The other day, I had a sudden craving for sushi after a long time! On my way back from work, I spotted a Sushiro Ito store and decided to stop by. When I entered the store and sat at the counter, I found that the touch panel was not working. After asking the staff, I learned that I needed to register at the entrance first. Finally, I sat at the counter and checked the menu. I ordered special fatty tuna and fatty bonito! However, while I was getting a glass of water, they passed by without stopping. So, I also ordered a comparison set of 7 pieces of natural Indian tuna! I couldn't tell which was which, but I was satisfied with the tuna. I recommend it to those who love tuna.

I ordered for takeout over the phone. As you can see, the sushi is not served as individual pieces, there is no natto, the sushi is falling apart, and the rice is crumbly. Plus, there are no sushi rolls included. I paid money for this terrible quality. I tried calling to complain for an hour, but no one picked up. Is everything okay? I don't want to go back there anymore.

I don't usually go to revolving sushi restaurants on weekends because they are always crowded, but I happened to pass by around 4 pm and saw that the parking lot was empty, so I decided to go in. However, the restaurant was really busy inside (laughs). The entrance was managed by a machine, so I was able to enter almost immediately without waiting, and the self-checkout machine made the process smooth when leaving. It would be nice if they could automate the counting of the number of plates too, but I guess that might be difficult. Each seat at the counter had a sturdy partition, which made me feel safe. Unlike another sushi chain, each seat was properly equipped with a hand towel, spoon, etc., and the soy sauce container was clean.

Emergency declaration has been lifted, and it's been a while since I went to Sushiro. Particularly, the best time to go to Sushiro is from spring to summer. This is because during this time, Sushiro's top-notch ingredients are in season. One of them is sardine. Normally, they only have marinated sardine, but during spring to summer, fresh sardine without marination is available. With the price of Pacific saury soaring, sardine is like the last hope for Japanese people. And one of the spring limited-time items is "Kisu Tempura." Freshly fried kisu tempura for only 100 yen is amazing. And coming back before summer is "Toro Aji." The rich taste of aji is incredibly delicious. However, it was still too early to enjoy spring flavors at the beginning of March. I was hoping for the kisu tempura, but it wasn't available. Sushiro 100 yen plates you should try: 1. Akami-Toro - The exquisite red meat between lean and fatty tuna. The bursting texture and sweet flavor are irresistible. 2. Toro Aji (limited to summer-autumn) - The rich taste of aji is mouth-watering. 3. Kisu Tempura (limited to spring) - The freshly fried fluffy white meat and crispy tempura are a triple delight. 4. Gunkan Amaebi - The finely chopped shrimp's bouncy texture and the flavor of seaweed are perfectly matched. The mayonnaise enhances the sweetness of the shrimp. 5. Prosciutto - Prosciutto's saltiness with plenty of mayonnaise and sliced onions. Dip it in soy sauce to enhance the creaminess of the mayonnaise, and you'll feel like you can die happy. 6. Sardine (limited to spring-summer) - Delicious fatty sardine. Delicious things are made of fat and sugar. 7. Ebi Tempura - Tempura shrimp with rice for 100 yen. Shrimp tempura alone costs around 150 yen at supermarkets, so the king of seafood says, "It's reasonable!" 8. Natto Gunkan - Rice, natto, and green onions. The essence of the Japanese soul is here. 9. Salmon Basil Cheese - Sushiro's salmon is rainbow trout (cultivated in the sea), but by searing it, the salmon becomes tender, combined with cheese and the aroma of basil. You'll feel like you're in the Mediterranean. 10. Kanburi - There's only one condition. Do not order it. You must pick it up as it goes around. Kanburi varies greatly depending on the part of the large fish that is cut. From the belly side lean meat, to the back side lean meat, to the tail side with many tendons, the difference is so drastic that ordering it is too risky. 0th place (bonus) - Engawa - If there is live-flounder, it's a great opportunity! Normally, Sushiro's engawa is halibut, but when flounder is on the menu, there is a possibility that flounder engawa is circulating.

