I chose the 10-piece omakase for 2500 yen. The first fish, with its tough skin, was a bit disappointing, but the vinegar-marinated mackerel, fresh cherry salmon, plump local scallops, odorless surf clams, and huge sea urchin were all excellent. I particularly loved the vinegar-marinated mackerel and even asked if I could buy a half portion to take home. The sushi rice was on the smaller side, so I still had room for more. I also ordered negi-saba roll, tamago, and chawanmushi. The chawanmushi was served at the counter and deliberately made in advance as the chef prefers it hot. They have a great selection of sake, served in one-liter bottles. The counter was filled with regular customers, creating a lively atmosphere. It was a delightful dining experience.

It was a casual and enjoyable restaurant. The sushi rice was small and easy to eat. The fish was fresh and the balance was good, making it a very satisfying place to eat. I recommend enjoying the sushi with some drinks.

Today's third stop is the sushi restaurant that my wife wanted to go to since the first place. I have been here a few times before. It used to be in a different location, but it has been here for a longer time now. The previous restaurant was known for its whale bacon. There used to be a soba noodle shop at this location a long time ago, and I used to come here often. It's on the first floor of the Sushi Building. When I entered, there was a guy sitting at the long side of the L-shaped counter. This guy talks a lot about himself, starting from beer. I sat at the short side of the L-shaped counter, so I couldn't see the sushi case from here. A bit disappointing. I don't feel like sitting next to the guy who keeps boasting. The owner is the only one here. "What kind of white fish sashimi do you have?" "We have good squid." "Then, please cut the squid." I said, "This place seems to have become more stylish," but he replied, "Is that so?" The squid sashimi was pretty good. My wife ordered the 3500 yen sushi set. The rice balls are small. In Abashiri, this is considered stylish sushi. The vinegar seasoning is normal, but the sweetness is not overpowering. It's not traditional Edo-style sushi, but it's not bad either. It's somewhere in between. What do you call that? In between the inside and outside, so is it "etsumae"? Why am I digressing like this? The fish is also not bad. It's not top-notch, but it's decent. I didn't eat much, but... "Can I take a photo?" "Sure." But of course, I don't think he would want it shared online, so I will blur out the faces. It has become a wonderful sushi restaurant. Keep up the good work. I will come back.