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.
Second up, bonito…this blew our mind, #2 favorite sushi we had here. Look how dark the meat is and how thick the slab is on this sucker. It was smoked lightly, tasted like hickory oak that lingered in my mouth for ten minutes on. Never tasted this in sushi before, almost like smoked salmon, but the fresh version, not a pickled salmon months old and slimy.
Third fileted and steamed firefly squid, with none of the fermented fishiness that usually accompanies this squid variety.
In between an egg and crab custard.
Then a meatball and sardine soup.
Fourth up, abalone. I have never had abalone this soft and spongy. I just chewed on this at length and moved it all around my mouth. Impossible to make this good in LA. Every abalone I’ve had here tastes like rubber.
Sake bottle bigger than my torso.
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.