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Amaou strawberry from fukuoka @sushiamane
Egg custard @sushiamane
Tuna and sweet onion hand roll @sushiamane
Miso soup with chives @sushiamane
Bichotan grilled oma kamatoro @sushiamane
Anago from tsushima @sushiamane
Aji from Kumamoto & green onion @sushiamane
Kuruma ebi @sushiamane
5 days aged aori Ika from Kumamoto @sushiamane
Otoro from North Carolina aged two weeks @sushiamane
Maguro zuke from North Carolina aged 2 weeks @sushiamane
Maguro zuke from oma aged 2 weeks @sushiamane
Spanish mackerel from Kumamoto aged 8 days @sushiamane
Tai cured in dry kombu @sushiamane
Kampachi @sushiamane
Kinmedai from chiba @sushiamane
Egon muller, auslese 2006 @sushiamane
Crispy amadai from Fukuoka & daikon and ponzu @sushiamane
Monkfish liver cured in miso @sushiamane
Hokkaido hairy crab & aged rice vinegar and ginger @sushiamane
Binchotan grilled tairagai (penshell) from Aichi @sushiamane
Bafun uni from Kumamoto (shallow and deep water) & Murasaki from Hokkaido @sushiamane
Steamed nodoguro belly from Nagasaki & ponzu & chives & chili @sushiamane
3 days aged kue from Kumamoto @sushiamane
