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Dinner at Nihombashi Kakigaracho Sugita
at
日本橋蛎殻町 すぎた - Sugita
on 19 January 2025
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Otsumami:
Aoriika (アオリイカ / Bigfin Reef Squid): Tender, sweet, clean flavor.
Hotate (帆立 / Scallop): Sweet, delicate, silky texture.
Kawahagi (皮剥 / Filefish): Mild, creamy, rich liver.
Tara Shirako (鱈白子 / Cod Milt): Creamy, rich, delicately briny.
Ankimo (鮟肝 / Monkfish Liver): Rich, creamy, oceanic delicacy.
Kaki (牡蠣 / Oyster): Briny, creamy, fresh sweetness.
Tachiuo (太刀魚 / Beltfish): Light, tender, subtly sweet.
Anago (穴子 / Conger Eel): Soft, sweet, melt-in-mouth.
Nigiri:
Kohada (小鰭 / Gizzard Shad): Rich, tangy, expertly marinated.
Sumiika (スミイカ / Golden Cuttlefish): Firm, sweet, slight chewiness.
Tai (鯛 / Sea Bream): Clean, firm, delicate flavor.
Kampachi (間八 / Greater Amberjack): Mild, buttery, fresh texture.
Akami (赤身 / Lean Tuna): Clean, lean, classic tuna.
Sawara (鰆 / Spanish Mackerel): Buttery, light, perfectly balanced.
Kasugo (春子 / Young Sea Bream): Tender, seasonal, spring delicacy.
Chūtoro (中とろ / Medium Fatty Tuna): Balanced, rich, melts beautifully.
Iwashi (鰯 / Sardine): Bold, oily, tangy perfection.
Kuruma Ebi (車海老 / Japanese Tiger Prawn): Sweet, firm, beautifully fresh.
Kinmedai (金目鯛 / Splendid Alfonsino): Rich, tender, oceanic sweetness.
Uni (雲丹 / Sea Urchin): Creamy, briny, luxurious delicacy.
Sayori (鱵 / Halfbeak): Light, delicate, elegant flavor.
Shimesaba (締鯖 / Vinegared Mackerel): Tangy, rich, perfectly balanced.
Akagai (赤貝 / Ark Shell): Crunchy, sweet, ocean essence.
10 / 10
