Yah, I think I would have enjoyed these places a few months ago. Good food is good food. But I’m glad to have waited, to appreciate it more.
[quote=“Chowseeker1999, post:135, topic:3358”]
Although, which sushi restaurant were you going to next?
[/quote]Funny you should mention that. I do have a couple of 201s still to post. But I’ve been working hard on a job thing and wanted to treat myself to a 301. St. Husband would probably prefer your CUT experience or @J_L’s Yazawa… decisions
Anyway, thanks for all your encouragement. I’ll keep you posted.
Mr Honda (President of Honda Shoten for Tatsuriki) was inspired to come up with Nihon No Sakura when he saw and heard former Prime Minister Shinzo Abe once remark “The Cherry Blossoms of Japan are the most beautiful”.
As far the rice, Nihon No Sakura is no doubt using Yamadanishiki from the top fields (special district A) as mentioned above. Would have to look at the label on the side, or the back of the bottle (or the “birth certificate” like docs Tatsuriki is famous for including in their packaging) to determine which designations.
One interesting tidbit about Nihon No Sakura is the water they use for brewing, is different than their say, Akitsu or Yokawa Yoneda bottles (supposed underground water by the Ibo river in Hyogo Prefecture). NNS’s brewing water actually comes from underground water from the foothills of Mount Fuji, which may explain how clean this tasted.
Wow! Thanks for the additional history and info on the water. Fascinating.
Have you been able to try much of the Tatsuriki lineup? If so, any favorites?
Oh, for Kirinzan, it was brought in. I’d be curious how the rest of their lineup compares when pairing with Mori.
And thanks for the rec on the Gasanryu Gokugetsu Junmai Daiginjo (black bottle) and/or Gasanryu Kisaragi! I don’t think I’ve seen that bottle at any of the local places, but I’ll keep my eye out for it. It sounds like a great pairing.
Hikarimono (silver-skinned fish group) is in its height of season right now. Maru-san always gives his customers his A-game. Glad you enjoyed it so much - Thanks for sharing!
Always great to read the latest and greatest with Mori Sushi under Maru-san!
I would probably go for the Tatsuriki Kome No Sasayaki Daiginjo YK 40-50 with the appetizers which Mori Sushi under Maru san has always offered, and then have either Yokawa Yoneda with the sushi or Denshu Tokubetsu Junmai. And I would save some Daiginjo in the event there is a crab course or crab sushi somewhere. Just a personal preference.
Maru san’s dashi is always freaking awesome, some of the best I’ve ever had. A great pairing with any umami centric sake (Tatsuriki Daiginjo works nicely too inbetween sips).
Tatsuriki actually came to visit San Francisco last 4 days for sales and events…they are actually in Los Angeles now. They have a great relationship with Mori Sushi and Maru san for obvious reasons. I tasted the Nihon No Sakura at least twice this week, and it’s still very nice and easy to drink, though it’s not my favorite of their portfolio (but certainly a crowd pleaser and more feminine in nature with great feel and dryness). If Mori carries Jingu or Kinkan (both are Tatsuriki Junmai Daiginjo), those might be slightly more affordable options that are bolder and more impactful yet super good. Of course Akitsu is always awesome despite the very high price, though Maru san once told me it doesn’t pair as well with sushi (probably his style of sushi is what he meant).Though until you try it with food and experience it for yourself you won’t know for sure. Though if I were to shell out big bucks, I’d go for Akitsu anyday over Born, Dassai Beyond, Kubota Tsugu, Hakkaisan Kongoshin and all the other bigwigs (including most Juyondai). But for you, maybe you should try Yokawa Yoneda next before moving to Akitsu.
Thanks @J_L. We had been so busy recently that before I knew it, it was deep into Winter and I hadn’t had any Sushi in this season (and forgot about the Hikarimono shining right now). Thank you for all your early reports on our old board that inspired us to go in the first place!
Thanks @beefnoguy, awesome Sake knowledge as always.
