Sushi Meino, located just a short walk from Azabu-Juban Station, is a restaurant that has garnered attention for its exquisite offerings. The chef, Mei Kogo, honed his skills at the renowned Sushi Arai before establishing this independent venture, which has also been selected as a "Tabelog SILVER 2026" restaurant.The atmosphere inside is serene, yet the warm and friendly service from Chef Kogo allows guests to relax and enjoy a pleasant dining experience throughout their visit. On this occasion, I indulged in a wonderful omakase course paired with wine.【Omakase Course Contents】◆ Appetizers - Tuna and Herb Spring Rolls A very creative start for a sushi restaurant. The umami of the tuna combined with the refreshing aroma of herbs immediately draws you in. - Octopus - Trigonia - Sea Urchin (Kitakyushu) - Botan Shrimp With a rich sweetness and deep flavor, the quality was outstanding. - Seasonal Vegetable and Fish Terrine A beautifully presented dish that is a feast for the eyes as well. - Surf Clam - Fried Baby Horse Mackerel (Tartar Sauce) The crispy coating encased the delicious flavor of the baby horse mackerel, perfectly complemented by the homemade tartar sauce. A wonderfully playful appetizer.◆ Sushi - Flatfish - Sumi Ika (Cuttlefish) - Red Clam - Horse Mackerel - Sardine - Kuruma Ebi (Sweet Shrimp) The slightly rare cooking method was exquisite, bringing out the natural sweetness and firm texture of the shrimp to the fullest. - Lean Tuna - Medium Fatty Tuna - Fatty Tuna All the tuna was of exceptional quality, with a perfect balance of the sweetness of the fat, the acidity of the lean meat, and the aroma. - Baby Horse Mackerel The finishing touch was impeccable, showcasing the chef's remarkable skills. - Ohagi (Sweet Rice Cake) - Sea Urchin - Anago (Sea Eel) - Clam Soup ◆ Additions - Anko (Monkfish Liver) Roll - Kanpyo (Dried Gourd) Roll - Tamago (Egg) 【Wine】 I enjoyed a luxurious selection of wines. - LOUIS ROEDERER CRISTAL 2016 - CORTON 2013 / TOLLOT-BEAUT For the first half, from the appetizers to the Sumi Ika, I was treated to the "Cristal 2016" selected by my companion. Its elegant bubbles and delicate flavor beautifully enhanced the taste of the ingredients.Then, for the second half, starting from the red clam, I shifted to my selection of red wine, "Corton 2013." This choice matched perfectly with the robust flow of sushi, especially the rich fat of the tuna, the acidity of the baby horse mackerel, and the sweetness of the kuruma ebi, creating a magnificent pairing.【Impression】 While the sushi is centered around the high-quality tuna and baby horse mackerel inherited from Sushi Arai, the incorporation of modern and distinctive appetizers like spring rolls, terrine, and fried dishes creates a wonderful balance. The seemingly unexpected approach is elevated beautifully without disrupting the flow of sushi, thanks to the quality of the ingredients and the chef's skill.With exceptional hospitality, delicious sushi, and luxurious wine, it was a harmonious and unforgettable evening. It was a great meal.