"Sushi Ichi Ichi" - A Miracle of Tango Peninsula!! What's truly amazing is that it's not listed on Tabelog yet. Maybe it's because I recently ate there, but the taste and impact were the best of last year!! The sushi course, using only local ingredients from Ine, is the ultimate subtraction, refined and sophisticated. The head chef seems like a quietly living elderly lower-ranking samurai from a local area in a novel by Shohachi Fujisawa, but in reality, he is a master of a certain school with a full license, giving off a vibe of an old man who could defeat a hot-blooded swordsman in the climax of a story. - Appetizers: Salted squid guts, boiled daikon radish, myoga sushi - Assorted sashimi: Red snapper, cured mackerel, saurel, horse mackerel - Yellowtail shabu-shabu: Yellowtail shabu-shabu from Ine, known as one of Japan's top three yellowtail-producing areas, with a rich flavor and a broth made from local fish that was exceptionally delicious. - Nigiri sushi: Cured saurel, horse mackerel, red tilefish, squid, marinated fish roe, flounder with kelp, rockfish, poisonous fish, yellowtail, cured mackerel - Each piece was meticulously crafted and delicious, but the flounder with kelp and the unnamed poisonous fish had exceptional flavors. The absence of tuna or salmon made it more refined. All this for an incredible price of 5,500 yen including tax. If it was in Gion, it would probably cost around 20,000 yen. I immediately wanted to go back to Ine, or rather, to Sushi Ichi Ichi.

★A moderately good sushi restaurant★ The L-shaped counter, heshiko nigiri sushi, and buri shabu.