Got a chance to visit Daisan Harumi sushi in Tokyo recently. Chef Kazuo Nagayama is better known stateside & FTC for his highly informative and simply titled “Sushi” book.
Terrific ingredients, great textured rice marred only by the less than perfect compression. Fell apart on me several times. Standouts were the aori-ika, torigai, hotaru-ika and an especially rich deep flavored white miso w baby clams soup .
Compared to my visit to Sawada a couple months ago, DsH offers a less formal and affordable alternative though not quite reaching the heights of the former. Really regret not bringing my copy of the book for him to sign