For many sushi chefs, their first three or four nigiri are a showcase of their skills and aesthetic, and I got that impression here. Kawahagi with its liver from Awaji island. 6-day aged shimaaji from Ehime. Ika that had only been handled with a stainless steel knife to better preserve the flavor. And fourth, bincho-torched akamutsu from Tokushima, served with piping hot shari. Takahira san mentioned that these akamutsu feed mainly on sweet shrimp, giving them a meatier texture and more intense flavor. Less