⭕️ The essence of "Sushi Fujinaga" in Azabu-Juban, known only to those who have been coming here since before the relocation. A unique and exquisite space unfolds, where the chef's pride and playful spirit intertwine.✨▶️ The experience begins with a signature piece: a stunning nigiri of authentic bluefin tuna (200kg). The rich sweetness of the fat and the depth of the red meat melt powerfully in your mouth, drawing you into the "Fujinaga World". The next piece, a thick slice of nodoguro (blackthroat seaperch), combines the savory aroma of the skin with the sweetness of the fat, perfectly mingling with the vinegared rice for an unforgettable taste. ❤️The balance of appetizers and nigiri is also exceptional. The steamed black cod with matsutake mushrooms carries the rich aroma of autumn, as the fatty black cod melts on the tongue. Just when you think you can catch your breath with the elegantly prepared kohada (gizzard shad), the kinmedai (golden eye snapper) steamed in white wine arrives.✨ The intense flavor of the rich oyster sauce washes over you, and when you add "oshi-shari" (extra rice) to the remaining sauce, it transforms into an exquisite risotto. You can only marvel at the meticulously calculated flow of dishes.A breathtaking piece and the shock of the "MVP". Enjoy the delightful texture of the surumeika (dried squid) and the comforting flavor of the salt-baked yakisoba with clam broth, leading to tonight's highlight. The marinated bonito—this is truly the MVP of the evening. The perfect marination and the rich umami of the bonito are brought to their peak, forever etched in memory as the ultimate nigiri. The melt-in-your-mouth experience of the ultra-thin 0.1mm prosciutto, the savory aroma of the grilled ebo-dai (sweetfish), the sweetness of the medium fatty tuna, and the burst of flavor from the marinated salmon roe‼️ Furthermore, the giant botan shrimp nigiri boasts a sweetness and a delightful texture that fills your mouth with bliss. ❤️The intense second half and luxurious finale. The second half continues without a pause, featuring a luxurious unadon (grilled eel rice bowl) made with a blend of three types of rice, the classic yet supreme toro-taku caviar gunkan, and the signature "Neko Bus" lavishly topped with sea urchin✨. The sweet and savory fusion of the "toro kanpyo maki" (marinated gourd roll) was a new discovery that left me deeply moved.The chef's thoughtful gesture in the special takeaway. At the end of the feast, the chef graciously presents a special onigiri (rice ball) as a parting gift.The first bite enjoyed at home, even when cold, highlights the umami of the rice and ingredients, leaving a truly luxurious aftertaste. After years of visiting, "Fujinaga" continues to evolve and surprise. It was a supreme night filled with the chef's overwhelming skill and warm hospitality. ~~~ Title: Drool Stars Reference ~~~ ⭐️ I probably won't go again ⭐️⭐️ If the timing is right ⭐️⭐️⭐️ Definitely will return ❤️ I've already made my next reservation.
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