My visit today was in June, making it my first time in six months! I arrived for the first seating at 5 PM since I needed to head back that day.As summer approaches, the sun is shining brightly even at 5 PM! With this brightness, I can handle the dazzling neon lights of Azabu-Juban, even coming from the dark countryside of Gifu. So, I decided to visit without sunglasses today.I arrived in Azabu-Juban a bit earlier than usual, so I informed Arisa in advance and enjoyed a relaxing wait on the terrace until opening time. The view of Tokyo Tower and Azabudai Hills on the left, along with Roppongi Hills, truly captures the essence of Tokyo!When it was time, Arisa guided me inside. I greeted Chef Meichan after a long time. We chatted about recent visits and shared stories about fellow food lovers who adore this place while waiting for everyone to gather.Today, I wanted to enjoy wine chosen by Meichan, who is also a sommelier!Now, let’s take a look at today’s menu...△▼△▼△▼△▼△▼△▼△▼△▼△▼☆Drinks◯Appetizers◾️Sushi☆Adrien Renoir Le Terroir NV→ Of course, we started with Champagne! And it’s from Renoir, which is delightful!◯Tuna and Herb Spring Rolls→ We kicked things off with the classic spring rolls. This season, they are filled with sweet summer citrus, wasabi, cashews, and yogurt, creating a perfect balance of richness and freshness.◯Eggplant Somen with Junsai→ A summer delight, eggplant somen. The classic combination of eggplant and ginger, paired with the unique texture of junsai, is irresistible. The dashi broth is exquisite, and the overall balance is fantastic. Meichan’s appetizers truly enhance the wine experience, and the glass dish is simply beautiful!◯Octopus→ The octopus from Sajima has an exceptional aroma. Having fed on a variety of seafood, its flavor is rich and delicious.◯Botan Shrimp→ The botan shrimp from Mashike is also a signature dish here! Its rich flavor and delightful texture are simply irresistible!☆Domaine 47N3E Chablis 2023→ Despite being busy, Meichan flew to Burgundy for four days to attend tastings and found this Chablis. You can really feel his uncompromising attitude as a sommelier!◯Abalone→ From Aomori. For the first piece, enjoy it with wasabi, and for the second, try it with the hidden liver sauce underneath. It’s thick and has a firm texture. The more you chew, the more the flavors burst forth—so delicious!◯Seasonal Vegetable and Fish Terrine→ Look at this cross-section! Although this is a sushi restaurant, it feels almost French! Meichan’s world is truly shining! Today’s dish features sweet shrimp, tomatoes, yam, zucchini, and plenty of seasonal ingredients. Enjoying the deliciousness of each ingredient while experiencing the harmony in your mouth is a wonderful delight!☆Pascal Prunier-Bonheur Auxey Duresses Blanc Crais 2023→ Currently, this Auxey Duresses is gaining attention. It’s beautifully crafted.◯Fried Kohada→ I really love white fish tartar! The light acidity of the kohada and the tartar sauce are a perfect match.■Flatfish→ Starting with the Awaji Island’s true flatfish! It has an elegantly sweet flavor and a lovely texture, refreshing for summer.■White Squid→ Meichan’s squid is cut into strips and rolled, adding a fun texture and flavor variation. It melts in your mouth lightly, with a refreshing acidity from the sudachi.■Red Clam→ From Yuriage. The aroma and flavor are very refined.☆DOMAINE HENRI GERMAIN MEURSAULT 2022■Mirugai→ I’m thrilled to have mirugai from Mikawa Bay. The texture and rich sweetness are simply irresistible.■Horse Mackerel→ The harmony with the rice is outstanding, with a perfect balance of umami and acidity. I could keep chewing on it forever!■Kuruma Ebi→ Meichan’s kuruma ebi is a signature dish! The cooking is perfectly balanced—not too weak or too strong. The colors are mesmerizing, and the texture is rich, with a gentle sweetness that brings happiness with every bite.☆Modot Guyon Bourgogne Pinot Noir 2023→ When it comes to tuna, I naturally crave red wine! It’s so thoughtful that it arrives without me even asking. It’s beautifully crafted, with a light mouthfeel and a burst of fruitiness that pairs perfectly with summer tuna.■Red Meat→ The beginning of the tuna showdown! Why a showdown? Because of a fellow diner who happened to join us today...The light acidity is delightful.■Chutoro→ The richness of the fat enhances the flavor of the red meat, elevating the aroma and mood. The fat flows smoothly, leaving a lingering umami that is simply irresistible.■Otoro→ Even the otoro has a refreshing summer feel while maintaining that signature melt-in-your-mouth texture. The pairing with the wine is exceptional. It’s truly wonderful! The harmony with the rice is incredible, melting away as I eat.■Kohada→ The rich aroma is delightful, and it resets the lingering taste of tuna with its refreshing acidity.☆Domaine Cluny Cotes de Nuits-Villages Les Creoles Rouge 2022■Ohagi→ If you visit Meichan’s place, you must try the ohagi! The aroma of green onions and the texture of pickled daikon spread deliciousness in your mouth.■Sea Urchin→ Today, I’m lucky to have two pieces! The first is purple sea urchin from Rebun Island. It melts in your mouth and pairs perfectly with the rice, creating a truly beautiful flavor. I hear this sea urchin can only be enjoyed at Sushi Meino and a certain Michelin-starred Japanese restaurant in Tokyo!Next, I had the horse manure sea urchin from Hagi on top of the rice. As I gently warm it in my mouth, it melts away. What a blissful moment!■Anago→ It flakes apart in my mouth. The harmony with the rice is remarkable.■Ankimo Roll (additional)→ If I can, I want to try the ankimo roll! The combination of ankimo from Yoichi and pickled daikon is indeed delicious.■Kanpyo Roll→ It’s always nice to have this at the end.■Tamago→ Meichan’s tamago is full of personality! With dark cherries and elderflower, it’s truly a dessert-worthy creation.〇Shijimi Soup→ Shijimi power is a delight for drinkers!△▼△▼△▼△▼△▼△▼△▼△▼△▼Thank you for the wonderful meal today! I had a fantastic time! I was particularly enchanted by the "Eggplant Somen with Junsai"! Given the season, I’m drawn to dishes with refreshing flavors, and this one also captivates with its beautiful presentation. In terms of visual beauty, the "Seasonal Vegetable and Fish Terrine" is equally impressive. It’s so beautiful that I wondered if I was in a French restaurant! The deliciousness of the vegetables and seafood is remarkable, and the jelly broth that ties everything together adds to the overall harmony. It’s truly wonderful!The sushi, of course, was exceptional. Today, I felt I reaffirmed the deliciousness of the "Kuruma Ebi". The brilliant cooking and texture highlight its flavor. Truly impressive! And the "Tuna Showdown" was also fantastic! The acidity of the summer tuna and the wine pairing showcased Meichan’s excellent sense.Currently, the Sushi Meino team has unintentionally become all women. There seems to be a constant influx of inquiries from women aspiring to become sushi chefs or wanting to work in the food industry, showcasing Meichan’s charisma!In July, Meichan will be heading to the NYC pop-up for the second consecutive year. Last time, one of his apprentices couldn’t travel due to visa issues, but they will join this time. It seems there are even reservations coming from Mexico for the NYC pop-up, truly making Meichan’s sushi recognized worldwide.While it may be a bit pricey, the satisfaction level is incredibly high, so I highly recommend visiting this restaurant!Thank you for the meal! I look forward to visiting again in December as usual!