After four months, I returned to Sushi Shunsuke.The bonito was incredibly delicious. I could hear people at other tables exclaiming how good it was.The marinated salmon roe was so tasty that I ended up eating it in one bite, but I should have savored it slowly... It paired perfectly with the Japanese sake.The nigiri selection was the usual lineup, and the sweet shrimp was particularly impressive. I’ve never had such thick pieces even in Hokkaido. The texture was rich and flavorful, simply the best.I had a decent amount to drink, totaling JPY 35,000. Nearly ten years ago, when I first visited, I could drink as much Junmai Daiginjo as I wanted for under JPY 30,000, but the course prices have significantly increased since then. Even though I had Junmai Daiginjo this time, the price was still reasonable. Considering the sushi bubble in the city, it’s a great value.I heard that Chef Shunsuke injured his wrist and had to undergo surgery. He was receiving various advice from an anesthesiologist at our table. Wishing him a speedy recovery.Chawanmushi with seaweedKelp-marinated flounder and sea bass, flounder engawaOctopus, boiled octopusSake-steamed whelkWhite shrimp, kelp simmered in sakeTairagai (pen shell)Iwa mozuku vinegarGrilled bonito with saikyo misoAnkimo (monkfish liver), steamed abalone, marinated salmon roeGrilled conger eelWhite squidMackerelKelp-marinated grouperMedium fatty tunaFatty tunaSmall red vinegar marinated fishKinmedai (golden eye snapper)Sweet shrimp (very thick and rich)Sea urchinConger eelTuna rollTamago (sweet omelet)
We use cookies on this site to enhance your user experience.
