⭕️ A gem of a pop-up from the renowned Fukuoka sushi restaurant "Sushi Karashima" has landed in Tokyo! ❤️ With refined dashi and playful, surprising dishes, the anticipation builds as the feast begins with: ▶️ "Chawanmushi with Sea Bream Dashi" The moment it touches your lips, the rich umami and elegant aroma of the sea bream permeate your senses. ▶️ "Egg Over Rice with Freshly Grated Bonito" Simple yet delightful, the aroma of freshly shaved bonito combined with the richness of the egg pleasantly stimulates the palate. Simply too delicious! ✨ From here, we continue with stunning appetizers that evoke the essence of Fukuoka: ▶️ "Local Octopus" paired with **"Yame Hojicha"**. The strong umami of the octopus is beautifully complemented by the roasted tea's fragrant finish. ▶️ "Isaki (Japanese Sea Bream) from the Goto Islands" heralds the arrival of early summer, with a delightful texture. ▶️ "One-Night Dried Mehikari" offers a concentrated umami that spreads a sweet richness. ▶️ Additionally, the rich "Anago Liver" beckons for more sake. ▶️ "Isaki Roe Snack" with its delightful pop and perfect seasoning is an exquisite dish like none I've ever had! Simply remarkable! ☺️ Each dish is thoughtfully composed with a balance of flavors, drawing you deeper into the world of Karashima. The sake selection is a wonderful representation of Kyushu, and the blend with Yame tea is incredibly delicious! ✅ With a pleasant sense of excitement, we finally transition to the main event: "Nigiri". The harmony of the rice and toppings in the "Marinated Tuna" is superb, followed by the melt-in-your-mouth "Chutoro". The beautiful finish of the "Kohada" (Gizzard Shad), a benchmark of Edomae sushi, leaves you in awe, leading to the refined sweetness of the "Sea Bream" and the tender "Spear Squid" that clings to your palate. ✨ The pale cherry blossom color of the "Kasugodai" (young Sea Bream) and the youthful freshness of the "Yazu (young Yellowtail)" are delightful, along with the rich flavor of the rare "Buri no Ko" (young Yellowtail). ✨ The highlight was the "Live Anago" (Sea Eel), bursting with life and sweetness with every bite, a fresh surprise. Furthermore, the fatty "Horse Mackerel" was so delicious that I couldn't help but order it again midway through the meal; that day's horse mackerel truly shone like a star. The fresh scent of the ocean in the "Sea Urchin", the beautifully presented "Shrimp", and finally, the fluffy "Anago" wrapped in a sauce, perfectly concludes the course with an Edomae-style "Kanpyou Maki". # A Blissful Encore However, I wanted to savor this luxurious aftertaste just a little longer. I requested additional dishes featuring Kyushu's premium fish. The crunchy and pleasantly textured "Kanpachi" (Amberjack) and the "Akahata" (Red Sea Bream) and "Kue" (Grouper), both known as kings of white fish, burst with rich umami and collagen sweetness with every bite, creating a magnificent finale that felt like the rich seas of Kyushu were right before me, even in Tokyo. ✨ Experiencing the skills of a super popular Fukuoka restaurant in Tokyo is a true luxury for all five senses. I look forward to enjoying it again in Fukuoka! It was a great meal! ☺️ ~~~ Title: Drool-Worthy Ratings ~~~ ⭐️ I probably won't go again ⭐️⭐️ If the timing is right ⭐️⭐️⭐️ Definitely a repeat ❤️ I've already made my next reservation!
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