Hello everyone! I had to explore different restaurants in the area because the main chef was absent for a while at Minamihiragishi, but now they are back. One of my favorite places around here is "Sushidokoro Harumichi." Let's go there! Today, let's try their unique style of omakase sushi, different from the high-end sushi course. First, I'll start with a beer. Here's what I had: - Spring seafood salad instead of sashimi, with scallop-like Ezo scallop and crunchy himo. The bitterness of watercress and the sweetness of thick asparagus are delightful. - Seafood chawanmushi with a rich dashi flavor. - Ankimo, best paired with sake. - Fried anglerfish with plenty of tartar sauce, the firm flesh goes well with it. - Stir-fried beef, a surprising dish to find at a sushi restaurant! The vegetables are crispy and the dish is well-seasoned. Then, onto the nigiri sushi: spear squid, lean tuna, sweet shrimp, Ezo scallop, sea urchin, salmon roe. A lineup that shellfish lovers and sea urchin enthusiasts will love. The food is delicious, and the sushi is amazing. Soon, the chef will bring some mountain vegetable dishes, and I just love this place. Thank you for the meal!

I saw a post from one of my followers and got interested, but due to the coronavirus situation, I couldn't visit until now. When I passed by, there was already a customer inside, but luckily I was able to get in. The sushi chef served me a few pieces and asked for my preferences. Despite being socially awkward, I felt comfortable and had a good time. The mackerel sushi was delicious with a nice fatty flavor. They recommended the sea urchin, explaining that the flavor is enhanced by cutting it carefully. It was a short visit, but I enjoyed some interesting conversations. I would like to try their appetizers next time.

Hidden gem! Reasonably priced, expertly prepared fish with no fishy smell, all delicious! The chef is also very friendly!

I visited after 10 pm and ordered a 10-piece nigiri sushi set and chawanmushi. Despite the late hour, all the fish was truly delicious! I keep smiling just thinking about it. I want to go back again.

Welcome! Located in Toyohira Ward, Minami Hiragishi area, Shirayoshi Moiwa Street, above-ground iron (like Subaru-san style) Minami Hiragishi (it's called Nanpila) station towards Hiragishi Street, next to the police box facing the independent temple cherry blossom entrance of Kitami Horiguchi. The atmosphere inside the restaurant starts with a mix of heat and nicotine, with regulars and the owner chatting at the counter. The owner resembles Takusan, while his right-hand man is the opposite, small and reminiscent of Gian and Suneo. The display case is stocked with impressive variety, but I'm craving fresh saury, tsubu, and large hokki clams. The conversation and service are not very engaging, unlike Chiharu who is the opposite. The restaurant is managed by Hall-kun and a trio. I ordered a variety of sashimi, and the tuna sashimi assortment arrived, made with two types of tuna: akami and chutoro. The presentation of the herring was elaborate, and the horse mackerel was served as vinegared herring wrapped in radish. Despite wanting to try the clams, I was getting tired of the amount of raw food. A fried chicken dish was served for the party next to us, and the aroma of fried food filled the air. I was tempted to try the fried food, especially as the person next to me was enjoying the fried horse mackerel. The fried horse mackerel was crispy and light, served with plenty of tartar sauce. I wanted to try the fried horse mackerel, but since it was only half a portion, I decided to order the crab shumai. The fluffy dough and the flavor of crab and fish cake were excellent. The restaurant was supposed to be open until 3 am on weekdays, but they started closing. I decided to finish with some nigiri sushi, which was reasonably priced at 100 yen per piece. Overall, the scallops were delicious, and the hokki clams were as large as expected. The homemade scallops were crispy and sweet, while the new-style rolled sushi was perfect to end the meal. The staff did not pay much attention to the customers, especially the owner who was engrossed in conversation with regulars. It was a typical local restaurant experience, where the staff do not engage much with customers. Thank you for the meal.