The omakase at Sushi Obana showcases the essence of Edomae sushi, emphasizing the quality of ingredients and meticulous preparation rather than flashy presentations. What stood out to me was the chef's ability to select seasonal fish and the depth of preparation for each dish.The first sashimi was sea bass from Naruto, delivered by Mr. Mura. As the chef mentioned, "Now is the best season," the firm texture and refined fat of the fish truly highlighted the allure of summer sea bass.For appetizers, the uni parfait lavishly layered with bafun uni, the dish featuring the full flavor of the Hokki clams from Okhotsk, the Ezo abalone from Miyagi, and the kohada nigiri all flowed together beautifully. The day's tuna was a 57kg fresh catch from Funka Bay, impressively light and flavorful, embodying the essence of summer tuna.The nigiri began with isaki (grunt fish). The next three pieces of shinko (young fish) showcased the delicate craftsmanship unique to this season. The new squid was astonishingly tender, with a smooth texture, while the sweet shrimp, layered with both the meat and paste, offered a delightful contrast that enhanced its rich sweetness. The two-piece servings of shako (mantis shrimp) and Hokki clam each highlighted their distinct flavors.The tuna was served in a way that allowed for a comparison of the different cuts: akami (lean), chutoro (medium fatty), and otoro (fatty). Among them, the soy-marinated ikura (salmon roe), made using a method unchanged for 37 years, left a lasting impression. The depth of flavor, passed down through generations, carried a persuasive quality that trends cannot replicate.The final dish, a shrimp rice bowl, was not to be missed. The sauce was made from the essence extracted from the heads and tails of the shrimp, creating a rich umami that melded beautifully with the rice. The flow of the meal was seamless, right through to the last bite of purple uni and dried gourd roll.Even the dessert did not compromise on quality. The kuzumilk, blended with three types of brown sugar and a hint of shochu, created a depth and sharpness in sweetness. The ice monaka made with rich sake was aromatic and provided a pleasant conclusion to the sushi experience.The quality of the ingredients was evident, but it was the careful preparation and attention to detail that truly shone through. This was a reaffirmation of the true value of Edomae sushi, presented with meticulous craftsmanship rather than ostentation.
We use cookies on this site to enhance your user experience.
