【Maybe quit smoking?】This is a sushi restaurant in Machi, which has been in business for 55 years in Toyoura Town, specializing in scallop farming in Funka Bay. The location of the restaurant is in the main area of Toyoura Town, sandwiched between National Route 37, JR, and the sea, with Toyoura Fishing Port and a railroad crossing connecting to the national highway via a municipal road, as well as the intersection of Hokumachi Street (Prefectural Road 702) leading towards the station, then turning towards the sea for about 150 meters and finding the restaurant about 10 meters away. If you happen to visit Toyoura Town, you might want to check out this restaurant. The website of Machi in Toyoura Town suggests that the restaurant is open, but the accuracy of the information can vary depending on the person in charge, so it's not completely reliable. However, the information on regular holidays is usually correct, so it's worth considering the possibility of temporary closure or permanent closure. On the way to the hot springs from the station, I checked out the restaurant and then went there after soaking in the hot springs and having a lot of soup stock. The counter is said to be made from a single piece of wood, retaining the elegance since its establishment. There were no other customers at the time, but preparations for a small party were already set up, and soon the couple who runs the restaurant appeared. I had a pleasant conversation with them, hearing various stories (like their youthful adventures and the fact that they used to be scallop fishermen). In such a delightful atmosphere, if I were to order, I would probably go for the regular sushi set. It includes 10 pieces of sushi for 2500 yen. The handwriting on the note was quite messy, making it almost impossible to decipher, but I managed to read it somehow and write this review. The shari (sushi rice) was perfect for white and light fish, with a slightly weak vinegar taste and a slightly strong sweetness. The rice was cold, so it didn't go well with fatty fish, but it paired exceptionally well with the freshly caught local scallops. I added extra pieces of hachikaku (octopus), scallop, and crab miso, each one piece. The scallops were freshly peeled in the morning, not the stock ones you often see with crabs. The unique taste of fresh scallops was amazing. It was my first time trying scallops on sushi, and personally, I thought that overly fresh scallops wouldn't go well with sushi, but with this shari and the way it was made, I was impressed by how delicious it was. The two pieces of scallops were too much, probably a treat from the former scallop fisherman, the owner. The hachikaku (octopus) was also incredibly delicious. As with the shop in Yoichi, I think shops frequented by local fishermen are the best.