That was the culmination of the mori-awase mixed sashimi platter at Ajisen in Tsukishima.
Premium seafood. Great sake. So downhome-shitamachi local. And so excellent. Especially in such good company!
Here are a few more images. Starting with another take on that wonderful uni…
A mound of nama-shirasu (fresh-caught sardine fry) simply served with ginger and fine-chopped negi scallions. In the back, the otoshi (obligatory opening nibble): home-made shiokara, so rich with umami on the tastebuds it propelled us straight to ordering lots of good sake.
Anago no shirayaki – a filleted conger eel, grilled without being basted with sauce. Served with sudachi citron and wasabi to go in a shoyu dip. Simple and excellent.
It's not all seafood at Ajisen: the tempura is always worth ordering, especially if it features morokko-ingen ("Moroccan" green beans) and maitake mushrooms.
Ebi-imo (a kind of taro yam) korokke (aka deep-fried breaded croquettes)
Here's a map link to Ajisen.
UPDATE (March 19, 2014): I featured Ajisen in my Japan Times column today, here….
And some more uni goodness to drool over here…
