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!