I finally had the chance to visit Sushi Kizuna, a place I had longed to go to! My expectations were high since I had wanted to come here for so long, but they were definitely exceeded. First, I was amazed by the variety of appetizers. The volume and quality were enough to satisfy anyone! - Hiraji, pressed sushi - Shimane Shijiki Lake soup - Akashi sea bream - Toyama Himi sawara - Akashi octopus - Sawara jelly - Tokushima Naruto abalone, liver, Aomori dried scallops, red vinegar sauce - Akashi grilled eel - Grilled eel, nori (Miyagi) - Nagasaki swordfish somen - Hokkaido Senpoji oysters - Chiba Choshi sardines - Hokkaido Yoichi ankimo (monkfish liver) with Nara pickles - Mie Ise Bay nori - Ishikawa mozuku (seaweed) - Akashi squid Then we moved on to the nigiri. - Ishikawa hon-maguro (bluefin tuna) - Tokushima shiitake with sansho - Chutoro (medium fatty tuna) - Kumamoto Amakusa kohada (gizzard shad) - Toyama shiro ebi (white shrimp) marinated in kombu - Uni (sea urchin) - Hokkaido Rishiri kita murasaki uni - Kuwana boiled clam - Boiled eel with sansho - Ariake nori with toro-taku (fatty tuna and pickled radish) - Awaji Island tamago (egg) You can really feel the care put into each dish, and the satisfaction level for each item was high. What stood out the most were the abalone, white shrimp marinated in kombu, and the uni. The quality of the ingredients was excellent, and the extra touches really enhanced their appeal. It was a course that kept me excited throughout, and I finally understood why I had wanted to come here for so long! I left feeling completely satisfied after my first visit. It was a great meal! (•́✧•̀)
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