So far, I haven't encountered anything that surpasses Chef Kimura's sushi.Today's ingredients were all top-notch! Each piece was overwhelmingly flavorful, and every bite sent shockwaves through my taste buds and mind!- Red Meat: Hokkaido Funka Bay - Marbled: Japan Sea, near Sakai Port, Tottori Prefecture, 143kg - Star Flatfish: Mie Prefecture (with salt wasabi and soy sauce) - Steamed Abalone and Abalone Liver: Kuroku Island, Aomori Prefecture - Horse Manure Sea Urchin: Yoichi, Hokkaido - Kamatoro: Japan Sea, near Sakai Port, Tottori Prefecture, 143kg - Vinegared Ito Mozuku Seaweed - Bird Shell: Aichi Prefecture - Shinko (young fish) - Bloodline Gishi: Hokkaido Funka Bay - Mako Flatfish - Small Clam Roll: Yoichi, Hokkaido - Hahashi: Hokkaido Funka Bay - Mud Squid - Sweetfish Soup - Red Sea Urchin Roll: Seto Inland Sea, Yamaguchi Prefecture - Chutoro: Japan Sea, near Sakai Port, Tottori Prefecture, 143kg - Kohada (Gizzard Shad) - Wild Kuruma Shrimp: Akita Prefecture - Shime Saba (Pickled Mackerel) - Miru Shell: Aichi Prefecture - Red Meat Marinade: Hokkaido Funka Bay - Tamagoyaki (Japanese Omelette) - Tuna Roll - Mako Flatfish Marinade: Tokyo Bay - Marbled: Japan Sea, near Sakai Port, Tottori Prefecture, 143kg - Anago (Sea Eel) Roll - Anago Nigiri - Dried Gourd Roll - Bloodline Gishi: Hokkaido Funka Bay - Red Meat: Hokkaido Funka Bay - Bird Shell - Miru Shell - Chutoro: Japan Sea, near Sakai Port, Tottori Prefecture, 143kg - Star Flatfish: Mie Prefecture - Shine Muscat Grapes.
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