The beautiful sushi of October, 2020

I went to Kazahana to savor some authentic sushi in late October.

I was looking forward to it.

By the way, there are some authentic, expensive sushi restaurant in Tokyo, and they cause customers to become stressed because of their dignity.

I call such a restaurant, “a high-pressure restaurant”, and I keep them at a respectful distance.

Though Kazahana is a First-class restaurant in Tokyo, it definitely does not cause me to feel stressed. They have a heart of gold.

Now, I’ll introduce sushi in the order of eating.

There were four kinds of appetizers available on that day.

They were vinegared bok choy, sliced raw bonito, a vinegared Mozuku seaweed, and boiled octopus with sliced scallops.

After I finished eating the appetizers, a sushi chef started to make sushi.

The first sushi was Aori-ika(Broad squid).

This squid is treated as a luxury foodstuff in sushi restaurants. It was thick and tasted a little sweet. It went well with vinegared rice.

The second sushi was Mako-garei(Marbled flounder).

This fish is also a luxury foodstuff.

It had plenty of fat and tasted really good.

The third sushi was Sayori(Japanese halfbeak). It had an elegant taste.

The fourth sushi was Shimesaba(salted and vinegared mackerel) with some green onion and grated ginger on top.

Vinegar takes away the strong smell of raw mackerel.

Mackerel tastes the best in Autumn.

The fifth sushi was Cyu-toro(medium fatty tuna). Most Japanese like it very much.

It was amazing.

The sixth sushi was Ikura(salmon roe).

It has a poping feeling in the mouth.

The seventh sushi was Kamasu(barracuda).

Autumn is the best season to eat Kamasu.

This Kamasu had been grilled slightly.

Thereby its fat melted and this brought out the good flavor.

The eighth sushi was Tamago(omelet).

The omelet was a little sweet, so it seemed like a dessert. I really liked its taste.

The ninth sushi was Anago(conger eel).

It is a symbol of Edo-style sushi.

The tenth sushi was Kappa-maki(cucumber sushi roll).

I was impressed by the chef.

Typically, Kappa-maki is the most simple type of sushi. It seems that there is no room for ingenuity.

But the chef showed me his creativity.

The cucumber was cut into thin strips.

Because of this, the texture became crunchier. And some Shiso(Japanese basil) was used as a secret ingredient.

Shiso gave the sushi a refreshing scent.

There was a sprinkling of white sesame on the green cucumber, and it looked nice.

I’ve never seen such an artistic Kappa-maki.

In the end, I enjoyed some fruit with sencha tea after the meal.

I was happy to eat authentic sushi.