After a multiy course of sushi, you’ll think about desert, or think about digestion and order “shiso-maki” a classical te-maki universally made by sushi chefs. It’s a simple hand-roll with fermented sweet umeboshi pickled plums, and green bitter shiso (aojiso) leaves and some toasted seasme seeds. The saltiness of the plum contrasts nicely with the freshness of the shiso and the seeds give it a crunch and before I forget the kuri, cucumber for extra crunch.