Matured sushi you cannot order. I was assigned the task of trying.
Though aged, the more fresh the catch, the better it feels. Aged over a considerable period of time the taste felt fully activated rather than familiar. Strange but shockingly delicious.
In the first place the story of the master’s approach, said to be like that of a scientist, is also amazing. It’s one worth listening to.
If you think of there being a Japanese-style Gejang (korean seafood dish) then there is also a rich western-style Arasūpu (sea bream soup). A small dish of Uni (sea urchin), is one of the many things that are locally sourced. Amongst everything eaten until now maybe Sushi is my favourite, with the bonus point being the unrelenting speed at which it is served without delay, from the first dish of hamaguri (clam soup) to the sushi.
If possible, I want to go every month … Unlikely, given how hard it is to get a reservation at present.