March 4, 2016
Had a long and lovely omakase lunch at the extremely serene Sushi Tsujita the other day. That braided kohada was one of the highlights.
So was the finale: soft, sweet anago and a square of tamago that had just a hint of fish ground into the omelet.
In between were a couple of memorable moments, like this fascinating mingle of chewy jellyfish, crisp fresh bamboo shoot and tiny tender mushrooms in a green tea miso sauce.
I’ve always loved sayori, for its clean flavor and crisp texture, and this bite was especially appealing.
And how could I possibly resist this?
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