Why am I in non-regular employment? Because I've failed the full-time employee recruitment exam 73 times, sniff.Tonight, I’m visiting Sushi Mimuro after a long time. Here’s the menu:- Shodoshima Somen with Sea Urchin- 12 kg of Kue (Grouper)- Hokkaido Shiba Shrimp and Ankimo (Monkfish Liver)- Mejikari (a type of fish)- Mozuku Seaweed and Junsai (Water Shield)- Blue Crab with Miyazaki Mango- Tempura of Hamo (Pike Conger) with bones removed- Winter Melon, Tomato, and Dried Abalone- Nigiri Sushi- Kasugo (Young Sea Bream) with Kombu Kelp- Lean Tuna- Sabazuri (Sliced Mackerel)- Kohada (Gizzard Shad)- Squid- Clam- Local Horse Mackerel- Simmered Scallop- Kuruma Ebi (Sweet Shrimp)- Sea Urchin- Anago (Conger Eel)- Castella EggAdditional items:- Hokkigai (Surf Clam)- Kanpyo Maki (Dried Gourd Roll)The highlight here is definitely the simmered clams. Even when compared to renowned restaurants in Kumamoto, nothing comes close to these clams. You can only enjoy these simmered clams at Mimuro. It’s worth the trip to Hitoyoshi just for this.Thanks for the meal!
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