Sashimi Galore: 赤身のヅケ (熟成1週間) Akami (Lean Tuna, aged 1 week) @ 匠村瀬, Tokyo. This one was with red vinegared rice. The flavor came predominately from the dry aging process cuz the maguro flavor was rather mild (and note the much darker "aged" color, especially on the side which reminded me of the edged of prosciutto, though of course that's entirely different as the ham was dry aged ). From this piece I realized that the red shari wasn't the source of sourness in the kohada sushi as the whole piece was not very vinegar nor savory. Just like the akami and maguro at Sho, the neta turned extra soft compare to regular akami, but the cut here was thicker and more "meaty". Because there wasn't any chūtoro or ōtoro in this set (which was very reasonable), I couldn't tell their maguro quality this time. by little_meg_siu