In honor of "national sushi roll day" I present one of my favorite sushi rolls, even though it's not from a sushi restaurant. I don't often write about non-sushi restaurants except in stories, but Shakirimon Onozawa really hits the sweet spot of washoku/kappo for me. The meal is filled with lots of seasonal items that are flavor punches and not too precious. Case in point is a torotaku maki made with the tender tuna head meat (noten) that is served towards the end of the meal, and presented dramatically to guests. It is well-deserved that over the past few years it's become a tough booking. Less