In the clam there is 鳥貝(Torigai, Japanese Cockle), to the left of it is かつお(Katsuo, Bonito) and at the front there is 小肌(Kohada, Gizzard Shad). The Katsuo was especially disappointing. I've had much better for much less at an Izakaya in Ebisu a few months ago. Admittedly that was when it was in season, but still. I didn't think the Kohada was anything special either, however the Torigai was quite nice and something I had not eaten before, so I enjoyed that.
Next up was the main event, the sushi.
あかみ(Akami, Lean Tuna)
A bad start for me. While the rice was very nice, I was barely able to taste the fish. I blame a lack of soy sauce and wasabi.
大とろ(O-toro, Fatty Tuna)
This piece was slightly better, but the trend of not being able to taste the fish as much as I'd like continued.
車海老(Kuruma-Ebi, Tiger Prawn)
This piece was very good. The 3rd, possibly 2nd best piece of Prawn I've ever had. Very, very big and tasty.
縞鯵(Shima-Aji, Striped Jack)
This piece again, was very disappointing as I could barely taste the fish.
いくら(Ikura, Salmon Roe)
The salmon eggs were very tasty, however the seaweed was a bit chewy, rather than being super warm and crispy. Sukiyabashi Jiro's Ikura is in an entirely different dimension compared to this one.
I don't actually remember which fish this is nor how it tasted, which is not a good sign.
真鯵(Ma-Aji, Jack Mackerel)
This piece was the best piece of Jack Mackerel I've ever had, but I've never had it at expensive places before, so while it was very good, it's not saying as much as you might think. Nonetheless this piece was very good. The spring onions, with wasabi like paste on of it were perfect.
うに(Uni, Sea Urchin)
Best piece of Uni ever, PERIOD. It tasted heavenly! Again just like the Ikura the seaweed wasn't nearly perfect, but I've never had Uni taste so good before. SUPER fresh!
はまぐり(Hamaguri, Orient Clam)
My favorite piece of sushi. Sadly enough it didn't taste that amazing this time.
小肌(Kohada, Gizzard Shad)
Not the best ever, but a very good piece of Kohada. The chef mentioned this was his favorite piece, because this is the origin of Edo mae sushi. If a chef is unable to make a good piece of Kohada, he is not worthy as a sushi chef is what the chef told me.
Overall I had a decent experience at Daisan Harumi Sushi（第三春美鮨). The chef was a really friendly guy and I enjoyed chatting with him a little bit, I also enjoyed a few fabulous pieces of sushi, however the majority of the food was a little disappointing to me. It's quite possible that this is personal taste, because this place is very popular, however, over the whole I was disappointed and with no lack of expensive sushi to try out in Tokyo, I doubt I'll have time to revisit Daisan Harumi Sushi anytime soon.
Best Piece: Uni!!!
Worst Piece: The piece I can't remember the name of.
Tabelog: http://tabelog.com/tokyo/A1301/A130103/13002140/
