I wrote about it before, but in the evening news, there was a feature on Daruma Sushi in Meguro that caught my attention. Two years ago, during the pandemic, a second branch opened between Jiyugaoka and Kuhonbutsu called the Jiyugaoka branch. It's a sushi restaurant, but you can also eat horse sashimi there! I've been there a few times before, and the pickled ginger is so delicious that I even gave it as a monthly gift to my customers at the salon. There are customers who love raw meat (I love it even more), but their husbands don't, so we decided to go together after a long time. Before the premium sushi, we had horse sashimi, which was not just any horse, but pony sashimi. It was irresistible with sweet soy sauce and sesame oil from Kyushu. The sake was recommended by the chef, and I had Meguro Ryu Daiginjo. Ah, the pickled ginger here is still so good! The pickled ginger with myoga and sesame is incredibly delicious. I might like the rice better than before. As always, the chef is a wild, mischievous handsome man. For the second cup, we had Gorin Junmai Daiginjo Shinko, and for the third cup, we had Nokuchi Naohiko Research Institute. I heard from someone I was with that they don't eat much, but the horse sashimi was so delicious that after enjoying all the sushi, we had a second helping. A friend I recommended recently went there and said all the sushi was delicious, so I decided to revisit. The last ikura takuan don was also enjoyable and made me laugh. My husband really liked it! Thank you for telling me about it. The pickled ginger and green tea were rich and very delicious!!! This restaurant has already made a high personal point for me! I already made a reservation for September, and next time, I definitely want to try the horse sashimi.

In my personal beauty salon specializing in eye care, I offer a monthly visit gift. This month in July, I am giving away this delicious pickled ginger (which is really tasty). The pickled ginger has been very well received and everyone is happy with it. I feel bad for always going just to get the pickled ginger, so I visited the salon after a long time. I left it up to the chef's choice. They remembered that I got a stomach ache last time, so they made the sushi rice smaller this time. The eel at the beginning was delicious. The luxurious three kinds of saltwater sea urchin, matsutake mushroom, and abalone were so good. It was my first matsutake mushroom of the year. The horse sashimi was delicious too, especially the sauce. I ended up ordering more because it was so good. I used to go to SORA nearby, where they served horse sashimi and liver, but unfortunately, it closed down. It was so nice to have horse sashimi again, with sea urchin, matsutake mushroom, abalone, crab, and horse sashimi. It was the best!

The state of emergency has been extended again, and unnecessary outings must be avoided. I wanted to find a way to give back to Jiyugaoka, a town I rely on. There is a campaign in front of a certain restaurant that says, "Please refrain from talking inside the store as the business of restaurants will not be sustainable if the pandemic does not end." A new term "silent eating" has emerged. It's true that if the pandemic doesn't end, it will affect not only restaurants but everyone. I came across a sushi restaurant called Sandaime Daruma Sushi Jiyugaoka on the news, run by a female third-generation owner. I was intrigued by the story and wanted to visit. I found out that a branch had opened near my salon, and I decided to go alone. I made a reservation through LINE for their luxurious course. The sushi chef teased me about craving sushi late at night. The sushi was delicious, and I enjoyed the interaction with the chefs. They even gave me more sake than I expected. The restaurant also offers catering and sushi delivery services. I overheard a customer asking about lowering the price for a home sushi party, and I felt it was a bit disrespectful to the craftsmanship involved. I hope the efforts of restaurants during these challenging times are rewarded.

The fusion of shari and toppings was amazing, the best I've ever had. The anago, piman, shiroaji, hotate, shima aji, ebi, hirame, ponzu, aori ika, grilled saury, chutoro, kohada, shirako, anago toro, taku ikura, temaki, tamago, miso soup.

I visited this restaurant before, so I went with my friends. We enjoyed the carefully prepared ingredients and tasted various local sake. It's a bit inconvenient that it's a little far from the station, but we were able to relax in the cozy atmosphere and enjoy the sushi.

The secret sauce of the 15000, 18000, and 28000 yen courses, the conger eel, was so bad that it made me wonder if it was rotten. The timing of the sushi coming out was awkward, and there was no explanation at all. It was my first time eating sushi, and at the end of the course, the chef just disappeared into the back without saying anything, so I asked for the bill and left. There were too many shellfish for the price, and the cost performance was terrible. I would only consider coming back 20% of the time.

The pickled ginger here is really delicious. It not only contains ginger but also myoga, and is generously sprinkled with sesame seeds! Oh, this is something special. I wanted to take some home, so I asked if they sell their pickled ginger, and they kindly agreed. Thank you so much! It's so tasty, and I love pickled ginger so much that I created a hashtag #PickledGingerDiary. I hope to connect with other pickled ginger lovers. In the June 2021 issue of Tokyo Calendar, there was a sushi feature, and there was a page dedicated to pickled ginger collections. What an amazing page! This pickled ginger ranks in my personal top 3.