On a night in August 2026, I arrived at Sushi Arai in Ginza 8-chome for dinner at a sushi restaurant. Normally, I would head up to the second floor, but this evening was a special gathering for young chefs, so we were in the basement for a change.This summer, the head chef has been busy with trips to America and Singapore. As a result, the young chefs who usually assist him at the private counter and main counter organized this event. Who will be making the sushi was a surprise to be revealed on the day.The sushi was prepared by the young chefs who typically support the head chef. I believe they have experience making sushi at the private counter. Despite being questioned by regular customers, they engaged in lively conversation, maintained focus on their work, and even attended to the guests' drinks. It was impressive to see the fruits of the head chef's training during those two hours.The menu was partly chosen by the chefs themselves, with the rest decided in consultation with the head chef.The course for the evening included the following:It was rare to see new baby fish at Arai.The tuna was from Funka Bay. Although it was summer tuna, it had a rich flavor that I really enjoyed.◆ Appetizers, ◇ Sushi◆ Shirasu (whitebait) with kudzu noodles ◆ Simmered octopus from Sajima ◆ Grilled scallops ◆ Katsuo (bonito) from Miyagi ◆ Edamame ◆ Sweetfish ◇ Mako flatfish ◇ New baby fish ◇ Striped jack ◇ Mud squid ◇ Sardine ◇ Fish scraps ◇ Red meat tuna from Funka Bay ◇ Medium-fatty tuna from Funka Bay ◇ Ohagi (sweet rice ball) ◇ Red sea bream ◇ Nodoguro (blackthroat seaperch) ◇ Purple sea urchin ◇ Dried gourd roll Since this was a gathering of young chefs, there were no points awarded this time.It was a great meal!
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