I was invited and visited Sushi Kizuna for the first time in three months.The counter has 12 seats and is frequented by 5 groups of regulars.We started with a bottle of HEARTLAND beer and toasted with my companion.The omakase course began.[Omakase Course] Today's main tuna: Miyagi◊ Hirame (Flounder) Sushi from Wakayama◊ Shijimi Clam Soup from Lake Shinji, Mie◊ Tai (Sea Bream) from Akashi◊ Sawara (Spanish Mackerel) from Himi◊ Tako (Octopus) from Akashi◊ Akamutsu (Red Sea Bream) from Miyagi◊ Abalone Sushi◊ Anago (Conger Eel) with Wasabi from Awaji Island◊ Anago Sushi Roll from Awaji Island◊ Ken-saki Ika (Squid) with Aomori Seaweed◊ Senpochi Oysters◊ Sardines from Choshi, Chiba◊ Yoyochi Ankimo (Monkfish Liver) with Nara Pickles◊ Mie Ise Bay Seaweed with Sushi Rice◊ Mozuku Seaweed from Ishikawa◊ Harii Ika (Squid)◊ Marinated Red Fish◊ Fukushima Shiitake Mushroom with Sansho in Chawanmushi (Steamed Egg Custard)◊ Chutoro (Medium Fatty Tuna)◊ Kohada (Gizzard Shad) from Kumamoto Amakusa◊ Shiro Ebi (White Shrimp) from Toyama◊ Rishiri Kitamurasaki Uni (Sea Urchin) with Bubbles Soy Sauce◊ Miso Soup◊ Hamaguri (Clam) from Kuwana◊ Anago (Conger Eel) from Awaji Island◊ Toro-taku Roll (Fatty Tuna and Pickled Radish)◊ Tamago (Egg)◊ Bettara-zuke (Sweet Pickled Radish)◊ HEARTLAND◊ Japanese Sake Tanaka Rokugo from Fukuoka◊ Japanese Sake Toichi from Saga◊ Japanese Sake Matsuno Tsukasa from Shiga◊ Japanese Sake Jikon from Mie◊ Japanese Sake Tajima from HyogoThe appetizers and nigiri were consistently delicious and of high quality.Among the appetizers, the firm Tai, the well-marbled Akamutsu, the flavorful Abalone Sushi, the rich Anago that allowed for a taste comparison, and the plump, milky Oysters were highlights.In the nigiri, the aromatic marinated fish, the fatty Chutoro, the perfectly paired Kohada with sushi rice, the sweet Shiro Ebi, and of course, the delicious Anago stood out.I thoroughly enjoyed the appetizers, nigiri, and drinks on this day.It was a great meal!Looking forward to the next visit in September!
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