Salmon, from Oma ■ 漬けマグロ　大間産
■甘海老　北海道産
■大トロ　大間産
■車海
■雲丹　バフンウニ
■カジ
■茶碗蒸し
■赤出汁
■デザート　焙じ茶ミルクプリン

The sweetness of the white sweet tuna, and its crispy texture.
Akaika is melting away gently, like a soft, creamy substance.
This scallop dish has an incredible flavor, truly outstanding.
中トロ、絶品♪
My favorite dish, grilled swordfish. This bite is truly amazing.
The sweetness and smoothness of white old-age ingredients.
The richness of the shrimp.
The car of an old man, with a certain indulgence.
Miyotan is a dish where sweetness and umami are perfectly condensed.
The gentle charm of scallops.
And the balance between the shari and the collapsing texture is simply unacceptable.

Thank you again for all the delicious dishes this year.
I look forward to next year as well.
Thank you very much for your hospitality.

This is one of my favorite sushi restaurants.
This is a restaurant that teaches us what truly delicious sushi is.

Today, we enjoyed the "Master's Custom Wraps" priced at 6,600 yen for lunch.

Well, let's begin to see what delicious dishes we can enjoy.

■アカイカ　長崎県産　食感がとても良く、癖になる一品です。

■白甘鯛　和歌山県産　本当に甘いですね。

■クエ：3週間寝かせたものです。硬くなった体に、旨味がしっかりと凝縮されています。

■茶碗蒸し：エビはプリプリで、銀杏もとても美味しいです。熱々を口に運びながら食べるのが好きです。

■イワシ　見るからに美味しいしかないでしょう、という一言です。

■ホタテ：見た目が素晴らしいです。タレの味付けが絶妙で、シャリの広がり具合も最高です。

■サワラ　大好きな炙り料理です。本当に美味しく、余韻までしっかりとした味を楽しめました。

■甘海老　非常にマッタリで、濃厚な味わいです。

■シャコ…どこかカニの身に似ているかもしれませんね。とても美味しいですよ。

■カツオ　鉄分の味 (笑)　脂が乗り、酸味と濃厚な赤身が特徴です。

■ノドグロ　これも炙り♪　ピンク岩塩と炙ったふわふわの食感。たまらない〜 (^^)v

■赤出汁…私が本当に好きなアオサを使った料理です。とても美味しくいただけました。

■Red meat kabu looks great in color.

■中トロ：赤身の肉と比べて、脂肪が美しく含まれている。このバランスが絶妙だ。

■車海老　プチッ♪　この食感は幸せな気分をもたらし、その美味しさが口の中いっぱいに広がりますよ。

■雲丹：海の香りとこれほど美味しい海苔、シャリとの一体感は素晴らしいです。

■デザート：焙じ茶入りミルクプリン。これはかなり気に入った。

From the topic of insufficient rice, the conversation shifted to topics related to shari.
You are a professional restaurant-review translation engine. Follow the requested target language exactly. Do not leave the answer predominantly in the source language. Keep only unavoidable proper nouns in the original script.
It was very instructive<m(__)m>

Recently, I've felt that it has become even more delicious.
The evolution never stops, thank you for the delicious meal.

In the city of Aizan, on the date of 24/6/17, we are happy to celebrate our second anniversary as a sushi restaurant.

Nothing is more important than freshness.
This is a favorite restaurant that I was told about.

The glass-clad, stylishly designed interior of the café resembles a café.
There are a counter, tables, and private rooms available.
It has a atmosphere that makes it easy for even first-time visitors to use.

Selecting local Miho seafood, as well as other...
We source high-quality fish, including seasonal delicacies, from all over the country.
There is also a wide selection of sake available. The restaurant operates on a full reservation system, so you can enjoy your meal in a comfortable and relaxed atmosphere.
It's convenient to make reservations through a dedicated website on the internet.

Today, I have received a chef's special menu at this restaurant.

■お通し
Mountain sweet potato, a thin noodle from Okinawa that contains sea urchins.
Sushi-style.

■アサジメのコチ　三重県産
We enjoy this dish with ponzu sauce, lemon juice, salt, and green onions.
It's crispy!

■海Lao Zhen Zhang
Houren grass, infused with the fragrance of purple sage flowers.
Delicious broth♪ It's soft and creamy, as if melting in your mouth.

■ Salt-roasted Swordfish, Produced in Chiba Prefecture
Sazen, radish oroshi, and sweetened konjac dish served with it.
My favorite dish: Tako-yu♪
The salt addition is absolutely perfect, it's incredibly delicious! ❤(^^)❤

■知多牛のローストビーフ　イチボ
Delicious, it becomes soft and I can feel the joy of chewing it thoroughly.

Here comes the hand-turned portion.

■アオリイカ　長崎県産
A sense of tightness, you know?

■アジ　三重県産
It has a taste of raw fish.

■トリガイ　三重県産

■シンコ　静岡県産
1,000円で250,000円相当の情報ですよ (o゜▽゜)
It takes a lot of effort, and it's a premium product that is available only during this season.
You can savor it carefully and thoroughly.

■ホタテ　岩手県産
Such delicious scallops—one really doesn’t find anything else to compare them with.

