After training for 12 years at "Nihonbashi Kakigara-cho Sugita," a Tabelog Gold regular, I opened my own restaurant in 2014 and earned a Michelin star.I specialize in Edomae sushi using red vinegar rice, along with aging and temperature control techniques.As I have a small appetite and dislike blue fish, I request no substitutions.(Appetizers)- Mozuku seaweed and junsai vinegared dish- Makogarei (flatfish), red sea urchin, and torigai (cockle)- Hairy crab chawanmushi (savory egg custard)- Eel and celery rice- Katsuo (bonito) tataki- Hokkigai (surf clam)(Three Rare Delicacies)- Sweet shrimp and karasumi (dried mullet roe)- Ankimo (monkfish liver)- Grilled sweetfish over charcoal(Nigiri)- Kiss (whiting)- Chutoro (medium fatty tuna)- Hiragai (flat shell)- Kinmedai (golden eye snapper)- Akami (lean tuna)- Toro (fatty tuna)- Kuruma ebi (Japanese tiger prawn)- Simmered clams- Masunosuke (salmon)- Sea urchin- Anago (sea eel)(Soup)- Shijimi clam soup(Dessert)- Tamago (sweet egg omelet)
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