Foodle

In 2015, Sushi Arai opened in Ginza 8-chome with great anticipation. The restaurant features a decor reminiscent of traditional sushi shops from the Showa era, where the owner, Yuichi Arai, personally attends to each guest with care. Having honed his skills at renowned establishments like Ginza Kyubey and Sushi Takumi, his refined techniques and warm hospitality truly embody the best of both worlds.Among the offerings, the tuna holds a special place in the chef's heart. Depending on the condition of the day's catch, he adjusts the knife techniques and the vinegar blend for the rice, showcasing his unique style. The sushi is not only delicate but also features generous portions of rice made from Toyama-grown Koshihikari, providing an overwhelming sense of satisfaction as a meal.【Price】JPY 68,000, tax included 【Omakase Course】ⓉⓂⓂ ❶ Simmered Mitsuba and Fried Tofu ❷ Akashi Mako Flatfish / Torigai / Marinated Red Fish / Octopus ❸ Naruto Wakame Seaweed ❹ Hokkaido Yoichi Ankimo with Pickled Watermelon ❺ Whale ❻ Bachi Ko ❼ Grilled Shiro Amadai ❽ Sake-marinated Crab ❾ Clam Soup ❶⓪ Tamagoyaki ⓈⓊⓈⒽⒾ ① Niigata Sado 120kg Chutoro ② Niigata Sado 120kg Chutoro ③ Kohada ④ Sumi Ika ⑤ Kisu ⑥ Kuruma Ebi ⑦ Aji ⑧ Abalone ⑨ Niigata Sado 120kg Se Toro ❶⓪ Niigata Sado 120kg Otoro ❶① Iwate Prefecture Murasaki Uni ①② Anago ⓂⓀ Dry Gourd Roll Less

Experience @vorobyalvarosalazar ✨

- Red prawn, cuttlefish, seaweed, palo cortado -
- Lobster, quail egg, fried potato -
- Red mullet, cachuela, livers, peas -
- Ravioli, prawn, iberian pork, mushrooms -
- Sweetbread, rocket mojo, apple, horseradish -
- Duck, pork fat, cocido -
- Pomada, kumquat, citrus, orange, gin -
- Strawberries, roses, hibiscus, pink pepper -
- Celeriac, toffee, milk foam, caramel -

Foodtastic Experience by @alvarosalazarchef & host @rodolfoantonelli 🙏🥂

Located at the beautiful resort @capvermellgh ☀️ Less

I reserved the restaurant for a private event with members of my Instagram subscription group. Kitanozaka Kinoshita, known as the best Italian ristorante in Japan, never fails to impress with its dishes utilizing wood and charcoal. Every visit reveals new innovations and evolution in their cuisine. The MVP of the day was the hotaru ika (firefly squid) pasta—absolutely divine. It's a shame I couldn't enjoy the wine pairing due to my broken bone. Less

