Japan,Sushi Akazu,raccomandazione,20 Ristoranti

Really one month of training! In an instant, reservations were made for the month of January at this very popular restaurant. The sushi is so addictive with its exquisite al dente rice. I have been to several sushi restaurants in Osaka and they are all delicious. It was a very impressive experience. Sushi Red Vinegar surprised me quite a bit. It was the first time for me to try a new type of sushi that gave me goosebumps after eating it. It is located in the basement of a building near the ANA Crown Plaza Hotel in Kitashinchi. I will write about what I ate as soon as possible! First of all, *Dashi soup with only clams and kelp. The taste is very gentle. It is hard to believe that it is only made with hamaguri and kelp. At this point, I am convinced that it is absolutely delicious. Mochizuki's rice cake sandwiched between sheets of dried laver Mr. Mochizuki, the artisan who created the strongest sushi in one month. I greeted Mr. Mochizuki alone with a rice cake sandwiched between sheets of nori (seaweed). The nori is crispy and very tasty. The sushi begins here, but first, the rice. The rice is made with red vinegar, which gives it a nice color and aroma. The rice itself is al dente, as in pasta, although it would be wrong to say that it is quite hard. I have never had rice like this before, so it is quite a shock. *Tuna This is the sushi that gave me goosebumps. Akami, kamatoro and chutoro. I ate them one by one, chewing each one, Once you eat it, you realize it is no longer in front of you. That's normal, but I was surprised to find myself wanting another piece, and I thought about it for a minute. I don't know why I want to eat so much, but seriously, I think the rice is outstanding. After eating, there are a few pieces of rice left somewhere in your mouth, and when you find them and bite into them, you feel like you are eating sushi again. Back to the marinated tuna. It is made with Fukui Prefecture's jigarashi, which is the best of the best. The bitterness and savory flavor of the jigarashi goes very well with the pickles. Tiger prawn The prawns are plump and delicious. *Sweet and spicy simmered shishamo smelt Shishamo (smelt) simmered in sweet and spicy sauce is nostalgic, but when you eat it, you can't stop eating the whole fish in an instant. *Buri (yellowtail) Yellowtail is also delicious. The fish is large and satisfying. Abalone with Liver Sauce Abalone is placed on the top, and the liver sauce is packed underneath. The abalone was a quality abalone that was firm but easy to eat. After eating the abalone, the rice was added to the risotto! The liver sauce was quite thick, but when mixed with the red vinegar rice balls, it really tasted like risotto. I ate it in small portions because I didn't want to waste it all, but it still came to an end. This was shockingly delicious. *Shiroebi kombujime First of all, it looks beautiful. It looks light, but it has an elegant and rich sweetness. The texture is soft and melts in your mouth. Striped horse mackerel It is also delicious. It is not as good as the others, but it will be better in the future. *Tuna kombujime seaweed tsukudani sandwiched between two pieces of seaweed. Tuna appears again. I was shocked to find out that nori tsukudani also goes well with tuna. I've never had it this way. It's so delicious. Toro Ohagi This is a famous o-hagi made with tuna fat. The stickiness and the sweetness of the fat from the fat of the tuna are the best, and this is the best sushi I've ever had. *Toro Temaki The leftover toro from the o-hagi is placed on a sheet of nori and eaten directly by hand. The Toro Ohagi is delicious, but the hand-rolled sushi is something else with the flavor of the nori. It is very tasty. Anago (conger eel) Soft and fluffy! The conger eel is so delicate that it crumbles even when held in the hand, and is extremely delicious. I was really surprised. It was so good, I couldn't stop talking about it. *Tamago I was sad to hear that this would be the last time. LOL. There are two kinds of tamago on the plate, one is the caramel part of the pudding and the other is not. Please eat the one with gold dust on it first. It was exquisitely sweet and soft, just like a dessert. I wondered if this was an egg or not, and it was such a tasty gem that I could open a take-out shop just for this. I have written a lot, but I can say one thing, Mr. Mochizuki is a hard worker and has a great sense of taste, which charmed the customers. I can sense that he has put in a lot of effort in just one month. Mochizuki-san evolves with each visit. I have a reservation for his next visit in February, so I am sure I will feel that evolution again. It's hard to find sushi that makes me want to go back again like this. The rice is alive. I may never forget this feeling. It was really delicious. Thank you for the food! Please come again in February!