A Taste of Spring | Embracing the Culinary Philosophy of Omakase

| Embracing the Culinary Philosophy of Omakase. The beauty of ancient traditions can one day become the most avant-garde force. This is true for art, and it is also true for cuisine. Every time I experience the traditional and authentic Omakase culinary art, I am deeply impressed. "Ichi-go ichi-e" – Sushi To's spring menu has blossomed... **Madai Sashimi** The Madai sea bream in early March is translucent, with a delicate texture. It's the white moonlight among white fish. Sprinkled with beautiful perilla flowers for aroma, the specially made garland chrysanthemum soy sauce also has a hint of sesame oil, making it quite unique! **Grilled Butterfish** The grilled butterfish is tender and delicate, light and elegant, while the crispy spring bamboo shoots and supple pea shoots awaken the breath of spring. **Yuzu-Glazed Spanish Mackerel** This fish is marinated, fresh and sweet, with a charcoal aroma. The fish is very chewy, I love it! The accompanying broad beans are also a spring delicacy, crispy, tender, fresh, and lovely. **Scallop Tempura** The scallops are wrapped in flounder and deep-fried together, resulting in a crispy exterior and tender interior, perfectly locking in the freshness! Dip it in a little salt and pepper or eat it with a small chili pepper, and the complex and rich flavor will instantly conquer your taste buds. **Smoked Tuna Ham** The aged tuna meat actually has the flavor of 5J ham! It's salty, savory, and fragrant, tender and springy, with onions to enhance the flavor. The chef's skills are truly impressive. **Sushi** * **Sweet Shrimp:** Bursting with sweetness! I haven't had such nice sweet shrimp sushi in a long time. Its deliciousness rivals Botan shrimp! * **Squid:** As white as jade, it bursts with freshness upon entering the mouth. The fish is soft, glutinous, and slightly springy, with a lingering sweetness. * **Iasaki:** Lightly seared, it displays fantastic colors. The fish is sweet and fragrant, the skin is supple, and it has a charred aroma. It's not greasy at all. * **Tuna Belly:** The pink piece glistens with a tempting sheen. The seasoning is mild, the fat is rich, and it's incredibly plump. It melts in your mouth, a perfect finale. An elegant heart, simple beauty. Seeing the inner essence in simplicity, and feeling infinity within limitations, is the culinary philosophy of Omakase.