This time, I visited Sushi Arai!I went to the underground section where the apprentice chefs prepare the sushi.The atmosphere felt like a classic Ginza sushi restaurant!It was packed, with half the customers being tourists and the other half locals.Here’s what I had:**Appetizers** - Simmered Octopus - Sea Bream - Steamed Abalone - Bonito - White Sweet Sea Bream **Nigiri** - Medium Fatty Tuna Roll - Young Sea Bream - Red Sea Bream - Squid - Japanese Horse Mackerel - Surf Clam - 2 pieces of Medium Fatty Tuna - Fatty Tuna - Young Gizzard Shad - Sweet Shrimp - Horse Mackerel - Sea Urchin - Clam Soup - Thick Roll with Cucumber and Pickled Radish - Tamago (Egg) - Additional Ohagi (Sweet Rice Cake) Everything was delicious.The steamed abalone was particularly good, and the dashi (broth) was incredibly tasty.The bonito had a crispy skin, providing a great aroma and texture.Starting with the medium fatty tuna roll was an interesting choice, and it was rich and flavorful with a beautiful color.I was personally surprised by the young sea bream!It was tender with a hint of fat—definitely the most memorable young sea bream I’ve ever had.The young gizzard shad was also excellent. The balance of vinegar was just right, allowing the fish's aroma to shine through.The sea urchin was generously served, but I did notice a slight hint of alkaline flavor.The signature ohagi was outstanding.Its sticky texture and richness paired perfectly with the crunch of the pickled radish!This is a must-try.The rice had a gentle flavor.The total bill, including drinks, was around JPY 45,000.It was consistently delicious with minimal variation.While the price is a bit high for Ginza, the quality was appropriate for what you pay.It seems that reservations for the underground section are relatively easy to make, so I’d love to visit again in a different season.
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