The day's ingredients are presented before serving. A couple notable observations:
- At many sushiya, all fish are cleaned, broken down and filleted for serving hours or maybe even days before service. Here, the smallest fish have been prepped but not fully de-boned. The larger ones have simply been de-scaled.
- No tuna, no uni, no kohada, no shrimp...but many, many shiromi. Kochi, hata, meboru, ishidai, ako, isaki - all reflecting the local waters of Setouchi and nothing else. It truly is "catch of the day".
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