Nigiri: Hirame(flounder), Shimaaji(striped jack), Sumiika(black squid), Aji(horse mackerel), Buri(yellowtail), Ara(saw-edged perch), Iwashi(sardine), Saba(mackerel), Akami, Chutoro, Otoro, Hokki(Sakhalin surf clam), Ikura, Ebi(shrimp), Uni(sea urchin), Anago(conger eel), Tamago
It was my first visit in half a year.
The neta was large, the shari was a little larger, and the acidity of the red vinegar was a little stronger.
Hmmm, not very tasty this time. I would rate the sushi at A- or even B+ level with this taste. And my impression is that the portion was too large for lunch.
Maybe my tastes have changed …
Recently I don't really like sushi with large pieces of fish …
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3 Comments
I got a reservation for dinner next month. Reading this post scare me lol
I was fortunate enough to visit the main counter for dinner back in July. It feel that Arai san is truly one of the best chefs of the current generation. I would rank him top amongst sushi chefs under 50 I have ever visited. I feel that experience will allow him to reach the levels of the veterans eg: kimura san, nakazawa san, hashiguchi san.
I did not feel that the shari was too acidic from the akazu on my visit though saito san. Do you think he changed his shari?
The evaluation of Arai fluctuates quite a bit depending on the day you go there.
Recently, Arai-san himself has started making the shari again, and I have heard that it is getting tastier again.