Oct. 5
Today’s dinner was sushi at “Sato” in Shin-Yurigaoka for the first time in a while.
As always, the sashimi here is exceptional.
In addition to this deliciousness and freshness, there seems to be some secret.
The grilled dish was made into Autumn Salmon Harami.
It was very delicious.
For wine, I brought Bacchus made by Hamada Vineyard in Mikasa, Hokkaido.
I felt the gentle, fluffy fruits flavor, elegant acid, and pleasant minerality.
This white wine is perfect for sushi.
No, after all, sushi and wine are the best pairing.
Oh, it was delicious.
