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Visit at 3 star shushiya Gyoten. A private buy out and therefore maybe not representative as it was loaded with a load of tuna cuts.
I am not a great fan of it but I think from time to time is just great to indulge into aged tuna which just melts in your mouth.
The young Chef really knows to use his knives and is very proud of his sourcing and preparations. The rice is seasoned with Akazu (赤酢）cooked more the al dented but to the point where it still feels grainy on the palate.
The baked shirako was also a highlight as it was baked so the outside became a nice crust which added a texture element to it.
Is this one of the best suhsiya in Japan, as it is one of two 3 star sushi restaurants in Japan, I don’t know, but it was definitely worth a visit.
8 / 10
