This was my 16th visit.At Shimazu, the sushi is made with seasonal fish sourced from all over the country, perfectly balanced with the flavorful rice that enhances the umami with every bite. Each piece showcases meticulous craftsmanship, highlighting both the strength and delicacy of the ingredients. The appetizers are refined and consistently delicious.Above all, the atmosphere of the restaurant is very comfortable. The chef, the owner, and the staff provide attentive and warm service. New guests can relax and enjoy delicious sushi at a leisurely pace.Once again, I had a delightful and tasty experience. It was a great meal.Menu:1. Sado Island Mozuku Seaweed, Aomori Shirakami Mountain Water Shield2. Boiled Octopus3. Hata (Grouper)4. Amakusa Kue Shabu-Shabu5. Steamed Abalone with Liver Sauce6. Abalone Liver Risotto7. Nakasu Whale8. Managatsuo (Spanish Mackerel) Tempura9. Kagoshima Sawara (Spanish Mackerel) Grilled over CharcoalNigiri:10. Arare (Sea Bream) with Kombu11. Kagoshima Isaki (Saddleback Seabream)12. Shinminato Kinmedai (Golden Eye Snapper)13. Kagoshima Aji (Horse Mackerel)14. Sakurajima Shima Aji (Striped Horse Mackerel)15. Chiba Haruko Tai (Spring Sea Bream)16. Shimane Tuna Chutoro (Medium Fatty Tuna)17. Akami (Lean Tuna)18. Otoro (Fatty Tuna)19. Kohada (Gizzard Shad)20. Soup with Clams21. Rausu Sea Urchin22. Anago (Conger Eel)23. Oita Ranou Tamagoyaki (Egg Omelette)24. Toro-Taku Roll (Additional)25. Brown Sugar Gelato & Earl Grey
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