This is the third stop on my Shikoku sushi tour, and it’s the perfect finale.I visited Sushi Ino.First, the 4-kilogram octopus from Ainanchō. Unlike the typical soft-boiled technique, the natural flavor of the octopus is outstanding.Next, the 3-kilogram squid caught that day in Ainanchō. The knife work is impressive, and the moment it hits your mouth, the sweetness and umami explode.Then, a chawanmushi (savory egg custard) made with seaweed from the Shimanto River and clam dashi. It has a rich, comforting flavor.The ankimo (monkfish liver) was exquisite. I was told it was strained and had the oil removed. I could eat a bucket of this!The local anago (conger eel) was grilled on the skin side only, leaving the flesh rare. It was surprisingly delicious.Now for the sushi:- Two types of sushi rice- Spring sea bream from Ehime (nigiri)- Kohada from Amakusa (nigiri)- White sweetfish from Yahatanhama, Ehime (nigiri)- Striped jack from Ainanchō (nigiri)- Swordtip squid from Yahatanhama (nigiri) The squid is sliced right in front of you.- Horse mackerel from Sanbe, Ehime (nigiri)- Red tuna marinated from Mikkawa (nigiri)- Medium fatty tuna from Shimane (nigiri)- Sweet shrimp from Amakusa (nigiri)- Simmered anago from Ehime (nigiri)- Matsuyama fried sushi with kanpyo (gourd)- Tamagoyaki (Japanese omelet) made with shimaebi (sweet shrimp) and yamatoimo (Japanese yam), taking two hours to prepare.The sushi, using two types of rice and probably two types of vinegar, was absolutely exquisite. Each appetizer left me in awe.The variety of Japanese sake is astonishing.This is why I can’t stop food touring. Bravo!After three glasses of sake and one beer, the total was JPY 19,400, or JPY 21,080 per person.I enjoyed it immensely. It was a great meal.
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