All's well that ends well

I wrapped up the year 2024 with a bang with a fine dinner at Sushi Kumogaku on the last week of December. I have been to the restaurant a few times before but this was my first time coming here for dinner - partly because the restaurant is super popular and kind of hard to book. Chef Kin and his team was making final preparation behind the counter already as we walked in and seated at far end of the L-shaped counter in the main dining room, which could seat up to 12. 

Overall I had nothing but praise of the meal with everything done at the highest level one could expect in town. Arguably one would say Winter represents the best season for sushi with many top ingredients available this time of year and Chef Kin showcased quite a number of those during the course of our dinner. And it's a pleasure watching Chef Kin working with such flair, consistency and smooth skills even when he's busy serving a full counter filled with eager customers. 

In terms of food itself, here are some highlights - for otsumami courses, I like the Ankimo prepared a la minute and brought to us warm and soft with a mild sauce. The delicate texture was impeccable. Katsuo (skipjack tuna) was prepared in the traditional manner, seared in charcoal fire and finished with the straw smoke. Iwashi (sardine) was beautifully presented, with the firm and fatty fish rolled with scallions.

Moving onto the sushi courses, I could tell the quality of the Kasugo-dai (baby snapper) just by looking at the fish when chef was preparing and the first bite confirmed just that, with such nice delicate flavor and great texture. I am amazed by the other pieces as well, including Aori-ika (cuttlefish), Buri (wild yellowtail) and Aji (horse mackerel) The pair of tuna came from two different fish caught in two different regions - the leaner piece was briefly marinated in soy and got nice flavor, followed by the fattier o-toro with good oily balance.

Matsuba-kani (snow crabs) is a winter specialty and Chef Kin prepared them in two separate ways  - the larger male crab was presented as tempura patty, while the smaller female ones (known as kobako-kani) was served as nigiri sushi with meat and roes mixed together. Happy with both versions. Fugu Shirako, another seasonal dish, came in good size and was done gently grilled on the outside with rich flavor and creamy texture inside. I also like the texture of the Anago (sea eel) which came towards the end of our meal - steamed soft with a touch of salt and finished with a generous brush of mild sauce.

This year might be a bit of drama for me personally but all's well that ends well, and the dinner was a true representation of that feeling.

*Dinner was by invitation* 

When? December 29 2024
Where? Sushi Kumogaku, 8/F, Lower Block, H Code, 45 Pottinger St, Central
Menu Highlights? Everything! 
Drinks?
Traditional Sparkling Mead, ANTELOPE Mead House, Shiga Prefecture
Misuzu Junmai Ginjo "The Gingerbread Man", Misuzu Isshiki, Nagano Prefecture
2023 Kamoshibito Kuheiji Betsu Shitsurae Act 2, Banjou Jouzou, Aichi Prefecture
(釀し人九平次別設～第二幕天候之惠 - 愛知県 萬乗醸造)
Hiroki Tokubetsu Junmai - Hiroki Shuzo, Fukushima Prefecture
(飛露喜 特別純米生詰 - 福島縣 廣木酒造)
Web: www.sushikumogaku.com