Edomae Sushi OMAKASE｜Sari Sushi

Relic Sushi focuses on pre-Edo sushi OMAKASE. The restaurant only offers lunch and dinner chef-served meals. There are about 10 seats. The other most attractive thing is that the restaurant has an open-air Japanese garden Sushi rice is cooked in a habuto pot and has a fuller mouthfeel, paired with a mixture of pure meal vinegar and rice vinegar to make vinegar rice. 🍣 Sushi Trout looks a bit similar to salmon, but is more tender in texture The flesh of Ishigaki mussels is sweet and thick Sweet shrimp kombu stain is solid and very heavy glue, soy sauce flavor is rich but will not cover the shrimp freshness, shrimp meat is smooth and solid, fresh and delicious Medium tuna loin, aged for 7 days, higher meat flavor and acidity, soft and tender meat Semi-fat and lean medium toga, pink in color, nearly melting in the mouth, fish fat very sweet Kama Toro, the fat streaks densely like snowflakes, far richer than the big toro, melts in the mouth The akashi soy sauce stain is just the right amount of saltiness, with a rich tuna freshness, while eating the tuna meat There is a lot of white seaweed. The master added three layers of seaweed, and was extra careful when folding it. The taste is elegant and has excellent taste Red seaweed has a strong flavor, a strong salty seawater flavor The mackerel meat is thick and plump, not fishy at all Mackerel stick sushi is my favorite piece of sushi, the rice and ingredients are rolled and pressed tightly, more flavor than raw food, the flavors are coordinated and balanced, savory and appetizing 🥘Cooking Thick shore oysters with winter mushrooms, strong oyster flavor, light seawater flavor, thick and fat meat Black mussels are Japanese Dongfeng snails, which are sweet and chewy. They are also added with pepper powder and taste slightly lemony Hanasaki crab crab The portion of crab meat is plentiful, and every bite has a strand of crab meat. It's not too strong, but you can taste the freshness and sweetness of crab Grilled scallops Crispy seaweed wrapped in almost palm-sized sashimi, super satisfying, sashimi eat very tender, but if you roast longer d aroma will be more out Cook the shrimp and bacon The palate is smooth and elastic, absorbing the flavor of the sauce 🍲Grilled golden snapper with salmon soup The soup is clear and the fish meat remains tender 🧁Dessert Fern cake with cantaloupe #Chef's #Japanese #Causeway BayFood