I found this sushi restaurant on Instagram and had been waiting for the opportunity to visit. It used to be Sushi Echikusa located in Takeda Building 3F, but now it's called Sushi Jin. The chef mentioned that they had previously worked at a sushi restaurant in Kotoni, and it was surprising to learn that it was a conveyor belt sushi chain. During this visit, I was working so I only had tea and sushi, but I definitely want to come back next time to enjoy sake with sushi. I ordered the premium nigiri sushi, which changes daily. The 10 pieces I received were truly impressive and a great value for the price. The first piece, golden eye snapper, had a perfect balance of umami, acidity, sweetness, and richness. It was served with a simmered sauce that complemented it well. Each piece of sushi that followed was delicious without any additional seasoning. The standout for me was the golden eye snapper, which set a great tone for the meal. The swordtip squid was incredibly tender and flavorful, seasoned with salt and pepper. The sweet shrimp from Otaru had a hint of sweetness and a great texture. The cherry trout was smooth and flavorful, making me want to eat more. The fresh scallop was large and satisfying, surpassing any I had recently. The bluefin tuna had a lingering deliciousness, especially the medium fatty tuna. The salmon roe was delicate and had a clean sweetness. The egg was soft and fluffy. Before the egg, there was a miso soup with seafood umami, which was a nice touch. The pickled ginger enhanced the overall experience. I can't wait to come back when I can enjoy some sake.

Sushi lunch. Went to a nice-looking sushi restaurant on the 3rd floor of a building. There are many sushi restaurants around here, so it felt like a competition! It was past the lunch rush, so the chef was sitting on a chair, relaxing. I felt bad for making him work, but I sat at the counter. The lunch menu had 6 options: 3 rice bowls and 3 pieces of sushi. The ingredients were top-notch. I decided to go for the best one. I ordered the A set for 2200 yen, which came with a mini salad, chawanmushi, and miso soup. Having chawanmushi with sushi lunch is a nice touch in my opinion. The recommended fish of the day included chicken fish, red meat, squid, salmon, kanpachi, surf clam, scallop, taraba crab innards, ikura, and bonito. Each piece of sushi was placed on a sushi geta while the chef told me about the ingredients, which made it feel luxurious. I think it was my first time trying taraba crab innards, which had a salty taste and paired well with alcohol. I'm not a fan of surf clam, but I tried it. It had a watery and slimy texture. I wonder if raw surf clam is always like that. The miso soup had a good dashi flavor, and the chawanmushi was comforting and delicious. The ingredients were carefully selected. However, I only tasted the fish oil in the salmon. Overall, the sushi was light in flavor. There was only one female staff member who seemed to be a part-timer, and she watched me eat the whole time. I was the only customer, so I felt a bit awkward. Thank you for the meal.

There were no other customers when I visited on Wednesday at 7 PM. The restaurant is located on the 3rd floor of a building and has only 8 seats at the counter. I ordered the chef's choice course with 2 servings of sake and 2 beers, which cost 21,000 yen. The sushi and other dishes were very delicious, and the atmosphere of the restaurant was also nice.

A small restaurant with only eight counter seats. The omakase course includes a variety of dishes that pair well with drinks and are enjoyable. The sushi is not top-tier, but there are creative touches in each dish.