I was recommended by the chef of another restaurant to visit Sushi Yuuki in Hiroo, a place I had been curious about for a while. I started with the refreshing Noto seaweed, followed by the wonderful textures of the true amberjack and the bird clam, and the octopus from Amakusa was also impressive. The shabu-shabu of the sweet sea bream from Ainanchō was infused with the rich flavor of the broth, and the grilled Spanish mackerel, marinated bonito, the ebodai from Tokyo Bay, and the sweet shrimp from Otaru all showcased meticulous craftsmanship from the very beginning. The nigiri that followed began with the flatfish, then included the sea bream from Ainanchō, the cuttlefish, the red snapper, the lean tuna, the medium fatty tuna, the young sardine, the horse mackerel, the purple sea urchin, and concluded with eel. The arrangement was truly captivating. The rice, with its sharp acidity, was perfectly balanced to my personal taste, making the sushi exceptionally high in quality and delicious. However, while I was thoroughly satisfied with the quality of the sushi, I couldn't shake the feeling that the atmosphere didn't quite resonate with me. It made me realize how challenging it is to find a new "favorite restaurant" that not only serves delicious sushi but also feels right. It was a night to remember. It was a great meal.
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