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.
Its gentle umami spread through my mouth.
Its umami was stuck to my tongue.
Oyster had a fresh and soft texture and full of umami. Awesome!
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!
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!
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.
It had a mild umami flavor.
It had a light and mild umami flavor.
It had a rich umami flavor.
The dish became like a Japanese-style risotto after smashing the Shirako and mixing with rice.
It easily fell apart when I put it into my mouth and spread sweet, nice flavor through my mouth.
I was very satisfied.
I fully enjoyed the spirit of Japanese cuisine.
There were other fish and sushi I wanted to try but I focused on talking to the chef too much and I missed a precious chance.
The chef appeared fierce at first glance, but he was a gentle and very nice person.
I will surely go there again when visiting Sapporo.
Address: 25-1-22 Minami 2 Jonishi Chuo-ku Sapporo Hokkaido↓