If you want a Michelin 1* sushi experience, Chef Yasuhiro Hirano gives a much more personable experience than many others; a little less polish but more than makes up with the approachable experience.
The baby sea eel were a pretty unique experience, particularly on display in raw form before cooking. Shirako (cod roe) is now common enough at high-end sushi and not quite the surprise it once was, although it too was pretty good. This visit, the Japanese green eyes (mehikari) tempura hand roll seemed a bit odd to serve such a delicate fish, but ultimately was probably a very precisely done way to enjoy it. Other items, such as the steamed Miyagi oyster, were sort of the opposite, sufficiently large to be sliced in half before serving. King Spanish mackerel (is that a mis-translation?) had a uniquely soft texture only exposed by removal of the skin.
Seared nodoguro (black throat sea perch) and seared, 14 day aged toro were the seared item highlights. Both were enjoyable but would have been very curious to have the toro raw if it had been offered. Kamasu (barracuda) wasn't explicitly listed as lightly seared but I suspect it was?
As far as deliciousness, Sushi I-NABA is definitely up there. But if you only go to one Michelin 1*, I might recommend going elsewhere for a slightly more comprehensive experience in terms of both food and atmosphere.
Kamasu (barracuda) with sea salt.
Baby anago (sea eel).
Seared nodoguro (black throat sea perch) onigiri.
Hokkaido hotate, needlefish, Okinawa blue prawn.
Ankimo (monkfish liver).
9 day aged akami (tuna), marinated.
Seaweed cured kasugo (sea bream).
King Spanish mackerel.
Miyagi oyster, sake steamed. Aged shima-aji (stripe jack) with yuzu kosho.
Japanese mehikari (green eyes) tempura.
Kawahagi (file fish).
Steamed Hokkaido abalone.
Seared kinmedai (golden eye snapper).
Hokkaido uni (sea urchin).
Seared 14 day aged toro (tuna belly).
Kohada (gizzard shad).
Asahi clam soup.
Anago (sea eel).
Tamago (with shrimp and scallop).