ともしげ (Tomoshige) in Sendai
Pacific bluefin tuna (medium-fatty tuna)
The tuna had a tender texture and its sweet fatty part melted into my mouth…
Feel so good!
I came to Tomoshige to have ‘Chef’s recommended seven sushi (3,000 yen)’ tonight.
The shrimp was moist and plump. Its umami kept long in my mouth.
Makogarei (marbled flounder)
The marbled flounder had an elastic texture and a gentle flavor of umami.
Its firm saltiness, the sourness of sudachi (citrus fruit), and the pungent aroma of wasabi (Japanese horseradish) stimulated my appetite.
The squid was alive in the fish tank just before being prepared.
Therefore, it had a fresh, elastic texture. The sweet umami oozed out of the soft squid spread through my mouth.
Shimaaji (white trevally)
The white trevally put on a plenty of fat. Its rich umami left longer in my tongue.
Uni (sea urchin)
The fresh sea urchin was juicy and its refreshing umami gradually spread through my mouth.
As a finishing, I had three pieces of Kanpyo maki (sushi roll with dried ground shavings in it).
The dried ground shavings were sweet and had a soft texture. They cleaned my palate.
After that, I drank tea for the next dish: sashimi plate.
Kohada (Gizzard shad) *the price varies depending on the market price.
The gizzard shad was marinated in vinegar and left for three days.
Its full of umami went well with the sourness of vinegar. It stimulated my appetite further.
I want to have it as a sushi too.
Kawahagi (thread-sail filefish) *the price varies depending on the market price.
Dipping sauce made from Kawahagi’s guts
The Kawahagi had a plump texture. It smoothly melted in my mouth.
It had a light and delicate flavor and went perfectly with the rich flavor of the guts.
Soy sauce and a secret flavor of miso suppressed the guts’ smell and created a refreshing taste.
Sekiaji (horse mackerel) *the price varies depending on the market price.
The horse mackerel had a soft, subtle elastic, and crunchy texture.
It contained moderate fat and its sophisticated umami spread through my mouth.
Simmered octopus (600 yen)
The octopus had a thick, elastic, and firm texture.
It was simmered with soy sauce, sake, and mirin. I enjoy its sweetness and light flavor of umami.
Hamaguri (orient clam) soup
The big orient clam had an elastic texture. I could fully enjoy its light flavor of umami.
The transparent dashi (broth) smoothly spread through my mouth. Feel good!
The restaurant’s interior
The restaurant is lively and clean.
The owner chef in his early 40s is energetic and friendly.
I was seated at the counter, so I could enjoy chatting with him about sushi and small talks.
Tomoshige is a hideaway restaurant that offers delicious sushi at reasonable prices.
・Treat a gourmet business partner
・Have a date with a girl who you like.
・Treat your parents as a token of your appreciation
Address: 2-7-5 Kokubuncho, Aoba-ku, Sendai-shi, Miyagi↓