Sushi Saeki (o^∀^o) Today was delicious again! The abalone was soaked in seawater, and it was my first time trying it this way. I realized that the concentration of seawater enhances the flavor! Here’s what I had today: Abalone with Shine Muscat grapes (soaked in seawater with the same concentration) Hairy crab with asparagus and yam namako in a soup (mixed with crab miso and truffle paste) Ishidai (stone bream) from Mie Prefecture with its liver Kumamoto sea eel with wasabi pickled natural yam Grown in Yatsushio Bay (the blue eel is said to live in both sea and river) Box sushi with seasonal salmon Wasabi soy sauce and nori Nodoguro (blackthroat seaperch) with junsai (water shield) and freshly shaved katsuobushi dashi ⚫ Nigiri Katsuura tuna from the belly part Otoro (fatty tuna) with moromi salt and lemon Kanagawa ebi (sweet shrimp) with plum vinegar Yoichi bafun uni (sea urchin) Torigai (pen shell) Saga squid ink soy sauce Kuruma ebi (Japanese tiger prawn) lightly blanched (10 seconds) with salt and citrus Kyoto horse mackerel Kuruma ebi head Nagasaki Tsushima simmered anago (conger eel) Toro-taku (fatty tuna with pickled radish) Mango sorbet
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