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This is becoming my favourite sushi place very quickly. I loved him in Sapporo but now he reached another level.
1. Dai (鯛) - Red Seabream
• Mild, clean flavor, a sushi staple.
2. Akagai (赤貝) - Ark Shell
• Slightly crunchy, sweet, and briny.
3. Meji Maguro (目近鮪) - Young Bluefin Tuna
• Tender, lean, with a light tuna taste.
4. Shirako (白子) - Cod Milt
• Creamy, rich texture; a winter delicacy.
5. Namako no Kessho (海鼠の卵巣) - Sea Cucumber Ovaries
• Intensely briny, umami-packed, rare delicacy.
6. Kasudogai (カスゴ貝) - Baby Clam
• Mild sweetness, subtle briny finish.
7. Sayori (細魚) - Needlefish
• Light, delicate texture, slightly sweet.
8. Sawara (鰆) - Spanish Mackerel
• Buttery, rich, and subtly smoky.
9. Otoro (大トロ) - Fatty Tuna Belly
• Melts in mouth, ultimate richness.
10. Chutoro (中トロ) - Medium Fatty Tuna
• Perfect balance of umami and fat.
11. Uni (雲丹) - Sea Urchin
• Sweet, creamy, oceanic flavor bomb.
12. Nodoguro (喉黒) - Blackthroat Seaperch
• Rich, fatty, grilled for deep flavor.
13. Kohada (小鰭) - Gizzard Shad
• High acidity, classic Edomae sushi.
14. Buri (鰤) - Yellowtail
• Double layer avoids fishiness; buttery texture.
15. Aji (鯵) - Horse Mackerel
• Firm, umami-rich, bright finish.
16. Anago (穴子) - Sea Eel
• Soft, sweet, and lightly smoky.
17. Tamago (玉子) - Sweet Egg Omelet
• Fluffy, sweet, custard-like.
18. Kujira (鯨) - Whale
• Lean, meaty, with deep umami.
19. Kanpyo (干瓢) - Dried Gourd Roll
• Sweet, earthy, traditional sushi roll.
20. Tekka Maki (鉄火巻き) - Tuna Roll
• Simple, clean, highlights fresh tuna flavor.
10 / 10
