A very memorable lunch and once again sometimes it only takes 1 dish , or in this case one food/ wine match to leave a long lasting impression.

Abalone liver sauce and chateau d’yquem is an absolutely astonishing pairing . The viscosity of both is similar , the clean linear abalone flavour absolutely swoons when in contact with the wine . This was truly one of the best matches I have ever had .

The aforementioned is the signature dish at the newly Michelin ⭐️ @sushikinetsu . Korean - Canadian chef Jay Myung is at the helm , he and his team previously ran Shinji by Kanesaka at the same venue pre-Covid .

Rumour is that a regular guest missed them so much that he took over ownership and brought back the old crew to resurrect the restaurant.

Sashimi and Otsumami dishes were excellent , a super sweet spot prawn , uni and caviar starter was a refreshing opening . This was followed by an excellent plump Hokkaido oyster .

Steamed Octopus and eggplant delivered in tenderness and flavour . Crab chawanmushi was perhaps a little pedestrian but the progression roared back with Ankimo stuffed into monaka wafer , equally cute and delicious . This was followed by excellent grilled Ayu and the aforementioned abalone .

Nigiri hit on all the seasonal fish of the moment .
The otoro was less fatty then I have had recently which was an interesting contrast .
Favourite pieces were the big reef squid with a little citrus and salt , and that tender yet sticky mouthfeel .
The Torigai and Uni were also excellent .

Didn’t realise until now that Suahi Kinetsu is open for lunch 5 days a week ( 11 services in all ) this is very welcome and dangerous news .