Edo-mae sushi by a young chef from a famous restaurant Sushidokoro Yamato

The allure of a Sushidokoro Yamato

Source : https://hitosara.com/0031513099/

The course consists of six or seven dishes of snacks and 13 pieces of nigiri, a type of hand-formed sushi with a
high ratio of nigiri.
Yasui, who has also trained in Japanese cuisine at Koju, mainly serves simple snacks that draw out the individuality
of the ingredients, but sometimes he adds a little extra effort to his snacks, such as oysters cooked in bonito
broth and dressed with sesame oil and seaweed.
Sushi rice is cut just 30 minutes before the restaurant opens and kept warm in a straw rice chest.
The temperature is slightly changed depending on the sushi rice.
The best dish is “Kohada," which is a specialty of the master.
The meat is plump, thick, and soft on the tongue, and its delicious flavor escapes into the nose when chewed.
The old Edo-mae sushi such as “boiled scallop" is also delicious.