I finally visited the long-established Edomae sushi restaurant, Susukino Sushi Kin, which boasts over 50 years of history.I enjoyed the omakase course. The appetizers showcased the quality of the ingredients beautifully. The unique chawanmushi (savory egg custard) and rich ankimo (monkfish liver) were delicious!The sushi rice, made with red vinegar, had a mild acidity that complemented the toppings perfectly, creating a well-balanced dish. Both the sushi and rice were slightly larger, providing a satisfying experience with each piece.What stood out the most was the harmony between the hairy crab and sea urchin. The layers of umami created a luxurious flavor. The texture of the squid was crisp, and the fatty striped jack mackerel was exceptional. The sweet shrimp, coated in the umami of kombu, had a wonderfully rich sweetness as well.✨This restaurant truly embodies the reason why it has been loved by many for so many years.It was a great meal!♪
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