Visited Tomii last night for the first time in three weeks. It was about time I sampled one of their sashimi plates!
No fussing needed, will just explain:
Top: Amaebi/sweet shrimps
Center: Hirame/Sole. Kanpachi/Amberjack, Toro/Tuna fatty part
Bottom: Akami/Tuna lean part, Hirame engawa/Sole “verandah” (actually this is the border flesh that is usually thrown away abroad!), Aka Ika/Red squid, Sanma/Mackerle pik-Saury
Notice the shiso/perilla flowers!
What did I drink with that?
Hakuin Masamune Yamahai by Takashima Shuzo in Numazu City, a sake getting national recognition these days!
Please check the new postings at:
sake, shochu and sushi
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日本語のブログ
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SHIZUOKA GOURMET 
Up in Maine, most of the Amaebi that is caught there is sent to Japan. I LOVE Amaebi! Unfortunately, the season is short and very little gets sent to us in New Jersey. Shumi Restaurant in Somerville, NJ is perhaps the best in our state-Amaebi has a limited window of “freshness” so we are Amaebi starved in our area! Send some to us!
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Dear Warren!
Greetings!
Might be difficult to send them as they tend to disappear quickly here!LOL
Cheers,
Robert-Gilles
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You are killing me!
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Dear Et=chan!
I’m only torturing you!
LOL
Robert-Gilles
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