After a two-month hiatus, I returned to Sushi Shota. During this season, the chef personally carves ice pillars from snowmelt to create beautiful ice vessels for the appetizers. Tonight, we enjoyed abalone and whelk, which were refreshingly cool and perfect for summer. We started with the signature tuna hand roll, and for the finale, the anago (sea eel) transformed into a thick roll, featuring anago, cucumber, and egg. Previously, I felt quite full from the appetizers and sushi, but this time it seemed a bit less satisfying. Nonetheless, the parade of tuna and the exquisite Japanese dishes were, as always, absolutely delicious! 【Tonight's Menu at Shota】Tuna Hand Roll (Totsuki)Abalone, Whelk - Snowmelt Ice VesselSea Urchin - PurpleChipsShinjiko Lake Eel - GrilledEdamameMedium Fatty Tuna - BellyMedium Fatty Tuna - BackFish Offcuts Shabu-Shabu - Tosa VinegarMarinated Red MeatFatty TunaSmall Horse MackerelSteamed Rice - Nodoguro (Blackthroat Sea Perch), CornShijimi Clam SoupHorse MackerelThick Roll (Anago, Cucumber, Egg)
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