This is the June course at Sushi Koma.Course Menu:- Sea Urchin Rice Bowl: Bottom from Iwate, top from Aomori. The sea urchins have grown larger since June. They are the freshest, having been alive just before serving.- Local Fugu (Pufferfish)- Fried Flounder and Eggplant- Local Hirame (Flounder) with the fatty part. The fish is larger than the last time I had it. It was aged for 3 days, enhancing its umami flavor.- Umatsurahagi (Triggerfish) Liver. This was the tastiest dish of the day, with exceptional liver flavor.- Sweetfish with Crispy Scales- Grilled Anago (Conger Eel) It was good in May, but now it has even more thickness. There was no fishy smell, so no wasabi was needed.- Grilled Bonito- Sardine Sushi Roll- Swordfish- Ankimo (Monkfish Liver) Miso Marinade with Rock Oyster Butter- Oga Trophy Yu (Grilled with Straw) This has become a recent staple, and they have improved their technique in infusing the aroma of straw. Excellent!- Aosa Seaweed Chawanmushi (Savory Egg Custard) The aosa is thick and has a crunchy texture.- Akagai (Red Clam)- Aori Ika (Bigfin Reef Squid) with Squid Ink Rice- Young Sweetfish- Swordfish- Mehikari (Shiny Fish)- Kuruma Ebi (Japanese Tiger Prawn) and Sweet Shrimp Oboro (Finely Chopped) This was particularly flavorful and delicious.- Ankimo (Monkfish Liver)- Wakame Seaweed Miso Soup- Tuna Ohagi (Sweet Rice Ball)- Vanilla Ice Cream with Coffee Jelly
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