I visited the renowned Sushi Hashimoto in Tokyo. The precision of the sushi was impressive, and the appetizers served at the beginning were of high quality, making the entire course extremely satisfying. What stood out the most was undoubtedly the kohada (gizzard shad) nigiri. The balance of seasoning, the acidity, and the preservation of the fish's umami were exquisite, and the moment it touched my palate, I could truly feel the essence of Sushi Hashimoto. The acidity was well-balanced, allowing the aroma and flavor to beautifully unfold, leaving a lovely aftertaste. Additionally, the tuna from Ishigami and Sakai Port was exceptional. The lean part had a refined umami, and as I progressed to the chutoro (medium fatty tuna) and otoro (fatty tuna), the quality of the fat became more pronounced. It was a tuna that showcased its flavor and sweetness rather than heaviness, and the harmony with the rice was remarkable.
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