The mods at r/finedining took down my original post but I was so proud of these sushi pics and also I really enjoyed the omakase so I hope it's ok if I post it properly here.
Koy Shunka proudly serves only locally sources fish and it was absolutely delicious and beautifully prepared. This is the smaller course but if you go for the full course they will give you a hot more modern dish with the fish followed by that fish as nigiri.
The flight of spanish tuna done 4 different ways was just wonderful. The sea bream and caviar in a velvety buerre Blanc sauced made with sake was super luxurious.
I had just eaten there in February and was inpressed and the chef told me they completely revamped the dining experience and menu since then and I can say it's even better than before.
by jaochu
