Daisan Harumi, Tokyo Japan - omakase sushi lunch
Having done a bit of research I found out about this place and wanted to go during one of our days. We were lucky to be able to plan 2 months ahead and made reservations the month before the date we wanted to go.
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| Menu during lunch |
Upon seating we were presented with this menu - there are basically 3 options - 7, 10 or 14 pcs and we went with the 10pcs given we had the unidon a couple hours ago at the Tsukiji market. After ordering our matcha tea to go with lunch, lunch swiftly began.
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| Makogarei (marbled sole) |
First up - a seasonal fish available at the early start of summer, very close to hirame (flounder) but has a bit more of a sweet flavour. Very tender, and a great way to start of the omakase.
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| Aori-ika (big fin reef squid) |
I normally shy away from squid and octopus whether it may be raw or cooked. But this bad boy was delicious! I don't think I've had raw squid so good - tender, sweet and with the slightest chew for texture to remind you it's a squid you're having. My mind is changed.
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| Akami (lean tuna) |
A predictable but delicious piece of akami - brushed with a little soy, it's super fresh and tasty.
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| chutoro (medium fatty tuna) |
Chutoro was served right after the lean tuna, and this was still a bit leaner than what I am used to but it was much more flavourful, and definitely melts in your mouth.
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| Lightly poached kuruma ebi (tiger prawn) |
This is probably the first time I've had Japanese tiger prawn, and it is huge! Meaty and juicy comes to mind but definitely could've improved with a touch of sea salt sprinkled on top to enhance its flavours.
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| Kohada (gizzard shard) |
I happen to dislike kohada - its always vinegary and salty and doesn't look appetizing to me - after tasting my opinion remains the same, I need to remember to tell chefs!
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| Grilled tairagai (pen shell) |
My first time having tairagai - this version had a touch of smokiness since it was grilled, and my initial thoughts is that it tastes a lot like scallop, but the meat is firmer, more chewy when cooked this way. It is more flavourful, and again, very fresh here.
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| Ikura (salmon roe) gunkan |
Very standard, briny salmon roe.
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| Simmered anago (conger eel) brushed with sweet soy sauce |
Then came one of my favourites - simmered anago with a sweet glaze - very tender, and again melts in your mouth without much chewing needed. So delicious!
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| grilled head of tiger prawn with rock salt |
The head of our tiger prawns (above) weren't wasted - they are grilled and served with some salt and lemon.
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| kanpyo (marinated gourd) hand roll |
Kanpyo - I've seen but never got around to trying. This was absolutely delicious, sweet and salty filling with a crunchy seaweed roll handed to us by Nagayama-san, to be consumed right away. Perfect end to our sushi courses.
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| miso soup with raw negi |
And to end our meal, a mild bowl of miso with pungent raw scallions. Not for everyone, but I enjoyed it.
Just a mental note I made during our sushi courses, was that the sumeshi (seasoned rice) here is great and very very lightly seasoned. I could barely taste any vinegar, and it could perhaps be because Nagayama-san wanted us to focus on the seafood?
Just a mental note I made during our sushi courses, was that the sumeshi (seasoned rice) here is great and very very lightly seasoned. I could barely taste any vinegar, and it could perhaps be because Nagayama-san wanted us to focus on the seafood?
Food: ♥♥♥♥
Service: ♥♥♥
Price: ~¥7,210 for 10pcs lunch omakase (May 2015)
Daisan Harumi
1-17-7 Shinbashi, Minato-ku, Tokyo 105-0004
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