■White Mandarin Fish, Produced in Shimonita, Yamaguchi Prefecture
This is a aged product that has been left to mature for 2 weeks.
A dish that maximizes both sweetness and texture.

■甘海老　北海道産
Such a magnificent thing is really amazing.
Intense.

■車海老
It's really unbearable for those who love old things♪
This crisp texture, and this delicious flavor... just wow! (^^*)

■Red-fleshed Cuts
Okinawa-produced natural beef tuna.

■ノドグロ　宮城県産
I love grilled food~♪
There’s also a rich, savory flavor that continues to spread over time.

■チューモ
This is also a naturally caught Atlantic salmon from Okinawa.

■赤出汁
This is a soup made with seaweed. The broth is incredibly delicious.

■キンキ　北海道産
This is grilled as well.
Compared to no-doguro, does it have a better bite?
The effects of grilling are truly remarkable.

■大トロ
When eating red meat, medium-tenderloin, and thick-tenderloin,
That crispiness of the fat can be clearly felt.

■雲丹　積丹三国産
Rich and satisfying. The flavor of seaweed complements it, making it delicious.

■穴子　長崎県対馬産
Steaming vapor rises, giving off a delicious aroma.
Delicious, in a way, it might even be better than eel♪

■ 디저트
Roasted Tea Pudding

It's just, simply delicious.
Of course, it's also about balancing with the shari.
Today, I felt that way especially.
　
This is a restaurant that will continue to be enjoyable as we approach its third anniversary.
Thank you for your hospitality.

This is my favorite sushi restaurant.
This restaurant marks its 2nd anniversary this June.

It's a reservation for a day that happens to be close to today.
It seems that a gourmet-minded individual named MyRevi has recently visited this place.
I feel quite happy.

Today, I have been given the task to prepare dishes according to the chef's instructions for lunch.
The drink was a plum wine with carbonation.

Now, let the feast begin.

■茶碗蒸し
■アオリイカ　三重県産　2週間寝かせ
■アラ　日本海　2週間寝かせ
■天然黒あわび　山口県産
■関あじ　大分県産
■White Crayfish, Left to Sit for One Week
■カンパチ　15キロ　長崎県産
■甘海老　北海道産
■Ta-dori – Grilled – Produced in Fukushima Prefecture
■Tuna　三重県産
■ナムトロ　南インドマグロ
■キンキ　炙り　北海道網走産
■このマグロは北海道産です。
■車海老
■雲丹　礼文島産　ムラサキウニ
■穴子　長崎県対馬産
■デザート　焙じ茶のミルクプリン

This was the menu.

The orange cat has a rich taste, with a lingering aftertaste that follows you even after eating.
The abalone makes a crunching sound next to me (laughs).
The balance between the sweet shrimp and the shari is absolutely perfect.
My very favorite grilled salmon, Hōpeita, is falling ♪
Aromas of sweetness are enhanced in the grilled kinki.
The "Grand Toro" definitely has a different feel compared to other sushi restaurants. The texture is smoother, and the sweetness of the fat is quite unique.
Cuttlefish – a sensation of pain when it gets stuck in your teeth.
The warm, tender tempura of abalone was simply incredible.

Only those who have eaten it can understand.
A mature cutlet that maximizes the sweetness, flavor, and a rich texture.
The satisfaction level is high.

Thank you for your hospitality.

This is my favorite restaurant.
Today, we had the opportunity to thoroughly enjoy the "Omakase Course" in the evening.

It's a fully reservation-based system, so you can enjoy a comfortable dining experience.
It seems that there are also many delicious wines recommended by the chef, which have been newly arrived at the store.
Today, you have to hold your breath for a while ^0^;

Well, what delicious dishes will we be able to enjoy tonight?
First, let's get started.

■ブリ大根
A tuna fish from Mie Prefecture, left to rest for 10 days.
On the right side, it's grilled food.
From the very beginning, it’s simply delicious～♪
It has dashi oroshi on it, and the wasabi is really good.

■おでん
Tako from Oshima, radish from Kyoto, flying dragon head.
The elasticity of the octopus is amazing♪
In this restaurant, expensive chopsticks are easily inserted into the dish with just a simple "sū～".
The flying dragon head is very spicy and tastes intense.

■銀だらの幽庵焼き 柚子風味。
Should I decide or should I let it be?
The fat is present, making it delicious.

■茶碗蒸し
Ikura, steamed claypot dish made with mountain yam.
This soup from Konohata seems to be doing an excellent job.

■ローストビーフの鳳来牛
It's Ichibo. The kombu has been separated from it.
真的，真是美味啊♪虽然看起来很简单，但其中的油脂味道简直让人无法抗拒。
This also seems to be wasabi, isn't it? Nice.

This is a hand-held style of cuisine.

■アオリイカ
After being left to rest for 5 days, there was no hardness at all; it had a sticky texture.

■ジンメカレイ (ホシガレイ)
It seems to be said that this is a top-tier species of catfish produced in Aichi Prefecture.
Today in the morning, we served super fresh, crispy food.

■ヤイトハタ
The aged ingredients have been left to rest for a period of two weeks.
A delicious sweetness spread across my mouth.

