This was the fourth course of our lunch at Shichi Jyu Ni Kou and in some ways the most memorable. The rice, long grain akamai (though only barely flecked with red), was lightly vinegared and formed into an oblong block. It arrived carefully positioned on the spoon of black lacquer, topped with freshly shucked tsubugai whelks...
The instructions were simple. Carefully ease the rice onto the square of toasted nori seaweed...
Then gently fold the nori sheet to enfold the rice and shellfish, to convey it to your mouth. It was only a couple of bites, but it has lingered in the memory because it was very different to anything I ever recall being served at a sushiya...
Finally, here's a shot from closer-up — not so much to show the spoon (lovely and gleaming as it was) than the block it was resting on, which was carved freshly out of a piece of daikon.
More photos of the meal to follow later today...