[2020.12.29] I had a delayed lunch with my mother and aunt. Since it was a somewhat awkward time, I decided to go for individual sushi pieces. First, I was drawn to the seasonal limited edition ◾️ Special Selection of Tuna 7 pieces: Tuna Akami Pickled, Tuna Chutoro Aburi, 2 pieces of Tuna Chutoro, Tuna Akami, Tuna Tataki, Tuna Ootoro. Although the portions were small, the fish was delicious. I heard it comes from off the coast of Ireland. The rice was a bit soft. ◾️ Seasonal Inari (Pickled Mustard Seed Sesame) When eating sushi, I always check the quality by trying the inari. A place with good inari is usually considered tasty. This place was okay. ◾️ Natural Premium Salmon Roe Wrap Hmm, it's a bit unclear what they were trying to convey. ◾️ Extra Large Jumbo Scallop Column While it was indeed large, the texture was too soft. Overall, it was neither good nor bad.

Four months since my last visit to Sushiro Ito store. For better or for worse, the pre-COVID daily life seems to be returning, with the store almost full as soon as it opened at 10:30 am. In June, at the Nogata store, they had every other seat open, but in July at the Ito store, they packed in customers without leaving empty seats. Many young children also visited, and it was the first time since the state of emergency that I had to deal with so many children that I really dislike. For me, who lives near Fukuoka Girls' High School, seeing this sight while being just 2m from Neihama Elementary School and 200m from Neihoku Elementary School, there were many children that I really dislike. I went to Sushiro for the half-price fatty tuna. In these times, the sushi going around might have been touched by someone, put back on the conveyor belt by someone, or been exposed to someone's droplets. Families, regardless of COVID, were still lively and spreading droplets, but on the other hand, there was a huge difference in quality when ordering, with sushi falling over, getting all mushed up like a traffic accident scene, making it too scary to order. Above all, even the ones I ordered were coming around on the conveyor belt, so the risk of infection may not be that different. The half-price fatty tuna was ordered by many, but depending on the cut, it ranged from beautiful genuine fatty tuna to fatty tuna closer to medium fatty tuna or lean tuna. Even waiting for it to come around on the conveyor belt, it didn't show up. However, on this day, the horse mackerel made a comeback. Sushiro's horse mackerel is insanely delicious! More than tuna, salmon, or salmon roe, the horse mackerel at Sushiro is delicious. Although the horse mackerel at Sushiro had disappeared, it seems to have returned due to being in season. The taste of the horse mackerel was rich and brought the greatest happiness. Even young children were hooked on the horse mackerel and ordered it in large quantities. And when it comes to Sushiro, this is it - this, this! The supreme lean tuna between the fatty tuna belly and lean tuna - the legendary heavenly lean tuna. It wasn't at the Nogata store, but it was at the Ito store. The rice was soft and disintegrated in mid-air at today's Ito store. The quality of service also plummeted to rock bottom, which was very disappointing. The quality of the sushi at the Ito store was on par with the quality of the rice, but the service was on par with the Nogata store. Well, if I'm treated like that, I don't want to go to the Ito store for a while.

This time, I visited Sushiro Ito store located at 1-18-10 Nishito, Nishi-ku, Fukuoka City. I had lunch there, which has become almost a routine for me. As usual, I started with some tea and pickled ginger. I chose squid, tuna, tempura sushi, conger eel, and red miso soup. It was quite crowded during lunchtime, and I hope to return to my daily routine soon. Thank you for the meal.

