Though I have always written about the authentic sushi that I ate every month, I didn’t write anything in February.
There was a reason for that.
My favorite sushi restaurant, where I go every month, has been closed temporarily since the declaration of the COVID-19 emergency.
So I tried to go the other sushi restaurant.
Unfortunately, their sushi didn’t taste that good, and I didn’t want to write about that.
Now, March has come.
My favorite sushi restaurant is still been closed.
This time, I discovered a sushi restaurant called, “Aoyama Fukue” in Shibuya.
Their sushi was great, so I’ll introduce some information about their sushi.
As I passed through the white shop curtain, which hung outside the entrance, i saw that there was only a U-sharped sushi counter.
There was a beautiful, Japanese atmosphere in this small restaurant.
A young sushi chef welcomed me warmly.
At that time, I realized that this sushi restaurant must be great.
The appetizer was a wild plant called, Udo. Udo is a sign of spring.
It was seasoned only with salt.
I enjoyed that refreshing taste.
On that day, I ordered two types of Spanish wine.
They were Chardonnay and Pinot Noir of MUSSO DE CASARO.
I ate 13 sushi, and all of them are great.
But actually, what impressed me most was Kasugo(young sea bream).
Kasugo makes me think about the coming of spring.
Its cherry-pink color is like the cherry blossom, so Kasugo is known as an emblematic fish of spring.
The Kasugo that I ate had been sandwiched between pieces of kelp for a few days to transfer its good flavor.
This cooking method is called, “Kobujime”.
Additionally, kelp absorbs water in fish meat. Because of that, fish meat becomes comfortably firm.
I have admired Kasugo, which is suggestive of the cherry blossoms, for a while.
After that, I savored it from the bottom of my heart.
I felt that spring had come.