It's Saturday night.I'm at Gaienmae.Tonight, after about five months, I finally visited Sushi Ryujiro again.Joining me is my food-loving friend, just like last time.Despite the heavy rain, we arrived ten minutes early.When I knocked on the door, a cheerful voice welcomed us in, and we were seated at the counter even before our reservation time.Since there was no shelter from the rain, this was a pleasant surprise.We started with two Sudachi Sours and patiently waited for the remaining eight guests to arrive.At exactly six o'clock, we kicked off the meal with some medium fatty tuna nigiri.Now, let's get to the main topic.Here are the details of the course, additional items, and drinks we enjoyed:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.That night, the president of a famous tuna wholesaler, who supplies the restaurant, came to visit. Just like at other sushi places, he regularly checks the compatibility of the restaurant's rice and sauces.He passionately recommends, "I think this goes well with your flavor!"Chef Nakamura seemed a bit nervous... or maybe not, haha \(//∇//)\By the way, the tuna served was a premium product that had been proton frozen during the winter season, weighing 175.4 kg and caught in Tsuruga.While some chefs dislike frozen fish, instant freezing is perfectly fine.Moreover, it’s far superior to the overly sour and dry local fish available at this time of year.We also enjoyed the seasonal sashimi of hon-ara, tempura of hamo, deep-fried sweetfish, and the exquisite red sea urchin from Amakusa.Since it’s a Saturday tradition, I plan to return in February.I’m looking forward to enjoying fresh tuna in the heart of winter! ⚫︎ Hon-Ara: - Hon-Wasabi - Sea Salt⚫︎ Hamo Tempura: - Ground Pepper⚫︎ Tamago Tofu: - Corn Sauce⚫︎ Mega Abalone: - Sake Steamed - Steamed Broth Sauce - Yuzu Zest⚫︎ Natural Eel: - Grilled White - Hon-Wasabi⚫︎ Natural Sweetfish: - Deep-fried - Daikon Sauce - Fugu Green Onion⚫︎ Kuzu Somen: - Karasumi: Grated - Daikon: GratedThe tuna was a premium product frozen at its peak season.It was a massive 175.4 kg from Tsuruga.By the way, the nori (seaweed) is from Maruyou in Funabashi.⚫︎ Marbled Tuna:⚫︎ Muddy Squid: Salt and Sudachi⚫︎ Botan Shrimp⚫︎ Bonito: Tataki with Green Onion⚫︎ Tempura End: Marinated⚫︎ Back Fat⚫︎ Medium Fatty Tuna⚫︎ Fatty Tuna⚫︎ Kohada⚫︎ Red Sea Urchin @ Amakusa⚫︎ Cucumber Thick Roll⚫︎ Dashi Tamagoyaki⚫︎ Ara Dashi----- Additional -----⚫︎ Cucumber Thick Roll- Sudachi Sour- Banshu Ikko: Super Dry Junmai, Kitanishiki, Hyogo- Gozen Sake: 1859, Junmai, Omachi, Okayama- Buyu: Dry Junmai, Ibaraki- Kamo Nishiki: Junmai Daiginjo, Freshly Pressed, Niigata- Hakurakusei: Special Junmai, Miyagi- Kudoki Jouzu: Junmai Daiginjo, Dewasansan, YamagataAbout three servings of Japanese sake.
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