세이류

뚜래블러

For a birthday celebration, I visited during dinner time. Compared to lunch, dinner features more dishes before the sushi courses begin. Before the main sushi, servings included octopus and chestnut stew, abalone steam and fried dishes, crab meat, followed by red snapper/anchovy rolls/tuna slices, raw mackerel slices, smoked Spanish mackerel topped with simmered apples, and finally a palate-cleansing clam soup. Highlighting some memorable sushi, first was the exceptionally satisfying red shrimp + sea urchin cream. Just visually out of this world! The moment it hits the mouth, the umami explodes, making one crave to take some of this uni cream home. Next, the squid of the Hermes, patterned squid, with its soft and chewy texture was truly art. It also made a second appearance as tempura, reborn into supreme softness. The bluefin tuna, which is rare these days, was surprisingly pleasant as it avoided the usual fishiness. The chef advised loading up wasabi on the fatty tuna belly due to its high oil content, promising that no amount would feel too spicy but instead enhance the tuna's rich flavor without a hint of fishiness. The combination of sweet shrimp and sea urchin was irresistibly umami-rich. The vinegar rice topped with mackerel, pre-emptively worrying about potential fishiness, proved to be groundlessly fearsome, delivering only the mackerel's savory taste. And eel sushi, so soft it was likened to castella cake by a dining companion. Between the main sushi servings, grilled Spanish mackerel, golden snapper grill, patterned squid tempura were served, and the meal concluded with a few pieces of sashimi, encore sushi, soba, futomaki, kyoku, and dessert. Definitely a satisfyingly filling and delightful place to dine.