I’ll keep in mind the Tatsuriki Kome no Sasayaki for Maru-san’s opening appetizers next time (and I’m excited to try more of their lineup!). Yes! We love Maru-san’s various creations and his housemade dashi.
You’re so lucky to have been able to attend that Tatsuriki event in San Francisco! (jealous!) Does Tatsuriki have even rarer offerings above their Akitsu? We’ll try out their Yokawa Yoneda next time then and take your advice.
And they now have an office in Los Angeles? Do you know if they’re doing any tastings around here?
Beyond Tatsuriki, Maru-san’s Sake Menu is featuring:
Kokuryu - Ryu (Gold Dragon) - Daiginjo Sake
Houreki - Daishichi - Junmai Daiginjo (Limited Version) Sake
Akitabare - Suirakuten - Daiginjo “Special Limited Edition” Sake
Koshi no Kanbai - Kinmuku (Milky Way) - Junami Daiginjo Sake
and it seems like the entire Koshi no Kanbai lineup (5 different bottles)
Amongst many others, but those were the most prominent featured ones.
Tatsuriki the sake (the brewery’s name is Honda Shoten, located in Aboshi, Hyogo Prefecture) partners with Mutual Trading that have offices in Tokyo, Los Angeles and San Francisco Bay Area (a subsidiary but part of the parent company) and New York to distribute/wholesale their sake to restaurants.
You can ask Maru san when you make your next reservation if he can source and special order for your visit (and check the restaurant price) for either Tatsuriki Jingu Junmai Daiginjo, Tatsuriki Kami Mikusa Junmai Daiginjo, Tatsuriki Kami Tojo Junmai Daiginjo, and/or Tatsuriki Kinkai Junmai Daiginjo. The last two are new entries to the Mutual Trading Tatsuriki portfolio. If these are cheaper for some reason than Yokawa Yoneda, you might want to try them in addition, but I don’t expect them to be less than Nihon No Sakura in price. They are all fantastic in their own ways, and some I did not taste recently so my memory is fuzzy.
Thanks @PorkyBelly. I think you would’ve loved that dish! Hopefully you can get Maru-san to make it for your next visit.
The neta to shari ratio was fine for that visit. In the pictures it looks like there isn’t that much rice, but perhaps we’ve been watching our carb count (and I haven’t been eating white rice), I didn’t really mind or notice. The actual quality of the rice and texture and taste were outstanding (as usual for Mori Sushi and Maru-san when he’s in the kitchen), and we were enjoying the fish so much that evening that it felt great. (I still need to visit Yoshizumi for sure next time to compare! Thanks again @PorkyBelly.)
Thanks again @beefnoguy! Wow, I’ve never heard of any of those new Tatsuriki additions. Are all of them around Nihon no Sakura price range? None of them are at Akitsu’s price right? Just want to make sure before I try asking for any of them from Maru-san next time.
Of the featured Sake I listed above, would you say I should still stick with the Tatsuriki Yokawa Yoneda Sake first? Thanks.
Excellent report, thanks so much for sharing! Looks like a fantastic meal. That osechi plate looks really special, too - I love the symbolism and variety of textures I’m also a big fan of the purity and confidence of starting the menu simply with fresh tofu. Shizuoka wasabi is the good stuff, and it tends to be sweeter and less sharp than domestic varieties (like that from California or Oregon). I need to return to Mori and sit with Maru on my next trip down; thanks for the reminder!
I would say, if you ended up at CUT or Shunji or Mori, you’d still have a great meal! 
I think you would’ve loved that dish! Hopefully you can get Maru-san to make it for your next visit.
Just want to make sure before I try asking for any of them from Maru-san next time.
I’m also a big fan of the purity and confidence of starting the menu simply with fresh tofu. Shizuoka wasabi is the good stuff, and it tends to be sweeter and less sharp than domestic varieties (like that from California or Oregon). I need to return to Mori and sit with Maru on my next trip down; thanks for the reminder!