Last week's story. Sushi-go-round! (laughs) My wife and daughter number one went to a girls' night out... and my daughter number two begged, "I want to go to Sushiro!" even though we had just been there recently! I thought, well, they've been cooped up at home due to the self-restraint measures, so I'll go along with it. I made a reservation on my phone for a time when it wasn't too crowded and we headed to the Itosan store. Since there were just the two of us, we sat at the counter. It was my daughter's first time. She seemed to be having fun despite saying the conveyor belt was far away. When I told her, "You can eat from the black plates or the red plates today!" she said, "Yay!" But the only red plate we had was the first one we ate, "Natural salmon roe wrap" (150 yen + tax). I had the "Hokkaido 3-piece assortment" (300 yen + tax) - three pieces of natural salmon, scallops, and live scallops. It seemed expensive but was a cleverly priced dish with a sense of value. The scallop was really delicious. I thought about having it again, but I resisted. We're a reasonable parent-child duo. My daughter number two ate two plates of "corn" and "salmon roe." The only fish she could eat was "salmon." Still, she seemed to be enjoying herself. She seems to be most happy with sushi-go-round. Sushiro, where the fish is delicious for me, is a fun conveyor belt sushi restaurant. I can enjoy the real sushi like mackerel and yellowtail. It's a great time when you can eat it like fast food. However, the world is facing an unprecedented situation now. I wonder what will happen... It will become increasingly difficult to eat out, but I want to think of it as a temporary sacrifice. I really feel for the people in the food and beverage industry. But for now, self-restraint is the best option. If a state of emergency is declared... it seems wise to stop obediently. I might not be able to write reviews for a while too.

Two weeks in a row at Sushiro. Last week, I had 3 pieces of red tuna, chutoro, and otoro for 300 yen. I also enjoyed kiss tempura sushi, flounder engawa, and tempura sushi, making it a happy lunch. Wanting to experience that happiness again, I visited the Sushiro Itoshima store. As usual, I was the first one in and headed straight for the end of the conveyor belt to avoid the awkwardness of sitting near someone upstream. As soon as I sat down, I realized the soy sauce was empty. Working tirelessly for 16 hours straight, nearing my mental and physical limits, could it be that I accidentally came to Kappa Sushi Iidabashi store? The soy sauce, salt, and shichimi togarashi were all empty just after opening at Kappa Sushi Iidabashi store. No, this is definitely Sushiro. Surprisingly, the store seemed unprepared, unlike the usual Sushiro, Kappa Sushi, or Tomimaru. I had no choice but to reach for the soy sauce on the neighboring seat, and at that moment, I witnessed an unbelievable sight. 3! 2! 1! A dried scallop was stuck on the conveyor belt. Had they not done post-business cleaning or pre-opening checks? Upon closer inspection, even the dividers between the lanes were not hygienic. Having been the first one in the store, the scallop trio platter, including the dried scallop, had not made its rounds, indicating it had been there for a while before that. From the extent of its dehydration and dust accumulation, it was clear it had been there for quite some time. Amidst the call for the spread of the coronavirus, the flu is also spreading explosively as usual. In such a situation, where disinfection is not even done, I have doubts about whether basic cleaning is being done or not. The parking lot was crowded before opening, but more attention should be paid to the inside of the store. The tuna that day was fishy, and most of all, the sushi passing right next to the dried scallop. The tempura on the kiss sushi seemed undercooked, with the batter being gooey. How could it be so different in just one week? Despite the disappointing experience at Sushiro, I will probably end up going there again.

