This is the most up and coming sushi chef in Japan. I wouldn’t be surprised if he soon gets 2 Michelin stars and reservations become impossible. Even sushi chef Sawada, whose 2 Star place from Anthony Bourdain fame where we are going this coming Saturday serendipitously was a customer here with us tonight with his wife in featured image. He himself has a 3 Star sushi restaurant.
We started with turbot, a meaty white fish that I had reference in our first dinner at Narisawa, very clean palate cleanser to begin with, cut so thin it was translucent.
Some deliciously sweet giant clam with mountain herbs. Never knew clam could taste this good.
Grilled scabbard fish up next, never had this before, similar to Halibut. Followed by steamed cockle sushi, again, a mollusk you tend to find more in UK, etc. Never had this in US.