Finally, the season has arrived again this year. Having relocated to Ginza, the heart of sushi in Japan, "Sushi Ikkou" has solidified its reputation as the best sushi restaurant in the country. Among its offerings, the "May Limited Shako with Eggs" is a dish that foodies around the world crave. I was fortunate enough to visit during this time again this year. Thank you, Chef Kudo.First, we started with some appetizers. As always, the quality was exceptional with no compromises. Although I have had this combination many times before, each time it surprises and delights me with even greater flavors than the last.Next, we moved on to the nigiri. We began with the spring sea bream. The joy of encountering such thick and pleasantly firm fish during this season is unmatched. Additionally, the sardine, which is rightfully called "the No. 1 on the side menu," was outstanding. Its richness was at its peak, and the umami and sweetness that spread in my mouth were simply astonishing. The tuna harmonized beautifully with the rice, leaving me in a state of bliss.Then came the highly anticipated specialty, the shako. This unique dish is often described as tasting like a rice bowl topped with raw egg. What astonished me was that it had become even more flavorful than last year. I learned that the cooking method has evolved further, resulting in an even juicier sweetness and umami bursting forth. It’s remarkable that, despite already reaching its peak, it continues to evolve, inspiring awe.Today, I enjoyed it alongside a special Japanese sake, which amplified the deliciousness exponentially. This restaurant, with its seasonal specialties, offers unparalleled happiness and satisfaction every time I visit.Here’s the menu from today:Sea Bream Red Clam Kinmedai (Golden Eye Snapper) Squid with Sea Urchin Bachiko (Mullet Roe) Spring Sea Bream Fine Fish Sardine Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Sea Urchin Nodoguro (Blackthroat Sea Perch) Kohada (Gizzard Shad) Shako Sumi Ika (Cuttlefish) Anago (Sea Eel) Tamago (Egg) (Additional) Sawara (Spanish Mackerel) Tekka Maki (Tuna Roll) and Goya Maki (Dried Gourd Roll) Less