A tiny little place in Gothenburg, 6 seats producing traditional sushi Edomae style. After 3 dishes of otsumami, we had 21 servings from fish, sourced from various parts from Europa and even Japan. Some of the fishes were aged up to 30 days.
For my taste the shari was too little seasoned and cooked. Most of the neta lacked the quality and sensation in the mouth, this is just the quality of the fish obtainable in Sweden.
3 outstanding pieces of nigiri:
Chu-toro
Sawara
Amaebi
Overall one needs to recommend the young Chef to venture into such a difficult field of serving traditional sushi.
Great ambition!