寿司のたぬき⁣
京橋⁣
懐かしく温かみのある昭和の大人気大衆寿司店⁣
トップは食欲かっさらう圧倒的なビジュアル⁣
ピンク艶めくトロがしっとり並ぶ贅沢な景色⁣
宝石みたいに輝くウニといくらは鮮度が段違い⁣
肉厚で柔らか甘みのある玉子まで抜かりなし⁣
刺身欲を満たした後に差し込む天ぷら5種盛は⁣
ポーション大きくサクサクで素材の旨み一直線⁣
カニクリームコロッケはマカロニ入りで濃厚⁣
トマトソースまでしっかり旨い本格イタリアン⁣
汁まで完飲優しい浅利の酒蒸しも箸休め的存在⁣
赤だしは玉子・魚・貝の3種 個人的には魚推し⁣
お値段以上一貫ごとに職人の丁寧な仕事光る技⁣
人肌の温もり感じる握りは1貫90円～と破格⁣
開店～16時までハイボールやサワーは50円⁣
まだ明るいうちから乾杯できる多幸感が堪らん⁣
ネタも仕事も抜かりなし満足度をきっちり回収⁣
たぬきの店名に油断禁物良い意味で裏切られる⁣
何頼んでもちゃんと旨い安心感ある実力寿司店⁣
温かい接客で空気まで居心地いい男女切り盛り⁣
20260527⁣
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🍣本日のメニュー🍣⁣
・握り90円～⁣
・とろタク巻き780円⁣
・海鮮おまかせ5種盛り1.380円⁣
・あん肝奈良漬け380円⁣
・天ぷら五種盛り880円⁣
・穴子1本天580円⁣
・赤だし(貝380円)⁣
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@sushino_tanuk⁣
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寿司のたぬき ⁣
大阪市都島区東野田町3-4-15⁣
📞06-6467-44137⁣
営業時間 11:00~23:00⁣
(L.oフード22:00/ドリンク22:30)⁣
定休日 無し⁣
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京橋グルメ 大阪グルメ 京橋寿司 京橋飲み⁣
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The owner trained for 18 years before opening the restaurant at the age of 39. He has three apprentices who work with military-like discipline, creating a lively atmosphere. If a plate is dirty, he discreetly reminds his apprentices to keep things clean, ensuring proper training.The restaurant features a large wooden door refrigerator where the ingredients are stored.○ Let's start with a toast using room temperature Kagoshima Chiran tea. The gyokuro has been steeped in room temperature water for 5 minutes, resulting in a highly aromatic and rich flavor.○ Sashimi - Tachiuo (beltfish) Typically, the skin is tough and grilled, but here they utilize the tough skin by slicing it thinly without grilling. Served with sudachi citrus and sea salt.○ Smoked Bacon of Kinmedai (golden eye snapper) This bacon is smoked over charcoal like ham. Served with wasabi and yuzu citrus. The smoky aroma from the smoking process is fantastic. The inside is tender and slightly rare, while the skin is crispy like sausage, leaving a rich flavor lingering in the mouth.○ Iwate Prefecture's Sardines Wrapped in Nori The tough core of kombu is simmered and grilled. The green part inside is made up of many thin strands resembling a sharp pencil, providing a crunchy texture.○ Aomori's Pregnant Spear Squid This dish emphasizes the contrast in seasoning and temperature. The sweetness of the squid contrasts with the spiciness of the daikon radish. The warm, tender squid contrasts with the cold, crunchy daikon. It elevates home cooking with the power of daikon. The squid becomes tough when warmed, so they aim for the perfect balance.○ Vegetable Rolls These rolls are made with flavorful vegetables grown in soil, not hydroponically, and wrapped with kombu. Inside, there’s also katsuobushi (dried bonito flakes).Now, we move on to the sushi.○ Shiro-Ama-Dai from Imabari, Ehime The vinegar in the sushi rice felt a bit strong. I would love to try the sweetfish with crispy skin.○ Masunosuke Salmon from Ishinomaki, Iwate This 17-kilogram giant salmon has been marinated in soy sauce. I thought salmon wouldn’t be used in high-end sushi, but it seems Masunosuke is an exception!○ Korean Conger Eel Imported alive, it is served without blanching or cutting the bones, allowing us to enjoy its elasticity. The texture is firm, letting the flavors seep into the mouth. Typically eaten with the skin on, they chose to separate the skin this time to avoid overpowering the flavor. A shiso leaf is placed on top of the fish.○ Eel Skin The skin of the Korean conger eel was grilled separately. It has a delightful aroma.○ Snap Pea Chawanmushi (savory egg custard) Using the pods of snap peas from Gifu Prefecture for the dashi, the peas are blanched, pureed, and mixed with eggs. The chawanmushi is green!○ Kensaki Squid They use an old Edo-style technique. The beauty of the fine knife cuts with soy sauce drizzled on top is stunning!○ Kagoshima Toro Thinly sliced from a 150-kilogram Kagoshima tuna, layered for serving. The temperature of the rice is raised significantly compared to other toppings, allowing the tuna to melt in the mouth like prosciutto upon entry. At first, the rice feels slightly warm. They were torn between Kagoshima and Wakayama Katsuura tuna at the fish market. Due to the tuna price war, using high-priced tuna would limit the variety of other toppings, so they choose to compete with creativity instead.○ Amakusa Kohada In a month, it will be the season for Shinko (young kohada), but currently, they are carrying eggs, making this the most challenging time as the flesh has less fat. They are experimenting with the curing process. I want to try Shinko at least once in my life.○ Simmered Scallops The scallop fibers are separated and bundled together.○ Kagoshima Chiran Tea The first Chiran tea was served at room temperature, but this time it was brewed at 90 degrees for 2 seconds and then chilled with ice, turning gyokuro into hojicha.○ Akashi Densuke Anago (conger eel) They intentionally prepare it in a way that contrasts with typical sushi methods. Usually, simmered eel retains moisture for tenderness, but since it loses moisture immediately after being cut, they chose to dry it out to concentrate the flavor. The nori is grilled over charcoal right in front of us. This is not soft eel but crispy, with a delightful aroma.○ Amakusa Horse Mackerel with Sesame The flavor of sesame matches the richness of the horse mackerel. The sesame is harvested in summer from Kikaijima, Kagoshima, where the chef personally oversees the production. It’s a labor-intensive process as the sesame is oily and difficult to handle.○ Amakusa Sea Urchin and Nori Sushi Rice The rice, made with land-farmed nori from the same area, takes center stage, as the chef wanted to create a nori sushi. The nori outshines the sea urchin!○ Tomakomai Hokkigai (surf clam) This is the only time of year when the delicious innards are available.○ Red Miso Soup with White Fish○ Firefly Squid This is mixed with wasabi that has been pickled in soy sauce.○ Egg A mixture of conger eel, shrimp, and yam is grated for 40 minutes, then baked into a thin omelet, combined with a soft egg made from egg yolk and vinegar.○ Nuka Pickled Senju Eggplant○ Dessert Warabi Mochi (bracken starch dumpling) Japanese black tea○ Additional Hokkaido Yoichi Ankimo (monkfish liver) and Narazuke (pickled vegetables) ○ Additional Negitoro (minced tuna with green onion) ○ Additional Ishinomaki Grape Shrimp (very limited harvest) ○ Additional Nagasaki Tsushima Simmered Anago (quite warm rice and topping)The total was approximately JPY 39,000.For dessert, we moved to the next room, where we were given inari sushi as a gift. Less

Recommended bowl: Real Nagasaki Style

This decades-old shop is one of the few spots in Tokyo offering truly authentic and high level Nagasaki champon, made with an MSG-free chicken and fish soup. The master is from Nagasaki, and trained there at the well-known shop Houraiken before moving to Tokyo and opening this shop in 1984. Both the noodles and the kamaboko fish cake are ordered and shipped in straight from Nagasaki. Housemade bite-size gyoza are also recommended, with a few other Nagasaki style bowls like ‘sara udon’ available as well. Less