和喜智 (Wakichi) in Sapporo

Seared tuna served in ponzu (citrus-based) sauce🍴
The seared tuna had a subtle nice aroma…

Its fat had a gentle texture and the umami juice out of it gradually spread through my mouth.

I went to Suchisai Wakichi, a sushi restaurant awarded two Michielin star.

Steamed Awabi (abalone)The steamed abalone had a soft, nice elastic texture.

Its gentle umami spread through my mouth.

Uni (sea urchin)
The fresh sea urchin had a plump and chewy texture.

Its umami was stuck to my tongue.

Chawanmushi (savory egg custard) with oyster and yuba (tofu skin)The chawanmushi had a gentle nut-like sweet flavor and a smooth texture but it had a rich dashi (broth) taste.

Oyster had a fresh and soft texture and full of umami. Awesome!

Yariika (spear squid)
The flavors of squid and sweet soy-sauce were wafting at the counter table.

It had an excellent texture: crunchy outside and soft and creamy inside.

It provided a long umami aftertaste. Super!

Ankimo (monkfish liver) and Narazuke (vegetables picked in sake lees) mixture
While the Ankimo paste had a gentle sweet flavor and a fluffy texture, the Narazuke had a salty flavor and a crunchy texture.

They created an excellent combination!

Clear soup with menuki (red perch), bamboo shoot, and Japanese parsley
The flavors of subtle pepper and red perch were wafting out of the soup.

The red perch had a soft and crispy texture and the soup had a mild flavor.

Japanese parsley had a fresh texture. It went well with a gentle radish flavor. Feel so good!

Aoriika (bigfin reef squid)
The squid had a soft and elastic texture and was stuck to my tongue.

I fully enjoyed its umami.

The rice ball had an elastic texture but easily fell apart when I put it into my mouth.

It had a gentle sour flavor from red vinegar.

Sayori (Japanese halfbeak)
The sayuri had a gentle elastic texture.

It had a mild umami flavor.

Sawara (Spanish mackerel)
The sawara had a subtle elastic and crispy texture.

It had a light and mild umami flavor.

Hokkigai (surf clam)
The clam had a plump and crispy texture.

It had a rich umami flavor.

Grilled Fugu-no-Shirako (blowfish milt)
It had a creamy texture but a rich flavor, especially the grilled surface.

The dish became like a Japanese-style risotto after smashing the Shirako and mixing with rice.

Fantastic!

Miso soup made from Menuki (red perch) and Kinmedai (splendid alfonsino) broth
I tasted the rich flavors of Menuki and Kinmedai in the miso soup.

Seared Nodoguro (blackthroat seaperch)
The seared Nodoguro had a warm and soft texture.

It easily fell apart when I put it into my mouth and spread sweet, nice flavor through my mouth.