■Visit Date: April 14, 2026 (Tuesday) 5 PM - 7 PM■Cuisine: Omakase JPY 38,500, tax included Total Bill including drinks: JPY 61,000, tax included■Reservation: Individual reservation【Appetizers】❶ Kuzusomen - Shirasu from Fujimoto - Okahijiki - Ume paste - Olive oil - Toasted sesame seeds I am truly impressed by how the chef at Shimazu continuously studies how to bring out the seasonal flavors in the dishes to delight the customers' palates. This appetizer far exceeds the level one would expect at a sushi restaurant. During this slightly muggy season, the refreshing presentation is a delight. The gentle texture is kind to the tongue, and the delicate attention to detail in the dish is evident. The beautiful flavors and smooth texture of the soba create a lovely resonance in the mouth, leaving a pleasant aftertaste that feels like a cool breeze. ❷ Kinmedai Shabu-Shabu from Chiba - Grated ponzu - Yuzu - Kombu - Shichimi The first bite reveals the delicate and tender texture of the kinmedai, which is truly exquisite. The gentle shabu-shabu preparation enhances the natural flavors of the fish, creating a delightful experience with each bite. I was overwhelmed with joy at this encounter with such a dramatic flavor experience, savoring every moment of the kinmedai's taste. ❸ Simmered Octopus from Kurihama Even though it’s simply simmered, this octopus is rich in flavor and sweetness, making it an exceptional appetizer that pairs perfectly with sake. As I picked up a piece with my chopsticks, I could feel its delightful texture. The sweetness of the simmering liquid has penetrated deep into the octopus, making it incredibly tender. With each bite, the meat dissolves beautifully, captivating my palate. This octopus is not only tender but also maintains a refined texture, allowing the flavors to unfold gracefully. It’s a testament to the meticulous preparation that results in such a delicious dish. ❹ Seared Bonito from Kesennuma - Ginger soy sauce Although it’s just starting to come into season, the bonito is already quite good. The aroma is delightful, and the rich flavor of the fish combined with the smoky scent of straw creates a wonderful experience with each bite. The ginger soy sauce enhances the bonito's natural flavors, making it even more enjoyable. This seared bonito is elevated to a level of exquisite taste, leaving me completely satisfied. ❺ Steamed Abalone with Liver Sauce from Shirahama, Wakayama Oh my, what a wonderful steamed abalone! The texture and flavor are both exquisite, and the richness of the abalone is simply delightful. With each bite, I am met with an explosion of flavor and a beautiful texture. The abalone’s thickness fits perfectly in my mouth, and the delightful chewiness is a pleasure to experience. The liver sauce, rich and deep in flavor, complements the abalone perfectly, creating a luxurious taste experience. The balance of flavors is exceptional, and the moment the abalone touches my tongue, the maximum umami flavor is released, leaving me in awe of the dish's quality. ❻ Liver Risotto The rich umami of the abalone liver is beautifully enhanced with the abalone's simmering liquid, creating a luxurious sauce. Freshly cut sushi rice is added, and with a touch more sauce, it transforms into a liver risotto that is simply divine. Mixing the exquisite liver sauce with the sushi rice creates a sensational dish that is shockingly delicious. The combination of freshly cut rice and liver sauce is perfect, creating a rich and elegant flavor that dances on my palate, leaving a lasting impression of the liver's exquisite taste. This is truly a liver risotto that could be described as a "tongue-killing" delicacy. ❼ Tail Meat of Whales from Nagasu This is the highest grade of whale tail meat. Recently, it has become a staple appetizer, and I eagerly look forward to it every month. It’s exquisite! The flavor is outstanding, and each bite excites my palate. The tail meat has a low melting point, and just by licking it, it naturally melts in my mouth, creating a delightful sensation. The rich, melting texture of the tail meat clings to my tongue, and the sweetness oozes out with each bite. I could savor it forever, and the combination of sweetness, umami, texture, and aroma creates a harmonious experience that leaves a lingering aftertaste. It felt as if I was enjoying a raw wagyu Chateaubriand sashimi, and I was completely absorbed in the experience. ❽ Fried Soft Roe from True Fugu, Hokkaido Bekkai - Wrapped in Arai seaweed I often enjoy the soft roe of tiger fugu in winter, but I never expected to have it in summer with true fugu. This surprising appetizer is a delight, and I am thrilled to enjoy this exquisite delicacy fried. The hot soft roe is perfectly steamed inside the batter, and as it cooks, it becomes wonderfully fluffy. With each bite, the batter bursts, releasing the sweet and exquisite flavor of the soft roe into my mouth. To encounter such a delicacy in early summer is a true blessing. As my excitement builds, I wrap the fried soft roe in the Arai seaweed and take a crunchy bite, experiencing the delightful flavors of the sea. This is the true power of true fugu soft roe, with its rich flavors and melting texture captivating my palate. ❾ Grilled Salted Knife Fish from Kagoshima, 4kg - Sudachi - Grated Daikon The majestic appearance of this dragon-sized knife fish is truly impressive. You can see the richness of the fat, and as I pick up a piece with my chopsticks, the fat glistens, igniting my appetite. Taking a bite of the grilled knife fish, the seasoning is perfectly balanced, and the tender meat melts in my mouth, revealing the deep flavors of the fish. The richness and tenderness of the knife fish excite my palate, and the simple salt grilling allows the freshness of the fish to shine through. 【Nigiri Section】1. Ishikawa Hon-Ara with Kombu The beautifully finished texture of the meat is enticing, and the presentation is stunning. As I take a bite of this sweet nigiri, I am immediately struck by its freshness and the depth of flavor. The texture is exquisite, and the umami is overwhelming, leaving me completely captivated. 2. Striped Horse Mackerel from Kagoshima As expected, the striped horse mackerel from Kagoshima is bursting with flavor. The rich taste captivates my palate, and the texture is delightful. 3. White Squid with Sudachi from Shimane The white squid is perfectly prepared, showcasing its natural flavors. The texture is light and airy, creating a delightful experience with each bite. 4. Salmon from Kombu-Mori, Seasonal This salmon, known as "time unknown," is rich in flavor and beautifully prepared. 5. Red Clam from Miyagi, Watanabe The red clam season is nearing its end, but the freshness and texture are outstanding. Each bite is a delightful experience, bursting with flavor. 6. Spring Sea Bream from Kanagawa, with Yuzu Aroma The spring sea bream is luxuriously thick and incredibly fresh. Each bite is a delightful experience, with the flavors harmonizing beautifully. 7. Chutoro from Okinawa, 135kg This summer tuna is surprisingly rich and flavorful, leaving me in awe of its quality. 8. Akami from Okinawa, 135kg The akami is a true representation of tuna, showcasing its seasonal flavors beautifully. 9. Otoro from Okinawa, 135kg This otoro is simply magnificent, melting in my mouth with its rich sweetness. 10. Kobashira from Amakusa This is a refreshing and luxurious piece that cleanses the palate after the rich tuna. 11. Sea Urchin Gunkan from Hokkaido, Kuroiwa The moment I take a bite, the flavor of the sea fills my mouth, and the richness of the sea urchin captivates my palate. 12. Soup The clam soup brings a sense of comfort and relaxation. 13. Simmered Anago This dish features fluffy simmered anago, creating a delightful experience. 14. Tamago 15. Extra 1: Red Sea Urchin from Awaji The freshness of the red sea urchin is simply delightful, melting in my mouth. 16. Extra 2: Himo Kyuu The cucumber roll with red clam is a perfect way to end the meal, providing a delightful crunch. 17. Dessert - Ceylon tea - Classic brown sugar gelato