This time, the appetizers were particularly impressive. The seasonal sweet shrimp with eggs was delightful, and the chef mentioned that he had some sake lees left, which made the sea bream roe irresistible. The ankimo (monkfish liver) paired perfectly with Junmai Daiginjo sake from Juyondai.The nigiri sushi featured notable selections of torigai (bird clam) and isaki (grunt fish), while the tuna from Shiozawa was a perfect match with the warm rice!**Appetizers** Chawanmushi with seaweed Sea Bream, Mackerel Raw Octopus, Boiled Octopus Oysters Tairagi (pen shell) with seaweed tsukudani White Shrimp, Sweet Shrimp with Eggs Swordfish Sea Bream Roe, Abalone, Ankimo Eel **Nigiri Sushi** Sumi Ika (cuttlefish) Torigai (bird clam) Isaki (grunt fish) Red Meat Chutoro (medium fatty tuna) Kohada (shad) Toro (fatty tuna) Shrimp Uni (sea urchin) Anago (sea eel) Rolls Tamago (egg) Akagai (red clam, additional)
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