Koise in Sakata

Good. No English menu or pictures. Just eat what they serve you.

2020.08.09I made a reservation and had Sakata sushi at the counter. Seasonal hand-picked sushi 10 pieces 3300 yen (tax included).The story isSquid squid, roasted sea urchin, roasted swordfish, okozume, eel, eel shrimp, horse eel, sardine, sardines, toro in this tuna, Rishiri bafun sea urchin.Needless to say, many of the stories are rare and fresh.For the shari, sasanishiki and shinyhime's red vinegar are used properly according to the amount of oil in the ingredients.We assure you that you will get the money from Kanto even if you include transportation expenses.It takes about 30 minutes from seating to the last grip.The tempo is good, so I think we can do it at this price.I would love to visit here again.

The sushi served with salt and red vinegared rice in Edomae, which used almost no soy sauce, was very fresh.The amount of material was abundant, and the material that had been seasoned and took a lot of time and effort was delicious with the master's technique.It's great that the master and other staff are very easy to get in touch with.In Tokyo, there is a 10 times difference in the threshold and the amount of money in a store of this level, but it is nice that Koisei-san can go if you really want to eat.It seems that women, such as women, who want less shari will deal with it.

very good

I made a reservation on the day and had an entrusted Nigiri \3000 for lunch. Fish rising at Shonaihama and Sasanishiki's rice. The shari that you can unwind is hard and small. Initially seasoned with salt, there is no need to use soy sauce. Start with red vinegar along the way. Nodoguro, tiger prawns, horsetail hagi, bafun sea urchin, etc. There are cheap grips, but I usually ask for a grip. Everyone quietly broke 10 so I finished eating in about 20 minutes. There are about 5 cars in the parking lot next to the parking lot, and there are other parking lots.