Omakase in late August 2026.I enjoyed a seasonal omakase featuring summer seafood, ranging from appetizers to sushi.The meal began with a chawanmushi (savory egg custard) made with clam dashi and seaweed, followed by kombu-cured sea bream and sea bass, boiled octopus, and other delicacies like turban shell and white shrimp. The sea bream fish cake was paired with winter melon and okra, leading to grilled mackerel with saikyo miso. The sea bream fish cake had a delightful texture, reminiscent of oden ingredients.The ankimo (monkfish liver) was served with cucumber and fried tofu, accompanied by abalone and salmon roe. The grilled anago (conger eel) was crispy on the skin and glazed with a sweet soy sauce. It was a joy to see traditional dishes enhanced with a touch of creativity, allowing the seafood's natural flavors to shine.The sushi course included white squid, kombu-cured gurnard, and horse mackerel. The lean and medium fatty tuna were sourced from Boston. The new baby fish was tender yet packed with flavor, a top-quality catch. The highlights included the gurnard, served with warm rice and yuzu pepper, further enhanced by the aroma of straw. The fragrant smokiness of the straw complemented the rich flavors of the fish, creating a unique sushi experience.The meal concluded with tuna rolls and tamago (sweet omelet), along with an additional gourd roll. This omakase from August 2026 was a delightful journey from appetizers to sushi.● Chawanmushi with clam dashi and seaweed ● Kombu-cured sea bream and sea bass ● Boiled octopus and turban shell ● White shrimp, simmered with grilled kelp ● Sea bream fish cake, winter melon, okra ● Iwamo-zuku (seaweed) ● Grilled mackerel with saikyo miso ● Steamed abalone, ankimo / cucumber, fried tofu, salmon roe ● Grilled anago / cucumber ● White squid ● Kombu-cured gurnard ● Horse mackerel ● Lean tuna / Boston ● Medium fatty tuna / Boston ● New baby fish ● Gurnard / yuzu pepper ● Botan shrimp ● Sea urchin ● Anago ● Tuna rolls ● Tamago ● Gourd roll
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