■White Old
Produced in Toyama Prefecture.
I truly feel a sense of happiness in my mouth (^^)

■ホタテ
Produced in Iwate Prefecture.
Impressive, with a presence that’s truly remarkable.
Of course, it's delicious.

■White Sweet Tuna
Let it rest for 10 days.
I could feel the flavors spreading throughout my mouth!!

■ブリ
Produced in Iimi, this is a piece of the back.

■甘海老
Produced in Hokkaido.
Matairi – Rich and intense in one word.

So far, we are dealing with white meats that allow us to enjoy the texture, or aged meats, right?
Next up is my favorite grilled dish.

■Golden Tuna
Chiba Prefecture Katsuura-produced grilled food.
The saltiness is outstanding. Grilling it increases the umami flavor, and it seems that the fat is seeping out.

■ノドグロ
Longanzi and Tama-produced, grilled.
It's a high-end brand, "Hongtong".
It's actually quite delicious! ＼(^^＠)／

Next, let's move on to the salmon.

■Red Meat
Produced in Miyagi Prefecture, Yodogake
Yummy♪

■チョウトロ
It’s absolutely stunning♪♪

■バフンウニ
A pure product without any additives.

■穴子
The last piece of restaurant review material.
Delicious and fluffy, without any nubs. A truly satisfying dish.

■ 디저트
Orange – Seito in Ehime Prefecture
Sweet, leaves a clean taste in the mouth.

Centered around the head chef, conversations flow smoothly with even those customers who happened to be there by chance.
It's a restaurant with such an atmosphere.

This place is really good. Thank you for the delicious food.

This place truly offers delicious sushi.
This is a restaurant that challenged the conventional notion that freshness is the most important factor.

By allowing it to rest, the flavors of bite, sweetness, and taste are fully brought out.
It's because it’s left to rest that the sushi made with super-fresh fish is truly exceptional.

This will likely be my last visit this year.
Today, I ordered the "Master's Custom Steamed Tofu" for lunch.

Such a menu.

■アオリイカ　甘味を出すために10日間寝かせています。
The knife is inserted, making it soft—it seems like it’s melting away.

■ちゃふぐ　「ひがんふぐ」とも呼ばれますか、6日間寝かせてください。
Sauce, served with a citrus dressing. The umami of the seasoning is truly remarkable.

■クエ　大分県産　14日間寝かせ。

■茶碗蒸し

■白海老　当然、富山県産です。
The balance between the shari and the broken-down ingredients is absolutely exquisite.

■サーモン　岩手県産。
It has a thick texture.

■コバンザメ　鹿児島県産。
Perhaps it's my first time eating it.

■甘海老　北海道産。
Rich, slow-burning, truly sweet.

■鰯　北海道産。
It's extremely thick as a pot!

■スマガツオ
Among the tuna, this is the most delicious one.
Do you have tuna tartar? ♪

■金目鯛　千葉県勝浦産。
Grilled food, seasoned with pink rock salt.
It's simply the best taste ever♪

■ノドグロ　徳島県産。
This dish is also grilled. It's gone.
I love grilled food! ☆(^^♪)☆

■Red Meat
A Kihada Marugoro with firmly saturated fat ♪

■中トロ　宮城県塩釜産。
This is a fresh, natural beef tuna.

■赤出汁

■ウニ
これはバフンウニです。
Only these oysters can be eaten here. (Laughter)

■ 디저트
Mountain-style pear from the prefecture.

This year, I have received many delicious dishes.
This is a restaurant that I look forward to visiting again next year.
Thank you for your hospitality.

This is "That no matter what, freshness isn’t the most important thing."
The restaurant I was told about.

Freshness simply means being new. Of course, it's an important factor, but that's not all.
From there, you can enjoy sushi that has been further processed to extract the "umami" flavor.

It's been a long time since I've made a reservation for lunch.
“大将おまかせ握り” 6600円。
So, what kind of "delicious" dishes are there today? ♪

Today's selected ingredients are as follows.

★イシダイ　愛知産　2週間寝かせてあります。
That crunchy texture is so sweet and soft.

★白甘鯛　和歌山県産　高級魚ですね、こちらも2週間寝かせました。
I can't get rid of that sticky feeling.

★ヤイトハタ　長崎県産　同様に2週間寝かせてください。

★White Old, produced in Toyama Prefecture. A very well-balanced combination of shari and other ingredients.

★茶碗蒸し

★ホタテ　岩手県産。ニンニクチップと美味しい海苔を組み合わせた一品です。

★サワラ　三重県産　6日間寝かせ。

★カツオの刺身です。鉄分の風味があります（笑）

★アジ：歯切れが非常に良いです。

★ヒラマサ　肉質がしっかりしていますよ。

★クロムツ　千葉県産、焼き料理です。ピンク岩塩を添えています。
It disappears gently in your mouth♪

★キンキ　北海道産、こちらも炙りです。炙り好きにはたまらない～。

★天然本マグロ　北海道産、中トロ。これは是非ともお願いしたいネタです。

★天然本マグロ　北海道産、大トロ。一線を越えたレベル。

★赤出汁は本当に美味しいです。本当に（^^）

★車海老　本格的な三河産のものです。見た目がとても素晴らしいですよ。
Since I couldn’t eat much of it, I savored it carefully.

