The rainy season continues with the kind of gloomy skies I remember from my childhood. The highlight of summer Edomae sushi is definitely the steamed abalone. I wonder if it will be available today.☆ Braised deep-fried tofu with mitsuba... The vibrant green of the mitsuba is stunning! The deep-fried tofu soaked in the umami of the broth is delicious. This warm appetizer opens up the palate before the sushi.1. Back Toro from Sakai Port... This is tuna caught with a purse seine from Sakai Port. Since it’s summer tuna with a thinner belly, we balance the saltiness of the vinegared rice. The acidity of the perfectly seasoned rice enhances the flavor of the summer tuna, leaving a strong iron aftertaste.2. Chiai Gishi... This is the real tuna from Sakai Port. The aroma is weaker than before, but the acidity of the vinegared rice and the iron flavor stand out more than the back toro. Even with a double typhoon approaching, the sharpness of the vinegared rice is impressive.3. Kohada from Amakusa... This might have the sharpest acidity I’ve ever tasted! I can feel a light sweat forming on my forehead as a lover of acidity.4. Marbled Sole with Kombu... This is a beautifully transparent and exquisite sushi. The texture, the dry outline of the vinegared rice, the lingering acidity, and the sharpness of the rice all resonate in perfect balance.5. Sumi Ika... Crispy and sweet! I often use the same expression, but I’m always amazed by the rich umami that blends with the potential of the vinegared rice.6. Kiss with Kombu... This is Kiss from Chiba Takeoka. The subtle aroma of the kombu gently tickles the nose, leaving an indescribable aftertaste. The sharpness of the vinegared rice complements the mild flavor of the kiss.7. Torigai... Even as we approach July, there are still torigai available! The innards are thinning, but their sweetness is outstanding, perfectly balanced with the vinegared rice.8. Kobashira Gunkan... I believe this is included in the course as a palate cleanser. Despite being clear and mild, the kobashira from Daisei stands out against the sharp vinegared rice and the rich flavor of the seaweed, leaving a lasting impression.9. Kuruma Ebi... The sweetness of the kuruma shrimp is beautifully complemented by the shrimp miso, harmonizing with the acidity of the vinegared rice. The vibrant red color is striking.10. Horse Mackerel... This horse mackerel is wonderfully rich and fatty, with a delightful sweetness. The green onions and ginger add a nice touch. It pairs perfectly with the high-quality vinegared rice from Arai.12. Shime Saba... The fat coated in acidity is fantastic! The refined mackerel aroma that fills the nostrils is irresistible. The shime saba, with its sharpness, gently asserts itself against the sharp vinegared rice.13. Steamed Abalone... One of the highlights of summer Edomae sushi is undoubtedly the "steamed abalone"! Today, we have black abalone from the border of Aomori and Miyagi. It’s incredibly tender and aromatic. The umami dances beautifully with the vinegared rice seasoned with acidity and salt. The everlasting aftertaste is a wonderful memory.14. O-Toro from Sakai Port... This is served as two pieces—my first time trying this. The aroma is lovely, and the fat is sweet. The lingering acidity of the sharp vinegared rice beautifully complements the rich fat.☆ Clam Soup15. Hokkaido Saltwater Sea Urchin... It has a juicy sharpness to its sweetness.16. Simmered Anago... This is the delicate, normal type of simmered anago, not the high-temperature version. This one feels much more comforting.17. Gourd Roll18. Tamagoyaki19. Kappa Maki... I wanted to have steamed abalone, but when I was told "no," I added the sharp kappa maki to finish!◾︎ Sudachi Sour◾︎ Itoshima Yamada Nishiki Junmai Sake Tanaka Rokugo◾︎ Special Junmai Kikusui◾︎ Super Dry Kobushi Junmai◾︎ Junmai Sake GorinAmidst the humid rainy season, the exquisite sushi toppings shine against the sharp vinegared rice. The Sumi Ika was fantastic, but the steamed abalone is truly something special!