Recently, when I visited Sushi Takumi, I was captivated by stories of Mr. Amaki from his time at Sushi Takumi, as if they were my own experiences... haha.Hearing about such connections and backgrounds made me feel even closer to him!Mikawa Bay, known for its top-class production of clams like asari (short-necked clam), miru-gai (Japanese surf clam), and hamaguri (hard clam), also offers ingredients like blue crabs, mantis shrimp, octopus, and sweet shrimp. Mr. Amaki skillfully prepares sushi, embodying the essence of the ingredients from his hometown, Mikawa Bay.I truly admire Mr. Amaki for his dedication to the ingredients of Mikawa Bay, teaching us about its hidden strengths that even locals may not know.It was a great meal! (^o^)Today's menu: JPY 36,000Tokoroten (gelidium jelly) with junsai (water shield) and blue crab, okra in a thin brothIse Bay, flounder sashimi with grated daikon and ponzu sauce, sudachi (Japanese citrus)Kesennuma, Sanriku, marinated bonitoAiname (greenling) with 16 types of beans, lotus root, and plum paste in a soupIbaraki, simmered abalone with liver sauceMantis shrimp with roe, tender octopusKamezaki, local dish, skewered asariNigiri sushi:Kasugo (young sea bream)Sumi-ika (cuttlefish)Shinojima, miru-gaiShinko (young sardine)Noboribetsu, bafun uni (sea urchin)Kisu (whiting) with kombuMadai (red sea bream) grilled with miso, with Manganji pepper and young cornBettara-zuke (pickled daikon)Simmered hamaguriIwashi maki (sardine roll)Marinated fishChutoro (medium fatty tuna)Kuruma ebi (sweet shrimp)Aji (horse mackerel)Miru-gai with cotton, dressedNodoguro (blackthroat seaperch)Anago (conger eel)Miso soupLake Biwa, young sweetfish rolled in noriToro-taku (fatty tuna with takuan)Dry gourdGoma saba (mackerel with sesame)Tamago (egg)Other drinks.
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