★穴子　長崎県産　ワサビの特別な一ポイント。ただ、本当に美味しいです。

★雲丹　北海道産のバフンウニです。雑味は一切ありませんね。

★デザートは梨でした。とても美味しかった♪ 長野県産の大きなあきづきを使ったものです。
Slightly less sour, sweet and juicy—I really want more of it! (^0^;)

It was an exquisite 16-kun portion.
I am completely satisfied with the order in which the dishes are presented; it seems to be a carefully calculated menu.

Thank you for the surprise, m(_)__m

Currently on a regular visit. Starting from July, we will adopt a new style.
I have received a dinner menu prepared by the chef, priced at 9,900 yen (including taxes).

First, let's start with the menu recommendations from the chef.
Toyama Prefecture Yamada Kin 100% specification "Chiyu Tsuru" pure rice sake.
It seems to be a spicy dish with a strong flavor, doesn't it?

●口取り
Okinawa’s delicate delicacies.
Ika, chrysanthemum flowers, cucumbers are served together.
The umami is quite strong, making it a valuable ingredient.

● Oyster: Oyster produced in Senden.
It's a large, rich, and milky flavor.
With lemon, the aftertaste is refreshing.

●ハモの焼き霜造り。
This is the translation for segment 538/1020. Only this segment needs to be translated, keeping the wording natural. Source text: 　Now is the peak season for bonito. It’s lightly grilled and served with a jelly made from Tosa vinegar.
It has a soft, creamy texture.

● Sopas
A fluffy mixture of carapace shrimp.
This dish is filled with the rich flavors of mussels and tuna, a truly delicious umami-rich broth. Delicious!
With a spoon in hand, one can gradually enjoy the changing flavors of the dish.

●キンキの塩焼き　北海道産
It's fine as it is, but I would like to enjoy it with yuzu pepper and radish dashi.

●知多牛のローストビーフ
Low-temperature cooking makes the texture of the food absolutely delicious! (^^＠)／
The balance between red meat and fat is excellent; it resembles tenderloin meat.
　
●アカイカ　長崎産　3日間寝かせてあります。

●コチ　愛知県産　1日間寝かせても、弾力が素晴らしいです。

●チャイロマルハタ　長崎県産
Allowing for maximum extraction of umami and sweetness after being left in the refrigerator for 2 weeks.
The fish mentioned here is considered more premium than typical, and it’s amazing how such a nutritious white fish can be so delicious.

●しんこ
The latest innovation in the industry!!
A dish that can be enjoyed for a limited period of time throughout a year.
I didn’t miss that opportunity to eat it♪
Delicate and soft, the amount of vinegar used is perfectly just right.

●シロエビ　富山県産
Still as relaxed and rich as ever.

●トリガイ
This is the last topic for this year.
The crispy texture continues all the way to the end.
If it appears somewhere in the future...

●ホタテ　岩手県産
Half grilled, delicious! The seaweed also did an excellent job.

●甘エビ　北海道産
巨大(^^)

●アジ
A taste that shines brightly.

●シマアジ　三重県産

●クロムツ　静岡県産
My favorite grilled food… already soft and fluffy♪
It's a battle between the flavors of the parts that were grilled and those that weren't.

●ノドグロ　宮城県産

●Chūtoro: Produced in Kōkai Port, Shimane Prefecture

●Red-Skinned Broth
It's a relief to be born Japanese. This is something I can consider as a blessing.

●ウニ 赤利尻
No additives, no impurities at all!! This is a high-quality product ♪

●穴子
The scallops here might be even more delicious than shrimp.

● 디저트
Milky Pudding

The dishes that truly pursued perfection in taste—they satisfied me tonight as well.
Thank you for your hospitality.


　

On June 23, 2017, we visited "Sushi Da" to celebrate its first anniversary.

Starting from July 1st, the business hours have changed.
Lunch is a two-part system available only on Tuesdays, Sundays, and Mondays. There are two types of chef-curated steaks to choose from.
Dinner is also included in the two-course menu.
Both are fully booked.

So, let's start with the chef's collection—here's a recommended drink for you.
“仙禽 亀ノ尾”.
This is a winery located in Tōkida Prefecture.
Classic (made from fresh yeast) – This wine uses the rice variety "Senkinu-O" for its red label.
Smooth and easy to drink, with a somewhat floral taste, isn't it?

●お通し
・三河のワタリガニを、土佐酢のゼリーでいただきました。確かに、味はワタリガニが一番かもしれません。
・ウニそうめん。海藻ですが、そうめんのように食べられます。利尻のウニも含まれています♪
・北海道産のあんきも。新鮮な生姜を使った佃煮で、さっぱりとした味わいです。

Here,

●お汁
A drink made from a blend of fish from Bandai City, Shimane Prefecture, called "Dondaichi Aji."
The fat content is over 10%, so it seems that it has seeped into the soup as well.
The broth is excellent, with a rich umami flavor.

● Salt-roasted Swordfish
Kanagawa-produced 2k items. They have been left to rest for 5 days.
It is said to be the best in Japan.
It's steamed and baked, so it's super fluffy! ♪
It's been a good situation; even the skin is delicious (^^)

● dishes prepared in Yamaguchi Prefecture, sweet salmon
Mild Osaka eggplant, crispy sweet salmon skin fried with a crunchy texture.
We have melted the wasabi, it's delicious! ♪

Now, let's turn to the white fillet series with a crispy texture.

