A gloomy holiday filled with unwanted conversations left me feeling down. Although I had no motivation to do anything, the reservation time was approaching, and my stomach was starting to growl.Dragging my heavy feelings along, I visited Tokyo Midtown Hibiya, where I usually go to watch movies. I realized that there are surprisingly many dining options on the upper floors, which I had never noticed before as I usually head straight to the cinema. After a short walk, I spotted the sign for "Sushi Namba" and followed the staff inside to my seat.Today’s course focused on nigiri, and the dishes started coming out quickly. The experience of enjoying sushi by varying the temperature of the fish and rice with each piece was unique to this restaurant, creating an overwhelming culinary experience.1. Small clams and abalone with junsai2. Octopus from Tosa Island3. White spear squid4. Flatfish5. Northern clam from Bekkai, Hokkaido… marinated with a hint of kombu aroma6. Young sea bream7. Horse mackerel from Hamada, Shimane (Donchicchi)… with a fat content of 13%8. Baby spear squid9. Aoyagi clam… not opened to preserve texture, accented with the aroma of nori10. Bonito… garnished with onion11. Striped horse mackerel from Kochi… with a rich sweetness of fat12. Nita whale13. Tuna okaki14. Ezo abalone15. Sea urchin from the Northern Territories… harmonizing with rice soaked in abalone broth16. Striped shrimp17. Lean tuna18. Chutoro… from Yamagata19. Kohada… vibrant oboro20. Otoro21. Anago… with a delightful aroma that lingers in the nose22. Anko roll23. Kinki red miso soup24. Tamago (egg sushi)
We use cookies on this site to enhance your user experience.
