Stacks of Otoro (Fatty Tuna), Kuromatsu (Black Sea Perch), Zuke (Marinated Tuna) and Nodoguro (Shark Skin Halibut) that awaited moulding by Chef Tomo into sushi.
I have had quite a few memorable meals at “Sushi Kimura” but I dare say, today’s Omakase (we chose the $250++ option) featuring spring’s seasonal items was positively ambrosial. All the seafood we were served tasted like they’re at their peak of deliciousness.
It looks like Chef’s recent visits to Japan are reaping rewards. The relationships he’s been cultivating with new suppliers across the country is bearing fruit so to speak. How lucky for us to be able to enjoy such choice fish and other produce he’s harvested from them.