This time at Sushi Matsuura, the course features summer fish while also introducing hints of autumn with new ginkgo nuts and sanma (autumn mackerel).We started with a delicacy of salt-baked bluefin tuna brain. Next came sashimi of new ginkgo nuts and Akita's mahata, followed by black abalone from Chiba. The black abalone, slow-cooked for about 7 hours, was served with a jelly-like broth. This dish showcased the chef's dedication, leading us to the octopus from Yokosuka.The classic ankimo (monkfish liver) rolled with dried gourd was made with male ankimo from Funka Bay. This time, it was paired with Time Machine Kijo sake. The rich ankimo combined with the sweetness of the gourd, complemented by the aged sake, created a signature combination of Matsuura.Next, we enjoyed eel from Osumi, Kagoshima, followed by ikura (salmon roe) from Nemuro, marinated in soy sauce and served in a small rice bowl.The nigiri began with new squid. The shirohoshifuedai (white-spotted rose snapper) from Koshikijima, Kagoshima, was particularly impressive this time. It’s not a fish you see often in sushi restaurants, making its presence in the course quite intriguing.We had tuna from Canada, starting with akami (lean) and moving to otoro (fatty). This was followed by kohada (gizzard shad) from Saga, and the sanma was served as a rice bowl. Another standout was the sanma stuffed with its innards. The richness of the fat combined with the bitterness of the innards created a piece that allowed us to savor the entire fish. As the nigiri transitioned from new squid to sanma, it marked the shift from summer to autumn.We then had hokki clams from Okhotsk, followed by red sea urchin from Nagashima, Kagoshima. A miso soup with clams was served, concluding with anago (conger eel) and tamagoyaki (Japanese omelet).To finish, we enjoyed brown sugar sorbet paired once again with Time Machine. The sweetness of the brown sugar combined with the aged flavor of the kijo sake provided a perfect ending.The 7-hour cooked black abalone, shirohoshifuedai from Koshikijima, and sanma with innards showcased the meticulous craftsmanship and the changing seasons at this visit to Sushi Matsuura.
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