A gourmet friend invited me for my first visit to Shimazu. I went for the lunch nigiri set prepared by the second chef.On that day, the following dishes were served:Appetizers:- Sea cucumber with junsai and fruit tomatoes- Simmered octopus- Bonito- Sardine whale- Turtle chawanmushi with mochiNigiri:- True flounder- Squid- Amberjack- Shima ebi (striped shrimp)- Horse mackerel- Kinmedai (golden eye snapper)- Haruko tai (young sea bream)- Chutoro (medium fatty tuna)- Akami (lean tuna)- Otoro (fatty tuna)- Kohada (gizzard shad)- Kuruma ebi (Japanese tiger prawn)- Bafun uni (sea urchin)- Anago (conger eel)Finale:- Clam soup- Tamago (egg)- Additional hiyashi gourd roll and toro-taku roll- Brown sugar gelato and Ceylon teaFirst, several appetizers were served before moving on to the nigiri. Among the appetizers, the bonito and sardine whale were particularly delicious. The whale had no gamey taste or odor at all; when it melted in my mouth, the fat spread a rich flavor.While the nigiri toppings were being sliced, the light hit them beautifully, making them sparkle and look incredibly appetizing, which really heightened my excitement.Among the nigiri, the squid, amberjack, shima ebi, kinmedai, and akami stood out. The amberjack had a firm texture that was satisfying to eat, allowing me to savor its umami flavor. The squid was refreshing with sudachi (Japanese citrus), enhancing its sweetness. The shima ebi was marinated in kombu, creating a wonderful fusion of sweetness and umami. The akami had a pleasant acidity, and the kinmedai had a good amount of fat that melted beautifully in my mouth.Overall, it was a very harmonious experience, showcasing meticulous craftsmanship. The nigiri had a solid stability that belied the chef's junior status. Despite being young, he was attentive and considerate throughout the meal. The service from all the staff was perfect and comfortable. It wouldn’t be an exaggeration to say there were almost no flaws, but if I had to wish for something, it would be for the sushi to have a bit more playfulness or a unique style or statement. I believe that would make it even more memorable and interesting. Currently, under the name Shimazu, they are using good ingredients to create beautiful sushi, and I felt the chef's supervision was thorough. I perceive him as a very talented young chef, and I look forward to seeing how he expresses his individuality as he gains more experience. I would love to visit again and would also like to try the chef's table in the evening.
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