It's been too many years since I had the pleasure of sitting across the sushi bar from the ebullient and talented chef @kitamura_taichi enjoying omakase at Sushi Kappo Tamura. Shigoku oysters and chawanmushi with matsutake, crab & uni were the prelude to his exquisitely simple nigiri. Highlights included local ocean smelt & geoduck, Fraser River sockeye, Kona kampachi, and from Japan seared toro, unagi, and mackerel. Spectacular array!
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