Sushi Hashimoto It’s been years since my last visit. I started with Ohmine 3 grains of Dewasansan, which had a beautiful sweetness and clarity typical of Ohmine. The fugu-shaped sake cup was adorable, instantly lifting my spirits. ❤️ I refreshed my palate with mozuku seaweed and junsai, followed by the soft and bouncy texture of flounder. The torigai (bird shell clam) was delicious, bursting with sweetness the moment I bit into it. The steamed egg custard with hairy crab had asparagus hidden inside, creating a perfect combination of the rich flavor of crab and the refreshing taste of spring. The dish with eel, rice, and celery offered an interesting contrast of aromas and textures. The katsuo (bonito) smoked with straw had a refined smokiness. The new onion and watercress garnish, along with the fragrant shiso leaf, provided a lovely accent. The sardine gari roll, finished with red vinegar, beautifully balanced acidity and the aroma of the garnishes. Among the three assorted appetizers, the sweetfish paste was particularly impressive. It was smooth and allowed me to enjoy the essence of sweetfish without any bone texture. The ankimo (monkfish liver) was a rich and delightful treat. Next came the dried Mejikari (sandfish). The skin was crispy and crunchy, while the flesh oozed with rich fat. This small fish had an unexpectedly strong presence, making it one of the highlights of the day. Now onto the nigiri, which was generously sized and robust. The spring baby sea bream, cured with kombu, had a tender texture and umami from the kelp. The akagai (red clam) was wrapped around the entire clam, making it irresistible for red clam lovers. ❤️ Following that were the kinmedai (golden eye snapper) and akami (lean tuna), with the akami being particularly to my liking. It was light without any heaviness, allowing me to enjoy the pure flavor of the tuna. The back toro (fatty tuna) had a light fat, while the otoro (premium fatty tuna) was classically delicious. The donchicchi aji (small horse mackerel) released a sweet fat that gently enveloped my mouth with each bite. Then came the kuruma ebi (sweet shrimp), masunosuke (a type of salmon), and finally the uni (sea urchin). The uni was generously piled on, creating a blissful bite that naturally turned into "uni rice" in my mouth. To finish, I had anago (conger eel) and added some cucumber with the entrails. I thoroughly enjoyed a variety of sake, including Jikon, Hidakami Natsu Gin, the limited edition Aramasa, and Kamo Nishiki Nibata Sake Mirai Shiboritate. Personally, I found the Ohmine 3 grains of Dewasansan I had at the beginning to be my favorite.
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