It had been almost two years since my last visit to Sushi Hijikata, and I arrived on a day when Nagoya was hit by heavy rain, causing flooding and halting all subway lines until 10:30 PM. It was a truly challenging day for transportation (⌒-⌒;)Despite arriving 90 minutes late, Chef Hijikata warmly welcomed me with kindness and understanding.Now, let’s talk about the seasonal delights on offer: fresh salmon roe, bonito, sanma (mackerel pike), sea bream, and sardines, along with a selection of popular seafood. The rice, crafted through numerous trials with a perfect blend of rice vinegar and red vinegar, was exceptionally well-made, enhancing the quality of the fish itself!It feels like Chef Hijikata's sushi has reached a new level of perfection d(^_^o)Everything was delicious! ♬Today's menu totaled JPY 55,000:- Peanuts- Sea Bream- Fresh Salmon Roe- Bonito Tataki- Shinojima Octopus- Sumi Squid- Sanma- Young Sea Bream- Kohada (Gizzard Shad)- Negima (Tuna) Skewers- Sardine- Chutoro (Medium Fatty Tuna)- Marinated Fish- Horse Mackerel- Sweet Shrimp- Nodoguro (Blackthroat Seaperch) Rice Bowl- Sea Urchin- Eel- Large Fatty Tuna Roll- Negitoro (Minced Tuna with Green Onion) Roll- Miso Soup- Gourd Roll- Homemade Pudding- Other Drinks
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