The sushi prepared by Tetsu on this day was exceptional. The right amount of air was incorporated, making it light and enhancing the flavor.Is it really possible for the taste to vary so much depending on the chef? Or is it just my own condition? It’s a deep mystery.● Squid with Japanese RadishWasabi from Azumino City○ Lean Tuna○ Medium Fatty Tuna○ Seared Tuna with Pickled DaikonTopped with wasabi stems simmered in soy sauce and mirin.Today, the right amount of air made it delicious.○ Kohada (Gizzard Shad) - Aged for 1 week○ Squid○ Horse Mackerel - Donchicchi, absolutely delicious!○ Clam - Small in size but outstanding in flavor.○ Marinated Bonito - 6 hours○ Snow Crab○ Sea Eel○ Dried Gourd Roll● Fish Soup● Sushi Rice Ice CreamStrawberry, Matcha Terrine, Sushi Restaurant's Tamagoyaki, Black Honey.This is a dish I would gladly pay JPY 1,000 to enjoy.
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