Back to Tokyo for the first time in 18 months and looking forward to an epic week of dining .
Eased into the swing of things with lunch at Kiyota - a temple of Edomae sushi operating since the 1960s .
These days it does garner mixed reviews but this is my second visit here and both visits have been textbook .

I love that Shimofuri is usually served here , it sits on a sweet spot between Chutoro and Otoro and corresponds well with my particular preferences.
The Anago was a showstopper , both crisp and unctuous and beautifully clean in taste .
The white fish and Ika were all well cured with noticeable konbu flavour .

Full menu below

Tai with a touch of salt

Thinly sliced awabi from Hokkaido - very deep nuanced flavour

Grilled saba - clean and pure

Seared Kamatoro- so good !

Namako - first time having sea cucumber sashimi , love the texture and the rice vinegar dressing

Razor thin aori ika

Nigiri course -

Hirame
Sumi ika
Chutoro - initially unexpectedly lean than a wave of glorious fat at the finish
Kobashira maki - scallop abductor muscle , sweet and Unami laden
Akami - citrussy
Shimofuri - hits the sweet spot between Chutoro and Otoro
KOHADA - light cure , stellar
Otoro Aburi - don’t particularly like Aburi style but this was handled well with the Otoro from Chiba being particularly fatty .
Sayori - again wonderful cure
Akagai - saline
Uni maki - from Hokkaido , creamy and briny
Kuruma ebi - very sweet
Tamago yaki
Akami and chutoro maki - lightly vinegared, ton of Unami
Anago - cooked at high heat so skin had a touch of crispness , flesh soft and yielding Less