I visited the room of Nishiyama Kaizan on B1F with a friend. He shared stories from his training and explained the craftsmanship behind each piece of sushi, making for an enjoyable time.I’ve marked the standout sushi and dishes with stars. (All of them were delicious! ^ ^)⚫︎ Course Menu- Pork Shabu-Shabu⭐︎ Katsuo (Bonito)- Octopus from Sajima- Chutoro (Medium Fatty Tuna) Tekka- Sweetfish- Magogarei (Flatfish)⭐︎ Shima Aji (Striped Jack)⭐︎ Aori Ika (Bigfin Reef Squid)- Hokkigai (Surf Clam)⭐︎ Aji (Horse Mackerel)- Shako (Mantis Shrimp)- Akami (Lean Tuna)- Chutoro (Medium Fatty Tuna)⭐︎ Nakaochi (Tuna Scraps) with Takuan (Pickled Radish) Rice Ball- Kohada (Gizzard Shad)- Shrimp- Sea Urchin- Kanpyo Maki (Dried Gourd Roll)- Tamago (Egg)⭐︎ Katsuo: The skin was crispy, the flesh tender, and the fat rich—truly a moment of delight upon tasting. It seems that making small holes in the skin before grilling makes it crispy.⭐︎ Shima Aji: The fish's umami, tenderness, and fat content were exquisite.⭐︎ Aori Ika: The tenderness and flavor provided an exceptional texture while eating.⭐︎ Aji: There was absolutely no fishy smell, and the fat content was perfect, harmonizing beautifully with the condiments—this was the best Aji I’ve ever had.⭐︎ Nakaochi and Takuan Rice Ball: I was moved by this unique sushi experience.
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