Sushi Jin, Toyama Part II: There have been (literally) seismic changes since my last visit🫨. First, Kimura-san has reported that his restaurant only suffered minor damage during the Jan 1st earthquake—a huge relief🙏🏻. Second, as of June 2023, Sushi Jin has evolved to a stunning new concept and location, Tachigui Sushi JinJin (立ち喰い鮨人人)🍣.... More
Sushi Jin, Toyama Part II: There have been (literally) seismic changes since my last visit🫨. First, Kimura-san has reported that his restaurant only suffered minor damage during the Jan 1st earthquake—a huge relief🙏🏻. Second, as of June 2023, Sushi Jin has evolved to a stunning new concept and location, Tachigui Sushi JinJin (立ち喰い鮨人人)🍣. Knowing that this new challenge was being developed behind the scenes has provided some context to my dining experience at Sushi Jin…and peaked my curiosity🤔. I look forward to discovering what this maverick sushi chef is up to when I next return to Toyama😎.
The second part of our course continues👇🏻
富山県産 甘鯛昆布締めの炭火焼き きゅうりの塩昆布漬け 🐟
Charcoal grilled, Toyama caught amadai konbu-jime, salt & konbu pickled cucumber.
握り 富山県産 鮃の昆布締め 🐠
Toyama caught hirame (flounder) konbu-jime nigiri.
握り 紅ズワイ蟹 🦀🥶
Beni-zuwaigani nigiri.
Sweet, but super cold because the pre-prepped portions were served straight from the refrigerator.
鰤とノドグロのメスしゃぶしゃぶ 👯♀️🧅
Toyama caught buri and (female) nodoguro ‘shabu-shabu’, with tamanegi ponzu.
It’s usual to have nodoguro served raw, but Kimura-san said he wants to highlight the sweeter taste and softer texture of female nodoguro, which can’t be experienced when grilled.
青森県大間 本マグロの燻製 大トロ • 尻尾のコンビーフ 黒の塩 🔥
Ōma maguro kunsei (straw smoked) - ōtoro and tail meat ‘corned beef’ with black salt. (Not pictured—was delicious so must have hobbled it)
鱒の押鮨 🍣
Masu oshizushi - pressed sea trout sushi.
A speciality of Toyama, Kimura-san matures it for 5 days before serving.
握り 青森県大間産 本マグロの大トロ🎣🥶
Ōma maguro ōtoro nigiri
Served straight from the refrigerator, the texture was hard and unyielding, and it was far too cold to appreciate its natural aroma, flavour, or ambrosial, melting fattiness.
雄 ノドグロのねぎま 炭火焼き 🍢
Charcoal grilled nodoguro (male) negi-ma.
握り 穴子 😋
Anago nigiri
かぶす汁「魚のエスプレッソ」 🐟☕️
“Kabusu-shiru” (aka fish espresso)
Kimura-san adds katsuobushi, konbu and shrimp shells, and reduces the broth for 10-12 hours to concentrate the flavour—hence, his version is called fish espresso.
塩アイス最中 🍦
Toyama fresh cream and sea salt monaka
#sushijin #鮨人 #toyamagourmet #富山グルメ Less
