Enjoy a special omakase course at the renowned Sushi Arai, a prestigious Edomae sushi restaurant in Ginza that has won the Tabelog Award GOLD for five consecutive years. This experience is offered in the basement, featuring the craftsmanship of Chef Yuki Usui, who has honed his skills at top establishments like Ginza Kyubey and Sushi Takumi.At Sushi Arai, photography of dishes other than tuna is not allowed at the chef's counter, but here at this special counter, you can capture images of all the dishes. I indulged in a luxurious course that included both appetizers and sushi.**Braised Octopus** We started with tenderly braised octopus.**Sashimi of ARA** ARA, a high-end fish caught in Kyushu, offers a firm texture and refined umami, allowing you to fully appreciate the deliciousness of white fish.**Steamed Abalone → Abalone Broth Rice** After enjoying the soft steamed abalone, we used its rich broth to make a comforting rice dish. This seamless transition to savoring every part of the ingredient was delightful.**Seared Bonito** The bonito, infused with a fragrant aroma from straw, was a highlight.**Tuna Sushi Roll** Next, we had the signature tuna from Sushi Arai. The combination of nori and tuna was exceptional.**Steamed Sweetfish** The sweetfish was perfectly steamed to a fluffy texture.**Narezuke of Ankimo** Rich ankimo paired with the flavors of narezuke, a dish that is irresistible for sake lovers.**Grilled Scallops with Seaweed** The scallops were grilled to perfection and served with nori.Now, onto the sushi.**Mako Flatfish** Delicate flavor and texture.**White Sweetfish** Known as the "phantom high-end fish," the white sweetfish offers a unique taste that expands with each bite.**Isaki (Summer Snapper)** A refreshing summer isaki sushi.**Shiro-ika (White Squid)** Enjoy the sticky texture and sweetness of shiro-ika.**Kinmedai (Golden Eye Snapper)** Kinmedai brings a rich umami and refined sweetness.**Tuna (Akami, Chutoro, Otoro)** The much-anticipated trio of tuna!Sushi Arai is renowned for its dedication to tuna. We savored the tuna sourced from the prestigious Yamako, comparing akami, chutoro, and otoro, each with its unique flavor and fat content, showcasing the essence of Sushi Arai.**Kohada (Gizzard Shad)** An essential ingredient in Edomae sushi.**Kuruma Ebi (Sweet Shrimp)** The kuruma ebi had a delightful sweetness.**Red Sea Urchin** Enjoyed during the short summer season, the red sea urchin bursts with rich umami and sweetness.**Soup** We concluded with a comforting bowl of soup.**Tamago (Egg)** Finally, the meal was rounded off with tamago, a classic finish for Edomae sushi.From delicate white fish to abalone, tuna, and sea urchin, the course featured special ingredients like ARA, white sweetfish, and red sea urchin, making for an impressive experience from start to finish.The charm lies in being able to enjoy the skills cultivated by a renowned Ginza establishment at a different counter.This was a special sushi experience that allowed us to appreciate the unique artistry of Chef Yuki Usui while immersing ourselves in the world of Sushi Arai.─────────────── Omakase Course by Sushi Arai, produced by Chef Yuki Usui (including drinks) JPY 89,200 for two people *This price reflects the amount at the time of visit.* ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/DdNXC3YTklW/?stkn=MXUyODlxaWJianN2cg==