Also known as Crab Thick Sauce Steamed Egg Custard.
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It features a wobbly soft hot chawanmushi / steamed egg custard, with bright eggy sweet savoury earthy flavour.
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Within are buried various ingredients, tender boneless chicken chunk, soft kamaboko surimi / seafood cake, and tender shiitake mushroom, all of which are infused with similar flavour.
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Over the top is an ankake / thick sauce, of deshelled kani / crab meat and dashi, with rich savoury sweet salty flavour. Feels so luxurious.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Bluefin Tuna Fish Medium Fatty Belly Sushi, this is lovely.
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The thick cut slice of tender moist maguro chutoro / bluefin tuna fish medium fatty belly is laid over a base of sticky sushi rice, rather like a blanket.
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Nicely sized for a mouthful, you first get the pleasant oily savoury sweet notes of the fish, followed by the mild grainy sour sweet flavour of the rice.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Salmon Fish Belly Sushi, this is lovely.
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The thick cut slice of tender moist shake harasu / salmon fish belly is laid over a base of sticky sushi rice, rather like a blanket.
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Nicely sized for a mouthful, you first get the pleasant oily sweet savoury notes of the fish, followed by the mild grainy sour sweet flavour of the rice.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Takowasa, or Wasabi Marinated Octopus.
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This appetizer features chopped spring onions and diced raw tako / octopus marinated in wasabi, usukuchi shoyu / light soy sauce, white sugar, mirin rice wine, and sake rice wine.
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With a slippery, gooey, crunchy texture, this low-calorie and highly nutritious appetizer carries sharp vegetal earthy spicy sweet flavours with each mouthful.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

With the Flame-Seared Bluefin Tuna Fish In Grated Daikon Radish And Ponzu Sauce Sushi, the base of sticky sushi rice is covered with a thick cut slice of tender moist akami / bluefin tuna fish loin, gently torched till just cooked.
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Topped with crisp spring onions, and juicy oroshi / grated daikon radish infused with ponzu sauce (made from katsuobushi / bonito flakes, kombu seaweed, rice vinegar, yuzu juice, and mirin rice wine).
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You get a combined burst of smoky vegetal salty earthy meaty savoury grainy sour sweet flavour.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

With the Flame-Seared Salmon Fish In Grated Daikon Radish And Ponzu Sauce Sushi, the base of sticky sushi rice is covered with a thick cut slice of tender moist shake / salmon fish loin, gently torched till just cooked.
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Topped with crisp spring onions, and juicy oroshi / grated daikon radish infused with ponzu sauce (made from katsuobushi / bonito flakes, kombu seaweed, rice vinegar, yuzu juice, and mirin rice wine).
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You get a combined burst of smoky vegetal salty earthy meaty savoury grainy sour sweet flavour.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

The Swordfish Sushi is among my favourites here. The thick cut of mekajiki / swordfish is juicy, fatty, crunchy, and slippery succulent in texture, overlaid on the tightly-shaped sticky sushi rice.
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Has lovely meaty oily savoury sweet flavour to the fish, with mild grainy sour sweet aroma from the rice, yum.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Greater Amberjack Fish Sushi is a popular choice here.
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The thick cut of kanpachi / greater amberjack fish is moist, firm, and springy in texture, overlaid on the tightly-shaped sticky sushi rice.
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Has lovely meaty buttery savoury sweet flavour to the fish, with mild grainy sour sweet aroma from the rice, yum.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Named Boiled Saltwater Eel One Point Two Fingers Sushi, this features an impressive whole fillet of soft moist anago / saltwater eel.
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It's boiled and marinated with tare sauce (made from a blend of usukuchi shoyu / light soy sauce, koikuchi shoyu / dark soy sauce, mirin rice wine, brown sugar, sake rice wine, sherry vinegar, garlic), laid over a mound of nicely formed sticky sushi rice.
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The combination of eel and rice has an enticing meaty savoury salty earthy grainy sour sweet flavour, nice.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Fox Sushi because of the belief that inari / foxes love eating abura-age / fried soybean tofu pouch, the key ingredient here.
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It features a spongy juicy piece of abura-age / fried soybean tofu pouch, generously stuffed with sticky sushi rice, carrying lovely sweet savoury grainy sour flavour.
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Served with crunchy pickled ginger on the side, which has refreshing vegetal sour sweet spice flavour.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Rolled Egg Omelette Sushi, staff offered a choice of having it either nigiri / battleship style, or house special style; I opted for the latter.
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This was served with a large block of moist spongy soft tamago / rolled egg omelette, within which was stuffed a small amount of sticky sushi rice.
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Has lovely eggy sweet earthy grainy sour flavour, yum. Also nicely refreshing.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html

Also known as Sea Urchin Sushi, a base of sticky sushi rice is wrapped with a crisp dried seaweed sheet, generously topped with creamy wobbly bafun uni / horse **** sea urchin.
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Bite in, and you get a burst of briny salty earthy sweet flavour, followed by earthy grainy sour sweet notes. Looks so luxurious.
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Tomi Sushi
More details:
https://ivanteh-runningman.blogspot.com/2023/01/tomi-sushi.html