On a night in May 2026, I enjoyed dinner at Sushi Sho, my first visit in a year and a half. Upon arrival at the reserved time, I was seated at the counter in front of the head chef. We engaged in lively discussions about sushi, and it seems there will be significant changes in the organization after summer, which was the biggest news of the night. The... More
On a night in May 2026, I enjoyed dinner at Sushi Sho, my first visit in a year and a half. Upon arrival at the reserved time, I was seated at the counter in front of the head chef. We engaged in lively discussions about sushi, and it seems there will be significant changes in the organization after summer, which was the biggest news of the night. The Sushi Sho style of alternating appetizers and nigiri made for a delightful experience, with both the appetizers and nigiri perfectly complementing the drinks. The nigiri, especially the expertly marinated spring sea bream, was simply divine, and the unique flavor of the seasonal bonito was a treat for the palate. The classic at Sushi Sho, the kinmedai (golden eye snapper) skin and ohagi (sweet rice dumpling) were also delicious. I look forward to what’s in store after the organizational changes. The course for the evening included the following: ◆ for appetizers, ◇ for nigiri.◆ Hairy crab with vegetables ◇ Spring sea bream ◆ Sea bream ◇ Young gizzard shad ◆ Octopus ◇ Bonito ◆ Surf clam ◇ Cuttlefish ◇ Isaki (grunt) ◆ Young sweetfish ◇ Horse mackerel ◆ Firefly squid ◇ Medium fatty tuna ◇ Sweet shrimp ◆ Dried Mexican sardine ◆ Water eggplant Additional items included: ◇ Bird shell ◇ Mantis shrimp ◇ Tuna collar ◇ Grilled kinmedai skin ◆ Soup ◇ Ohagi ◇ Gourd roll ◇ Sardine ◇ Simmered clam Drinks: - Draft beer - About 2 go of Japanese sake It was a great meal. Less
