Photos from an omakase dinner at Gion Sushi Tadayasu, Kyoto, on January 8, 2023.

Outside

Interior 

Front seat to the chef

Recommended Sake


Beginning of Tsumami

Warm Mozuku (Okinawa) tastes like Soba

Kawahagi with its liver

Buri Shabu Shabu from Hime, Toyama

Taco with sansho leave

Shirako (sperm sack of cod) ponzu from Hokkaido

大将：森田忠保さん
Chef: Morita Tadayasu

Karasumi with mochi

Sake

End of Tsumami



Nigiri

Hirame, fluke

Tai with its skin atop

Kasugotai

Live Akagai

Aoriika from Kanagawa, squid (creamy)

Shiroebi with cavier, White shrimp from Toyama

Buri, Yellowtail

Akami, lean tuna, from oma maguro by 石司

Toro, tuna

Otoro, fatty tuna

Kohada, gizzard shad

Hamaguri, clam

Bafun Uni from Nemuro, Hokkaido

Negitoro, Toro with Scallion

Miso soup and pickles

Kurumaebi, Prawn

Anago, Conger Eel


Extra

Iwashi

Nodoguro (black throat sea perch)

Tamagoyaki

Toromaki

Chef


Juanito Fatas