●チャイロマルハタ　長崎県産　クエよりも高級品と言われています。
Slept for 12 days, huh~ I slept well, lol.
The crispy texture remains throughout until the end.

●アラ　愛知県産
However, it’s just plain sweet.

●シロエビ　富山県産
It's delicious. The balance between the shari and the other ingredients is also excellent.

●甘エビ　北海道産
It’s more intense than Shiroebi, so it appears later.
The texture of the food is truly outstanding.

●シマアジ　三重県産

●ホタテ　岩手県産
Hatta seems to be better in Mishima than in Hokkaido.

So, we will be served grilled seafood.

●キンメダイ　千葉県勝浦産
Slept for 7 days. The grilled food was simply delicious! /(^^＠)／

●ノドグロ　長崎県対馬産
This is the brand "Red Eye" for the white-fleshed big tuna, also known as the Japanese mackerel.
It disappears instantly in your mouth♪

Next is the Red Meat Series

●Red meat
In the summer, it seems that tuna is quite difficult to find.
This is a Indian pike.

●チューモ
The sweetness of fat, which becomes evident after the red meat.

≧▽≦ 1주년 기념! 오늘 방문한 손님은 정말 행운의 대박 아이템이네요♪

●Akari Shiraz
Oysters, about 1,000 yen per serving (゜∀゜)
It seems to be an extremely high-quality product, even offered in Michelin-starred restaurants.
Even for someone like me who is not very good at judging taste, I can still understand the texture of this food. (^_^;)
Perhaps the first and also the last in my life… (Laugh)

●Kushi: Produced in Nagasaki and Tama
It's already fluffy.

● 赤出汁
Just with wakame, it has such a rich umami flavor. The key lies in the broth.
　
● Curly things
A type of wrapping made from kaniyapo.
A luxurious seaweed dish with abura, simply delicious!
This is a shinbul nakankiyō; this is the first one, right?

● 디저트
Yogurt Mousse

The thin chopsticks that I had been interested in from the beginning were made by Kyoto Sanjo Takehata, using sesame-treated bamboo.
I'm also looking forward to the second anniversary.
Thank you for your hospitality.

This is my favorite restaurant.
The restaurant has been open for almost a year now.
Tonight, it has been fully satisfied.

First, let's talk about the wine recommended by the chef.
“Aomori, Tokaido, the Eight Immortals” – this is a sake that has undergone a process of fermentation.
A rich aroma and savory taste make sake enhance the flavor of dishes, and dishes make sake even more delicious.

●お通し
Hokkaido's button ebi, ikra, cream cheese
I ordered茗荷和年轻豆，搭配芝麻和青海苔的酱汁。

●お汁
Soup of eel and clams. The broth is very flavorful~♪

●焼きもの
A dish cooked by grilled mutsu with miso and shoyu.

● Fried foods
Toyama's Shiroebei.
It's absolutely delicious♪
It's not connected at all.
The salt addition was perfect, and the sake was very enjoyable, very enjoyable. (^^)v

●アオリイカ
Produced from Japanese to English: A product from Mie Prefecture, left to rest for a week.
The sweet taste spreading in the mouth.

●チャイロマルハタ
Produced from Nagaoka Prefecture, it has been left to sit for two weeks.
Indeed, the more you chew it, the more umami flavor it has.

●イシダイ
Slept for 3 days. It’s really crispy.

●コチ
That day, it was a special event for 2K items.
This dish has a firm texture upon tasting.

●シロエビ
Produced from a restaurant review in Toyama Prefecture. It's a delicious drink that melts in your mouth (laugh).
This sweetness is truly remarkable.

●トリガイ
Produced in Aichi Prefecture.

●アジ
It's quite tight.

●カツオ
Wakayama Prefecture-produced, really delicious~♪

●クロムツ
I really like grilled food.
フックラ、幸せを感じますよ。

●キンメダイ
Chiba Prefecture-produced, also grilled.

●Red meat
Yamagata Prefecture, Shiohama. Has been left unattended for two weeks.
A top-quality cutlet that has maximally extracted the umami flavor.

●トロ
Chiba Prefecture, Choshi. This product has been stored for three weeks.
その甘みは、最後まで熟成され、まさに絶品です♪

●雲丹
Hokkaido Matsumae-produced.

●穴子
Produced in Taiso, Nagasaki Prefecture.
Small in size, but fluffy and with an outstanding umami flavor.
　
●Red-Skinned Broth

● 디저트
Red seaweed jelly.

By the way, your wedding anniversary is also one year ago.
What a wonderful wife you are (^^)
Congratulations.

The day of the reservation was something I couldn't wait to come again.

This is a restaurant I absolutely love.
So, what delicious things will we be able to enjoy tonight? (^^)

Today, I will enjoy it a little earlier than usual, in a more leisurely manner. (^^)v
First, let's enjoy some alcohol as well.
When asking the chef for recommendations, I was told to choose "Takuro, unfiltered, red."
It features a taste that balances sweetness and spiciness.
Um, it's refreshing.
It was indeed true that better wines were easier to drink when consumed in moderation.

