We use cookies on this site to enhance your user experience.
Lunch at 二鶴 江戸前鮨 Nikaku
at
Edomae Sushi Nikaku (江戸前鮨 二鶴)
on 27 July 2018
- Photo Views
- 142
- Meal Views
- 1,273
Chef Setsuo Funahashi is a third-generation master and is pursuing the refined pre-Edo sushi style.
He creates sushi using fresh seafood collected in Kitakyushu but uses for the seasoning a rice vinegar from Akasu which is especially and only produce for him.
His shari is on the acidic side (which I like) and the nets cut flawlessly. The tomago was served as a rice-egg sandwich which I have not encountered before.
9 / 10