We had lunch at Sushi Matsumoto (鮨まつもと), a well regarded establishment in the Gion district of Kyoto that has a Michelin star to its name. It is run by Daisuke Matsumoto (松本 大典), who serves up Edomae-style sushi. We had the Omakase course, which is actually the only way you can dine at Sushi Matsumoto (and most other top sushi restaurants in Japan, for that matter.) Here is the list of what was served, in sequential order:
* Sumi-ika (墨烏賊 – Golden Cuttlefish)
* Kisu (鱚 – Japanese Whiting)
* Shinko (新子 – Young Gizzard Shad)
* Oma Maguro (大間の鮪 – Tuna from Oma in Aomori Prefecture)
* Chutoro (中トロ – Medium fatty Tuna Belly)
* Aka Baigai (赤バイ貝 – Japanese Ivory Shell)
* Kuruma Ebi (車海老 – Japanese Tiger Prawn)
* Shako (蝦蛄 – Mantis Shrimp) & Amadai (甘鯛 – Tilefish)
* Aji (鯵 – Japanese Horse Mackerel)
* Katsuo (鰹 – Bonito)
* Amakusa Aka Uni (天草赤雲丹 – Red Sea Urchin from the Amakusa region of Kyushu)
* Mushi Awabi (蒸し鮑 – Steamed Abalone)
* Ikura (いくら – Salmon Roe)
* Anago (穴子 – Conger Eel)
* Tako (蛸 – Octopus)
* Tamagoyaki (玉子焼き – Japanese Rolled Omelette) & Kanpyo Maki (干瓢巻き – Dried Gourd Roll)
* Umeshiso (梅しそ – Japanese Pickled Plum Roll) & Negitoro (ネギトロ – Diced Fatty Tuna & Green Onion Roll)
Alo Japan.