The fatty tuna, medium fatty tuna, and lean tuna of the fresh tuna are 3 pieces for 300 yen. It's unbelievable that you can get fatty tuna, medium fatty tuna, and lean tuna of fresh tuna for 300 yen! But this is Sushiro we're talking about. The medium fatty tuna served here is very close to lean tuna, so it's not easy to order. However, it's not on the conveyor belt either. The fatty tuna melts in your mouth, the medium fatty tuna is full of flavor, and the lean tuna is 3150 yen! Just then, something incredible passed by among the fresh tuna, the Kiss Tempura. Sushiro offers shrimp tempura for 100 yen, but my favorite is the Kiss Tempura. It's soft and warm, and I can't contain my excitement. And then, another big surprise passed by. The Flounder Fin Tempura, made with flounder instead of the usual halibut, is flowing calmly on the conveyor belt. It's a luxurious sushi dish with one piece of flounder fin tempura on a plate for only 100 yen. On this particular day, there was flounder marinated in kelp available, so that's probably where the fin came from. At a regular sushi restaurant, flounder fin is usually more expensive than white fish, but at Sushiro, you can get 2 pieces of fin for the same price as 1 piece of white fish. And then, the Tempura Roll Parade begins with 6 plates of tempura rolls. I managed to grab 4 plates of tempura rolls! How wild is that?! From fresh tuna to Kiss Tempura, Flounder Fin Tempura, and Tempura Rolls, it was an incredibly happy lunch.

At Sushiro, the Thai, salmon, and medium fatty tuna are 100 yen each. The Thai that used to cost 150 yen and I could only admire from afar is now 100 yen. If I were to eat dishes other than the 100 yen ones at Sushiro, I would go to places like Genkaimaru or Hyotan's conveyor belt sushi. The Thai and scallops that used to be 100 yen are now 150 yen, but for a limited time, they are back to 100 yen. I've developed a taste for Sushiro on weekdays. There are significantly fewer annoying children on weekdays compared to weekends and holidays, so I can enjoy my meal leisurely. However, this time I encountered a shocking adult. As soon as they sat down, they ignored the conveyor belt and ordered using the touch panel, while the fatty part of the Thai fish arrived promptly. It was like the belly of yellowtail, the fatty tuna, or the fin of flounder. The fatty part of the Thai fish is going around the belt. Even though you can order using the touch panel, it's a waste not to enjoy such beautiful toppings going around. The fatty salmon is so delicious. It's not farmed salmon but proper salmon. People always talk about domestic production, but Norwegian salmon and mackerel have the best flavor because of the fat! Today, I planned to only eat the Thai, fatty salmon, and medium fatty tuna for 100 yen, but I couldn't resist the fatty part of the yellowtail that came around on the belt. And as a mayo lover, the raw ham, tuna salad, and sweet shrimp battleship sushi... I'm revived by the mayonnaise... The sweet shrimp battleship sushi arrives. Among the 100 yen sushi at Sushiro, I like the battleship sweet shrimp after the fatty salmon and raw ham. Finely chopped sweet shrimp on top of the battleship with mayonnaise. The moment you put it in your mouth, the sweet shrimp's sweetness and elasticity burst in your mouth. But today, the battleship sweet shrimp is always 100 yen. Today, I should eat the Thai, fatty salmon, and medium fatty tuna that are usually 150 yen. While contemplating this, the customer at the table in front of me twisted their body back and reached out to grab the sushi from the counter side belt. Hey, is that even allowed!? It's not a crime, but it's a breach of manners, right? It's a common occurrence at conveyor belt sushi that someone takes the sushi you were eyeing before it reaches you. However, to my dismay, the feared situation occurred. The fatty salmon I was eyeing is flowing on the belt. My heart and body are locked onto that salmon. It's coming, it's coming, it's here! However, just before it reached me, once again, an evil hand reached out in front of me from the table seat and snatched the sushi from the counter side belt. If they had taken the fatty part of the Thai fish I wanted, I would have caused a riot. Unfortunately, the unthinkable happened. The customer at the table in front of me crossed over the table-side belt and snatched the sushi from the counter-side belt. It wasn't the sushi I was eyeing, so it was okay, but if they had taken the fatty salmon, I would have caused a riot. However, sadly, the feared situation happened. The fatty salmon that I was eyeing is flowing on the belt. My heart and body are locked onto that salmon. It's here, it's here! However, just before it reached me, once again, an evil hand reached out in front of me from the table seat and snatched the sushi from the counter side belt. It's not a crime, but it's a breach of manners. By telling the staff, it would only make me feel worse. So, I decided to savor the happiness, turning everything into water under the bridge. The heavenly red meat, the mythical heavenly red meat. It has an indescribable texture and elasticity. The sweetness of the fat and the deliciousness of the red meat spread throughout the mouth. The heavenly red meat washes away everything. No matter how disadvantaged you are, if you win at the moment of game set, that game is a win. No matter how disadvantaged you are, the heavenly red meat will lead you to victory. Uni, salmon roe, Thai, fatty salmon, medium fatty tuna... they still can't beat the heavenly red meat.

