Sushi Koiki

At Sushi Koiki, the meal is memorable for the way small dishes accompany the nigiri. Visitors to the Momodani restaurant have reported being served small plates followed by nigiri as part of the omakase. One diner described about 7 small dishes and around 7–8 kinds of nigiri; on another visit, the meal included about 16 pieces of nigiri after the small dishes. The number and selection appear to vary, but an omakase dinner may suit diners who want to enjoy more than sushi alone.

Red-vinegar-seasoned rice is at the heart of the nigiri. One diner described it as restrained in sweetness and cooked to a slightly firm texture. Others noted how its character changed alongside the saltiness, acidity and umami of the toppings and sauces. Diners have singled out the pairing of the rice with marinated tuna and medium-fatty tuna, while another found that its acidity seemed different when eaten with the toppings. The individual pieces offer a chance to appreciate the character of the red-vinegar rice.

Among the small dishes, diners have specifically remembered monkfish liver served with narazuke pickles, softly grilled eel and a shirako paste. On another visit, sake-steamed abalone and cured mackerel were particular favourites; menu options have also included simmered oysters and sake-steamed abalone. The nigiri selection has featured generous portions of surf clam, redleg shrimp and anago, or saltwater eel. One diner was pleased to receive sea urchin and salmon roe on a small plate rather than as gunkan sushi. There is the possibility of finding a personal favourite among the omakase dishes.

For drinks, one visitor enjoyed a selection of sake chosen as part of the omakase, and beer and other alcoholic drinks are also available. A favourite drink can accompany a dinner of small dishes and nigiri served in sequence. The restaurant in Katsuyama, Tennoji Ward, offers dine-in service with table service. Reservations are recommended for dinner, so consider booking ahead.