Torigai @ Kizushi, one of my favorite sushi counters in Tokyo’s outskirts. It is a place of discipline, family, tradition and passion. Torigai is “gai” is a shellfish, a large cockle that appears on the market in Spring (now) and a little earlier in the south part of Japan, in Shizuoka Prefecture.
They are commonly found in Tokyo Bay, and Ise bay, etc. The colors, sizes and freshness all depends on the local catch, which can vary with the changes in the sea and effects of “red tides” that appear suddenly when waters warm and salinity increases. They are not tides at all and algae percolates to levels where it is harmful. http://en.wikipedia.org/wiki/Red_tide
This nigiri Torigai marks the spring time and was perfect!
Categories: Sushi Styles