It’s been six months since my last visit to Sushi Matsuura.I enjoyed:- Negitoro from Sakai Port and Okinawa- Akogarei- Satsuma Amaebi from Kagoshima- Mackerel- Tako from Shimo-ura, Kanagawa- Ankimo- Ayu- Unagi- Sumiika- Suzuki kelp-marinated from Ibaraki- Young red meat from Okinawa- Chutoro from Okinawa- MeHikari from Choshi- Kohada from Tokyo Bay- Shimaaji- Karatsu Aji- Hairy crab- Kuruma Ebi from Yakushima- Murasaki Uni from Rishiri- Anago- Tamago- Miso soup- DessertNo need for comments this time.The amaebi, meHikari, and Karatsu aji were truly delicious.
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