Tsumami on my April visit were quite a bit different, and showcased a variety of cooking techniques rather than raw produce. Mehikari was grilled, komochi yari ika was served nimono, kinme as mushimono, and so forth.
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The quality of the ingredients was really on display here, including the huge "crunchy" torigai (the only sashimi). My favorite was the very large hamaguri that was presented simply in its own poaching liquid. It has pleasant chew, but was also notably tender.