Jungeun
Google
Everything was so, so fresh and delicious. Each piece of fish truly tasted like it had been caught just yesterday or something! I do think fishiness is a very subjective matter though—while I thought the trout was fine, my sister said the trout was way too fishy for her taste. And while my scallop tasted more bitter than sweet, my sister’s was perfectly fine. So, definitely some case-by-case matters here. But overall, this was such a pleasant meal. And a great deal at that! I loved the chewiness of the squid (I did think the shiso was too strong but that’s a personal preference), and both the kurodai and amberjack had a nice bite to them while being completely succulent.
And the rice. Oh my gosh, we need to talk about the RICE! The rice wasn’t canvas white like what people typically expect from sushi but rather, a light brown—which made my heart so, so happy because it was indicative of the high-quality vinegar they use to season the sushi rice! While regular, store-bought rice vinegar tends to be almost translucent if not vaguely yellow, well-aged, flavorful vinegar is typically much darker in color, lending the sushi rice a light brown tint even if white rice is used. Not only was the flavor of the shari amazing, the texture and firmness of the individual grains were inexplicably enjoyable as well. Usually, whenever I have good sushi, the spotlight tends to be on the fish more than the rice. However, this time, I felt that the spotlight had to be shared between the two components!
The packaging and the side accompaniments (ginger & wasabi) were fantastic as well. I liked how sturdy the box was and how distinctive the design appeared! The ginger was quite strong, which made for a nice palette cleanser. The wasabi was incredibly strong, much stronger than any conventional wasabi or majority-horseradish counterfeit products, which made my heart even more happy. I really appreciate how Mujiri uses high quality ingredients and products for all aspects of the meal!