This was my first visit to Sushi Fujinaga. I felt a bit nervous after reading various notes on Tabelog, wondering if the chef would be difficult to approach. However, the interior was bright and beautiful, and then Chef Fujinaga appeared! He was very cheerful and friendly, which put me at ease. The sushi and dishes were crafted with such thoughtfulness and meticulous attention to detail, aiming for ultimate deliciousness. The first dish, the signature fatty tuna, was incredible. The chef carefully removed the tendons with tweezers and made 50 precise cuts with his knife, wrapping it around a block of finely chopped fatty tuna. When I took a bite, it melted in my mouth, filling me with the exquisite flavor of tuna. This truly is a work of art. Thank you so much!! Next, the blackthroat seaperch marinated in kombu was also melt-in-your-mouth delicious! The marinated flatfish was intentionally layered in three pieces. This technique prevents it from losing too much moisture, keeping it plump and juicy. The swordfish with oyster sauce was outstanding! It was simmered for four days to enhance the purity of the oysters to the maximum, resulting in an incredibly rich flavor. I've never tasted such an oyster sauce before! The shiro-ika (white squid) nigiri was prepared with a cross-cut technique, creating a net-like pattern while keeping it about 1mm thin. I was amazed by the chef's incredible knife skills! Additionally, thinly sliced, fluffy prosciutto made an appearance! This was my first time having prosciutto at a sushi restaurant, and it was just as wonderful as any high-end Italian restaurant. The level of mastery in food preparation here is truly exceptional. All the other sushi and dishes were at this remarkable level as well! It was truly fantastic! I will definitely visit again!
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