I visited Sushi Yuuki in Hiroo for the first time in two years.To get straight to the point, the quality of the ingredients has dramatically improved. I heard they have increased their direct sourcing.While not going through Toyosu can lead to inconsistent quality, the advantage is that when you find good fish, it can be exceptional.The flounder on this day had a wonderful aroma that burst forth from its strong texture. After tasting such white fish, I can see why everyone would fall in love with it.However, I can’t help but wonder how many Japanese people actually get to enjoy white fish of this quality. Fish prices have been rising year by year, making it harder for many to afford good fish. It’s a bit of a complex feeling.The squid had a refreshing texture, the kinmedai (golden eye snapper) was served skin-side down with its unique characteristics, and the aji (horse mackerel) was served in two pieces, along with the fragrant shiro-amadai (white sweetfish).On this day, the white fish truly shone.Mr. Ide’s tuna was also exceptional.Delicious sushi seems to have the power to stop conversations.In this era of frozen tuna, Sushi Yuuki doesn’t include frozen fish in their courses unless they run out of domestic stock, treating it as an extra option.It seems they are hesitant to serve frozen fish. What a principled craftsman!And then there’s the new creation: Tuna Mayo.With a tangy rice base, the oiliness of the tuna mayo, and the crunchy texture of onions, all wrapped in fragrant nori, it creates a remarkable hand roll.You absolutely must try this. The next generation of Tuna Mayo is being crafted here.Delicious sushi is simply delicious. It was a great meal.*For more detailed insights with photos, search for "Shinagawa Ikko Blog." I also introduce many other restaurants. Written by: Shinagawa Ikko (IKKO’S FILMS) | Official Blog: https://ikkos-films.com/ | Profile: https://ikkos-films.com/profile/
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