Sushi Sanshin, Tanimachi Rokuchome StationIt’s been three months since my last visit to Sushi Sanshin! I was so excited from the moment I made the reservation until today. Is there any other place that makes your heart dance like this? With anticipation, I stepped inside the restaurant.First, I was served a refreshing white tea infusion. It was sweet and mellow.Various dishes were presented, but my favorite was the grilled swordfish served over rice with grated summer Japanese radish. I mixed it all together, and the texture, flavor balance, and temperature were perfect.Next, I had a large sea bream. It was lightly smoked and served as sashimi, accompanied by a generous amount of mountain wasabi, which reaffirmed the deliciousness of the sea bream.For the nigiri, I had biwa trout. I love ocean fish, but this trout was truly eye-opening.Then came the sweetfish, which had a wonderful bitterness. You don’t often find sushi with a bitter flavor!Next was the fresh conger eel topped with red shiso. The elegant conger eel paired beautifully with the well-seasoned red shiso.The fatty tuna was served with coarse salt, and as the rice warmed up, the fat from the tuna melted into it, infusing it with flavor.These were the highlights of today! Everything was so delicious that it was a tough choice to make. (^^)For extras, I ordered hairy crab and den-suke eel, both packed with umami.For dessert, I had Delaware grape white wine jelly, which gently melted in my mouth.The reservation system only allows bookings three months in advance. I’ll try to make another reservation at the end of summer!Menu:Hairy Crab with Vinegar, Purple Sea Urchin, TomatoSea Bream, Cold Smoked, Mountain WasabiAkashi OctopusSwordfish with Daikon RiceSummer Herb RollWhite SweetfishMarinated TroutSweetfish with Vinegar, Rice with InnardsConger Eel with Red ShisoCorn ChawanmushiFatty TunaBaby Horse MackerelSimmered ClamAbalonePurple Sea UrchinVinegar SquidShellfish from HokkaidoEelEgg, OboroExtras:Hairy CrabKuruma Ebi (Sweet Shrimp)Den-suke EelTuna and Takuan (Pickled Daikon)Dessert:Muscat White Wine JellyNew Tea
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