♡ NigiriI had the pleasure of enjoying:♡ Okinawa Mozuku~ With white rice ~♡ Kasugo Tai from Nagahama, Ehime (lightly cured)♡ Kohada from Amakusa♡ Shiro Amadai from Yawatahama, Ehime~ With red vinegar rice ~♡ Kamasu Ika from Yawatahama, Ehime♡ Aji from Sanbe Town, Ehime (served with crushed chives)~ With white rice ~♡ Saimaki Shrimp from Imabari (served with soy sauce & sudachi)♡ Red meat marinated in soy sauce♡ Akau Uni (sea urchin) - they peel it in-house.♡ Anago (conger eel) - served with sansho pepper♡ Matsuyama Age - filled with dried gourd, seaweed, and white sesame♡ Tamagoyaki (Japanese omelet) - made with shrimp and yamThe sushi is generously sized, making it quite filling ❤️. Even though the same soy sauce is used, they adjust it with water or ginger juice depending on the topping, providing the best combination for each.The Saimaki shrimp is lightly cooked for about 20 seconds, served rare and stacked in two layers ^_^.The uni is carefully prepared, with the seaweed toasted just before serving.The Matsuyama Age nigiri, unique to Ehime, is a fluffy fried tofu cooked in dashi, offering a new take on nigiri ❣️.The final Tamagoyaki takes about two hours to prepare ^_^.You can see the meticulous attention to detail throughout, making it a wonderfully comfortable place ❤️.The Kasugo Tai and Aji were exceptional ❣️. The summer's refreshing tuna was also rich in flavor and well-marinated.It was delicious! m(_ _)m
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