Sushiya

Sushiiwa
We were all beyond exhausted but kept it together for dinner pushing us to get on Tokyo time.  Finding the restaurant was not easy.  Nothing is easy to find here.  Most places are located down random alleys on different floors.  You know you are there from Google maps but you are not there.  It can be very frustrating.

Chef
Sushiya is a small restaurant with only 8 seats.  We took over the entire restaurant.  There was nobody else there except for us which makes for a very unique experience.  The chef, Takao Ishiyama and his side kick served us.  

Fishballs
We began with a small bowl of roe.  Sweet, tasty large eggs that literally explode in your mouth.  

Tuna
Marinated tuna seared on the edge that we dipped into the soy dipping sauce.

Shrimp
Chopped baby shrimp

Monkliber
Monk fish liver.  Not for the faint of heart.  Really creamy and rich.

Scallop sandwich
Grilled scallops between two pieces of seaweed.  A scallop sandwich.

Seaweed
Seaweed that is sitting in a gingery cold broth.

Swordfish
Grilled swordfish which was incredibly sweet.

Toro
Toro sushi.  Rich and melts in your mouth.

Soymarinatedtuna
Marinated tuna in soy.

Abilonge
Abalone.  A little tough but interesting.

Tigershrimp
Tiger shrimp lightly cooked.  The chef obviously has hot hands.  He ripped the shrimp out of its shell while it was steaming hot to make this piece of sushi.

Mackarel
Mackarel split open with a scallion tasting pesto on top.

Hamachi
Hamachi, yellow tail.

Clam
Gooey clam.

Uni:fisheggs
He took a bowl of rice and put 5 large pieces of uni over the top and a little bit of soy sauce.  He then mashed this up to create an uni rice.  Then put a little bit in each bowl and topped it with some more fish roe.  Pretty spectacular.

Eel
Grilled eel.

Tunaroll
Chopped toro handroll.  You can't beat this.

Egg
A large piece of sweet egg for dessert.

We rolled home and hit the bed hard!