Needed one last sushi hit before spending the next couple of months in Europe .
So returned to @sushisaitohk , just over a month since the last visit . The tsumami were the same as last month but there were twists and turns on almost all the nigiri .

Ikura - lemon zest
Tako - deep dynamic flavour , soulful
Awabi and liver
Tachiuo - earthy and dry grill flavour

Karei - very different texture to Hirame , firm and crunchy .
Shima Aji - well marinated
KOHADA - aged for 5 days , surprising sweetness
Akami - lean , strong wasabi , very pleasing
Chutoro -fat and wasabi combo terrific
Otoro - fat washed over tongue perfectly
Sumi Ika - lovely dense texture , citrus and salt
Shiro ebi - with shrimp roe , vegetal
Bafun Uni - briny, mineral finish
Anago - piping hot , soft , nice contrast
Futomaki with Toro, ebi , uni , ikura - along with asparagus and pickles , every element plays a role . Less