【Appetizers】Abalone with Liver Sauce: The abalone was incredibly tender, paired with a rich liver sauce that had no unpleasant odor and a delightful sweetness. Mixing the leftover sauce with rice created a blissful bite that was truly heavenly.Nitarikujira (Unesu): With just the right amount of marbling and a rich umami flavor, it was reminiscent of melt-in-your-mouth premium beef. The unique texture and deep taste of the rare cut "Unesu" left me speechless.Tsubugai and Suzuki: The crunchy tsubugai paired beautifully with the delicate Suzuki.Botan Ebi marinated in Shaoxing Wine with Sea Urchin Sauce: The rich depth of the Shaoxing wine and its fermented aroma balanced perfectly with the sweetness of the shrimp and sea urchin sauce.Katsuobushi with Straw Fire: Thick slices of bonito enveloped in a bold straw flame. The smoky aroma and rich umami were complemented by the strong spiciness of fresh garlic, creating an unforgettable experience.Caught up in the deliciousness and laughter with friends, I momentarily forgot to document the appetizers, but soon it was time for the sushi.【Sushi】Kagoshima Izumi Haruko: Light and tender, with a refined sweetness and perfect texture.Kagoshima Izumi New Squid and Tentacles: The softness and crispness typical of summer, with concentrated sweetness.Seasonal Salmon with Kombu: The fatty seasonal salmon absorbed the umami of the kombu, creating a perfect harmony with the rice.Inatori Kinmedai: The fragrant skin and high-quality fat spread across the palate.Shizuoka Aji: A piece with perfect balance of freshness and fat content.Edo-mae Makogarei: Pleasantly firm with a clear umami that expands with each bite.Nagasaki Iki Tuna (Lean Marinated / Chutoro / Otoro): Exquisite tuna from Fujita Suisan, crafted by Mr. Fujita. The lean part had a clear acidity, the chutoro was delicately fatty, and the otoro melted in the mouth. The temperature and acidity of the rice perfectly complemented the fat, creating an extraordinary taste.Shinko: A summer delicacy. The delicate texture and refreshing acidity were superbly executed.Nagamube Hokyogai: Strong sweetness and pleasant firmness.Hadate Murasaki Uni: No off-flavors, just a meltingly rich sweetness and lingering finish.Kuruma Ebi: Sweetness and aroma brought out by perfect cooking.Edo-mae Anago: Soft and melt-in-your-mouth with a refined richness from the sauce.From seasonal treasures like new squid and shinko to Mr. Fujita's exquisite tuna, every detail was flawless. I enjoyed a luxurious and blissful time from appetizers to the final sushi. It was a great meal.
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