I visited the renowned sushi restaurant "Sushi Sho" in Yotsuya. This time, I indulged in a wide variety of flavors.The remarkable thing about this place is that even after a long absence, the moment I take a bite, I am reminded of just how delicious it is. The consistent high quality means that as soon as the food enters my mouth, the restaurant's signature taste spreads.On this day, the highlights included steamed abalone and dried Mehikari. The abalone was in season, and its tenderness was astonishing. Simply seasoned with salt and wasabi, it brought out the umami to the fullest. The Mehikari, despite its small size, was rich in fat, and when paired with kanzuri, the flavor was incredibly satisfying.As for the nigiri, the standout pieces were the Kasugodai that came out first and the herring that I ordered as a second helping. The Kasugodai concentrated the essence of the fish's deliciousness. The herring is rare to find as nigiri, but it was expertly prepared, with the bones removed, and had just the right amount of fat, creating a blissful sensation after each bite.While I sighed in delight with each bite and ordered more, it turned into quite a feast, but it was a meal worth every bit. I left feeling completely satisfied.【Dishes I enjoyed】Sea Grapes and WakameHairy Crab and JunsaiKasugodaiSmall ClamsFlounderShima Aji (wild, aged 3 days)OctopusRed MeatDeep-fried Young Sweetfish (with sweet-spicy sauce and sansho)KisuKohadaHiragaiChutoroFish scraps with kombuSteamed AbaloneSumi IkaGrilled Black Abalone LiverHorse MackerelSea UrchinSweet Shrimp (with sea salt and soy sauce)Dried Mehikari with KanzuriWater Eggplant--Additional--White ShrimpWhelk LiverHerringIsakiOhagiConger EelKanpyou Roll--End of additions--Ice Cream (salt, sesame)Sorbet (summer orange, Andesu melon)
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