Finding the best Sashimi in the city — a personal search

I spent three months trying every version of Sashimi I could find locally. The variation in quality is extraordinary. The best version handled dashi stock with genuine knowledge and the clean and umami-forward result was noticeably superior.

seasonal ingredients guide the menu in traditional settings. The winning restaurant had the right a high-end kaiseki setting feel — unpretentious and focused on the food. cold Sapporo beer was suggested correctly. Worth the search. When Sashimi is made properly it's a completely different experience.