Higashiazabu Amamoto.The progression from appetizers to sushi was very traditional, and the overall flow was quite nice. However, the impression left after finishing the meal felt more subdued than I had anticipated.The whale sashimi had a beautiful quality of fat, and the temperature was just right. The grilled bonito with straw was visually striking, with a strong impact from the flames. The aroma of smoke was pleasant, making it a dish that truly represented Amamoto.On the other hand, the Shaoxing wine-marinated botan shrimp, which I had high expectations for, felt a bit ordinary. It wasn’t bad, but it didn’t leave a strong memory.Among the sushi, I particularly enjoyed the cuttlefish. The knife work was meticulous, and the texture was very light. The rice was not overly acidic, creating a pleasant balance overall.In the latter part of the meal, the anago (sea eel) was very impressive. The combination of sweetness, savoriness, and temperature was beautiful, and it might have been the most memorable sushi of the day.The tamagoyaki (Japanese omelet) exceeded my expectations, and I ended up ordering an extra piece at the end.With so many wonderful sushi restaurants in Tokyo right now, it might be challenging to seek out "surprises" among them.
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