I visited Ginza Sushi Kanesaka, a place I've been coming to for over 20 years. This was my fifth visit this year. Photography is prohibited, but as long as there are no shutter sounds or flashes, you can take pictures. I started with a beer, and they have a selection of small bottles from various brands, so I ordered my usual Yebisu. I began with the elusive red sea urchin from Yura, which is not available in the market. It was sweet and didn't need salt or soy sauce—just a touch of wasabi was perfect. Next, I had the olive oysters from Shodoshima, which were full of umami. Then came the squid, sea bream sashimi, and mackerel. At this point, I ordered a Junmai Daiginjo sake from the chef, followed by simmered abalone. The chawanmushi (steamed egg custard) was made with Kumagai shrimp from Lake Hamana and matsutake mushrooms. It was my first time trying Kumagai shrimp, and the flavor was incredible. I also enjoyed hairy crab and had an additional Junmai Daiginjo sake from Isojiman. Now, onto the nigiri: Marinated tuna from Sado, Chutoro (medium fatty tuna), Otoro (fatty tuna), New squid, Kohada (gizzard shad), Horse mackerel, The taste here is on another level compared to other places. I only took one photo of the nigiri. Anago (conger eel), Hon-mirugai (geoduck), I added a highball made with Hibiki in an old Baccarat glass. Bafun uni from Rishiri Island, Ikura (salmon roe), Toro tekka (tuna with spicy sauce), And finished with a tuna soup and egg. Every visit leaves me incredibly satisfied, and I've already made a reservation for next month. On days like today, when there are many international guests, the staff occasionally shares stories about current events and sports, which is quite educational.
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