21 Photos - Apr 16, 2013
Photo: Shirauo, baby squid. Top notch.Photo: Tai, toro. By now I starting to remember why I was missing high-end sushi so much! Tai had a firm, chewy texture, with a light and very clean taste, as it should, while the toro obviously melted instantly in the mouth, coating it with the unmistakable fatty tuna taste.Photo: Photo: I believe these were sakura ebi, but I'm not too sure. Anyway, these had one of the most intense shrimp taste, that lingered on. Fantastic.Photo: Tako. Excellent, but next sushi meals in Tokyo would deliver even better pieces. Still never found anything approching this piece outside of Japan.Photo: Awabi (abalone), same remark as for the previous one.Photo: Akami. More and more, I find myself prefering akami to more fatty cuts of tuna. While good chutoro or otoro can be immensely enjoyable, these cuts don't have the same depth of flavor as plain akami. I believe this piece of sushi has been one of my favorite from the whole trip.Photo: Kohada. The combination between the fish fattiness, its vinegared marinade and the rice acidity was absolutely stunning. Apparently Taichi uses red vinegar for his sushi, which I now realize might be what I prefer. His rice is well-vinegared, but not in an overpowering way, and not too salty. Also, it has a quite firm texture which I also enjoy a lot.Photo: Toro. Strange how the flow of the meal was different from what seems common in other Tokyo sushi restaurants, and not necessarily in a bad way.Photo: Aji.Photo: SabaPhoto: Kuruma ebi. Intensely sweet and juicy, quite different to the shrimp we had as otsumami.Photo: Ika. Silky mouthfeel, a slight firmness that quickly gives way when chewed. I love the texture of that seafood.Photo: Hamaguri. Honestly I remember it was good and different to clams I'm used to in Europe, but I don't have a clear memory of how it tasted.Photo: Photo: Uni.Photo: Photo: Kasugo, incredibly soft and light.Photo: Anago.Photo: TamagoPhoto: Miso soup with small clams