こちらのしゃり、とても好きです。
A strong, straight gaze comes through the curtain.The gaze of a craftsman.
When the TAISHO enters, the atmosphere changes drastically dramatically.
I like this atmosphere.
It spurs me on to expect more and more.
Snacks
Torigai
The sourness of the kabosu and the unique flavor of the mussel are sublimated into a fresh flavor in the mouth.
Octopus, Abalone
The best octopus is said to be from Kanagawa or Akashi.
Today's octopus was from Kanagawa. It was tender with just the right amount of sauce, and the abalone was, needless to say, excellent!
After the abalone, I had a bite of rice added to the liver sauce to make rice with abalone sauce.
Grilled Tokishirazu Salmon
Tokishirazu is the name of the salmon caught in summer. It is a chum salmon like autumn salmon, but it is not in the spawning season, so there are no eggs or milt in the flesh.
It will change your whole concept of salmon.
This is not a so-called salmon. This is a really special salmon.
beltfish
It's a bit of an exaggeration to say that it's half-raw and half-tender, but the flavor of the fat and the excellent degree of cooking are impressive.
Chinese juniper and hairy crab
Slightly mild juncai and
and the vinegar that brings out the flavor of the hairy crab.
It was the best vinegared dish in between the fatty grilled dishes.
Tachi-fish
It is an exaggeration to say that the fish is half-raw, but the flavor of the fat and the outstanding degree of cooking are impressive.
In between the fat of the swordfish
Lightly pickled eggplant.
The perfect degree of pickling matches the fat of the swordfish.
Nigiri
Flathead flounder
This fish is called "star flounder" because its pattern looks like a starry sky.
I always remember Van Gogh's Starry Night.
It always reminds me of Van Gogh's Starry Night.
The unique flavor of the flounder and its slightly sticky taste are delicious!
The unique flavors of the flounder, especially the flavors created by the tuna and rice, are new to me.
I think this high mineral content comes from the Miyagi rock salt used in the rice.
Vinegared rice with Miyagi rock salt
