In July at Sushi Arai, Chef Usui starts his day by sourcing ingredients from Toyosu, and without a moment's rest, he prepares for lunch and dinner, sometimes managing up to four seatings. It seems like he’s working too hard, but perhaps that’s just part of the training process. Surely, a time will come when all this effort pays off!Once again, I enjoyed a delicious meal.【Dishes】- Tender Octopus Stew - Fish Head (Salt, Soy Sauce) - Simmered Abalone - Abalone Broth Rice - Bonito - An-kimo (Monkfish Liver) with Nara Pickles - Sweetfish 【Nigiri】- Striped Horse Mackerel - Young Sea Bream - Japanese Sea Bream - Shiro-ika (White Squid) - Red Snapper - Lean Tuna - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Kohada (Gizzard Shad) - Sweet Shrimp - Horse Mackerel - Sea Urchin - Clam Soup - Egg I thought the rice was different! It turns out that as summer approaches, the fish lose some of their strength, so he has reduced the salt a bit. Indeed, the balance with the toppings is excellent! Well, during the hot summer months, it’s only natural for sushi to be a bit more subdued.It was a great meal. I will definitely come back.
We use cookies on this site to enhance your user experience.
