On weekend the queues of people waiting outside indicate just how famous and popular it is.
We went at 2:00 pm to escape the lunch time rush and avoided the queues.
By this time, the daily set menu had finished so we sat at the counter which gives you a good view of the sushi being made.
At first, we were given kelp and pickled ginger that we enjoyed with our first order of "Tamago-yaki" which is a delicious soft and sweet cooked egg dish.
Next, I ordered raw white bait sushi, red sea bream sushi amberjack sushi and tuna sushi.
The white bait sushi was served with spring onion, ginger and soy sauce on rice.
Only the freshest red sea bream can be used for sushi and it melted in my mouth and was the first time that I had tried it raw.
I now realise what I've been missing by eating it in the more common boiled or fried ways.
The amberjack sushi had a slightly chewy texture that was very pleasing and when combined with the delicately warmed rice made for something that I could have kept eating all afternoon.
The tuna sushi was "chu-toro" which means medium fat level and looked as delicious as it tasted. The shine on the surface lot the fish is an indication of the fishes good condition and it tasted superb.
Next I ordered garfish sushi, horse mackerel sushi, arch shell sushi, and deep-sea shrimp sushi followed by sea urchin and conga sushi.
The garfish sushi was served with ginger and soy sauce. The sushi chef recommended that I eat it straight away within 3 seconds, which I did much to my pleasure.
The time between when it is made and eaten is critical for this dish and if it is left too long the taste is not so good.
During the meal the waiter constantly refilled our tea which helped us to enjoy the excellent food.
The Numazu area is famous for Aji (horse mackerel) and the sushi was very thin, quite fatty and delicious.
While being slightly chew, your tough, the arch shell was still good with a delicate taste, and aroma that I would like to eat again.
The sushi chef selected some live deep sea shrimp and peeled them in front of us for our sushi.
It also melted in my mouth and was so sweet that it was the best raw deep-sea shrimp I have ever eaten.
The food was so good that i got a bit carried away when ordering the sea urchin and conga which are both quite expensive.
The sea urchin was the best thing and proved to be worth the cost and was truly exquisite.
The conga didn't dissapoint either with 2 types being served.
The first was with rice that had a slight citrus and salt flavors.
The second was the more common conga coated in special sauce and both were excellent and surpassed the other very high class and delicious sushi we had been served.
Overall this restaurant would haveto be rated as close to, if not the best of the many in the Numazu area.
The service is amazing and makes you feel like you are being treated like a celebrity.
This combined with the fresh raw fish, quality of rice and range of dishes make it a sushi restaurant of the highest possible class.
written by
Sushi Bun
Address:109,Senbon-minato-cho,Numazu
Tel:+81-55-962-5651
http://www.at-s.com/bin/GURU/GURU0040.asp?yid=B291279136
Budget:5,000 yen
Open:11:30am～9:00pm
Closed:Wed.
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