Due to a delayed flight, I arrived 35 mins late for my reservation. (I did ask the concierge to call to notify the restaurant.) When I arrived at long last, the second seating appeared well under way. I SEEMED (had no way of verifying) to have missed the appetizers and went straight into sushi. The chef appeared to serve all parties simultaneously. The nigiri consists of ika, hirame, isaki, sawara, an unknown white fish, shimaaji, kawahagi, kanpachi, ebi, kinmedai, katsuo, makaziki, hokkigai, buri, kohada, anago, maki. Conspicuously missing was any trace of maguro.
There were some very impressive items. However, something was amiss in the sushi. It is the balance between the fish and the rice. First the rice tasted rather bland. (too little vinegar??) Also, the rice appeared oversized compared with the fish. As a result, it was the bland taste of the rice lingers in the mouth.
Distinctly average were the shimaaji, ika and sawara. The 'very good' items were the kanpachi, kawahagi and the half-cooked buri. The outstanding items were the anago, which was fluffy and intense beyond description and a piece of sushi called the makaziki. (the proprietress wrote that down for me) It is a 'zuke' and very complex in taste. (photo attached)
Could anyone tell me more about what this makaziki is??
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