Shinnos uke3023

In May, at Ginza Shinohara, the quality of each item in the hassun was particularly high, making it satisfying on its own. The portions were generous, leaving us quite full. There were also some very tempting additional menu items, and I found myself debating whether I should have chosen them or if it was wise not to add more based on my stomach's capacity.Today's Menu:- Hamozuisen (pike conger, sea urchin, sweet shrimp)- Crab Bread- Edamame Purée, Sea Bream, Kamo Eggplant- Sweetfish Nigiri- Eel, Japanese Pepper Leaves, Flower Pepper- Deep-fried Soft-shelled Turtle- Hassun: Scallop, Firefly Squid, Marinated Tuna, Tiger Pufferfish, Quail Egg, Flounder with Kombu, Udon, Rock Mushroom, Aori Squid, Ika-ae- Ginger Rice- Fruit Tomato in Wine Jelly- Yomogi Manju Less

In May, Sushi Namba's operations were a bit unstable, but the taste is always reliable and satisfying. The combination of abalone and sea urchin offers a unique way to enjoy these ingredients.Today's MenuAppetizers:- Junsai and Hokkigai (Surf Clam), Baby Clams- Octopus- Simmered Kinki (Rockfish)- Whale- Ankimo (Monkfish Liver)- Stuffed Spear Squid- Tuna Okaki (Rice Crackers)- Grilled Anago (Sea Eel)Nigiri:- Shiro Ika (White Squid)- Mako Karei (Flatfish)- Hokkigai (Surf Clam)- Haruko (Young Horse Mackerel)- Torigai (Bird Clam)- Aji (Horse Mackerel)- Katsuo (Bonito)- Iwashi (Sardine)- Shiro Amadai (White Sweetfish)- Abalone with Purple Sea Urchin- Botan Ebi (Sweet Shrimp)- Akami (Lean Tuna)- Toro (Fatty Tuna)- Kohada (Gizzard Shad)- Shako (Mantis Shrimp)- Tamago (Egg) Less