Going left to right, to we start with the gizzard shad topped with ginger, which had a citrus tang and a mackerel-like fishiness to it. Next is the needlefish, with shiso and fresh wasabi. This was only my second time having the fish; the first was at Urasawa (the Urasawa was about the prettiest piece of sushi I've ever had). I found it to be slick and very mild. Finally we have a special type of Spanish mackerel, topped with scallion, ginger, and goji berry. Seki aji is caught using single hook fishing from the Bungo Strait. It is widely regarded as the best type of Spanish mackerel, with a very mild taste compared to standard varieties. Loved it.
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