Sushi KohThe same friend that took me to Honolulu Country Club wanted to go to Sushi Koh before he headed back to Italy. He and I have eaten many times here and we both love it. Yoshi serves up some great aburi and he always has Engawa (縁側; Flounder skirt meat). This time we went we had our usuals but I had something that we never had before, Hirame Kimo (平目肝, Flounder liver). This was awesome. I love kimo so I when he asked if we wanted to try it I quickly said “YES!” Very rich stuff but balances well with the negi and the shari. Sorry for the quality of the pic, it’s a bit blurry.
Here is a pic of one of my new loves, Mirugai (海松貝; Geoduck clam).