It's been a while since I visited Kiku Zushi. I was fortunate to sit in a lovely spot right in front of the head chef. What stood out this time was the large Ise lobster. The meat was cooked perfectly, enhancing its sweetness, and it was incredibly delicious. The sweetness of the squid was also delightful. The combination of abalone and red sea urchin paired perfectly with the Japanese sake. The chef mentioned that cutting the bones of the conger eel is the best background music for a sushi restaurant. I also added some sweet shrimp, which was delicious!
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