At Shimazu in Shirokane, you can fully enjoy the Omakase course, from appetizers to sushi and even extras. The meal begins with Aomori mozuku seaweed and Akita wakame, followed by Goto's kurobuta shabu-shabu, Yokosuka octopus, and Otaru's male shako, showcasing the origins of each ingredient and building anticipation.Steamed AbaloneThe abalone from Shirahama, Wakayama, is impressive with its rich liver sauce. The satisfaction of this dish is heightened by mixing the leftover sauce with freshly cut sushi rice, making it a standout item.Fried ManagatsuoThis luxurious dish features Managatsuo from Imabari wrapped in the finest seaweed from Saga Ariake. The combination of its savory aroma and umami flavor was remarkable.NigiriThe course continues with nigiri featuring Ishikawa's ara, Ehime's shima-aji, Kagoshima's sumi-ika, and Muroran's toki-shiraz. Each piece highlights the unique characteristics of the fish. The standout was the tuna sourced from Yamakou, weighing 140 kg from Shiogama, which included medium fatty tuna, marinated red meat, and melt-in-your-mouth fatty tuna. The additional striped shrimp with kombu, red clam, and sardine left a lasting impression, making this a flawless course. Highly recommended for a special sushi experience in Shirokane! Less