Sashimi Galore: 小肌 (熟成1週間) Kohada (Gizzard shad, aged one week) @ 匠村瀬, Tokyo. Sushi Sho was famous for extensive aging of the fish (but now relatively not so long consider what Kimura is doing). Hence they clearly told you how long the fish was aged for each piece. This piece was noticeably sour both from the kohada and the 「おぼろ」"oboro" which was grated egg yolk with yellow vinegar (correct me if I am wrong). This was served with red shari but it was milder than I expected as I later found with other neta. The kohada itself was still soft and not firmed up despite the strong vinegar note. For kohada I could recall I like the original Sho's one better as well as Sho Masa which just visited in Jan (man, still haven't posted....). But at the same time, for this price, I really don't think you can get better than this elsewhere! by little_meg_siu