I worked until 9 o'clock and often go to Sushiro after night shifts. On weekends and holidays, they open at 10:30, but on weekdays they open at 11:00. After working for 16 hours without sleep, I can't wait until 11:00, so I usually go to Yayoiken or Mr. Sushi on weekdays. But today, I was feeling good. It's been a while since I went to Sushiro on a weekday. As someone who really dislikes children, I appreciate the peaceful atmosphere where kids are not crying, running around, or jumping on the sofa. I sat down and started putting soy sauce on my sushi, when at 11:02, the heavenly tuna arrived. The premium lean tuna, the elusive heavenly tuna, was already here. It had an indescribable texture, with a rich fatty flavor like toro. Truly heavenly deliciousness. I was actually hoping for crab today, but it was frozen and not tasty. Last time, the crab was amazing, with concentrated umami, but this time it was frozen and had a complex taste with some off-flavors. So, I decided to focus on the heavenly tuna. The rare cut of heavenly tuna. Many people don't know about this deliciousness, which is unfortunate but also fortunate for me. I could go around the conveyor belt without anyone taking it, and all eight plates of heavenly tuna that went around between the opening at 11:00 and 11:45 were gone. I was filled with happiness and my stomach was full. The best thing at Sushiro is definitely the heavenly tuna.

Winter vacation is almost over. This year, I haven't taken my family anywhere much more than usual... (laughs) Feeling like we needed to go somewhere, I mustered up the energy to go shopping. On the way back, the requested destination was Sushiro. We arrived a little after 7 PM. Despite it being a weekday, it was quite crowded. As expected of Sushiro. Thankfully, I had made a reservation through the smartphone app just in case. At Sushiro, my hand naturally reaches out for the "fish". Starting with the "marinated tuna" (100 yen + tax). Delicious! Indulging in the "extra fatty tuna" (150 yen + tax) as well. Yes, we've been eating a lot of sushi during the New Year, but there's a different kind of enjoyment in conveyor belt sushi. We ate a variety of sushi and were satisfied. However, at the very end, my daughter exclaimed, "Oh! They're sold out!!" It was for the tapioca... Apparently, that was what she was looking forward to the most... (laughs) Oh well... Disappointed... In that case, we opted for cake! The three of us shared different cakes and had a fun time. Sushiro also had a "Basque cheesecake" (300 yen + tax)! Hmm... as expected... it was good that we came as per the request. So far, Sushiro seems to be the most satisfying restaurant for our family outings. Being able to have what you like in the amount you like is efficient and nice.

Recently, the quality of the sushi at Sushiro has declined quite a bit. Despite the rising cost of ingredients and the increase in consumption tax, they have managed to maintain the 100 yen price point. Personally, I wouldn't mind if they raised their prices as long as the quality exceeded the cost. As someone who really dislikes children, I would actually prefer it if prices went up because then fewer children might come. In the past, items like sea bream and scallops were only 100 yen and were incredibly delicious, but now they are 150 yen. It seems like items like salmon roe and sweet shrimp might also go up to 150 yen soon. Since the taste and texture of fish can vary depending on the cut, I only take items from the belt that look good, so if I'm going to pay 150 yen, I might as well go to places like Genkaimaru, Hakata Uogashi, Hyotan Kaiten Sushi, or Uotatsu. As I was looking at the belt and thinking that the quality of the sushi was lacking, I spotted it - Tenmi! The texture and sweetness are indescribable. Tenmi will probably always be 100 yen. It's a hidden gem, the ultimate lean red meat. I don't want to tell anyone about it. But not many people would bother to look up Sushiro on Tabelog before going. So, I'll only share the deliciousness of Tenmi with fellow fans of Godzilla by the beach. And on this day, it wasn't yellowtail, it was the seasonal amberjack. Ah, pure bliss. I took all the Tenmi that was going around! Wild, right?!

