While summer is not peak season for Japanese seafood , it’s also the time where my palate is seeking the freshness , Unami and salinity that sushi delivers .

Jay Myung and the team at Sushi Kinetsu deliver an excellent relaxed experience and the quality and consistency shone through .

The stars of the otsumami were the snow crab - gently molded into a loose crab ball , paired with sesame tofu which had a mochi texture submerged in a terrific dashi .
The octopus was also outstanding , it is prepared by being placed on green tea and then massaged for 30 minutes , super tender it essentially melted .

I do love how the Neta gently shapes than slumps on the Shari with slight overhang here .
Nigiri highlights included the dense texture of the Aori Ika which had been finally scored in 4 directions and the sweetness of both the Shira ebi and Murasaki Uni .

Full lunch menu below

Katsuo sashimi
Snow crab with sesame tofu and dashi
Steamed octopus
Ankimo monaka
Grilled scallop nori

Aori Ika
Kinmedai
Shima Aji
Chutoro
Aji
Shira ebi
Murasaki uni
Anago
Kampyo roll
Tamago
Shizuoka Melon Less