Nihonbashi SugitaChiba Black Abalone Aori Squid with Ginger Soy Sauce Mako Sole with Wasabi Steamed Anago (Eel) Custard Octopus Pickled in Sake Lees Ankimo (Monkfish Liver) Abalone Kuzuryu Kohada (Gizzard Shad) Sumi Ika (Cuttlefish) Shima Aji (Striped Jack) Steamed Anago (Eel) Custard Soup Madai (Sea Bream) Shiro Amadai (White Sweetfish) Zuke (Marinated Fish) Akau (Red Sea Urchin) Anago (Eel) Tamago (Egg) The sushi starts with Kohada, which is a unique feature. It's large and bursting with flavor, making it delicious! The Chutoro (Medium Fatty Tuna), Koiwashi (Young Sardine), Kasugo (Young Sea Bream), Shiro Amadai, and Anago are all top-notch! I'm completely satisfied!
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