Having an easily bookable sushiya in Tokyo is a gift , especially when it’s both Michelin starred and Tabelog Silver .
Creative otsumami , addictive vinegar forward Shari and a friendly jovial Taisho . Nails it
Chitoro - sweet nigiri served essentially as soon as you sit down
Kue sashimi
Fried Hamo
Egg custard , corn jelly - savoury and sweet
Awabi / crunchy rather than yielding
Unagi - crisp clean not marinated
Ayu in daikon broth
Harashimi with somen noodles and daikon
Aori Ika - with lime , deliciously giving texture
Botan ebi
Akami - initially metallic then sweet
Chutoro senaka
Otoro - acidity , some aged flavour . Delicious
KOHADA- great match with the strong Shari
Murasaki uni from Aomori - amazing aroma
Maguro and trout roe maki
Anago and cucumber maki
Aka uni - smooth with briny finish , ice cream texture
