I was lucky to visit Sushi Ikko during matsutake season (a friend invited me), so I was able to try one of his signatures – the toro-matsu sushi. He started in Sapporo, Hokkaido and moved to Tokyo in August 2024. Most of the staff came with him to Tokyo, including his helper chef – his father!
The shari is rich and balanced and it was as if it was evolving each course to pair with the neta. Really an amazing meal altogether, nothing felt like a distinct low point of the meal. Of course the toro matsu is decadent but everything was great.
I couldn't post everything because of the 20 photo limit, so here's the full menu.
Appetizers:
Tai (Bream) Sashimi
Awabi (Abalone) – one piece alone, then one with its liver on top
Kinki (Rockfish) Shabu Shabu
Shirako (Cod Sperm Sac)
Bachiko (Dried Sea Cucumber Ovary)
Sushi:
Kasugo (Young Bream)
Sumi Ika (Cuttlefish) – served with its tentacles on the side
Smoked Sawara (Spanish Mackeral)
Chutoro (Medium Fatty Tuna)
Otoro (Fatty Tuna)
Bafun Uni from Kombumori
Grilled Nodoguro (Blackthroated Sea Perch) over Rice [not exactly sushi]
Kohada (Gizzard Shad)
Toro-Matsu (Fatty tuna and Matsutake – a signature in the autumn)
Shima Aji (Striped Jack)
Anago (Sea Eel)
Tamago (Egg Omelet)
Additional Orders:
Aka Uni from Kyushu
Kinmedai (Splendid Alfonsino)
Buri (Yellowtail)
Kanpyo Maki (Gourd Roll)
by ArnoldJudasRimmer
Dining and Cooking