The winter is passing, waters off the shores of Japan are colder than ever, fluctuating as the weather is sporadic. The fish has a distinctive colour, blue fish are in their prime right now and the flesh, meat and taste are sweet. The fish below is Aji, it has some chives chopped, and a top is grated ginger.
Filed under: Sushi n'Style Tagged: Aji sushi, sushi in Tokyo, what are the best restaurants in Tokyo, where is the best sushi in Tokyo
