As time goes by, flavors tend to become fixed, but at Sushi Ikkou, both the seasonal menu and specialties offer new discoveries and fresh tastes every year. For instance, the grilled torigai (bird shellfish) I had this time had a unique aroma that had transformed from last year into a more refined fragrance. When I squeezed the accompanying sudachi (Japanese citrus) with the skin facing down to rinse the edge of the plate, it created a refreshing taste reminiscent of early summer ceviche, without losing any juice onto the shellfish.I believe that this continuous "small evolution" and the ability to appreciate it is one of the wonderful aspects of Sushi Ikkou.
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