My guess, it could be his moray eel prep as anago bousushi as showcased in this video
but it’s a bit odd with the thinner cuts.
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live @Chowseeker1999, @attran99, @Sgee, @Starchtrade, @NYCtoLA, @butteredwaffles, @Ns1, @A5KOBE, @JeetKuneBao
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Wait isn’t that omakase for 4? You have omakase for two plus alc items that are already in the omakase.
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The Hercule Poirot of FTC solves the mystery once again!
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I certainly did not expect $82 worth of food for 2 from Shibumi to be sufficient
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Probably a good call based on my experience there.
You’re supposed to get a bottle of 300 mL Senkin Classic Omachi with the omakase. In this case it’s more like OOE + sake.
https://www.mtcsake.com/sake-2/senkin-omachi-classic
In memory from when I tasted this late last year, it was quite enjoyable too.
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Nobody expects $82 worth of food for 2 from Shibumi to be sufficient !
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shime-saba bousushi - lightly cured fatty mackerel sushi
pro tip: BYON
two year aged pickled ginger
grilled fresh water eel sushi
miso soup
kyoto style egg omelet
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Looks great! What brand nori do you recommend? And do you toast it right before?
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How did the 2 year pickled aged ginger taste?
Thanks for the pics and report @PorkyBelly. 
How did it compare to your pre-COVID visit for the Saba? Worth it?
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Going tomorrow. Do I need to hit Cassell’s after?
Had it tonight. The pickled ginger was good, but the piece I had was super fibrous. Inedible.
Saba was amazing. The snap and texture was so good. The rice was tasty…a little too vinegary alone, but perfect with the fish. Loved the eel! The tomago was so fascinating…eggy and cakey, but also creamy and savory and sweet. The jiggle was great fun. The sake that came with it reminded me of the Vietnamese che com ruou dessert…I couldn’t taste any nuances without thinking of the che.
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good question, would love to hear some good brand recommendations. i got mine from yasu-san, which he got from japan, on my last trip to sushi i-naba. i wasn’t able to toast it, but it was still very crisp.
i didn’t have any fibrous ginger, mine was tender with a nice rounded, mellow flavor.
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It’s wasn’t as good as the saba I had dining in, but that was a special seki saba that was soft, fatty, and topped with kombu. This saba was fine but firmer and less fatty.
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- Pulling a semi GavinEats here. Names of each item shameless copied straight from PorkyBelly because I’m too lazy
shime-saba bousushi - lightly cured fatty mackerel sushi - this was just okay with several glaring problems. first of all, i understand that saba’s out of season so it’s not fatty, but this particular saba might be anorexic! it needs a hamburger or two. ergo, the rice to fish ratio’s off. secondly, the rice wasn’t cooked very well. they were a bit overcooked and quite soft which led to the third problem…i had a difficult time separating each piece so the rice was falling apart before i could even pick them up! you can tell that from @PorkyBelly’s picture that his was much better than mine.
for comparison, this is what i had in mind when i was ordering on tock…
two year aged pickled ginger - spiciness of fresh ginger is very mellow with good balance of sweet and tanginess. the flavor reminds me quite a bit of this ginger candy. i quite like it!
grilled fresh water eel sushi - rice had the same issues as the saba bozushi.
kyoto style egg omelet - best item of the day by far. savory notes from dashi with a bit of sweetness that complemented the egginess, super juicy, and incredibly spongy.
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