Attracted by Sushirin's double sea urchin cup 😍 worth the price

Sushi Rin focuses on traditional pre-Edo sushi. The selection of ingredients, the handling of techniques and the attitude of service are still meticulous. Just like now, although shellfish are in season, but I like to eat seasonal fish more d, the master will take the initiative to understand our tastes and adjust, rather than each group of customers in the same way, really do the essence of the chef's order. And every time I come, the master will take the initiative to explain a lot of knowledge, a satisfactory dining experience☺️ Japanese food: The tempura platter has eye fish, onions and a plant of the family Amaranthus. The fried batter is very thin, and the plant tempura of the family is a surprise, crispy on the outside and sweet on the inside! 6 kinds of sushi: Bird shell The ingredients for the mussels are fresh, and the master shrinks them in one shot. The taste is bouncy and crispy, and full of freshness. Fresh sardines The master heard that I like to eat fish with strong flavor, so he arranged a few dishes with more prominent fish flavor! The first course has my favorite sardines, the fish oil is rich, the fish flavor is rich and fragrant, the master specially grilled the rice, so that the oil seeped down, after eating the fish flavor and oil fragrance to linger in the mouth 😛 Mackerel from Nagasaki Prefecture The mackerel also has a strong fish flavor, covered with a thin layer of carrot pickled slices, sweet and sour and fresh. Sauce-marinated sturgeon Treatment with soy sauce stains is a traditional Edo practice. The amberjack is large in volume, rich in oil, and the sauce is savory to enhance the freshness. However, the wasabi of this sushi is heavier, a little grabbing the focus. Double seaweed cup The lower layer is filled with Hokkaido horse manure seaweed rice, every bite of rice is filled with the freshness of seaweed, and the top is Hokkaido Hakodate white seaweed, which tastes sweeter and fresher. Tuna naked + brain sky layered sushi The tuna has a prominent fish flavor, while the brain is rich in fish oil and melts in your mouth. It is paired with basil leaves, spring onions and seaweed. Japanese food: Goose liver toast with eel sauce In French cuisine, goose liver is served with balsamic vinegar, but here it is served with wasabi. Noodle soup Made with three kinds of noodle soup, the flavor is more layered and slightly sweeter than other noodle soups. Matcha custard The restaurant's regular dessert, the ice cream is made with Hokkaido 3.6 milk.