Enjoying the flavors of summer at Sushi Sakai.**Appetizers** Hokkaido hairy crab and purple sea urchin from Himejima, Oita. Junsei from Aomori with roasted soy sauce. Sasebo octopus and simmered abalone from Fukutsu. Two dishes served with refreshing jelly. Flounder from Tsushima and botan shrimp from Mashike with roasted sake jelly. A refreshing dish of seasonal vegetables, white clam from Kanazawa, and swordfish from Takeoka with mustard vinegar miso and sweet vinegar jelly. Fried oysters from Senpohshi. Eel salad from Yatsushiro. The pairing of these specialty appetizers is simply irresistible.**Nigiri** Spear squid (Kanezaki) Matsukawa flounder (Mukawa) Baby sardine (Amakusa) Additional appetizers: Karasumi and ankimo Striped jack (Goto Islands) aged for a week and marinated. Water eggplant from Sennan. Lean tuna (winter bluefin from Shiogama) Medium fatty tuna (Hokkaido) Fatty tuna (Hokkaido) with marbled belly Sweet shrimp (Amakusa) Horse mackerel (Tsushima) Red sea urchin (Imabari) served as an impressive nigiri, not as a gunkan. Indulging in sea urchin paired with Dom Pérignon P2 is a luxury. Conger eel (Tsushima) Dried gourd roll Egg The pairings at Sushi Sakai enhance the dining experience, leaving me completely satisfied every time. I had a wonderful evening.
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