Abalone with su-meshi and sauce made from its own liver is a modern (?) classic at many sushiya in Tokyo, and an increasing amount in the US. But abalone liver (in many cases, actually another digestive organ of the abalone) can sometimes have a bitter, acrid taste and even worse, a grainy texture. When done correctly, it has a wonderfully buttery, nuanced sea flavor (in fact, @saisonsf
does a French/new American version with a butter base that is truly delicious). Luckily, Abe-san's lineage at Sushiden includes one of the masters of this particular tsumami, and his version is excellent. At Sushi Noz, it is also cleverly positioned towards the end of the meal given its relative richness, rather than as a tsumami.