Observation time. This time, the person in charge is Daiki Yoshike, a young ace who has already been to Milan three times. He’s going to Italy again next month, but this time it’s for a pop-up at a resort in Santorini, not Milan.Once again, we are in the ocean-themed room. It seats eight, but we started with seven due to a last-minute cancellation. As usual, we began with the rice cooked in a pot, cutting the sushi rice for a taste test. Was it just me, or did the red vinegar look quite red? It had a nice tangy flavor and was delicious.We started off with some draft beer.★ Sea Bream Roe and Winter Melon The first dish is served. I’m not a big fan of sea bream roe as it has a strong smell. ☆ Bluefin Tuna Akami Fukuoka It’s rare to find tuna from Fukuoka. The flavor is a bit mild. ☆ Bluefin Tuna Chutoro Fukuoka The fat content could be better. ☆ Bluefin Tuna Tataki Fukuoka It’s just right when topped with green onions and pickled wasabi stems. ☆ Kohada The small bones dissolve, giving it a sweet taste. It’s interesting how it’s pressed with the skin side up. ☆ Aori Ika Refreshing. ☆ Hirame It’s been aged for about three days, giving it a nice acidity and flavor, especially with the engawa. ☆ Clam Not boiled, but steamed with sake, which is great. Served by hand. ☆ Horse Mackerel This has also been aged for about two days. I prefer it fresh, but it’s good. ☆ Crab Hokkaido Shredded snow crab. Wow, I didn’t expect this! ☆ Bonito Is this marinated? It’s delicious. ☆ Sea Urchin Wow, this is also served! Handed over as the second dish. ☆ Anago Fluffy. ★ Soup with Fish Bones ☆ Rolls and Egg The kanpyo roll with wasabi is delicious. The egg is like a sweet treat.We had 12 pieces of sushi and rolls, finishing in 1 hour and 40 minutes, which is a bit quicker than usual.We moved to the second floor for dessert. The fava bean ice cream was quite unique.I noticed a beautiful woman in a kimono, and she introduced herself, saying, "I am Mutsumi Nakaji, the daughter of the head chef. I’ve returned after a year of maternity leave." She resembled the head matron and was a lovely person. It seems that not only sushi chefs but also the role of the proprietress is undergoing a generational change.
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