‘Steamed Sushi’ (nodoguro, ginger, favas, sudachi zest, kudzu thickened dashi) - is steamed nigiri a thing, or just a Yoshi-san creation? (opinion: This was really good, but my personal preference for nodoguro is grilled rather than steamed.)
It exists and others serve it. I’ve had it in New York and Tokyo. Traditional izushi doesn’t really look like that, but as a dish with ankake sauce and soramame, that presentation might be a bit creative.
Noten is what your photo looked like. Hohoniku is the tuna cheek, which is also possible, but that musculature on your nigiri piece is more akin to noten. Very lucky that you got to try it!
Steamed neta is acceptable in sushi repertoire. Nodoguro is oilier than other fish, so steaming is possible in this case.
The nuchal muscles in many fish (not just tuna) are also prized. My cousin and I fight for the “noten” part on Canto-style steamed fish dishes as well! That’s good eatin’!
Last night’s dinner proved to me that Kaneyoshi reigns supreme in a city filled with excellent sushi.
Rice was subjectively perfect, a masterful blend of Akazu and shirozu with excellent attention to temperature throughout the omakase. The ankimo, (seikogani) chawanmushi, kamasu, and shirako were all literally the best versions of themselves I have ever experienced. The ebi toast with uni on top and oyster puree soba were mindblowingly delicious as well. Truly a beautiful and perfect dinner.
