Spring course at Kurosaki, to contrast with one of the previous posts. The flat-sliced kanpyo is a fantastic closer to any meal, and is always offered alongside makinono and tamago. Also notable is the "trimmed" kuruma ebi where the head and miso are tucked under the body for nigiri, which changes the flavor but also makes this huge bite more manageable. Many of the neta here are actually on the smaller size, even the clams, but they are definitely at the very high end of the quality range.