Sushi Nagashima
鮨 長島
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A cozy hidden gem sushi restaurant
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The meal begins with dishes featuring seasonal fish. The nigiri starts with the chef’s top recommendation, followed by classic tuna; after a palate cleanser of monkfish liver and pickles, the course moves on to shellfish, shrimp, and sea urchin. The sushi rice, seasoned with long-aged red vinegar and refreshed frequently, is paired with a variety of toppings selected with the discerning eye of a former fisherman. The attention to detail is endless, including homemade soy sauce that takes a full week to prepare.
Start with dishes made from seasonal fish. Nigiri sushi begins with recommended toppings, followed by classic tuna, palate-cleansing with ankimo and pickles, leading to shellfish, shrimp, and sea urchin. Aged red vinegar is used in the sushi rice that is regularly replaced, with a variety of toppings carefully selected by a former fisherman. The dedication extends to homemade soy sauce that takes a week to complete.
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