Fish at the informal yet favorite sushi place* was in top form! The hamachi, albacore, and fresh scallop in particular.
Sashimi plate (and the embarrassment of using one of those “retro camera filter” programs):
Hamachi kama:
Not shown: asparagus-shiitake stirfry, tsunomono (paper-thin cucumber slices, sliced octopus, vinegar, spicy sprouts), and one concession to rolls: crunchy fried salmon skin.
\* I’ve vowed not to publish its name, because it doesn’t need any more customers (you have to get there 45+ minutes before it opens to get a seat, or tonight: 80 minutes)… but if you know me, I’m happy to take you there in person some time…