モグモ グの実

On a night in May 2026, I enjoyed a sushi dinner at Sugaya in Akabanebashi for the first time in six months. I realized how much I missed that tangy red vinegar rice.I arrived right on time for my reservation and took a seat in front of the chef, greeting him. His attire had changed to a chic black, giving a fresh impression.What surprised me after six months was the change in the rice. Sugaya was known for its sharp red vinegar rice, but it has transformed into a flavorful rice made with rice vinegar.I heard that the chef decided to shift directions after tasting various dishes and learning more. It seems he is not content with the status quo and is always pursuing deliciousness.Since the rice has changed, not only the nigiri but also the appetizers have slightly altered in flavor. The appetizers now have a milder taste that doesn’t get overpowered by the acidity.The course for the evening included the following:◆ Appetizers, ◇ Nigiri.◆ Horse Mackerel◆ Assorted Appetizers- Salted Sea Urchin- Herring Roe- Sweet Shrimp- Spear Squid◆ Mink Whale◆ Red Snow Crab and Chestnut Crab Miso◆ Monkfish Liver and Cheese◇ Sea Bream◇ Medium Fatty Tuna◇ Mud Squid◇ Pickled Cherry Salmon◇ Scallop◇ Botan Shrimp◇ Marinated Lean Tuna◇ Fatty Tuna◇ Sweet Shrimp◇ Purple Sea Urchin◇ All Tuna Roll◇ EggDrinks:- Premium Ebisu Small Bottle- Sugaya Reisen Junmai Daiginjo- Ougonzawa Junmai GinjoIt was a great meal. Less

On a night in May 2026, I enjoyed dinner at Sushi Sho, my first visit in a year and a half. Upon arrival at the reserved time, I was seated at the counter in front of the head chef. We engaged in lively discussions about sushi, and it seems there will be significant changes in the organization after summer, which was the biggest news of the night. The Sushi Sho style of alternating appetizers and nigiri made for a delightful experience, with both the appetizers and nigiri perfectly complementing the drinks. The nigiri, especially the expertly marinated spring sea bream, was simply divine, and the unique flavor of the seasonal bonito was a treat for the palate. The classic at Sushi Sho, the kinmedai (golden eye snapper) skin and ohagi (sweet rice dumpling) were also delicious. I look forward to what’s in store after the organizational changes. The course for the evening included the following: ◆ for appetizers, ◇ for nigiri.◆ Hairy crab with vegetables ◇ Spring sea bream ◆ Sea bream ◇ Young gizzard shad ◆ Octopus ◇ Bonito ◆ Surf clam ◇ Cuttlefish ◇ Isaki (grunt) ◆ Young sweetfish ◇ Horse mackerel ◆ Firefly squid ◇ Medium fatty tuna ◇ Sweet shrimp ◆ Dried Mexican sardine ◆ Water eggplant Additional items included: ◇ Bird shell ◇ Mantis shrimp ◇ Tuna collar ◇ Grilled kinmedai skin ◆ Soup ◇ Ohagi ◇ Gourd roll ◇ Sardine ◇ Simmered clam Drinks: - Draft beer - About 2 go of Japanese sake It was a great meal. Less

On a June night in 2026,I visited Takaoka in Chiba for the first time in a year while on a business trip. I had intended to return sooner, but time slipped away.As I opened the familiar door, the unique aroma of Takaoka filled the air, distinct from the typical sushi restaurant scent.That evening, I enjoyed sushi and appetizers right in front of the chef, all paired with sake from local Chiba breweries.I started with the thick octopus, which releases more umami the more you chew, followed by seasonal delights like the bonito from Choshi, aoyagi from Tokyo Bay, grilled sweet sea bream marinated in dashi, and the wonderfully textured aji tataki. I savored my favorite dishes, including chawanmushi made with clam dashi, before moving on to the nigiri.After relishing the marinated kinmedai, I enjoyed the tuna from Choshi and the satisfying texture of the squid. The delicious combination of the simmered clam and its sauce made me smile, and I was ultimately knocked out by the umami of the aji.I left the restaurant vowing to return sooner next time.The course for the evening included the following:◆ Appetizers:◆ Octopus◆ Bonito from Choshi◆ Aoyagi◆ Red sweet sea bream◆ Ankou (anglerfish) liver◆ Aji tataki from Kanaya◆ Chawanmushi with clam dashi from Funabashi◆ Swordfish sushi◇ Nigiri:◇ Kinmedai◇ Kohada◇ Kodai◇ Tuna akami from Choshi◇ Tuna chutoro from Choshi◇ Tuna otoro from Choshi◇ Squid◇ Simmered clam◇ Aji◇ Kuruma ebi (sweet shrimp)◇ Bafun uni (sea urchin)◇ Anago (conger eel)◇ Dry gourd rollSake:- Small bottle of beer- Seisen Natsu Ginjo- BYAKUYA Junmai Nama- Fudou Junmai GinjoMaybe I’ll come back around autumn.It was a great meal. Less