Regular visit for a business dinner at Kiku Zushi in May.This time, they served a giant Ise lobster from Goto.Starting with lightly grilled Tai-ragi from Ube,followed by a lightly seared Kue.The sushi rice was seasoned with red vinegar and mixed with firefly squid and purple sea urchin from Aijima. I opted for non-alcoholic beer since I was driving, but I really wanted some Japanese sake.I always admire the fried Mako bonito.Next was the uni chawanmushi (steamed egg custard with sea urchin).Then, we had Kue marinated in miso and steamed Nodoguro sushi from Tsushima.The nigiri started with:Mud squid from Koroshima,Isaki from Tsukumi,Horse mackerel from Genkai-nada,Kita-gai (surf clam),Spring baby horse mackerel from Genkai-nada,Tuna from Sado.The main dish was the Ise lobster nigiri, with its rich lobster miso flavor that was simply irresistible.The purple sea urchin from Aijima and local steamed abalone created a blissful moment.Lightly grilled stone bream from Tsukumi,Sweet shrimp,Anago (conger eel),Tamago (egg).I also added some shako (mantis shrimp).I had a wonderful time.Thank you always, Chef!
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