I really love the texture of the rice here. It's not too big, and the gentle way it's shaped makes it feel like it will fall apart the moment you pick it up. Once in my mouth, it beautifully disintegrates. Each grain of rice stands out, and while it’s not overly soft, the way it’s pressed allows for just the right amount of air. It pairs wonderfully with rich toppings like fatty tuna, as the tuna melts in your mouth, and the rice also dissolves instantly. Surprisingly, it also complements firmer toppings like flat clam, likely due to the distinct texture of the rice. I particularly enjoy the slightly tangy flavor of the rice.The first piece of the day was a nodoguro from Kesennuma. It was perfectly fatty and absolutely amazing! I was truly impressed.The spring sea bream, cured with kombu, paired well with the citrus notes of yuzu and the acidity of the rice, creating a refreshing taste.And of course, the fatty tuna was exquisite. It melted in my mouth like delicate snow, and I wished I could savor it longer.The lean tuna, being summer tuna, had a slight acidity to its texture, which matched well with the rice.The horse mackerel was also fantastic, with just the right amount of fat, a hint of garlic soy sauce, and a wonderful balance with the rice.The rice’s acidity also paired excellently with sweeter toppings like botan shrimp and sweet shrimp.The grilled eel was warm and sweet, perfectly harmonizing with the rice.However, I was a bit disappointed with the sea urchin. The early-season purple sea urchin was still mild in sweetness and somewhat overpowered by the acidity of the rice. As I chewed, the sweetness of the sea urchin was overshadowed by the acidity.That said, all the nigiri was delicious, and I realized how important it is to have rice that suits my taste at a sushi restaurant. However, some of the appetizers didn’t quite resonate with me.The grilled scallops were heavily seasoned and felt quite salty.The tempura of conger eel was a bit disappointing; it didn’t showcase the eel's quality and flavor as well as it could have.On the other hand, the sashimi was very delicious, and since this is a sushi restaurant, I thought they might not need to force tempura. That day’s sashimi included Matsukawa flounder and marinated clam. The flounder had a firm texture, and the more I chewed, the more flavor I experienced. The clam was also beautifully flavored, with just the right amount of marinade enhancing its sweetness.The grilled mehikari was also very good. It had a refined seasoning that brought out the best in the fish.While there are sushi restaurants that come from a Japanese cuisine background, appetizers can be tricky. However, I really enjoyed the nigiri, so I’m looking forward to my next visit. Reservations are now over eight months in advance, making it increasingly difficult to secure a spot!
We use cookies on this site to enhance your user experience.
