The appetizers started with yellowfin tuna, followed by grilled saury, a dish with blue crab and fresh ginkgo nuts, abalone, and tempura of pike eel. For the sushi, we had sweetfish, sea bream, amberjack, squid, sweet shrimp, medium fatty tuna, red sea urchin, salmon roe, sweetfish, electric eel, and a thin roll with gourd strips, topped off with fluffy egg. I enjoyed six servings of Japanese sake, which paired perfectly with the meal. It was a great meal. I wonder if I’ll be back in late autumn.
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