It’s been two months since my last visit to Sushi Sanshin.Everyone is doing well, and all four of us are here.The oldest among us is nearly 90 years old,and she still takes the train to get here.How amazing is that?After chatting a bit in the waiting area,we head to our table.The chef is preparing squid,and he stands with such grace—he looks so cool,almost like a kabuki actor.We start with our usual chilled Chiran tea,and then some beer.A variety of appetizers are served:Iwashi (sardine) with green onion,herb rolls from Kajitani Farm,and baby spear squid.For drinks, we have Mie’s Hachibei,Saitama’s Shinkame,and Kurodai.Now, the sushi begins:white sweet sea bream from Ehime,never frozen tail meat of longfin mako,live conger eel,grilled conger eel skin,pepper-flavored oyster chawanmushi,fatty tuna,Amakusa kohada,boiled clam from Chiba,sea eel,sea urchin,horse mackerel,Hokkigai from Tomakomai,firefly squid,egg,water eggplant,and an additional half portion of dried gourd,with red miso soup.For dessert, we enjoy panna cotta and warabi mochi,along with Japanese black tea.I’m completely satisfied with everything.The chef and staff’s demeanor is so pleasant to watch,and their responses are incredibly enjoyable.I had a friend who always invited me to this restaurant,but she’s no longer with us.When I come here,I can’t help but think she’s here with us,remembering how much she loved kohada, boiled clams, and Kurodai.She was like a fairy.If I ever want to see her again,I know I can find her here.It was a wonderful time,and the food was delicious.It was a great meal.
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