The sushi is served in a style where nigiri is presented starting from the second dish, interspersed with small side dishes. Today, Kentaro greeted us with a smile, and conversations with other guests flowed easily. The order of the nigiri is not served sequentially from one end of the counter, but rather randomly by group, creating a sense of equality among guests. While many sushi restaurants reserve specific seats for their regulars, it’s impressive that there’s no such preference here; I’ve had the pleasure of sitting at every seat in Kentaro’s restaurant. Kentaro often uses Watanabe Akira’s layered iridescent glassware, which makes the nigiri appear to float off the plate. When taking photos, be sure to find the angle that captures this floating effect. Today, I enjoyed a satisfying meal of delicious nigiri and small dishes. I also had a recommended Japanese sake. To start, I had Hiyajiru, a specialty from Miyazaki Prefecture, but Kentaro’s version was extravagant. 【 Ayu Hiyajiru 】 An extravagant cold soup. The Ayu from the Hida River is carefully grilled over charcoal before guests arrive. 【 Meichidai 】 【 Tako 】 Incredibly tender. 【 Kohada 】 【 Katsuo 】 【 Barrelmo and Gari 】 Barrelmo is Italian paprika. 【 Karasumi 】 Two pieces as a bonus. 【 Abalone Soup 】 Extremely luxurious. 【 Koiwashi 】 【 Shiroebi 】 【 Nodoguro Donburi 】 A signature dish; it’s been a while since I had this. 【 Kintoki Grass 】 In clam broth. 【 Ara 】 【 Toro 】 【 Ikura 】 【 Hamaguri 】 【 Aori Ika 】 【 Bonus Ikura 】 【 Aka Uni 】 From Amakusa. 【 Tomato Soup 】 【 Saba No Bōzushi 】 【 Anago 】 【 Tamaki 】 【 Negitoro Maki 】 【 Tamago 】 【 Dessert 】 Matcha Mizuyokan. Thank you, Kentaro, for another wonderful meal today!
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