Tsukiji Sushi

I tried this caviar cone for RM12 at the Japanese restaurant Tsukishi Sushi in the diabolical TTDI where they have a bar seating concept with trained chefs slicing, rolling, torching and plating right in front of you. Caviar cone for RM12, 80 cents. Not supposed to eat it with the golden wrap but it's like biting clouds. You feel the saltiness, briny seafood-y fishiness, tiny pops. It contrasts with a sweet biscuity cone. Not the whole thing that's caviar la, they added some Japanese sticky rice here. Instead of a little salty, this one is more sweet one and it's gerbu moist. For RM12, 80 cents where only the top is caviar, at most la, you'll get a mouthful only. 7.1. I got some of their 2-ish ringgit sushis. Kanifumi, shiro maguro, salmon sushi. It's definitely a thicker cut. It is fresh. This is not the oily, buttery kind one but it still has the signature umami salmon taste. Japanese rice normally is sour and salty but the sweetness here is quite nice. For me it's a standard salmon for a standard okay price. 7. Shiro maguro. I don't know it's because they torched it a while but this is a less smooth velvety. It's more dry, a little more textured in between salmon and can tuna. Unfortunately, this one doesn't give me the buttery lemak feeling that I usually get from white fish meat. 5.8. Kanifumi aka crab flavour. They obviously use the imitation crab. As long as the crab steak is fresh and it's not mushy, it's okay la. Standard has a stringy texture at least. The seaweed is not crunchy but you get a bit of saltiness. 6.2. Unagi don set typically costs above RM30. This is RM20, 80 cents for the unagi don itself. This cute little mochi stuck under a toothpick umbrella and this panas salmon, pui miso soup. I like that they also include fish roe. That unagi don sauce right? More sato. It's not as sweet as the other ones I've tasted and not as thick. Almost soy sauce-like. I like it that you get both the slimy and meaty textury parts of it. The portion is also less. Besides being a thinner cut, I prefer the way they sauce this unagi. When they overly sauce it, number one, it gets too jela and number two, feels like they're trying to hide maybe the fact that the unagi is not as fresh. 7.3. And that's per piece. Very similar to the price of that unagi don set that I just ate. All in one small bite. You either love it or hate it. If you blend muscle and the insides of a sea hum, this is what you get the taste. Super, super seafood-y. Like the head of a prawn except with the texture of like creamy custard. For me, I like prawn head but I know some of you are gonna hate this. 6.9.