Shin Ika #Sushi

img_2671

Shin Ika so smooth it looks like a dolphin’s tummy! Shin-ika, like shinko (baby kohada) is a baby squid and are accessible only towards the end of summer. It’s so smooth and sweet and melts in your mouth!! It was so pretty I just had to share.

Of course this is at Takahashi, my favorite sushi restaurant in Tokyo. Takahashi-san is so talented — I only eat his sushi now. I know, I know, I need to get out more. But I can’t help it. I’m now treated as a regular and as a regular’s advantage, I get special dishes like this ↓ (points below)

img_2668

I mentioned in passing the other day I loved his aji tsumami (appetizer). It’s aji with the Saito pesto, egg yolk and sesame seeds. It wasn’t included in this menu but he made one just for me!! It was, as always, super delicious and one of my favorites of all time. Love him!!

Also, he served tako (octopus) which I hadn’t had in a while. But the ceramic (kozara) was one I’ve never seen before. Even more amazing is that it’s shaped like the Bat symbol (from Batman!!)

img_2666

Highlights:
– steamed awabi, this time with kimo (liver) sauce that was AMAZING
– lightly charred anago with three condiments: wasabi, tōgarashi (red pepper) dipping sauce, salt and his raw shichimi (he shared the recipe with me this time!!!)
– aka mutusu a.k.a. nodo guro a.k.a. sea bream sakamushi (steamed with a sake base) with ponzu and some sort of sea vegetable OMG this was delicious
– tai (snapper) that was kissed with a touch of smoke

…and who am I kidding. Everything was super delicious. Takahashi-san makes me so happy.

By the way it’s almost time for fall foods. I love fall foods in Japan. SOOOOOO pumped!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s