A long-awaited visit to the renowned "Sushi Sho." I savored the joy of immersing myself once again in that unique rhythm of "tempo and flow," as the exquisite story of alternating appetizers and sushi unfolded, a hallmark of Sushi Sho. Let me recount that memory.**A Quiet Beginning and the Undulating Tempo** * Hairy Crab and Junsai Jelly The refreshing texture of the junsai and the umami of the jelly, combined with the delicate sweetness of the hairy crab, gently herald the start of this culinary journey. * Kasugo Sea Bream (Nigiri) An immediate introduction to nigiri. The kasugo sea bream, reminiscent of spring, has a light and ephemeral texture, perfectly balanced. The rice's fluffiness is impeccable, awakening my appetite instantly. * White Fish Sashimi Elegant and with an unfathomable umami that deepens with each bite, this is the king of white fish. * Grilled Hokki Clam The sweetness of the clam is drawn out to its fullest by grilling, with a delightful aroma wafting through the air. * Octopus Perfectly cooked to retain a gentle yet pleasing texture. * Marinated Bonito (Nigiri) The rich umami of the bonito clings to the palate, harmonizing beautifully with the soy sauce's aroma and the red meat's acidity. * Grilled Scallops with Seaweed The aroma of the seaweed wrapping around the hot scallops is a true delicacy. * Squid (Nigiri) An artistic piece that transforms into a melting sweetness in the mouth, thanks to delicate knife skills. * Fried Young Sweetfish The pleasant bitterness serves as the perfect accent. A dish that makes you grateful to be an adult. * Horse Mackerel Perfectly balanced in richness and seasoning, every aspect is flawless. * Abalone Overwhelming in its fragrant presence. * Sweetfish The refined fat spreads gently. * O-toro An impressive presence. The moment it enters the mouth, the high-quality fat melds with the rice's acidity, creating a fleeting yet intense experience. * Mehikari Juicy fat oozes from the tender flesh. * Shrimp The temperature, sweetness, and overall balance are meticulously calculated.── **Blissful Encore: The Essence and Depth of the Original** To fill the bittersweet void, I placed additional orders. This marked the second climax of the meal. * Hokki Clam (Appetizer) A different experience from the grilled version, enjoying the fresh texture and ocean aroma directly. * Monkfish Liver A dish that makes you want to exclaim, "This is the taste of the original!" Rich and creamy without any unpleasantness. The traditional combination with sweet and sour pickled watermelon (or rice) sends chills down your spine every time you taste it. This is the DNA of Sushi Sho. * Abalone Liver A luxurious indulgence that evokes the depths of the sea, rich and flavorful. * Clam A classic piece that shines with traditional craftsmanship. The sweet sauce and the clam's broth burst forth with each bite, filling the mouth. * Kanpyo A fitting conclusion to the feast, meticulously prepared kanpyo. Feeling the essence of Edomae, I reached a satisfying finish.Though it had been a while since my last visit, the commitment to tradition, combined with the excitement of new experiences and overwhelming quality, remains intact. It reaffirmed my belief that "I’m so glad to have returned here," providing a blissful moment.
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