The first dish, a specialty of fried eggplant in dashi, serves as a greeting for the course, marking the opening of the Azabu Juban Hatano Yoshiki experience.The interior is quite simple, with nothing superfluous. The attentive service and the warm smiles of the staff, combined with the dignified presence of the sushi chef, contribute to the restaurant's charm and popularity.Witnessing the Edo-style sushi techniques for the first time is truly captivating. The unique shape of the shrimp, featuring both sweet shrimp and a delicate layer of shrimp roe, is intriguing. Additionally, the presentation of the egg sushi wrapped in thin seaweed is beautiful.It seems they are exploring a new evolution of sushi that retains the classic elements of Edo-style while incorporating fresh flavors and styles.Today's menu:- JPY 42,000- Omakase Course: JPY 39,600- Fried Eggplant in Dashi- Kinmedai from Nemuro with Kombu Broth- Aburi Torigai from Kyoto, with Akau- Ankimo from Yoichi- Oysters from Iwate with Balsamic and Nanban Marinade- Sawara with Daikon, Tuna with Kombu Broth, and Nori Soy SauceSushi Selection:- Apple and Ginger Gari- Kasugo Sea Bream- Sumi Ika- Shrimp with Sweet Shrimp Roe- Hon Maguro from Nagasaki, Otoro- Zuke (marinated)- Chutoro- Murasaki Uni- Nodoguro Don- Kohada- Anago from Tsushima- Chutoro Roll- Tamago with Obinori- Other Drinks
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