Both the appetizer time and the sushi time were exceptional. I enjoyed the seasonal edamame, crab and asparagus chawanmushi, and eel mixed rice to settle my stomach with some protein and a touch of carbs, followed by a delightful trio of Japanese sake (which I can’t help but call a sampler!). It felt like they were inviting me to drink! The chef was cheerful and robust—probably someone who works out, I imagined. The happiness of savoring sweet shrimp, monkfish liver, and firefly squid with a touch of wasabi and a dry sake was pure bliss. The bonito was ruby-colored, and the crunch of the new onions added a nice accent to this cup. After this joyful drinking time, we dove into the seasonal sushi time. Here, they hardly use soy sauce. Each piece, starting from the kohada, was served with the most delicious flavors and aromas, making my senses tingle from my nose to the back of my throat. With just two fingers, the umami burst through my brain with each sushi piece. The rich horse mackerel, the tender clam, and the smoky yet fresh cherry salmon were all impressive, especially the stunning tuna. And each grain of rice was delicious! I’ll be back in the summer!
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