I can still remember how oishii this was. The richness of the neta which was mildly grilled to release just enough fat that its bursting with flavour. Simply sublime.
This wasn’t aged and was more fatty. Oishii!
This unagi from Kyushu has been aged for 10 days and grilled till the skin is so crispy that when he cut them into pieces for us, you will hear that delightful crunch! Yums!
This was from a tuna caught in Nagasaki. Oishii!
This utterly blew me away in flavour. Simply, simply sublime. Notice there’s no ginger or negi here as it wasn’t needed at all. It tasted so good just as is. This was a life changing piece of Aji for me.
Yes, it’s the season now. For a short time frame before they become kohada. It’s laborious making this sushi as you need a lot to form one piece of neta. Here, Chef Kazu-san used 8 for each piece of sushi. Sublime, ありがとうございました
Akagai, hotate, hokkigai and tsubugai, from front to back. The hotate was so sweet that you wish the bite never ends. My first time trying tsubugai. It has a very nice crunch to it. Oishii, Oishii, Oishii is all I can say about this platter of shellfishes.
My first time having this liver. Oishii! Each summer, the pike conger or hamo makes its appearance. It’s tough to prepare as it requires lots of slicing action to crush the bones sufficiently so you can eat them.
Shiroebi from Toyama and Sazae, turbo shell from Shizuoka. Really oishii and so light and refreshing, almost like a summer breeze. Loved it.