First, please proceed with the service.
This is Takoyaki. It is served with old tofu, bafu-nuni, and soba seeds.
And one of the dishes served was "Cherry Ebi Tea Bowl Stew".
This is my first time experiencing such a strong flavor of cherry shrimp.
Next is "Abalone Grilled," which is in its peak season right now.
The pomelo emits a fragrant aroma.
I am serving it with a sauce made from white asparagus.
This is a unique combination of sourness and sweetness—a delicacy that truly captures the essence of sake.
And next is, "Sakura Tuna with Egg Paste."
Made with bamboo shrimp and abura su in its filling, the fresh bamboo shrimp and abura su used are truly delicious.
The rattling sound is also caused by bamboo worms, which add a delightful texture to the dish.
The richness of the aroma is also truly remarkable♪
From here on, it's a hand-held serving style.
“アオリイカ”は鹿児島産の3キロの魚で、1週間以上熟成されています。
It's soft, so you can crush it with your tongue directly.
“アラ”愛知産、こちらも1週間寝かせたヤツ、コリコリですね。
“マコガレイ”も愛知県の産物です。こちらはプリプリで歯応えを楽しむことができるネタです。
“白甘鯛”は、4日間寝かせた後、弾力があり、味も甘いです。
“ヒラマサ”，長崎産。
“Shiraya Oku”, of course, from Toyama. Simply delicious, extremely sweet and creamy.
“甘海老”は北海道産です。このボリュームは本当に素晴らしい！！
Rich and elastic texture, absolutely outstanding. This dish is simply divine.
So far, we've had white meat dishes. Next, let's try shellfish.
“トリガイ”、愛知県製。
“アオヤギ”は苫小牧市で栽培されています。閉じ込めることで、甘みと旨味を引き出します。
It's a restaurant that allows you to enjoy the aroma as well.
Next, we have "tuna" from Wakayama. It’s super delicious, topped with shiitake mushrooms.
Here, it’s grilled.
“鰆”，产自千叶县。因为我很喜欢烤制食物，所以这种料理真是让人无法抗拒啊。
Salt is delicious♪
“キンメダイ”、千葉県では銚子産です。
The sweetness and saltiness made the taste explode in my mouth.
And the brand's "Red Eye"; it's a type of no-do-guro from Tama.
The fat melts smoothly in the mouth; the texture of the fat is truly outstanding.
Next is the bonito.
“赤身”は千葉県銚子市産、“中トロ”は静岡県沼津市産です。
I love tuna♪ The texture of the medium-sized tuna was just perfect.
Delicious salmon, what a pleasure to enjoy it!(^^)v
Here, the "kushi" is fluffy and quite fragile. Umm...
"赤出汁"——以浓郁的出汁为特色的料理。
Finally, there’s the handmade “kanpyōmaki”.
Perhaps the scroll is best suited for simple kanpyō.
The dessert was "Goma Pulin".
I want more (laugh)

There's something delicious here, um... This time, I'm satisfied too.
I will also return to my original place sometime in the future (^^)

This is a special restaurant.

“Compared to sushi shops, those who touch the fish more are middlemen and fishermen,” said the chef.
And actively engage with such people,
The chef is dedicated to discovering ways to maximize the flavor of the fish.

What I received tonight is,

一项美食。

●ホタルイカと愛知県師崎産の平貝を炭火で焼く料理。
The excellent quality of the ingredients is enhanced by the aroma of charcoal. It’s truly outstanding.

●サクラマスとカラスミ
The karashimi that hasn’t been completely dried out looks like a tarako.
As you savor the taste bit by bit, it’s a dish suitable for those who prefer to drink it in small amounts. (Laugh)
Salmon, the cooking degree is absolutely perfect!! The skin is also delicious♪

●New Potato Manna Cakes
It looks like a sweetbread made of white jade powder and kudzu powder, but in reality, it's made from potatoes.
It has been steamed and fried, and the crab paste is absolutely delicious!!

● White fish fillets and salmon sprouts fried crisp
It’s like fluffy cream—you can’t even tell if it’s actually in your mouth or not.
It becomes smooth and, without realizing it, disappears over time.
Taro's sprouts bring the taste of spring♪

Hands-on

●三重県産のアオリイカ
1,000個の商品が、1週間熟成されています。
Sigh... I can drink it. The taste is absolutely delicious.

● Brown Malhata
12,000件のレビューがあり、2週間熟成されています。
Although its habitat is moving northward, it seems to be a type of high-end fish.

●フウセンキンメ
Produced in Aichi Prefecture, this is said to be an extremely rare ingredient that is hard to find♪

●アイナメ
Produced from the following ingredients from Shionomisato, Aichi Prefecture: This product is considered fresh, and we served it at 10 o'clock today.
The fresh elasticity is truly remarkable (≧▽≦)

● Day trip tuna
Produced in Wakayama Prefecture, this bonito fish is considered to be of the highest quality. It was caught this morning.
Recently becoming very fond of bonito fish; this is absolutely delicious (≧▽≦)

●White Ebi
Of course, it’s produced in Toyama Prefecture.
Rich, smooth, and with a meltingly sweet taste—nothing to complain about.

