Delicious Restaurant Series.Today's spot features well-coordinated service, in stark contrast to the friendly Tokikawa Zushi.Overall, the flavors are rich and sticky. It seems to be aged sushi. While there aren’t any particularly unusual toppings, the strong umami makes each ingredient stand out.Starting off with sweet and fragrant Edamame.The fish (Ala) usually has a soft texture, but here it’s sticky without that mushy feel, giving it a firm and delicious quality.The blood sea bream is not the typical light flavor you expect from sea bream, but it’s tasty.Grilled shellfish has a nice crunchy texture.The Nanban shrimp also has a strong sticky flavor and is delicious.The Nodoguro (blackthroat seaperch) is very fluffy, served by hand, which impressed Reiko.The Aosa seaweed and plum chawanmushi (savory egg custard) combine the refreshing taste of plum with the sweet broth of the custard, creating a unique flavor.Grilled sweet shrimp has a nice texture.Is Honma's origin in Kanagawa?The sweet sea bream wrapped in kombu is deliciously sticky.Iwa oyster.The squid (surume ika) continues the sticky theme. It’s tasty.Purple sea urchin and hairy crab sushi rolls. The nori (seaweed) was tastier than the toppings. Maybe I’m starting to appreciate the flavor of nori? These two toppings weren’t particularly strong in flavor.Grilled sweetfish has a crunchy texture, almost like a snack.Red tuna and marinated fatty tuna (with squid paste) were surprisingly ordinary for a thick roll.The vegetable group, including asparagus, Juzennasu eggplant, and pickled daikon, was simply delicious. This year, I’ve been eating a lot of asparagus.By the way, it seems that eggplant has the most varieties in Japan.The owner has a solid background, having trained at a renowned restaurant like Uosuke, known for its meticulous dishes. (This is just my impression.) Reiko really enjoys places that focus on the basics.Overall, it was tasty, but perhaps it lacked a strong impact of "this is delicious." Well, I suppose that’s what it means to carefully serve seasonal ingredients.
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