Located in Azabu-Juban, Sushi Meino showcases Edomae sushi crafted with seasonal seafood and meticulous techniques. The chef employs various methods such as marinating, simmering, steaming, and making dashi to capture the moment when each ingredient is at its peak flavor, presenting it beautifully in each piece and dish. This approach extends to dishes like fresh spring rolls, terrines, and fried items, not aiming for novelty but rather expanding the expression to highlight the ingredients' allure.The stars of the day are the summer ingredients.The "Eggplant Somen with Junsai" is a dish that encapsulates the coolness of summer. The finely prepared eggplant glides smoothly down the throat, while the plump junsai adds a refreshing texture. The bonito dashi enhances the eggplant's juiciness and the junsai's texture with its clean umami. Starting with a visual freshness, the flavor of the dashi gradually unfolds in the mouth, leaving a lingering sweetness from the eggplant and the aftertaste of junsai. It beautifully captures the essence of summer."Shinko" is a seasonal delicacy available only at this time of year. The carefully layered small pieces present a refined appearance, and as they reach the mouth, the tender flesh gently separates from the vinegared rice. Lighter in fat than kohada, its aroma is delicate. The balance of the vinegar is crucial, enhancing the fish's natural fragrance and subtle fat without overpowering it. This fleeting season transforms into a moment of bliss. Shinko is sushi that allows you to savor the craftsmanship of the chef.The "Seasonal Vegetable and Fish Terrine" stands out prominently among the courses. Summer vegetables like zucchini, tomatoes, okra, and corn are arranged in a geometric pattern, hiding kombu-marinated white shrimp within. The juiciness and sweetness of the vegetables blend with the sticky texture and umami of the white shrimp, while the lingering taste of kombu adds depth. The smooth texture of the jelly-like terrine is delightful, showcasing the sushi chef's skills in a new form.Other dishes also clearly capture the essence of each ingredient:"Tuna and Herb Fresh Spring Rolls""Octopus""Botan Shrimp""Horse Mackerel""Torigai""Abalone""Kohada Fry""Sea Bream""New Squid""Horse Mackerel""Mirugai""Kuruma Shrimp""Red Meat""Chutoro""Otoro""Kohada""Ohagi""Sea Urchin""Conger Eel""Kanpyo Maki""Tamago""Shijimi Soup"The charm of Sushi Meino lies in its ability to expand its expressions while maintaining the core of Edomae techniques. The sushi is delicately designed in terms of vinegar, temperature, and texture, while the appetizers delve deeply into the seasonal charm using dashi, kombu marination, and occasionally even frying or terrine. Yet, the impression of the course remains cohesive, all directed towards showcasing the ingredients at their most delicious. The freshness of midsummer, the transience of shinko, and the interplay of white shrimp and summer vegetables—all these seasonal delights are transformed into lasting memories through the chef's skill. It was a great meal.
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