Posted November 16, 2015on:
Ika & tai sashimi. Very fresh.
I was pretty excited when I saw him take out the uni because it was my first time having this dish here…
And it was a huge chunk of the best uni i’ve ever eaten! For the first time I’m eating uni that doesn’t have that aftertaste, even after eating so much of it. Texture was firm and the taste was sweet and creamy. *insert typical superlatives about dying and going to heaven etc etc*
Taking out a big piece of awabi to carve…
Giving some awabi slices a quick sear on the broiler.
Very soft and tender, with that slight crisp and subtle flavour on the outside from the quick grilling.
Some aji sashimi. Good but nothing amazing.
Finishing off the first half of the dinner with a plate of excellently grilled anago.
And the sushi half of the dinner begins with kohada.
Ika with a sprinkling of salt.
This time just the nitsuke broiled anago and not with its usual salted partner. Melts in your mouth.
I didn’t expect him to give me the uni maki but he did so it was a great way to end the sushi course!
And dinner ends with the customary tamago.
Truly bliss – I’ll be back again for sure. It may not be super-amazing like Saito and its ilk but there’s something about the atmosphere and food at Kozasa that’s just so right for me.