Really good fish really early in the morning

Tsukiji Fish Market - definitely one of the 1,000 places to see. The biggest wholesale fish market in the world has a live tuna auction, many sea creatures for sale, and is ringed by delicious and super-fresh sushi restaurants. We lucked into seeing the live tuna auction (which, as it turns out, was closed to tourists just three days later!) The tuna on sale there were ENORMOUS, and everywhere. Makes it easier to see why there's a big and growing sustainability problem with the fish...

After touring the market from 5:30 to 7am, we decided to get a bite to eat. We had heard good things about Sushi-dai and so we got into line to get a seat at the counter. Then it started to rain. So K helpfully went and purchased an umbrella. Thank god she did - because it wasn't until 3 hours later that we were seated at the counter! 10am, we had been up for five hours, and we were going to eat raw fish. An intriguing start to the day. Then, I had the best sushi I've ever had (disclaimer: lots of close up shots of fish to follow...enjoy!)

Our omakase set started with fatty tuna. Incredibly marbled for fresh fish, it was a decadent, melt-in-your-mouth bite.

Next up was the flounder. A new piece of sushi for me and it was delightful and crisp, with a healthy slathering of wasabi hidden between fish and rice.

Third was the red snapper. A contender for most beautiful piece of fish, this fish had great texture and wonderful flavor as well.

Fourth was the rich and creamy uni (sea urchin). Man, this ingredient doesn't get enough respect. It was incredible, one of the best bites of my life. The orange goo does not transfix the eyes, but does focus the eating senses.

We approached the halfway mark with bonito. A gorgeous deep red, I had only had this fish as flakes for soup stock previously - and that wasn't my favorite. But this bite was excellent and the garnish on top layered nicely with the crisp and not-overpowering fish.

A brief break for tamago (egg omelet). Still not sure why this comes in a suhi sequence, but the quality of this one made me not really care why...

A mystery bite of, I believe, octopus. An enchanting visual appeal, the crunch was just right to tell you it was mollusk without being chewy.

Ah, the horse mackerel. This poorly named fish is another contender for most beautiful of the bunch. The way the silver gives way to fish flesh barely lends itself to photography. The bite was excellent though nothing too amazing.

A quick nod to the sushi roll. 'Nuff said.

Second to last of the omakase was the spanish mackerel. Wow - a flavor between white and red fish with a good kick of wasabi and I wanted to come back for more.

The closer sushi was amago (sea eel). Different from unagi (barbecued freshwater eel), this one has more fat and less bbq. Still yummy!

After finishing the set, both K and I were dying for more and the a la carte menu beckoned. So we answered its call. I closed with four add'l pieces. Left to right, squid, a second go of flounder, and a second go of fatty tuna. The fourth piece was scallop, from which I discovered that, while good raw, the scallop benefits tremendously from searing and sauce.

Oh, and one more: the kawahagi. This was the true chef's recommendation, his "favorite". Turns out it is a filefish that is served with a piece of its own liver on top! Defiantly flavorful and visually stunning, my chopsticks got it to my mouth before my camera even had a chance to turn on....

So, the (oh-so-detailed) play by play of my best-ever sushi meal. Thanks to the folks that recommended this place, and pass the name on to your friends. I would wait three hours with pleasure to have another experience like this one.