The sushi rice on this day was the best I've ever had. Each grain of rice was perfectly independent, with just the right firmness, size, acidity, umami, and saltiness—truly impeccable. The pairing with the toppings was outstanding. It went perfectly with white fish! It was great with tuna too! Even with the same recipe, you can’t replicate the same results every year due to variations in the rice, temperature, and humidity on that day. And just look at the simple yet beautiful presentation of the nigiri. Among them, the aged sea bream with inosinate was exceptional. It was delicious! I couldn't stop eating.● Mozuku seaweed and junna Tomato jelly ● Grilled bonito with nori tsukudani ● Octopus and eggplant ● Chawanmushi (savory egg custard) Topped with corn mousse ● Ankimo (monkfish liver) with pickled daikon and Nara-zuke ● Edamame tofu ● Fried Spanish mackerel ○ Kohada (gizzard shad) ○ Sea bream ○ Aori squid with kabosu ○ Chutoro (medium fatty tuna) ○ Otoro (fatty tuna) ○ Marinated akami (lean tuna) ○ Kisu (whiting) lightly marinated with kombu and kabosu ○ Mackerel from Tsushima ○ Horse mackerel from Tsushima ○ Sweet shrimp ○ Red sea urchin from Hagi ● Miso soup ○ Shako (mantis shrimp) ● Tamagoyaki (Japanese omelet) Additions: ○ Tuna mayo ○ Sea bream
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