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tamago @sushiamane
Karasumi @sushiamane
Maguro and white onion hand roll @sushiamane
Miso soup with chives @sushiamane
Anago from Tsushima @sushiamane
Seared kama toro from Miami @sushiamane
Firefly squid & ginger @sushiamane
Seared nodoguro from Nagasaki @sushiamane
Aji from Kumamoto & green onions @sushiamane
Kuruma ebi with wasabi @sushiamane
Kuruma ebi peeling @sushiamane
Aori ika from Kumamoto & sudachi @sushiamane
Chutoro from Miami @sushiamane
Maguro zuke from Miami @sushiamane
Otoro from Kumamoto @sushiamane
8 days aged hata grouper @sushiamane
Kinmedai from chiba @sushiamane
Coche, meursault 2016 @sushiamane
Crispy amadai from fukuoka & ponzu radish @sushiamane
Sea cucumber ovary (left) and guts (right) & salt and soy preserved Kumamoto uni (mid) @sushiamane
Braised higedai @sushiamane
Hokkaido hairy crab & rice vinegar @sushiamane
Spear squid and yuzu @sushiamane
Grilled saba @sushiamane
Kumamoto shallow (left) and deep (top) water Murasaki & Hokkaido bafun @sushiamane
Managatsuo from fukuoka & ponzu @sushiamane
Taragai from aichi @sushiamane
Daishichi, Masakura Junmai Ginjo Kimoto @sushiamane
Kue aged 4 days @sushiamane
time to go @sushiamane
speakeasy again @sushiamane
