Foodle

Fast sushi on the way to Sakurajime, Shiko sushi starts unceremoniously three minutes after you arrive and delivers 15 nigiris in about 60 minutes.
The shari has medium acidity and the size is on the smaller side. The neta seems to be less aged than in other places which leaves sometimes a firmer texture in the mouth. The style is a mixture of Kyushu and Edo-mae as the Chef mixes citrus fruit seasoned nigiri with ones that are brushed with soy sauce.
Some stand-out pieces were the thinly cut ika with Hokkaido uni on top and the Shima-aji.
An interesting technique is his cutting of the Shima-aji. He cuts it like a butterfly where opens the shrimp twice. The netz then gets almost wrapped around the rice, which creates an unsual texture in the mouth.
Great value for money, at least for lunch Less

A brother team, Kazuki and Kinsei Kimiya, one doing sushi (cleaning and hand drying the antic glasses), the other cooking kaiseki (and being responsible for cleaning and drying the dishes).
The kaiseki style is very interesting as the Chef uses some really innovative techniques and flavour combinations. For example he served in a yuzu a mixture of shirako and awabi. Or the dish with steamed eggs with foie gras with a layer of hot seaweed gel on top of it. Fantastic!
I think the Sushi Chef has it harder to come up with some true innovation. Nevertheless sushi by itself offers the chance for a different taste with each bite. His signature dish, the akami nigiri was stunning. Another extraordinary dish was the 2 weeeks old sea bream sashimi with an unusual flavour and somewhat chewer texture but he made it work beautifully. Less

A brother team, Kazuki and Kinsei Kimiya, one doing sushi (cleaning and hand drying the antic glasses), the other cooking kaiseki (and being responsible for cleaning and drying the dishes).
The kaiseki style is very interesting as the Chef uses some really innovative techniques and flavour combinations. For example he served in a yuzu a mixture of shirako and awabi. Or the dish with steamed eggs with foie gras with a layer of hot seaweed gel on top of it. Fantastic!
I think the Sushi Chef has it harder to come up with some true innovation. Nevertheless sushi by itself offers the chance for a different taste with each bite. His signature dish, the akami nigiri was stunning. Another extraordinary dish was the 2 weeeks old sea bream sashimi with an unusual flavour and somewhat chewer texture but he made it work beautifully. Less