On my return visit on November 22, 2019, I ordered various items but ended with the seafood pork bone dipping noodles. Firstly, the portion was small. The noodles were overcooked and too soft, disappointing. The dipping sauce tasted like a store-bought refrigerated one. I think 360 yen is expensive for this quality. Sushiro's udon is tastier.

We love the rotating sushi restaurant, and although we used to mainly go to "Kura Sushi," recently we have been going to "Sushiro" more often. This time, we treated our daughters to sushi as a reward for their hard work. It was a busy day due to the long weekend, but we had made a reservation through the app, so we were seated in about 5 minutes. The girls were delighted to see that their favorite ikura was available as a "double portion ikura" as part of the "Dodeka Neta Festival." I decided to try the 300 yen plate for the first time, and the larger cuts of fish like the "Giant Shrimp Tempura Nigiri" were worth it. The tuna and yellowtail were delicious as always. It's amazing how satisfying it is to eat sushi at this level. At Kura Sushi, we end up eating fish that we don't usually have. Lastly, the girls asked for the "Glowing Golden Tapioca Milk Tea," which lights up when you shine a smartphone light from below. They were thrilled when they tried it. The tapioca at this price is good, but still a bit expensive. Unfortunately, it seems to be a limited-time offer. The girls are starting to eat about 10 plates each, so the revolving sushi restaurant is becoming less cost-effective, but they are still satisfied. It looks like we will be visiting Sushiro more often from now on.

Three months have passed since the last incident... finally overcoming the memories of the event, I went to Sushiro. I was looking forward to trying the cherry blossom meat roast. Recently, I went to Kumamoto to eat horse meat. However, I couldn't eat the liver sashimi at the delicious horse meat restaurant, Tanuki, and had a disappointing experience, so I returned to Fukuoka feeling unsatisfied. I took my seat and first ordered the cherry blossom meat roast. But then the waiter came and said, "I'm sorry. It's not thawed yet, it will take about 30 minutes." I came to Sushiro to eat the cherry blossom meat roast after overcoming the incident. The memories of the delicious horse meat, Tanuki, and the unsatisfactory experience at the horse meat restaurant, Konomi, were still fresh in my mind, and even there, the marbled meat was lacking. The snow crab that came around the conveyor belt was properly thawed this time, or rather, since it was advertised as fresh, it wasn't frozen in the first place. The meat was good, and when I tried it, it was so sweet!! I never knew crab could be this sweet. As expected of Sushiro, to offer fresh snow crab for 150 yen. But overall, the quality of the fish was declining. The deterioration of the shrimp tempura was particularly bad. The shrimp tempura, freshly fried for 100 yen, used to be the highlight of Sushiro, but the quality of the shrimp was poor. The most surprising thing was the yellowtail belly toro. Some pieces were fatty and crunchy, while others were not toro (belly) at all but a part close to the tail with lots of tendons, served as yellowtail belly toro. When I ordered, I didn't know which one would come. Would it be a stairway to heaven or a high-speed elevator to hell? Lastly, I decided to eat one more plate of fresh snow crab before leaving. And then, in a sudden turn of events, yellowtail belly toro appeared! It was like the finest wagyu cut, a supreme lean cut between red meat and fatty toro. The indescribable elasticity and rich flavor of the yellowtail belly toro. My body froze in shock at the unexpected turn of events, and I could only take one plate. Even though the yellowtail belly toro was delicious enough, the sudden appearance of the yellowtail belly toro melted my heart. As the conveyor belt made another round, I waited for the yellowtail belly toro to come closest to me again for five minutes. And then, the yellowtail belly toro appeared for the second time! I had already eaten 14 plates, so I restrained myself to just two plates of yellowtail belly toro and then paid the bill. The sweet crab, the yellowtail belly toro, and even the cherry blossom meat roast, which had not been thawed properly, were available in sushi form, so I also got the cherry blossom meat. The memories of the incident were completely erased.

