Sushi restaurant near Kotonui Station. They had a lot of autographs displayed, so I wonder if it's popular with celebrities! The appetizer was like marinated clam, which went well with the sake. The sake was dry, but paired well with the appetizer. The sushi included white fish (flounder?), red fish, scallop, salmon, snow crab, botan shrimp, conger eel, flying fish roe, salmon roe, and sea urchin. They were all decent, but nothing particularly stood out. The couple running the place seemed to be doing their best, and it was a cozy and pleasant atmosphere.

I visited the Tazumisushi Kotoni Ekimae store. I ordered the premium (Soya) nigiri set from the set menu and also ordered cold sake as my drink. The nigiri set included striped jack, bluefin tuna, scallop, salmon, flounder, snow crab, shrimp, salmon roe, sea urchin, and flying fish roe. The sake was well chilled and easy to drink, so I had three cups. The appetizer served was delicious and paired well with the sake. I regret not asking for more details about it. The striped jack, a premium type of horse mackerel, had a flavor superior to yellowtail, and I felt like trying it again. The bluefin tuna was of high quality with a rich taste, making it a delicious choice. The scallop, a common favorite, was well-balanced and perfectly prepared. The salmon had a standard texture and taste, but I could tell it was of high quality. The flounder in March was light and tasty. The snow crab nigiri was packed with crab flavor and had a delightful texture. The shrimp had a sweetness and a firm texture that I enjoyed. The seasoned salmon roe was satisfyingly flavorful. The sea urchin seemed slightly melted but still tasted delicious without any unpleasant flavors. The flying fish roe had a fun popping texture and was tasty. The restaurant is open late, and every piece of sushi I had was delicious. With over thirty years of experience, the chef did not disappoint. They do not serve lunch, but I hope to visit again someday. This time, I made a detour on the way to work to come here. It was rare for me to take the subway to Kotoni Station to visit the Tazumisushi Kotoni Ekimae store, which I had been curious about. There were three other customers when I arrived, but they had left by the time I started eating sushi, so I was able to chat with the chef. He was very friendly, and I had a pleasant time enjoying the sushi. Just as I was thinking about leaving, a regular customer arrived, so I took that as my cue to leave. Despite the smoking being allowed, I definitely want to come back again.

I am happy to receive the famous Tatsumi sushi from Konoe, which seems to become more delicious as time passes. The balance of the rice, the size of the sushi, and the quality of the ingredients all reflect the skill and experience of the master sushi chef. This is one of Japan's proud technical professions. In an era where delivery and conveyor belt sushi are popular, there was also a time when receiving a large bucket of sushi for delivery was a joy. Bringing a snack to a second party or taking home leftovers while slightly drunk also adds to the charm of the experience.