Hard to decide which one was my favourite, but the shiraebi was an interesting surprise for me for its light taste and unique colour. The seabass came in strong in flavour upon the first bite, but the soft texture just melted in the mouth afterwards. It was so sublime. The akami was really fresh and firm in texture, unlike the typically slightly mushy tuna texture. Meanwhile the negitoro, as simple as it looked, was enjoyable thanks to the rather strong seaweed wrapping the rice. The whole platter offered different colours, textures and flavours, making it a really enjoyable feast to both the sight and the tastebuds.