More Sushi Porn from Sushi Azabu

Sushi Azabu

Haven of sushi delights

and sake-soaked nights

I love Sushi Asabu

I just can't get enough. I just can't get enough. Alaskan King Salmon sushi pictured below. Oh, you soft little pillow of perfection, you.

Sushi Azabu

Pacific coast oysters - like kumimoto oysters on steroids. With a little ponzu sauce, grated radish and scallions. Slurpity good!

Sushi Azabu

This is why I love Sushi Azabu. Andrew and I wanted to compare the taste of sea urchin (uni, ウニ), from different regions, so we ordered some Santa Barbara uni and some Hokkaido uni. When our order came out, the chef had added Kyushu uni to the plate for us to try!!!! Uni Three Ways - and the battle between California, Northern Japan, and Southern Japan was ON!!!! The Kyushu uni was by far the best - sweet, light, and creamy at the same time, with lots of umami and minimal brininess. I want to go to the southwestern tip of Japan to eat this thing fresh! I'm never going back to Santa Barbara uni unless I'm desperate. Addendum: I went back with my foodie friend Brian Lam to try this same dish again- and he also raved ecstatic re: the unparalleled superiority of Kyushu uni. Yes! Corroborated! Pictured below from left to right: Kyushu uni (OMFG), Hokkaido uni, Santa Barbara uni.