This is my second visit to Sushi Arai this year.Tonight, I enjoyed sushi in Ginza.The pleasant experience began with the lively conversation from Chef Arai. The interior has a sense of grandeur, yet it also evokes a nostalgic feeling, creating a beautifully tense atmosphere.This time, I enjoyed a bottle of red wine personally owned by Chef Arai.One of the standout appetizers was the Bachi-ko. It was my first time tasting something this fresh, and the concentrated umami and aroma made me want to order more Japanese sake.When the blue crab was served, the entire counter fell silent as everyone focused on the crab, which was quite memorable. Enjoying good appetizers naturally heightened my anticipation for the sushi.Chef Arai's tuna was indeed blissful. Starting with two types of medium-fat tuna from different parts, the flow was delicate, and the richness and melt-in-your-mouth texture made me savor every bite.The kohada (gizzard shad) was finished with a strong acidity, showcasing the essence of Edomae sushi.Additionally, the seasonal shellfish were outstanding, especially the impressive Aoyagi (surf clam), which was truly remarkable. I felt that it was rare to encounter something of this quality.The white rice had an excellent balance of acidity and saltiness, and the portion was slightly smaller. Throughout the course, I was able to enjoy the meal lightly, making me want to head out into Ginza afterward due to its perfect seasoning.A wonderful night where I fully enjoyed Chef Arai's lively conversation and top-notch craftsmanship.I look forward to my next visit.【Menu】Fried SoupOctopus, Mako Sole, Trigonia, Kinmedai (Golden Eye Snapper)Bachi-koAnkimo (Monkfish Liver)WhaleTachiuo (Cutlassfish)Blue CrabMedium-fat Tuna (Back)Medium-fat Tuna (Belly)KohadaSumi-ika (Cuttlefish)Kisu (Whiting)TrigoniaAoyagiKuruma Ebi (Tiger Prawn)Bettara-zuke (Pickled Radish)Aji (Horse Mackerel)Marinated Red MeatSoupOtoro (Fatty Tuna)Uni (Sea Urchin)Anago (Sea Eel)Kanpyo Maki (Dried Gourd Roll)Tamago (Egg Sushi)