I visited Shimazu in Shirokane-Takanawa. Congratulations on winning the GOLD award at the Tabelog Award! You made a great entrance as the first presenter in the award ceremony highlights featured on the homepage banner. You look great in a suit!This was actually my first visit in May. I’m looking forward to the early summer menu from Chef Shimazu, who just keeps getting better after turning 30!- **Kue Sashimi** Tender and perfectly textured—delicious!- **Shako from Otaru and Octopus from Yokosuka** Both served with wasabi.- **Steamed Abalone from Tokiwa with Abalone Liver Sauce** A liver sauce that has been refined over time. It’s a blend of liver and abalone cooking juice. Creamy yet packed with abalone flavor—so good! (ﾟдﾟ)ｳﾏｰ!!- **Freshly Cut Rice with Leftover Liver Sauce** Perfect! This liver sauce is truly delicious!- **Whale Tail Meat** Wow, the sauce is tasty, but the natural flavor of the whale is strong and delicious!- **Miso-marinated Firefly Squid** Retains the essence of firefly squid while adding the richness of miso—delicious!- **Hand Roll with Sakura Shrimp from Suruga Bay** This is my first time trying a hand roll from Shimazu. It’s made with freshly cooked hot tamagoyaki, sakura shrimp tempura, and rice. So good! The fluffy sweet tamagoyaki pairs perfectly with the fragrant sakura shrimp tempura!- **Salt-grilled Katsuo from Amakusa** Light yet flavorful and tender—delicious.- **4kg Swordfish from Kagoshima** Wow, it melts in your mouth!? It’s said to be directly sourced. According to Chef Shimazu, it’s the biggest one he’s ever had. He was surprised that despite its size, the fibers were fine.Now we move on to the nigiri.- **Isaki from Kagoshima** Directly sourced, just like the swordfish. So good! The flesh is sweet!- **Sumi Ika** Firm yet tender—delicious!- **Tokishirazu from Muroran, Hokkaido** Marinated and served with chopped green onions and ginger in between. Rich and delicious!- **Hokyogai from Notsuke, Hokkaido** Crunchy and delicious!- **Horse Mackerel from Kagoshima** Swimming horse mackerel from Azuma Town in Izumi (now merged into Nagashima Town). Caught by the same fisherman as the swordfish and isaki. The balance of fat and flavor is superb—delicious!- **Spring Sea Bream** Thick yet tender and creamy—delicious.- **Chutoro from Sado, Niigata** Caught in a fixed net. Of course, from Yamakou. Packed with flavor and incredibly delicious!- **Marinated Akami** The acidity is just right.- **Otoro** Rich in fat yet firm and delicious.- **Kohada** Well-marinated while still retaining freshness—delicious!- **Horse Manure Sea Urchin from Shibetsu, Hokkaido** No doubt about it!- **Soup** Miso soup.- **Anago** Tenderly simmered, and the sauce is delicious!- **Tamagoyaki** A delightful orange treat!This concludes the course. The items not served included striped shrimp, shako claws, and fresh torigai. Additionally, there are rolls like toro-taku, and today we can also make himo-kyu with the akagai's entrails. So…- **Extra Striped Shrimp** So delicious and sweet!- **Extra Shako Claw** Served as a gunkan. How many claws is this!? So good!- **Brown Sugar Gelato** Sourced from a shop the chef has known for a long time.- **Earl Grey** Mmm, fragrant. The teacup is nice.It had been six months since my last visit, but it was just as delicious as ever. Last time I titled my review "The Evolution Continues," and I feel like it has evolved even more. From the first dish, the kue sashimi, to the abalone liver sauce, everything was even more delicious than before. They even tried new fried dishes, and the fish sourced directly from Kagoshima was outstanding. I will definitely be back. It was a great meal!
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