It's Thursday night.I'm in Shirokane-Takanawa.Tonight, I visited Sushi Matsuura for the first time since last year.My reservation was for the second seating at 8 PM.I adjusted my time at the Tully's in front of the station and arrived about five minutes early.As I peeked through the small window, I made eye contact with Mr. Matsuura, who was cutting sushi rice, and exchanged a nod.At exactly 8 PM, the lights turned on, and I was guided inside. Instead of my usual corner seat, I was seated third from the back, directly across from Mr. Matsuura, and I quenched my thirst with a small bottle of Black Label.Soon after, the remaining nine guests arrived, and we started with a negitoro (minced tuna with green onion) sushi roll.Now, let's get to the main event.Here’s the course I enjoyed:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.⚫︎ Toro-taku: Shio-gama, makiami⚫︎ Sweetfish @ Yahatahama: Shio-dome, third day⚫︎ Brown round flag @ Kagoshima: Shabu-shabu, over 10 kg⚫︎ Boiled octopus @ Ehime: Fukui mustard⚫︎ Eel @ Okuma: Grilled⚫︎ Hosomaki: Ankou (anglerfish liver), kanpyo (dried gourd)・Time Machine Reserva: 2021, rich sake, Kyoto⚫︎ Sawara (Spanish mackerel): Mixed rice⚫︎ Shuto: Sea bream< Nigiri and others >⚫︎ Mud squid @ Mie⚫︎ Isaki (grunt) @ Kushikino⚫︎ Shima aji (striped jack) @ Sukumo⚫︎ Wakaremi @ Shio-gama, makiami⚫︎ O-toro @ Shio-gama, makiami⚫︎ Kohada (gizzard shad) @ Funabashi⚫︎ Shako (mantis shrimp) @ Otaru⚫︎ Kuruma ebi (Japanese tiger prawn) @ Amakusa: Shiba ebi (grass prawn) oboro⚫︎ Aji (horse mackerel) @ Nagashima: Atarinegi (green onion)⚫︎ Honmiru clam @ Aichi⚫︎ Shako @ Otaru⚫︎ Hairy crab @ Funka Bay⚫︎ Bafun uni (sea urchin) @ Northern Four Islands⚫︎ Tamagoyaki (Japanese omelet)⚫︎ Miso soup⚫︎ Brown sugar sorbet: Rich sake< Sake >I enjoyed the sake in shot glasses.・Sapporo: Small bottle・Ubusuna: Namazake (unpasteurized sake), 2025, Nino Brewery, Yamada Nishiki, Kumamoto・Aramasa: No.6 S-type, Junmai, Akita・Sumimawari: Tokubetsu Junmai, unfiltered namagenshu, Miyagi・Tenbi: Junmai Ginjo, Hotaru Ten, Shito no Shizuku, Yamaguchi・Aramasa: Kimoto wooden barrel Junmai, 2025, Rikuhyu 132, Akita・Gassan: Junmai Ginjo, spring sake, freshly squeezed namazake, Shimane・Imanishi: Junmai Ginjo, Asahi, Nara・Mimuro Sugi: Tokubetsu Junmai, dry, Robafuu, Nara・Higashichou: Junmai origarami, Mutsugorou-san, Saga4.32
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