Last year, I visited Shimbashi Shimizu for the first time, and I learned that they offer an Omakase course with abalone only during the summer season. So, I returned after 8 months. Abalone is a classic delicacy at sushi restaurants, and many places serve it year-round, but this is quite stylish.This time, I was seated at the farthest table, diagonally across from the chef, enjoying the delightful aroma of the sushi rice vinegar. Interestingly, I was one of only two Japanese customers in the restaurant, with the rest being Asian foreigners!As photography is not allowed inside the restaurant, I will describe the dishes served that day.First, the appetizers:- Asari (clam)- Gari (pickled ginger)- Sashimi of ara (fish head) Served with a light soy sauce. The subtle fat was delicious.- Octopus and turban shell Served with salt or soy sauce as preferred. The octopus had a nice chew, while the turban shell was crunchy and then crispy. So tasty!- Bonito Served with wasabi soy sauce. The fat melted in my mouth—so delicious!- Abalone With liver. Thick and large portions! It had a nice bounce yet was tender enough to eat in one bite! The liver was well-seasoned and delicious!- Sardine Finely chopped and mixed with sesame and soy sauce, garnished with sprouts. Great seasoning; the sesame added a nice touch.- Surf clam's siphon Grilled to a fragrant finish.Now, we move on to the nigiri:- Kisu (Japanese whiting) with a light soy sauce. Clean and delicious flavor.- Ika (squid) with a light soy sauce. It had a crunchy texture, but the more you chew, the more sweetness it released.- Akami (lean tuna) Well-balanced acidity and fat—so tasty!- Chutoro (medium fatty tuna) Lightly fatty and delicious!- Shinko (young fish) with three pieces. Perfect acidity and very tasty. I asked a young staff member if he prepared it, and he said it was the chef and his assistant's work. I complimented them, and they said it was for the customers. So cool!- Shako (mantis shrimp) Even though it's called "young," it was full of flavor and tender—so good!- Spring sea bream This is a thick piece of spring sea bream.- Ikura (salmon roe) Fresh and clean taste. This is new ikura.- Aji (horse mackerel) Thick and fatty—this is the real deal!- Surf clam With a light soy sauce. Delicious!- Kuruma ebi (Japanese tiger prawn) A large kuruma ebi!- Murasaki uni (purple sea urchin) Wow! This purple uni was incredibly delicious!- Anago (conger eel) Cooked tenderly. So tasty!After this, I had some tea, and they asked if I wanted to order more.- Extra: Hamaguri (clam) with a light soy sauce.- Extra: Tamago (egg)During this time, I ordered the following drinks:- Heartland beer (medium bottle)- Mie, Tenyu Rin (180ml)- Kagoshima, Tenpu (180ml)- Miyagi, Hidakami (180ml)Shimizu had a great pace, and the Omakase course with appetizers finished in just over an hour and a half. It was a great meal!