Top-tier sushi that checks all the boxes for me: a beautiful hinoki counter, interesting tsumami, sour rice, excellent fish, and a fun chef who engages with guests.
The concept is "acid and fat," which translates to sour rice and fatty fish. Only white vinegar is used for the rice, as the chef understands that red vinegar adds more umami, while white vinegar provides a sharper acidity. However, a small amount of red vinegar, specifically Fuji vinegar from Kyoto, is used to wet the chef's fingers when forming the nigiri.
The tsumami included a rich fried oyster with balsamic vinegar and tara shirako with dashi, both of which were outstanding. The nigiri highlights tonight were the kawahagi, anago with a delicate sprinkling of salt flakes, and a unique deep-fried eggplant piece