●Red Clams
Produced from local ingredients in Aichi Prefecture. It seems that local products from Aichi Prefecture are really excellent these days.
Fatty and rich in umami flavor.

● Grilled Swordfish
This is my favorite topic♪
From Kanagawa Prefecture's Ohsawa, this meaty texture is simply irresistible.
Blossomingly fragrant with a distinct savory taste of fat ♪

●ノドグロ
This is the brand "Red Eye" for Nodguro (Akamatsu) in Nagasaki.
After a week of rest, the umami of the dish has further increased.
The fat is incredible!! It's like a big white fillet.
It can be consumed slowly. (Laughter)

●チューモ
150,000件のレビュー　静岡県産
It should be placed back in the refrigerator, not right out of it. It needs to be cooled down to around 5°C.
By doing this, the umami and sweetness are awakened from their "sleep."
Such dedication is truly remarkable.

●Something around the size between a large trot and a medium trot
Chiba Prefecture, Katsuura production – 170k pieces. Surprisingly, it has been left to rest for three weeks.
The fortunate event has arrived (^^)

●三重県産 アジ
After Toro, a quick refresher on oral rinsing techniques ♪
Delicious.

●Kushi
Exclusively top-quality products from Taiso, Nagasaki Prefecture.
It delivers the true flavor of yuzuko.
That unique flavor and fluffy texture—isn’t it truly one-of-a-kind?

●Red Vegetable Broth

● 디저트
Water Mallow Bread with Cherry Paste

The chef who strives for perfection in taste.
Sticking to the origin of the ingredients, taking care to let them rest for the right duration and ensuring their freshness.
This is also a place that I look forward to visiting again.

Thank you very much for your hospitality.

This is a favorite restaurant that I visit regularly.
This is a restaurant that I would like to continue serving in the same way.

This time, we visited the restaurant at noon.
Received was "Somai Gengaku Ushiki".
So, what a delicious dish recommended by the chef today?
I can be served food, if that's possible.

●アオリイカ　愛知
●アズキマス　愛知　キジハタですね
●チャオワンシ
●シマアジ
●ブリ・氷見
●ヤイトガツオ　長崎　幻の高級魚スマ !!
●Tajima, Aichi – Natural – Aged for 4 days
●アジ　愛知　今、貴重？
●キンメ　千葉　炙りです
●ノドグロ　対馬　炙りです
●White Ebi, Toyama
●Red Meat　Oma
●Red-Skinned Broth
●ナカトロ　みやこ
●バフンウニ　釧路
●鉄火　アオサがタップリの海苔
●デザート　抹茶のパンナコッタ

Such a menu.
All of these dishes are so delicious that I can't help but sigh in admiration♪
It's good for grilled dishes, and this time the shari is also delicious.
And a mature, rich flavor.

The chef said.
“Although it is said that freshness is of utmost importance,
It can truly bring out the true umami and the tangy taste through the process of aging.

This time too, it was delicious.
Thank you for your hospitality.

Also, I've been here for a while.

This is my favorite sushi restaurant. Tonight, I’ll enjoy a leisurely time with some fine sake.

So, what delicious dishes can we enjoy here?

●先付け
・Produced in Yamaguchi Prefecture
・White fish produced in Rausu
・イワシの海苔巻き　シャリがイワシ(^^)
・真珠貝の貝柱　少し焼いてあります。

Here, I would like something warm to eat.
●仙鳳趾牡蠣のお吸い物
Large and firm oysters, with broth that has a strong kombu flavor.
●銀ダラの温州焼き
The parts that fall off are sweet, a harmonious blend with the sweetness of mikan.
Mikan can be eaten even with its skin.
● Fried Cod Fillets
It's a winter-style Kyoto cuisine. The meringue-like tofu is used to represent snow.
Below, there are cod; their bodies warm up just like in a pot.
● Hold
・アカイカ
・アラは、カリカリな食感ですよ。
・アズキマス…キジハタのことですね。4日間寝かせてあります。
It's not in that mass; it's by the sea. This too is absolutely delicious! ♪
“予約しているため、ある程度の人数を把握できます。寝かせても味わいがあります。”
“それによって、理想的な形に近づくことができた”と、大将が語った。
・富山の名産 白エビ　甘～い＼(^^＠)／
・タチカツオ
・マアジ
・シマアジ
・ホタテ
・カマスは焼き上がっています、とても美味しいわぁ♪
・Oma’s Red Meat – It’s just unbearable!

Here, you can order soup.
●Red-Source
● Hold
・Golden Thresher
・A large tuna and medium-sized tuna fish caught somewhere between the large and medium sizes in Oma.
・雲丹
・Tama's Hakozuki – Very soft.
・巻物
I asked for the plum shiroki kappa.
The seaweed used in the dish is excellent, making the flavor truly outstanding.
● 디저트
Cheese Cake
●Hachi no Aki no Junmii Hiyayo Oshiri Oita
I'm slightly tipsy.

Tonight, I once again enjoyed delicious food in depth♪
I’m becoming increasingly fond of this restaurant. Thank you for the delicious meal.

Tonight, I have received a "large" dinner menu.

Please be guided to the usual counter seat.
Today, only those who have made reservations can enjoy the place in a relaxed atmosphere.

