Sushi: Katsuo | Amaebi over amaebi miso rice | Otoro | Aji | Shako | Ika | Kisu | Tsuke | Anago 🍣
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Taheizushi (太平寿し), Kanazawa (May 2019)
#cityfoodsters_kanazawa
#cityfoodsters_taheizushi
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#taheizushi #太平寿し #kanazawa
Sushi: Katsuo | Amaebi over amaebi miso rice | Otoro | Aji | Shako | Ika | Kisu | Tsuke | Anago 🍣
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Taheizushi (太平寿し), Kanazawa (May 2019)
#cityfoodsters_kanazawa
#cityfoodsters_taheizushi
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#taheizushi #太平寿し #kanazawa
Otsumami: Steamed nodoguro over rice, ara, hirame, shime saba, shirako, hotaru ika, ankimo, miso soup
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Taheizushi (太平寿し), Kanazawa (May 2019)
#cityfoodsters_kanazawa
#cityfoodsters_taheizushi
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#taheizushi #太平寿し #kanazawa
The legendary Taheizushi (太平寿し) was founded in 1972. It is here where Chef Shinjiro Takatani pioneered a unique style of sushi, not only in technique but also presentation. For example, it was our first time having steamed sushi - Nodoguro (blackthroat perch) over rice. Unfortunately, the Master passed away, but his legacy thrives through his disciples; some have even gone on to open their own shops. Although we never got to try Taheizushi before, I'm glad we visited this time. 🍣
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Taheizushi (太平寿し), Kanazawa (May 2019)
#cityfoodsters_kanazawa
#cityfoodsters_taheizushi
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#taheizushi #太平寿し #kanazawa
