5/5 Jim N. 1 year ago on Google
We
went
to
Musashino
to
celebrate
a
birthday
recently.
The
experience
was
as
wonderful
as
always!
The
staff
is
cheerful,
and
the
service
spot
on,
attentive
but
not
intrusive.
We
arrived
when
they
opened
so
we
were
able
to
be
seated
immediately
at
the
sushi
bar.
The
evening
began
with
miso
soup
for
two
and
a
large
hot
sake.
IMHO,
it's
the
best
miso
soup
in
ATX.
Our
second
course
was
an
appetizer
called
Avocado
Kama,
which
is
partially
hollowed
out
and
stuffed
with
shrimp,
crab,
and
a
spicy
sauce
...
served
piping
hot.
It
was
fantastic!
Our
sushi
indulgence
began
with
nigiri
pieces
of
the
three
super
fatty
tuna
and
salmon
fish
that
were
the
specials
that
night.
Incredible!
Delicious!
We
returned
to
the
regular
nigiri
menu
next,
and
sampled
the
unagi,
salmon
and
hamachi
kama.
The
fish
in
this
course
was
great,
expertly
prepared,
and
delectable!
On
the
recommendation
of
our
waitress,
we
went
back
to
the
appetizer
section
of
the
menu
and
tried
the
baby
octopus
kara
age,
five
fried
pieces
with
fish
sauce.
A
new
dish
for
us,
and
a
great
recommendation!
For
our
next
course,
we
had
mackerel
and
the
ozzy
roll.
The
mackerel
was
divine,
a
bit
fishy,
but
in
a
very
good
way!
The
ozzy
roll
included
unagi,
shrimp,
avocado
and
cucumber,
with
smelt
caviar
on
the
outside.
The
roll
was
different,
very
good,
but
not
really
something
we
would
order
again
with
all
the
other
rolls
on
the
menu.
For
our
final
course,
I
re-visited
the
unagi
and
my
wife
had
the
toro
covered
in
mustard
greens.
She
reported
it
was
very
good.
Finally,
dessert
...
we
chose
our
usual,
tanin
bune,
which
is
a
combination
of
uni
and
salmon
roe,
served
gunkan
style
(battleship-style).
The
uni
was
sourced
from
Tasmania,
and
was
our
first
time
trying
that
type
of
uni.
It
was
creamy,
lightly
sweet,
a
bit
less
sweet
than
the
California
uni
we
usually
order.
The
combination
of
the
uni
and
roe
presents
a
sweet
and
salty
taste,
and
was
lucious.
We
cannot
wait
to
go
back!