After five years, I returned to Sushi Sanshin.Before starting my current job, I often visited this restaurant when I was still figuring things out in life.It was here that I had my first experience eating sushi at the counter alone.I remembered how I savored each piece, feeling nervous yet excited in the perfectly tense atmosphere.With those memories in mind, I made my way back to Sanshin after a long time.The journey began with crab, kinmedai (red snapper), octopus, and swordfish, each dish drawing me in.The chef skillfully brought out the best flavors of each ingredient, and the herb roll was particularly exquisite in its use of aroma, reminding me of those earlier days.As the nigiri began, I enjoyed white sweetfish, tokishirazu (young sweetfish), ayu (sweetfish), and hamo (pike eel).The highlight of the day was undoubtedly the ayu.As the chef presented the nigiri, he remarked:"Summer is the time for sushi chefs to showcase their skills."And indeed, it was.I was moved by how elegantly he captured the unique aroma of ayu.This is what it means to embrace the seasons in sushi.Next came the hamo nigiri; I had never tasted raw hamo before, and it was incredibly delicious.The hamo skin dish was superb in both flavor and texture, while the corn chawanmushi (savory egg custard) added a gentle sweetness that felt very summery.In the latter part of the meal, I had toro (fatty tuna), kensaki squid, and simmered hamaguri (clams).The tenderness of the simmered hamaguri and the balance of flavors were remarkable, bringing a smile to my face.A refined hojicha (roasted green tea) reset my palate as we approached the end.The nigiri featuring sea urchin from Amakusa served with gunkan (seaweed-wrapped rice) was breathtaking.The combination of the seaweed's aroma and the sweetness of the sea urchin was pure luxury.From abalone to horse mackerel, eel, and tamago (egg), every piece was flawless, leaving me completely satisfied.Of course, I ordered more.I had kohada (young gizzard shad), marinated fish, whale, and finished with toro-taku (fatty tuna with pickled radish).The rich umami of the whale, the expertly prepared kohada, and the happiness that spread in my mouth with the toro-taku made me want just one more piece.While eating, I recalled how nervous I was at this counter back then, and I felt a wave of emotion.It almost brought me to tears as so many memories flooded back.As I was leaving, the chef came out to chat with me for a while.What he said left a lasting impression:"The counter is a special place for men."Now, I feel I understand that meaning a little better.It’s not just a place to enjoy delicious sushi, but a place to return and show how much I’ve grown as a person.For me, Sushi Sanshin is such a special restaurant.Thank you for a truly special place and a special time.I will definitely visit again soon.
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