out and about: himitsu no soy sauce

You know I’ve mentioned himitsu once or twice ‘round here as our family’s favorite sushi haunt. Our only complaint is that the restaurant is closed on sunday’s and monday’s. But no longer.

On select sunday’s himitsu now offers several seatings for a special “no soy sauce” omakase. (If you didn’t know “no soy sauce” is the restaurant’s unofficial motto, since many of the nigiri dishes are served with traditional toppings, and require no dipping, in order to preserve the taste of the fish). All seating is at the 8 person bar, making for an intimate and personal gathering.

So obviously, we had to check it out. For “research” purposes naturally.

kuheiji: cremant de bourgogne: blanc de noirs brut

Along with the omakase, a fun pairing was offered. A glass of sparkling (yes please!). And a carafe of sake. And you know me… if there’s a pairing, I’m prolly doing it.

A japanese sake maker meets bubbles? And a blanc de noirs at that? Can we say a sparkling that was tailor made for me? So good. Only complaint? It’s not on the regular menu, just served as part of the sunday pairing.

We started off with edamame and a seaweed salad. Perfect starter to the menu, as the sushi chef’s began to prepare everything. I loved this. Even though there were multiple services throughout the day, everything was prepared in front of us in real time. No preprepared dishes here.

The was the only course we were given chopstick for - we were told that we needed to eat the nigiri the traditional way, with our fingers. And, we were provided warm cloths to wipe off in between bites.

This is hands down my favorite nigiri at himitsu, always. So starting off with it was a treat.

Also, jamie’s never tried it, because he’s not a fan of raw scallops.

So he’s never had a raw hokkaido scallop before. And it turned out to be one of his favorite bites of the day. Guess who’s ordering them next time…

Slightly torched. Perfect acidity. So good.

japanese grunt: miso, ginger, scallion, shisho

Love this traditional fisherman bite, so fun with all the fresh ingredients.

This is a new one for me. Love, love, love amberjack. So this was similar to amberjack, but super buttery and delicious.

So cool having the heads incorporated into the bite, instead of on the side, like they are normally served. Such a fresh and local dish.

Also a perfect pairing, a little bit sweet, a little bit balanced, perfect acidity, and lots and lots of umami. Tastes of honey and rice. Best of both worlds.

Also another fantastic bite. So delicate, yet so full of flavor.

Chu toro is the side of blue fin; similar to a belly. And literally melts in your mouth.

The kinke was slightly torched, and reminded me of the fattier summer yellowtail that’s only available for a short time every year.

Can we say yum. I’m not sure what I was expecting, but it wasn’t this torched light, buttery, white fish bite. Perfectly balanced with the salsa.

I’m sorry. Sushi with caviar? Can I get this all the time? Pretty please.

I’m going to start by apologizing. I have tried, and tried, and tried- all different ways, all different styles, but I just can’t make myself like uni. I know people love it. I want to love it. I just don’t.

Please don’t hate me.

This was so fun, and just handed over to us in one bite. So, so good.

Sushi is just so much better when enjoyed without soy sauce. There I said it. Even the most basic of bites, are just so much more when enjoyed like this.

And here’s where I screwed up. Our next dish was a singular bite of a specialty sushi roll. Made by mitsu’s son, it was fantastic. So much so I completely forgot to take a picture. And guys?!? You would have loved it.

Spicy tuna, snow crab, daikon sprouts, avocado, spicy mayo, sweet sauce, micro cilantro, and gold flakes. Like whaaaat? So good.

I love negi toro. The addition of scallions with tuna just makes it perfect. And fun to have a handroll after all the nigiri.

The hand roll was served with miso soup, and I mean, look at that soup. Does it get any fresher than that.

These little desserts were the perfect end to a perfect meal. And a great palate cleanser.

out and aboutLindsayJuly 26, 2025himitsu, sushi, sushi night, omakase, tuna, blue fin, caviar, seafood, shelfish, hokkaido, scallop, scallops, nigiri, handheld, hand rolls, rolls, sushi bar, seaweed salad, edamame, sea perch, black cod, japanese, japanese grunt, striped jack, chu toro, rockfish, tile fish, eel, o toro, spicy tuna, snow crab, miso soup, negi toro, chocolate mousse, mango, panna cottaComment