I visited Suikouan, a place I frequent, in search of their ayu and shima aji sushi.I started with sushi chimaki, marinated botan shrimp, and chirimenjako. Enjoying it with shobu sake, the aroma of the bamboo leaves paired perfectly with the chimaki! The rich yet refreshing flavor gently spread across my palate.The smoked first bonito was served with a new onion sauce, accompanied by myoga and broccoli sprouts. The first bonito, which isn’t overly fatty, harmonized beautifully with the new onion for a light taste.Today’s hassun also had a shobu theme. It included kamo eggplant with shrimp miso, duck breast, thick omelet, miso-marinated snap peas, yuba with usui beans, and hamo with mozuku vinegar. Everything was elegant, especially the beans, which were surprisingly delicious, and the dengaku was exceptionally tasty despite being a common dish!The sashimi featured isaki and aori ika, with the aori ika being particularly outstanding. Its transparent flavor and tender texture made it delightful, especially when simply paired with salt.The hamo soup included junsai and yuzu. The kombu dashi, extracted over three days, provided umami without overpowering the hamo.Grilled asparagus from Hokkaido and shiitake mushrooms, along with two-year-aged potatoes, were served with a rich egg yolk vinegar sauce that wasn’t too acidic. The addition of kinome added a refreshing touch.The shima aji sushi was exceptional. The fatty aji melded beautifully with the rice, and the gari and shiso added a nice contrast.The grilled eel rolled in a fumi was irresistible with its crunchy texture! It came with cucumber and miso, but it was not too strong, making it easy to eat.The double sea urchin dish featured horse dung sea urchin and purple sea urchin served with Inaniwa udon. The yuzu olive oil and ho shiso created a light flavor that was perfect for the end of the meal.Today’s rice was tokishirazu and lotus root. The fish was grilled to perfection, with a crispy skin and delicious flavor underneath.I had plenty of white rice and finished with dessert: melon, fruit milk ice, and kashiwa mochi.It was another wonderful meal today!
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