Interesting to see the chef serving up a combination of Kokuramae-style and Edomae-style sushi. I really like some of the otsumami a lot.
Full account of lunch is here: https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-4.html
Yuba tofu with purple sea urchin (湯葉豆腐 紫雲丹)
Yuba tofu with purple sea urchin (湯葉豆腐 紫雲丹)
Shime mackerel (締め鯖)
Chawanmushi (茶碗蒸し) - with new onions (新玉葱), glass shrimp (白海老), and a starchy sauce (餡掛け)
Chawanmushi (茶碗蒸し) - with new onions (新玉葱), glass shrimp (白海老), and a starchy sauce (餡掛け)
Sea noodles with sillago (海素麺 鱚)
Sea noodles with sillago (海素麺 鱚)
Neon flying squid (赤烏賊)
Spotted halibut (星鰈)
Sillago (鱚)
Tiger prawns cooked mi-cuit
Japanese tiger prawn (車海老)
Mactra clam adductor muscles and pink sea urchin (小柱と赤雲丹)
Ark shell skirt (赤貝ヒモ)
Conger eel (穴子)
