A while back, my colleagues took me to Surugazushi in Iwata. It was so incredibly delicious that, as they said, it’s hard to find sushi with such amazing ingredients even in Tokyo. I really wanted my family, who came to visit me in Hamamatsu, to experience it too.
It’s not every day you get to sit at the counter and enjoy sushi while chatting with the chef. That day, we had splendid discussions about which regions had the best kinmedai (splendid alfonsino), nodoguro (blackthroat seaperch), ark shell, and tuna during that season. It was pure bliss to savor each piece of meticulously crafted sushi together. And the final ara-jiru (fishbone soup) made with flounder was also incredibly delicious.
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