9. 金目鯛 昆布〆(赤シャリ) Kinmedaj Kombujime Kinmedai (kombu marinated golden eye snapper, Red Shari) @ 匠 進吾 Takumi Shingo, Tokyo. The first sushi with red vinegared shari and it was surprisingly mild for this batch. The red shari for the later sushi with new batch of rice from the kitchen had sharper vinegary note. The shari flavor in this meal was not completely consistent from batch to batch which is why I think the original Sho is still the best among all Sho-style sushiyas. The shari at the original Sushi Sho is the most consistent and the nigiri skill of Nakazawa san is still the best among all Sho-style sushi chefs. But the texture of shari by Takahashi san was very good, not too dense or too firm. The fish was, as mentioned before, thicker than Sho Masa and Sho but the ratio of neta to shari was quite adequate. Temperature was room temp and not warm, perfect for me. And of course a good piece of kinmedai never failed to please me, especially one with abundant umami from kombujime (marinated with kelp) like this one. by little_meg_siu_meg http://bit.ly/1djzoop

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