Summer fish may not bring the fat but flavour and aroma is still very satisfying , that was the takeaway from another great night @sushikisshobymiyakawa .

The signature dish of abalone steamed in sake served with liver sauce seemed extra amplified in this occasion . Despite being a signature , the team continues to work on perfecting it and the sauce last night seemed lighter and silkier than previously , it was almost giving champagne beurre Blanc despite being none of those things .

The nigiri portion was excellent , with a blend of two different types of rice and three vinegars , resulting in a slightly loose and acidic Shari which serves to accentuate the Unami of the Neta .

Always love starting with the dense texture of Aori-Ika, punctuated on this occasion with citrus zest and sea salt .
Shima Aji was perhaps my favourite of the night , defined lingering flavour .

Kinmedai from Shizuoka also had unexpected richness .
Kegani crab from Hokkaido was almost lollipop sweet , delicious .

Could not/ did not resist some extra add ons , Akamatsu is my favourite fish on the planet when it is in its Nodoguru time frame but maybe it’s just my favourite fish period . And Otoro without the abundance of winter fat but just a lovely cleanly flavour is also a winner .

Full menu below .

Cold Fukuoka Kudzu Noodle
Charcoal Grilled Hokkaido Herring
Hokkaido Whelk with Summer Vegetables
*Shimane Black Abalone with Liver Sauce Hokkaido Hanasaki Crab with Tomato Jelly

[SUSHI]
Aori-ika (Bigfin Reef Squid from Toyama)
Shima-aji (Striped Jack from Kumamoto)
Madai (Sea Bream from Fukuoka)
Kinmedai (Alfonsino from Shizuoka)
Chu-toro (Medium Fatty Tuna from Toyama)
Aji (Horse Mackerel from Fukuoka)
Kegani (Hairy Crab from Hokkaido)
*Uni (Sea Urchin from Hokkaido)
Anago (Sea Eel from Nagasaki)
Nakaochi Hosomaki (Tuna Roll from Toyama)

Miso Soup
Tamago (Omelet)
Dessert Less