Okayama Barazushi — Vinegared Rice Topped with Sashimi Jewels

**Topping varieties:** Traditional barazushi features Seto Inland Sea seafood — anago (conger eel, Okayama's specialty), tai (sea bream), and saba (mackerel). Premium versions add uni (sea urchin), ikura (salmon roe), and botan ebi (sweet shrimp). Cooked toppings include shiitake mushrooms simmered in dashi, lotus root, and pickled ginger. The rice itself is seasoned lightly with rice vinegar, sugar, and salt — less acidic than Tokyo-style sushi rice, allowing toppings' flavors to shine. When ordering, specify deluxe (特上, tokujō) for maximum variety and premium seafood. **Restaurant recommendation:** Ajitsukasa Nomura, near Korakuen Garden, is the most acclaimed barazushi specialist — their chef sources seafood daily from Okayama's ports and prepares each bowl to order. The ¥3,500 deluxe version includes 15+ topping varieties arranged with meticulous attention to color balance. The restaurant's traditional tatami seating and garden views enhance the experience. Reservations essential for dinner (18:00–20:00); lunch (11:30–14:00) has better walk-in availability but still expect waits on weekends. **Eating etiquette:** Barazushi is served in a large bowl (hangiri) with the toppings artfully scattered across rice. Mix lightly with chopsticks to distribute flavors, or eat in sections to appreciate individual ingredients. Unlike nigiri, soy sauce is typically applied directly to toppings before eating (small dish provided). Pickled ginger (gari) serves as a palate cleanser between bites. The dish is filling — a single bowl is a complete meal. Pair with local sake from Okayama breweries (recommendations: Sansui or Taiten brands) to complement the seafood.