I realized I've actually posted on-feed only once about Sushi Sanshin, which feels a bit strange since it definitely is approaching the level of my most-visited sushiya in Japan. After repeated visits, I am convinced that Ishibuchi-san is a creative genius. At this point, the list of "signature" items served here is notable and growing - in spring, giant-sized hokkigai, torigai covering a paste of its "miso", or hotaru ika chopped into "paté". In fall and early winter, iwashi negimaki, or buri wearing a "jacket" of daikon, pressed into stout squares like tiny houses. Nothing is overly sweet, heavy, or overseasoned, but the flavors are refreshing and emphasize the natural ingredients. Like many forms of art, mastery is a prerequisite for innovation, and it is indisputable that has been proved here.
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The pic above is the first half of the sushi course from this past November, which is always served on a mirror-polished black stone geta. Notable seasonal items were nitani kujira and taka ebi, something I had never tried before. Ishibushi-san mentioned this shrimp is exceptionally rare, and that he's only served it twice in the past 9 years. Less