Kyoto, Japan｜武鮨

Omakase is 10,000 yen for 10 pieces. Whenever I go, I always ask for seasonal fish in advance, rather than ordering it as an omakase. The meal starts with the exquisite soft-boiled octopus. This time ('23.8/11), we have fluffy and sweet Korean pike conger drop, the restaurant's recommended natural sea bream, flounder, melt-in-your-mouth Awaji red sea urchin, thick Miyazu natural chicken shellfish, and seasonal new roe. We ate snacks such as squid and squid, and nigiri of sea bream, flounder, conger eel, new roe, conger eel, egg, and squid. The shop's unique Negitoro (negitoro), which uses only the cores of Kujo green onions, and the refreshing shiitake mushroom thin roll, which also comes with fragrant nori seaweed, are a special dish that I always order as a finishing touch. If you make a reservation in advance, you can eat seasonal fresh fish other than the omakase depending on your budget, and you can bring your own alcohol, so I often use this restaurant. This restaurant uses only natural fish, and is highly recommended.

I was taken here by a foodie. I ate such a delicious sea urchin for the first time! Located on the outskirts of the city, I thought it was a well-known restaurant that was polite in everything, although it didn't feel gorgeous.

Delicious "Omakase" 6,000 yen.