Very blessed to have the chance to visit a few notable sushiya this trip (Kimura, Sugita, etc.) but Shimazu is right up there in the top echelon of Tokyo’s best.
Otsumami highlights included makogarei with daikon and ponzu, kujira sashimi, and the grilled tachiuo which I thought was better than at Sugita.
Nigiri highlights included the kinmedai with green onion, akami zuke, sayori with oba, kasugodai elevated with a touch of salt + yuzu, and the lusciously fatty anago. I added engawa (flounder fin) which was divine and had just the right amount of chew.
I would highly recommend a visit if you can get a reservation. Unfortunately no secrets here, just have to win the clicking war.
by BubbleFoam