I love sushi and often explore different places. This time, I went to a place recommended by some friends. It's a bit far, but located quietly in the city. I walked from Shimbashi, enjoying a Heartland beer as a start – consistently delicious. Soon, Thai, octopus, and abalone were served, all with generous cuts and a satisfying bite. The octopus had a great texture and rich flavor. The seared Me-hikari was fatty and crispy – absolutely fantastic. The sushi started with big squid, featuring ample fish and a rice ball that filled the mouth. Excellent. I added 7 more pieces, and despite a full stomach, enjoyed each bite. The rice's flavor and the large-sized toppings were to my liking. The pace was quick, making for a delightful and engaging dining experience. The conversation flowed well, and it was a great time. I'll definitely go again. Here's what I ate: octopus from Tai Sagami, delicious abalone, perfectly cooked bonito, lightly pickled baby flounder with mustard, firefly squid marinated in sake lees, clams that paired well with rich sake, and a fantastic seared squid sushi. Excellent, a great feeling. Kiss, kelp grouper, red-fleshed pickled tuna, medium fatty tuna, small skin snapper, large and delicious shrimp, sea urchin, conger eel, salted, and additional egg with vinegar. Horse mackerel, young sardine, horse mackerel, simmered red clam, boiled hamo.

I visited the renowned sushi restaurant "Tomidokoro" for the first time, recommended by a friend as their favorite sushi place. Seeing numerous positive reviews, I couldn't help but feel uncertain, wondering if I was too early to appreciate the nuances of sushi flavors. However, my doubts vanished as I took the first bite at Tomidokoro. The sushi was a revelation, with outstanding ingredients and rice. The anago (conger eel) was boneless and incredibly plump, while the saiwara (Japanese Spanish mackerel) stood out with its refined seasoning. It turns out they marinate it in onion-infused soy sauce. Despite my initial concerns about discerning flavor differences in sushi, Tomidokoro's simplicity showcased its overwhelming skill and left me thoroughly satisfied. Dining in a space filled with the chef's passion and dedication to his craft, I couldn't pinpoint what made it different, but I could sense the meticulous technique honed through dedication. Food truly is an experience, and Tomidokoro delivered an amazing one. Special thanks to Daifuku and Chef Koji Sato, along with everyone at Tomidokoro, for the fantastic experience. So moved by the experience, I looked into the head chef's background and discovered he hailed from "Sushi Shin," a restaurant that has held Michelin stars for 16 consecutive years in the Tokyo Michelin Guide. I not only want to revisit but also make it a regular occurrence at this delightful sushi spot. ◆ Lunch Nigiri Set: ¥6,000 + Additional Nigiri: ¥1,000 ・Ebotai (butterfish)・Iwashi (sardine)・Zuke (marinated)・Chutoro (medium fatty tuna)・Kohada (gizzard shad)・Ika (squid)・Ikura (salmon roe)・Katsuo (skipjack tuna) ★Sawara (Japanese Spanish mackerel)・Uni (sea urchin)★・Anago (conger eel)・Miso soup・Tamago (sweet omelet) ＋Toro-taku (fatty tuna with pickled radish)

This was my fourth time having lunch here, and it's just delicious. I opted for the Chef's Choice (nigiri only) with an extra serving of fatty tuna for ¥7,000. They only accept cash for lunch. You can also order a Chef's Choice with appetizers. The selection included sea bream, sardines, pickled fish, medium fatty tuna, small snapper, simmered squid, salmon roe, bonito, mackerel, sea eel, and an additional serving of fatty tuna, half portion. With all these, it's an amazing value for ¥7,000.