Update 01-31-2024Mushashino consistently delivers first rate sushi! As usual, we started with miso soup and a large house hot saki... both delicious. Our second course, as always, was the avocado kama, an avocado partially scooped out and refilled with crabmeat. Nice sauce on the top, outstanding as always. Something new on the menu this time, fried oysters... fixed wonderfully, and oh so tasty!Then began the sushi parade... two blue fin tunas, both fatty, one big eye, the fatty one seared... to die for! Next up, salmon two ways, one king, one fatty... Yum! Followed by yellowtail tuna, one belly, one cheek: both delish! We paused a bit... more hot saki!Jumping back in, first up was something new for us, seared Wagyu, perhaps an odd thing to order at a first rate sushi place, but it was great. We'll definitely get that again! Next on the plate was unagi (fresh water eel), served piping hot... always one of my favorites. On the recommendation of our sushi chef (we always sit at the sushi bar), we had the smoked escolar (mackerel), definitely a Texas-tasting fish! LOL More hot saki...We next enjoyed a pile of tobiko, served battleship-style, very salty and tasty too. More hot saki... A round of salmon skin sushi followed... hard to describe, just get it if you can... At last, we ordered dessert - a combination of uni and salmon roe, again served battleship-style... heaven on a plate, and a great finish to a deliriously delicious dinner! Highly recommend Mushashino! It's a high price tag, but worth every penny IMHO!January 2023We went to Musashino to celebrate a birthday recently. The experience was as wonderful as always! The staff is cheerful, and the service spot on, attentive but not intrusive. We arrived when they opened so we were able to be seated immediately at the sushi bar.The evening began with miso soup for two and a large hot sake. IMHO, it's the best miso soup in ATX. Our second course was an appetizer called Avocado Kama, which is partially hollowed out and stuffed with shrimp, crab, and a spicy sauce ... served piping hot. It was fantastic!Our sushi indulgence began with nigiri pieces of the three super fatty tuna and salmon fish that were the specials that night. Incredible! Delicious! We returned to the regular nigiri menu next, and sampled the unagi, salmon and hamachi kama. The fish in this course was great, expertly prepared, and delectable! On the recommendation of our waitress, we went back to the appetizer section of the menu and tried the baby octopus kara age, five fried pieces with fish sauce. A new dish for us, and a great recommendation!For our next course, we had mackerel and the ozzy roll. The mackerel was divine, a bit fishy, but in a very good way! The ozzy roll included unagi, shrimp, avocado and cucumber, with smelt caviar on the outside. The roll was different, very good, but not really something we would order again with all the other rolls on the menu. For our final course, I re-visited the unagi and my wife had the toro covered in mustard greens. She reported it was very good.Finally, dessert ... we chose our usual, tanin bune, which is a combination of uni and salmon roe, served gunkan style (battleship-style). The uni was sourced from Tasmania, and was our first time trying that type of uni. It was creamy, lightly sweet, a bit less sweet than the California uni we usually order. The combination of the uni and roe presents a sweet and salty taste, and was lucious. We cannot wait to go back!