●お通し
From the very beginning, this is a hairy crab dish♪
And then, purple abalones and ikra are arranged on top.
The flowers of the shiso are in bloom, but they have fallen apart.
Of course, it must be delicious!!
It has begun in a truly luxurious manner.

●The drink is made from large shrimp.
Soft and fluffy.
It has a great flavor～(^^)v

●マナガツオの奉書焼き。
The name is katsuo, but this is a mild white fish, different from that katsuo.
It seems to be a high-end fish, but it also has a texture similar to that of a duck meat (^0^;)
This dish is served with enoki mushrooms and shiitake mushrooms. The sauce used is soy sauce.
The remaining are the flavors of autumn—the sweet, crisp nuts and acorns as well.

●Oyster oysters
These are oysters from "Kakiemon" in Akan.
That place seems to be quite famous there, doesn't it?
After Churun, a rich and milky flavor.

● Hold
Akaika, Shimaaji, Shiroebi, Ajima, Amaebi, Hattate,
Rozu’s natural salmon, shidai, catfish, grilled mackerel, ala.
A variety of dishes including grilled blackfish, medium-sized shrimp, carapace shrimp, and red sea urchins from Rebun.
It is said that the taste of oysters varies depending on the locations, such as Rausu and Rebun.
I really don’t understand it at all. (^0^;)
The shrimp can be boiled or eaten raw, choosing either option.
While eating, it was still twitching and alive.
Sorry, I appreciate your hospitality and the delicious food you served. m(__)m
A leisurely and rich taste spread across my mouth.
The head was fried until it became fragrant and delicious.
It was a pleasure that in other restaurants, there often isn’t any ingredients available.
Additionally, regarding the tightness or elasticity of each element,
I thought to myself, "Is this really what 'fresh' means?" and felt a deep sense of appreciation.
The grilled dishes are also absolutely delicious♪

●Red-Skinned Broth

● 디저트
Red tea sponge cake, served with marron cream.

It was delicious, truly a happy experience (^^)
Thank you for your hospitality.

This time, we decided to enjoy delicious sushi from noon onwards.
We visited during lunchtime.

Um, definitely a beautiful restaurant.
The counter seat was provided, just like last time.
The reservation I made is for "Shogun's Selection Steak" at 3300 yen.
This dish includes tea bowl steamed goods and desserts.
Well, I'm really looking forward to see what I can get here♪

First, tea bowl steamed food.
Let's check the timing. Akaike, Tuna, Chuchi, Red Meat, Red Shellfish, Sweet Shrimp...
Simaaj, Saba, Hirame; Engawa, Kimbemachi, White Ebi.
Hamachi, oysters, and large trots – these are the 14 selected dishes.
In addition, the red broth and dessert are compote of cerisso.
Red meat and oysters were unfortunately not photographed ((^0^;)).

At just the right moment, this next dish is served.
確かに、期待を裏切らない美味しい一品ですよ＼(^^＠)／
In particular, the grilled ingredients this time were also delicious.

With each bite, I felt a sense of happiness and satisfaction.
Next time will be really fun~♪
Thank you for your hospitality.

Congratulations on opening the restaurant! m(__)m

This restaurant opened on June 22, 2017. It is a place where...
This is a restaurant that was opened by a chef who became independent after his previous establishment closed down.

I had been looking forward to the opening of this restaurant, so I went there right away.
The front side is glassed, and the interior has a stylish and sophisticated atmosphere.
A space that is neither too large nor too small, just right.
There are 6 counters and about 2 tables with 4 people each.
However, one of the tables was covered with flowers as a celebration.
In a residential neighborhood, this place offers a quiet and secluded atmosphere. There is enough parking space in front of the store, with about 5 cars available.

From lunch to dinner,
Carefully selected ingredients and fresh ingredients make up the recommended menu for sushi.
Today, I have booked a reservation for "Mizu no Tsuki" at 11,000 yen, under the arrangement of the chef.
And we will also be served alcoholic beverages that complement the delicious dishes you enjoy♪
タイセツノクラ 彗星40 (北海道) グラスで1200円。

Each time, a dish that can be enjoyed even with just the eyes is served.
There are books on calligraphy written by my grandmother, who has passed away recently, displayed here.
The chef said that it seems like they are telling him, "Do it properly."
The profile of the person holding the kitchen knife looks very impressive (^^)

The comet was light and refreshing.
The prices are very affordable, and the taste of the food is excellent.
The dishes seem to be around six types. We also received a red broth as well.
What will come next? It's really interesting. I enjoyed it and savored every moment♪
Next, sushi.
This is even more delicious～＼(^^＠)／
Is that place feel different in some way? (Laugh)
Selected fifteen kilograms.
Even a layperson can understand the quality of this idea.
Normally, I don't ask for such things too often, but this dish really impressed me with its deliciousness!!
I was completely captivated by these sushi items.

In addition to the head chef, there is also one female staff member in the kitchen.
There was one young man serving customers.
This little boy is new to this kind of work.
It seems to be in a state of improvement, but it's still in the process of being trained thoroughly.
Latest cooking equipment has been introduced, along with secret weapons for virus prevention such as COVID-19.
It seems that you can use this service with confidence.

As a customer, I find this restaurant to be an establishment full of promise for future growth.
Today was truly a treat for us.