X ID: jigenace777 Instagram ID: jigenace777 I made my first visit to the annex of the renowned Sushi Shunsuke in Asagaya. The space is bright, clean, and has a calm atmosphere. It features a straight counter only. This is the stage for Mr. Igarashi, the second-in-command at Sushi Shunsuke. ◆ Omakase Appetizers: - Aosa seaweed, clam soup - Sea bream, sea bass, octopus - Steamed whelk - Octopus - Longfin tuna with white miso - Botan shrimp with shrimp miso - Shinjyo of threadfin bream - Summer vegetables (okra, winter melon) - Abalone, ankimo (monkfish liver) - Anago (conger eel) - Iwamozuku seaweed, Noto Nigiri: - White squid - White shrimp - Horse mackerel - Arakawa (fish) with kombu - Lean tuna - Medium fatty tuna - Kohada (shad) - Kinki (red sea bream), grilled with straw, shichimi - Purple sea urchin - Anago (conger eel) - Medium fatty tuna roll - Gourd roll - Tamago (egg) During my meal, Shunsuke came over to greet me, and it was a reunion after six years. Both the main restaurant and the annex are exceptional establishments. For me, they are indispensable. I had such a great time that I drank to the point of forgetting my memories of that night in Asagaya. Though I did have a martini before coming here! (laughs)
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