中嶋 (Nakajima) in Tokyo

Sashimi platter🍴Tuna:  It had a light flavor.

The fat was tender and was melted into my mouth…

Grouper: It had an elastic texture and gave me a clean and plain aftertaste flavor.

Sea urchin Gunkan-maki (sushi rice wrapped in sliced nori and topped with sea urchin):It was juicy and had a nice salty taste.

It was melted into my mouth too.

Squid: It had a crunchy texture and its rich umami flavor was stuck to my tongue.

I went to Nakajima, a restaurant awarded one Michielin star.

Giant clamsJuice oozing out of the clams had full of umami and flavor.

It kept your stomach warm.

Grilled Japanese spanish mackerel sprinkled with black shichimi (seven-spice chili mix) and sansho pepper.
Its rich flavor spread into my mouth right after putting it into my mouth!

Sweet soy-sauce with rich flavor and subtle spiciness of shichimi and sansho made my mouth water!

Deep-fried smelt lightly coated with batter
The smelt meat was very firm. It had a light flavor of umami and subtle bitterness.

Deep-fried butterbur scape had a rich aroma and gave me a nice bitter aftertaste.

Ascidiacea dressed in a sour sauce
The ascidiacea had a light, citrus flavor oozed out of sumo mandarin called dekopon.

Sea bream soup bowlThe sea bream meat was oozed out of umami as I bit it.

It went well with fine salty flavor of the soup.

Walnut ice creamWalnut ice cream had a rich flavor and refined sweetness.