【Return Visit】 2026.8This was my second visit to Sushi Usui for a Saturday lunch.I have been in charge of the basement for four years now.Yuki Usui, born in 1988, has started to show a bit of a belly.It seems that independence is on the horizon.I went with my usual routine of beer, omakase Japanese sake, and Imo soda. Shizuoka Edamame Soft-boiled Sazima Octopus Ishikawa's Arai Mega Abalone Abalone Rice Porridge Katsu from Kesennuma Hand-rolled Medium Fat Tuna from Funka Bay Grilled Sweetfish Flounder Tosa Striped Horse Mackerel Sagoshi Kinmedai from Inatori Small Horse Mackerel Squid Sweet Vinegared Tai Red Meat Marinade from Hokkaido Yoshioka Medium Fat Tuna from Funka Bay Fatty Tuna from Funka Bay Mackerel from Shimane Ama Kusa Kuruma Ebi Mini Ikura Rice Bowl Purple Sea Urchin from Kushiro Shijimi SoupKinkonichi (Miyagi), Kuro-ushi (Wakayama), Hidakami (Miyagi), and Mitake (Yakushima) soda.The abalone rice porridge was delicious.The katsu is the true essence of Arai.The vinegared sagoshi was light and refreshing with less fat.The squid was tender and flaky.The sweet vinegared tai was prepared with great care.The summer tuna from Yamakou was elegant with its rich fat and refreshing acidity from Funka Bay and Yoshioka.By the way, the edamame is also sourced from Yamakou.I thoroughly enjoyed the summer offerings at Sushi Usui, from appetizers to nigiri.I look forward to seeing Yuki Usui continue to flourish in his sushi journey.
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