Absolutely stunning. Simply the best. I was truly moved.Every time I visit Shimazu, it’s wonderful, but on this particular day, it was even more exceptional. I even exchanged knowing glances with other customers, thinking, "This is just too delicious!" Honestly, there was a moment when our eyes connected.Here’s what I experienced at Shimazu this time.- Fruit Tomato and Cucumber Mozuku Vinegar*Photo omitted*This dish is perfect for a hot day. The pleasant acidity and the flavor of roasted sesame are delightful. The aroma of sesame at Shimazu is always outstanding.- Menuke (Sea Bream)Served as shabu-shabu. The cooking was impeccable. With the skin on, the fat from the skin melts in your mouth with each bite. The homemade ponzu sauce is delicious.- Katsuo (Bonito)The skin was grilled to a crispy perfection. The flavor and quality of the fat in the katsuo were remarkable. This was the best katsuo I’ve ever had.- Sardine WhaleThis is the tail meat. It has become a staple at Shimazu. The combination of the tail meat, Shimazu’s marinade, and green onions is truly excellent.- Female ClamThis is abalone. It was incredibly large. Even after cooking, it remained big. The depth of flavor and aroma made everyone smile. Anyone who eats this will surely be happy. The freshly cut sushi rice paired with the liver sauce also brings a smile.- SwordfishAn extraordinary swordfish exceeding 180cm and 5kg. I saw a photo of a disciple holding the swordfish, and I believe it’s a once-in-a-lifetime encounter. I’m grateful to the swordfish, the fishermen, and everyone at Shimazu. The thickness of the meat is astonishing! The richness and umami of the swordfish were also surprising!- Chawanmushi (Savory Egg Custard)With shirasu (young sardines), karasumi (dried mullet roe), and fresh ginkgo nuts. This chawanmushi pairs perfectly with sake. The chewy texture and subtle sweetness of the fresh ginkgo nuts, along with the aroma, created a harmonious and delicious dish.- Sawara (Spanish Mackerel)Grilled with straw. Despite being grilled, the flavor of the sawara itself is rich. The sawara is simply delicious.- Tai (Sea Bream) with Kombu*Photo omitted due to blurriness.*The dehydration and umami from the kombu made the tai even better. Since it was from the belly side, the beautiful fat of the tai spread out. Eating such delicious white fish is truly moving.- Kinkai (Squid)Looking back, this was a memorable dish. The sweetness and umami gradually spread in my mouth, and I was amazed by how it lingered.- SardineThis was a second helping. I was once again impressed by the quality of the sardine. As a side note, while people enjoy fish that are rich in fat, I wonder why humans... (laugh).- New Ikura (Salmon Roe)I had been looking forward to this. I made my reservation just in time. The new ikura at Shimazu is truly delicious. I felt grateful to be alive to enjoy it. Personally, I’ve had quite a few ups and downs, so being able to eat this made me really happy. The new ikura sparkles beautifully in front of me.- Haruko Tai (Spring Sea Bream)The haruko was also a memorable dish. The tenderness and fat of the haruko tai were well felt. I sensed that high-quality fish has a range and depth of flavor. This was the best haruko tai I’ve ever had in my life.- Chutoro (Medium Fatty Tuna)The tuna handled by Shimazu is indeed wonderful. The texture is finely grained, which is noticeable. The melt-in-your-mouth quality is different. The aroma, flavor, richness, and lingering finish are exceptional.- Akami (Lean Tuna, Marinated)This was incredibly delicious. I’ve never tasted akami like this before. It had a deep flavor typical of lean tuna, but the texture was also finely grained, giving it a melt-in-your-mouth sensation.- Otoro (Fatty Tuna)Shimazu said, "This otoro is so tender that no hidden cuts are necessary." They were absolutely right. I wanted to ask if this was really summer tuna, given its richness. But it was a clean and not overly fatty richness.- Kohada (Gizzard Shad)This fish was truly in between shinko (young kohada) and kohada. The fat content was good. Shimazu mentioned that this is their preferred size. The finishing touch was superb. The attention to detail in this dish is evident.- Kuruma Ebi (Tiger Prawn)This is wild. It’s been a while since I had wild kuruma ebi as sushi. It’s rare to find one this size in the wild. Unlike farmed ones, the flavor of the shrimp is rich. The essence of the shrimp bursts out.- Aka Uni (Red Sea Urchin)I was told that this does not circulate in the market. It’s a rare red uni. There are no unpleasant flavors or bitterness, just rich sweetness. Since it was served as sushi rather than gunkan (sea urchin on rice), I could truly savor the red uni itself.- Anago (Conger Eel)I believe Shimazu’s anago is the best in the world. I wonder if they grill the boiled anago with a salamander. It’s hot, so the fat oozes out. The combination of the anago, sushi rice, and sweet soy sauce creates an emulsified sensation in the mouth.- Tamago (Egg)Since it’s hot outside, it’s a cold tamago.~Additional Items~- New SquidServed with the tentacles. This is probably the last new squid of the year. I feel lucky to have tasted it at Shimazu.- SardineThis is a refill. I was once again amazed by the quality of the sardine. As a side note, while people enjoy fish that are rich in fat, I wonder why humans... (laugh).- New IkuraServed as sushi with and without seaweed. The one without seaweed is enjoyed with salt. The difference between having seaweed and not is significant. The salted ikura allows the flavor of the ingredients to shine through. With seaweed, it creates a combination of flavors, so the trio of new ikura, seaweed, and sweet soy sauce is excellent.- Goya Maki (Dried Gourd Roll)I finished with goya maki. Shimazu’s goya maki includes shiso leaves and roasted sesame. This is my favorite.- Brown Sugar Ice CreamThey didn’t miss a beat until the end. The brown sugar ice cream is also truly delicious.This time, I focused on various ingredients, but I still believe that sushi (nigiri) is all about the rice. The rice serves as a solid foundation. Shimazu’s rice does not get overshadowed by the wonderful ingredients. I felt once again that sushi is all about the rice.Moreover, the atmosphere and vibe created by Shimazu and the disciples are always pleasant, and just being in that space makes me feel happy. Visiting Shimazu has become a source of nourishment for my life.Thank you.Once again, absolutely stunning. Simply the best. I was truly moved.I wish I had a word that captures the highest level of deliciousness.I will definitely return.It was a great meal.