After about four months, I visited Sushi Meino in Azabu-Juban.I have known Chef Mei Sako since her time at the renowned Sushi Arai in Ginza, so it has been six years since I first met her!Since her independence from Sushi Arai, I’ve noticed significant changes in the balance of the rice and the form of the sushi, reflecting her daily dedication to achieving her vision for a sushi restaurant.I was warmly welcomed by Alisa and entered the restaurant.I greeted Mei, who was at the sushi counter, and took a seat at the far end.I had been looking forward to what I would be served tonight for quite some time!I ordered the Omakase Course for JPY 50,000 (tax included).*Prices may vary depending on seasonal ingredients.◇ Appetizers ◆ Sushi◇ Tuna and Herb Spring Rolls You can see Mei's rich sensibility in her use of yogurt.◇ Eggplant Somen with Junsai This is a seasonal dish that has been served since her time at Sushi Arai, a symbol of early summer! The eggplant is peeled and cut into thin strips resembling somen noodles, and I absolutely love the generous amount of ginger mixed in! The texture of the junsai is also delightful!◇ Octopus Salt-boiled octopus from Sajima. Its charm lies in its wonderful aroma! With the surrounding sea rich in crustaceans, turban shells, and abalone, the flavor of Sajima's octopus is exceptional!◇ Botan Shrimp This is a signature sashimi dish from Mei! The large, sweet botan shrimp comes directly from fishermen in Mashike, Hokkaido, and I prefer to enjoy it as sashimi rather than sushi! The firm texture is incredibly satisfying!◇ Clams and Udo Delicious broth from clams sourced from Mikawa, Aichi! The udo is a natural product from the Dewasanzan mountains in Yamagata, and its strong aroma pairs beautifully with the clam broth! This is incredibly delicious!!◇ Seasonal Vegetable and Fish Terrine Is this a French restaurant?! This terrine is a dish that Mei has perfected after much trial and error since her independence from Sushi Arai! The jelly made from shellfish broth, combined with the crunchiness, sweetness, and aroma of summer vegetables, creates a truly delicious dish!◇ Abalone Mega abalone from Chiba, its tenderness and enhanced flavor from cooking make it exceptional! There’s also a sauce made from abalone liver underneath, which is delicious!◇ Fried Kohada This is another of Mei's signature dishes! The size is similar to Nakazumi, and after marinating, it is fried with shiso and dill. The accompanying tartar sauce is incredibly tasty! Made with only the egg whites of boiled eggs, cucumber, and homemade mayonnaise, this tartar sauce pairs perfectly with the fried kohada!~ Now for the sushi ~ ◆ Flounder from Awaji Island ◆ White Squid from Fukuoka ◆ Torigai from Aichi ◆ Horse Mackerel from Izumi ◆ Akagai from Yuriage ◆ Kuruma Ebi from Nagasaki ◆ Lean Tuna from Fukui (45kg Yamako) ◆ Chutoro from Fukui (45kg Yamako) ◆ Otoro from Fukui (45kg Yamako) ◆ Kohada from Amakusa ◆ Ohagi (prepared by the second chef) ◆ Sea Urchin from Yamaguchi, Hagi ◆ Anago ◆ Extra: Himo Kyuu Maki (half) ◆ Kanpyo Maki ◇ Tamago with dark cherry and shrimp paste ◇ Shijimi Soup from Lake Shinji ………………………………………………………… Mei's sushi is slightly smaller, allowing the rice to break apart in your mouth more easily!The rice is blended with red vinegar, and its very light preparation allows you to fully appreciate the umami of the sushi ingredients, showcasing their potential.Including extras, I enjoyed 15 pieces of sushi, and since the rice is a bit smaller, I could easily finish it all!After 2 hours and 45 minutes, I had a delicious and enjoyable time as always.Thank you, Mei, Alisa, and all the female apprentices!See you again soon! It was a great meal! (((o(*ﾟ▽ﾟ*)o)))♡