Have always been happy to avoid sushi in NYC on previous visits as it has always been the most expensive global sushi market . But since I have recently been diagnosed with a sushi addiction , a sushi meal became inevitable .
A very enjoyable experience at the hands of Shion @69leonardst , the neta is extremely pure , limited use of soy or any other flavours and the fish is left to shine. The Shari is intensely polished and has a near sake like quality , which also adds to the naked cleanliness of the bite .
Highlights were the tasting of two types of Murasaki uni - sweet from Hokkaido and briny from Kumamoto .
Superb Kegani crab with aged Japanese vinegar
And my favourite nigiri was the seared Kamatoro - absolutely melting .
Chef Shion was also so impressed with my Japanese fish knowledge that he asked whether I worked in the seafood industry so thanks to @jtfoodcation for the maritime education !!
Kuwe and tsubugai sashimi
Grilled Mehikari with green onion
Murasaki uni tasting - hokkkaido and Kumamoto
Grilled scallop from iwate with shimishi pepper
Kegani crab from Hokkaido with aged vinegar
Amadai with daikon radish
Yazu (young Yellowtail )
Sawara ( Spanish mackerel )
Kamasu ( barracuda )
Chutoro
Otoro
Yari ika ( spear squid )
Seared Kamatoro
Aji - horse mackerel
Anago
Toro and onion handroll
Tamago
