back here after a few years. Still delicious food, and now with items such as wagyu which deviate from a pure sushiya. Happy to have had hana sansho while in season.
Full post on evening is here: http://www.diarygrowingboy.com/2018/04/impromptu-sushi.html
steamed egg custard with firefly squid
Ark shell (赤貝) nigiri sushi
Gizzard shad (小肌) nigiri sushi
Wagyu with sansho flowers (和牛 花山椒)
