I traveled to Nishichiba for a sushi gathering.This was my first visit to Sushi Ei in five years.Including my previous visits when it was in Higashichiba, this was my third time here. This time, I sat at the counter in front of the head chef.We started with a small appetizer of sea urchin and water shield somen.The second dish was Hanazaki crab. It was delicious.Next was live purple sea urchin.This was incredibly good—absolutely amazing!It was served in a sea urchin shell filled with Nakaochi (tuna scraps) and rice.When it comes to Sushi Ei, shellfish is a highlight.We began with whelk, followed by three types of abalone.The abalone cooked in its own broth was served with its adductor muscle, and the unique texture of the abalone's teeth was remarkable.The vibrant striped Noto shrimp had a rich sweetness.This restaurant sources ingredients not only from Tsukiji Market but also through its own unique channels.The grilled 2-meter-long knife fish was plump and fatty.We compared freshly caught and aged flounder, enjoyed with flounder liver soy sauce, which was also incredibly delicious.We continued with kinmedai (red bream) with grated daikon and milt.The homemade karasumi (dried mullet roe) came in two varieties: brandy-soaked and daiginjo-soaked.The Japanese sake flowed smoothly.There were many rare sake brands available as well.Then came the nigiri.The first piece was the king of squid, aori ika.It had a perfect texture and melted in my mouth with rich sweetness. So good!The seared bonito was also outstanding—absolutely delicious.The seared nodoguro (blackthroat seaperch) was fantastic.Next was a rare eel roll, which had a fragrant aroma unlike regular eel.Then came the tuna: zuke (marinated), chu-toro (medium fatty), and o-toro (fatty).The boiled clams, botan shrimp, and striped jack kept the excitement going.For the sea urchin, I chose the purple variety from the option of purple and horsehair sea urchin.The grilled mackerel was incredibly tasty.The eel was served in two styles: with tare sauce and salt.We finished with herring.The sweetness came from hōzuki (Chinese lantern plant) and egg.We wrapped up with a miso soup made from blue crab.It was quite a substantial meal, and I was completely full.This visit was even more impressive than the last time, and it was absolutely delicious.It’s definitely worth the trip to Chiba.It was a great meal!
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