Last month, I visited Sushi Nishizaki for the first time and was impressed by the delicious food and wonderful service, so I returned in June.In just one month, I noticed significant changes in three types of sushi: Kohada, Mehikari, and Toro.- The Kohada was less sour this time compared to my last visit, where it had a strong acidity.- The Mehikari had a richer flavor and was more meaty than before.- The Toro was lighter this time, with less fat compared to my previous experience. (I heard that summer Toro tends to have less fat, and they are adjusting the amount and temperature of the rice accordingly.)⚫︎ Menu items:- Mozuku- Abalone- Kasugodai Kombu-jime (Kagoshima)- Hata (Nagasaki), aged for one week- Aori Ika- Aji (Nagasaki)- Mehikari- Kobata (with red rice)- Akami (Fukuoka)- Iwashi (Tottori)- Toro (Fukuoka)- Ama Ebi (Hokkaido)- Uni (with wasabi)- Anago (Nagasaki)- Kanpyo Maki- Meichidai (aged)- TamagoIn conclusion, just like my last visit, the sushi was incredibly delicious and left me in awe. I also enjoyed deeper conversations with Takano-san. I've already made a reservation for next month, and I'm looking forward to it!
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