The fact that it’s not Edomae-style makes it feel very fresh.The conger eel sushi was sweet, with no bones at all.I heard that this year there are quite a few small sardines, which were scarce last year.With climate change, I wonder how long we can keep enjoying them.I was delighted by the firm sushi rice.Additionally, the quick service and short wait time were very pleasing.● Okose● Aori Ika (Bigfin Reef Squid)● Madai (Sea Bream)With onion soy sauce● Abalone● Ayu (Sweetfish) from Otake○ Shiro Amadai (White Sweetfish)○ Kensaki Ika (Swordtip Squid)○ Hamo (Conger Eel) - this one was sweet and delicious!○ Hiragai (Surf Clam)○ Ko Iwashi (Small Sardine) - this is also something you don’t usually get to eat, light and tasty.● Edamame Chawanmushi (Savory Egg Custard)○ Kuruma Ebi (Tiger Prawn)The miso was excellent.○ Kisu (Japanese Whiting)○ Shima Aji (Striped Jack)○ Tekka Temaki (Tuna Hand Roll)○ Aka Uni (Red Sea Urchin)○ Anago (Sea Eel)● Junzai Miso Soup (Miso Soup with Seasonal Vegetables)○ Hoshinbo Maki (Dried Gourd Roll)● Tamagoyaki (Japanese Omelette)
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