I visited for the lunch course priced at JPY 19,800. The chef's smile was wonderful, and I was delighted that he answered various questions about sushi. Here’s the course content:⚫︎ Sea Bream ⚫︎ Sweet Sea Bream with Kombu ⚫︎ Isaki (Grunt) ⚫︎ Sumi Ika (Cuttlefish) ⚫︎ Kinmedai (Golden Eye Snapper) with Salt ⚫︎ Red Meat ⚫︎ Chutoro (Medium Fatty Tuna) ⚫︎ Kohada (Gizzard Shad) ⚫︎ Hiragai (Surf Clam) with Sudachi ⚫︎ Hagashi (a part of Tuna) ⚫︎ Vinegared Horse Mackerel ⚫︎ Sea Urchin ⚫︎ Eel ⚫︎ Tamago (Egg) ⚫︎ Soup ⚫︎ Ice Cream (Yogurt) The standout sushi for me were the Kinmedai, Hagashi, Aji, and Kohada.⭐︎ Kinmedai It was thick, with a rich fish flavor, and the balance with salt was perfect. It was the best Kinmedai I’ve ever had.⭐︎ Hagashi Compared to red meat and chutoro, it had a stronger umami flavor, allowing me to truly appreciate the tuna.⭐︎ Aji It was rich in fat, yet the vinegared preparation kept it from being overwhelming, and the umami was strong—simply excellent.⭐︎ Kohada The balance of saltiness, acidity, and fish flavor was just right, and the fish itself was meaty and satisfying.
We use cookies on this site to enhance your user experience.
