I visited the counter of Chef Hashimoto, the top disciple of the renowned Nihonbashi Kakigaracho Sugita.Until now, I had a somewhat negative impression of Edomae sushi, feeling that it had a stronger acidity compared to sushi from local regions. However, today’s experience completely changed that perception, providing me with a wonderful Edomae sushi experience.Moreover, the relationship between Chef Hashimoto and the staff is excellent, creating a relaxed atmosphere without unnecessary tension, which makes it very comfortable to dine here.I left with a firm resolve to return, confident that I could enjoy the seasonal Edomae ingredients here.During this visit, I had the following appetizers and nigiri, with the nigiri being particularly outstanding. There’s also a charming sommelier, so you can enjoy wine pairings as well. Below are my impressions of the menu items marked for reference!◇ Appetizers 1. Hon-ara and Hiragai Sashimi ◯ 2. Anago Chawanmushi ◎ 3. Steamed Abalone from Katsuura, Chiba ◯ 4. Liver with sushi rice and diced squid ◯ 5. Iwashi Makizushi with red vinegar ◯ 6. Assorted Delicacies ◯ - White shrimp mixed with karasumi - Salted sea urchin made from red uni from Suo-Oshima - Shredded hairy crab ◇ Nigiri 7. Kohada ★ 8. Madai ◯ 9. Chutoro (Medium Fatty Tuna) from previously frozen tuna ◎ 10. Aburi Akamutsu (Grilled Red Mullet) from Yamagata ★ 11. Ikura Gunkan ◯ 12. Sumiika (Cuttlefish) ◯ 13. Sumiika's Tentacles (this is an appetizer) 14. Otoro (Fatty Tuna) from Canada ◎ 15. Aji (Horse Mackerel) from Shimane ◯ 16. Large Kuruma Ebi (Tiger Prawn) served medium-rare ◎ 17. Rare Sawara (Spanish Mackerel) grilled with straw ★ 18. Hokkigai (Surf Clam) ◯ 19. Uni (Sea Urchin) from Yakushima ◯ 20. Fluffy Anago (Sea Eel) ★ 21. Shijimi Soup 22. Tamago (Egg) ★ Additional 23. Katsuo (Bonito) grilled with straw on the skin side ★ 24. Toro Taku (Fatty Tuna with Pickled Radish) ★
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