Enjoying consistently delicious sushi at Takumi Shingo, along with the charming conversations and warmth of Chef Shingo, always brings me joy. It seems that due to the Obon holiday and the impact of the typhoon, they had some trouble sourcing fresh ingredients today. (⌒-⌒; ) The delightful texture of the slightly larger fresh squid and tentacles, the meltingly tender new salmon roe, and the rich flavors of aged bonito and sanma (mackerel pike)... I savored these seasonal delights, relishing each bite and nodding in appreciation! I enjoyed the Edo-style sushi, fragrant with red vinegar, while engaging in conversation with the chef. It was a great meal! (^^) Today's menu: JPY 40,000 Grilled eggplant with ginger Ainame with ponzu Marinated bonito with wasabi Steamed abalone with liver and rice Braised octopus Vinegar-cured horse mackerel Sea bass with kinome (Japanese pepper leaves) Fue-dai (a type of sea bream) Hiragai wrapped in seaweed Kohada (gizzard shad) Sanma (mackerel pike) Grilled anago (conger eel) with miso Marinated lean tuna Chutoro (medium fatty tuna) Kasugo-dai (young sea bream) White shrimp Saba (mackerel) Purple sea urchin Braised scallops Marinated tuna rolls Additional: fresh squid Additional: tentacles Additional: whale meat (lean) Additional: fresh salmon roe Additional: botan shrimp Egg Shijimi clam soup Kinako (roasted soybean flour) monaka (wafer) Other drinks.
We use cookies on this site to enhance your user experience.