When it comes to sushi in places like Tokyo, tuna and salmon are the usual choices. However, in Kyushu, particularly Hakata, the popular sushi choices are horse mackerel and mackerel. At the conveyor belt sushi restaurant Sushiro, where you can enjoy delicious sushi for 100 yen, their regular horse mackerel used to have a strong smell and was not very appetizing. But now they have introduced fatty horse mackerel, which is delicious. Although it looks the same as before, it actually tastes like horse mackerel. Another tasty dish was the pork kimchi cheese. The pork meat is infused with kimchi flavor, creating a delightful combination. The cheese, with its sweetness and acidity, overpowers the kimchi taste, so it's better without it. The pork meat, infused with kimchi flavor, is truly delicious. The limited-time 100 yen fatty tuna was less fatty and flavorful compared to their usual fatty tuna. I actually went to Sushiro this time for the 100 yen fatty tuna and uni mixed noodles... Oh wait, I forgot about the uni mixed noodles after eating 14 plates of sushi. The uni itself tasted terrible, like it was from Russia. However, the uni cream sauce was incredibly tasty. Unlike the uni dipping noodles I had at a ramen bar in Kurume, which had a strong alcohol smell and bitterness, Sushiro's uni cream sauce was authentic and delicious. The noodles were chewy and reminiscent of Hiroshima-style okonomiyaki, creating a delightful texture. With plenty of crushed uni in the uni cream sauce, topped with fresh uni, all for 380 yen, this dish offers great value for its price. It would be even better with seared scallops on top.

The month and a half long anniversary celebration came to an end on June 30th. I went to Sushiro Itto store on the final day of the celebration to satisfy my craving for a 3-piece tuna sushi platter that I couldn't afford before payday. Compared to the store in Nogata that I visited a few days ago, the Itto store had better quality fish and rice. However, the downside of Sushiro is the high number of families with noisy children. Despite my main goal being the tuna platter, the rotating sushi plates and other customers' orders showed that the quality of the fish was not great, possibly due to it being the final day of the celebration. Since the Itto store will be temporarily closed for renovations starting July 5th, the sushi pieces were slightly larger and more generous in toppings than usual. However, the amount of mayonnaise on the shrimp battleship sushi was less than usual, perhaps due to the discretion of the staff. The variety of sushi choices at Sushiro can be overwhelming, unlike at Genkaimaru where the options are more straightforward. I hope that they bring back the grilled salmon mayo sushi, Iberico pork toro, and grilled eel with gravy sauce.

The second stage of the founding festival includes items such as 100 yen fatty tuna, flounder with kelp, and salmon with mozzarella and basil, all of which are revivals. Personally, I wish they would revive items like salmon fry, smelt tempura, flounder fin, and duck with gravy sauce, but they are not available this time. The lean tuna is actually skipjack tuna due to cost, and the fatty tuna has a lot of sinew. The flounder with kelp lacks firmness in the flesh, and it feels loose like low-rise pants on a person. By participating in the first and second stages of the founding festival, you can see how Sushiro's decline is evident. Under the name of the founding festival, they attract customers with high-end fish like fatty tuna and flounder, but provide less than satisfactory items. Despite this, I plan to attend the third stage as well. However, I might go to the Nogata store for the third stage. But the Nogata store is not as good as the Itoshima store...