Sushi Shunsuke in Asagaya. I'm grateful to my friends for allowing me to visit this renowned restaurant regularly. Once again, I enjoyed a variety of dishes that showcased the quality of the ingredients and the deliciousness of seasonal flavors.One standout appetizer was the sashimi of Tokishirazu. As always, the smooth and pure taste of the ankimo (monkfish liver) is incredible, and I still can’t figure out how they make it so good.Recently, I had grilled sanma (saury) at another restaurant and thought, "Is this my first time trying this combination?" To my surprise, I found it here as well, and I was amazed that I encountered this (likely) first-time dish again in such a short period. Of course, it was delicious here too.All the nigiri was excellent, but the highlight of the day was the tuna. The perfect fusion of rich fat and meat from the toro and nakaochi from Sakai Port was an unforgettable experience that literally made my cheeks drop. The Hokkaido bafun uni was not only delicious, but the nori (seaweed) was also outstanding.I enjoyed a selection of fine Japanese sake and became completely tipsy. I savored the sake, appetizers, and sushi, leaving me fully satisfied.【Dishes I had】Chawanmushi with clams and noriSashimi of sea bream and TokishirazuRaw octopus and boiled octopusTsubugai (whelk)Grilled hiragai (flat shell)White shrimp with kombu and shako (mantis shrimp)Grilled sanma with saikyo misoSteamed abalone, pickled sea bream roe, and ankimo (wrapped in fried tofu)Grilled anago (conger eel)Shiroika (white squid)Kitakuri shellShimaaji (striped jack)Toro from Sakai PortNakaochiKohada (gizzard shad)Grilled kinmedai (golden eye snapper) with yuzu pepperSweet shrimpHokkaido bafun uniAnago (conger eel)Grilled scallopsHorse mackerelKanpyo maki (dried gourd roll)
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