We went on a Wednesday at 7:00 pm and were surprised to see that the carpark was full. Unlike many other restaurants that are struggling economically at the moment Sushi Den is booming and this is reflected in the prices of their set menus which start at 7,000 yen.
We were led to traditional tatami room which had a heated pit under the table for extra comfort and relaxation and a beatiful view of a small Japanese garden.I ordered the 7,000 yen course which you need to specify when you make your reservation.
My first dish was tuna rolled in Japanese radish in a similar way that sea weed is used for sushi rolls.
It was flavored with sesame oil and presented beatifully with watercress and spring onions. The sesame oil had a slightly Chinese taste and the radish was deliciously soft. As the watercress can only be picked in the spring from cold mountain streams it seemed even more special than the tuna which was also very good.Next was toro or fatty tuna,normal tuna, shrimp, octopus, seabream, baby abalone and sea toad liver sashimi.
My favorites were the shrimp which had a crunchy cooked head and a contrasting soft raw body and the sea toad liver which was meltingly delicious with ponzu (a citrus type of soy sauce) and sea weed.All the plates are original designs made by the head chef which adds a touch of extra class to the otherwise brilliant presentation and I found my self looking forward to seeing the design of the next course's plates.
The next course was a kind of taro that had been washed, formed into a ball and stuffed with minced chicken, mushrooms and bamboo shoots with citrus on the top. It was served in a sweat sauce a tasted a bit like manju which is sweat bean paste in dough and was more like a dessert than anything else.
After that was roasted amberjack with not only the normal meat but also the jaw muscle which was served with roasted broad bean, sweet patatos, ginger and bamboo shoots.I squeezed lemon over it all which brought out the sweetness of the fish and balanced the fattiness of amberjack in the spring.
Next was Japanese spring herb and conga, tempra that was interestingly presented with its bone coiled on the plate.It was the first time I had tried conga tempra and it was quite salty and the crunchiness of the bone was very pleasant.
After the tempura was spotted shad, fatty tuna, amberjack, tamago yaki and a sushi roll filled with conga, squid, crab and egg.
The fatty tuna and spolted shad were the best and the sushi roll was somewhat disappointing.
Next was a Japanese style scallop soup that tasted fresh with a dried bonito flavour.
Dessert was vanilla icecream with black honey molasses dew sprinkled with crunchy soba balls.The molasses was very sweet and went well with the icecream and the crunchiness of the soba balls.
The course was 7,000 yen but I think it is worth at least 10,000 yen so it is excellent value for money. While I was at the restaurant for rearly 3 hours it didn't seen like a long time as the food was so good, the surroundings pleasant and the service superb.
I think this is the best Kaiseki style restaurant in Numazu and hope to go there again many times.
written by
Sushi Den
Address:6-3,Takazawa-cho, Numazu
Tel:+81-55-925-4000
http://www.sushiden.jp/
Budget: 8,000 yen
Open:11：30am～1：30pm,5：00pm～11：00pm
Closed:Sun.
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