1st Course: monkfish liver pate and marinated herring with roe2nd Course: Sunomo (red clam, scallop, shrimp, crab, and octopus marinated in tangy vinegar)
3rd Course: Sashimi of salmon, yellowtail, bonito, tuna, and amberjack.
4th Course: aged-miso marinated black cod with pickled young ginger
OMG the toro was a heavenly, buttery, melt-in-your mouth bite and the uni was so fresh, creamy and briny.
6th Course: tempura sofshell crab rollDessert: Trio of green tea, red bean, and mango mochi ice cream bites.
Chef Makio selects the freshest fish and expertly executives each piece with such care. Watching him work from the behind the bar was mesmerizing. On a return trip we had to up the anty with uni and quail egg yolk and let me tell you it was a life-changing bite. We've been craving this quality of sushi every since and would be happy to make the 50 minute trip to Kingston again and again.