This sushi restaurant is located in Shirokane. It was promoted to gold status this year. I was delighted to find that they still had shako (sweet shrimp) as an appetizer. The fish is sourced from various places, making it a great learning experience. The tuna was particularly interesting, featuring three cuts: shio-gama (salt-baked) chutoro (medium fatty), akami (lean) from the Takojima fixed net, and otoro (fatty) from the Negoseki longline. Each cut came from a different region and was caught using three different methods, allowing us to enjoy and compare the differences in texture and flavor. I also added shrimp and grouper, and the chef was surprised to see my companion eat four pieces! Youth is truly wonderful.
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