✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old food enthusiast who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I’d like to introduce you to this restaurant: 【Ranmaru】 I was invited by a friend I met at a members-only yakitori restaurant, and I finally got to visit the long-awaited 【Ranmaru】! I’ve wanted to come here since my days in Nagoya, so I’m thrilled to finally be here! And… As far as I know, is there anyone as handsome as the chef here? No way! He’s incredibly refreshing! Of course, it’s not just about looks; the sushi and service were outstanding as well (≧∇≦)b "Junsai and Brown Sugar Mozuku" A refreshing start right from the beginning! It was hot today, so having mozuku at the start was delightful! I was excited to see junsai in it! ⤴︎⤴︎ "Kinmedai (Golden Eye Snapper)" The tanginess of Tosa vinegar is pleasant. The richness of the fat really stands out. "Saltwater Sea Urchin and Hairy Crab from Okhotsk" Paired with bonito dashi jelly. This makes you want to ask for some Japanese sake! However, I stuck to sweet potato that day, haha. The deliciousness of the hairy crab and the sweetness of the sea urchin made my mouth so happy ( ´˘` )♡ "Black Abalone" So tender! The flavor expands with each bite. "Toriko (Bird Shell) from Murotsu, Hyogo Prefecture" I love this texture! The crunchy texture and the bite are irresistible! "Tachiuo (Ribbonfish) from Koshiba, Kanagawa Prefecture" Tachiuo grilled in yuuan style! This is a drinkable tachiuo… It was so tender that it felt like I could drink it, haha. "Botan Ebi (Sweet Shrimp)" From Shimamaki, Hokkaido. So sweet!!! The sticky sweetness made me smile ( *´﹀` *) "Aori Ika (Bigfin Reef Squid)" Another layer of sticky sweetness! It’s a different kind of sweetness from the shrimp, and I was enchanted ( ˶>ᴗωᴗ
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