The master formerly worked at Sushi Saito, Sushi Namba, & Kikunoi Honten. They don’t speak much English but do have an iPad to translate / show photos of what fish you are eating. I tried to notate what he told me in conversation but am not sure of my Japanese accuracy 100%. I booked the entire seating of 8 for our party.
Overall a very fun meal with way more interaction with the chef once he realized I knew most of what he was serving. I will never forget the smirk on his face when he served the shirako and noticed I knew what I had subjected 7 of my friends to.
- botan ebi sashimi with roe, wasabi, and ebi-miso (head and shells)
- Simmered wakame with ichimi togarashi
- Ankimo, tsuyu, wasabi
- Sardines (iwashi-shime) makizushi with shiso, gari shoga, myoga
- Mochi Karasumi (bottarga) sandwich, fresh karasumi, hotaru ika (firefly squid), hot smoked jerky bora (mullet), cheriboshi
- Ika (squid)
- Fugu (pufferfish)
- Amandai (sweet sea bream)
- Aji (horse mackerel)
- Kasugo (young sea bream)
- Kohada (Gizzard shad)
- ???
- Seared tairagi (pen shell clam) sandwich
- Hamaguri surf clam
- Saba
- Shirako (fish sperm sac grilled)
- Kani
- Kuruma ebi (Tiger prawn)
- Akami
- Chutoro
- Otoro
- Otoro (scored)
- Murasaki uni
- Seared anago (conger eel) with tare (upload limit)
- Bruleed tamagoyaki (upload limit)
by Odd-Place-7254
2 Comments
Couldn’t put the photos of the last two courses but they look exactly how you’d imagine.
This is located in Tokyo, Japan.