Kurozaki

The tuna caught in the Fukuhama Bay on this day is a first-class product, and the glossy and beautiful chutoro has elegant fat and aroma. There is no other dish that can provide such happiness in a single bite. The balance of two types of aged vinegar and rice vinegar in the shari is exquisite. It has richness and sharpness.

The shop owner says, 'The meat is still small,' but you can still feel the full flavor. 'Today is 4 pieces. It's the most delicious when it's about 2 or 3 pieces.' He doesn't compromise even on small details.

The sticky and sweet white shrimp, with a rich flavor, is quickly marinated in kombu just before opening, and then squeezed into sushi to maintain its texture. It pairs well with a blend of 60% Niigata's Yukinko rice and 40% Yamagata's Sasanishiki rice, making your cheeks relax.

This dish maximizes the flavor of conger eel, a delicious summer ingredient. The head, backbone, and lower third of the body are carefully used to create a delicate broth, resulting in a fluffy texture. The dish is kept simple with only blanched eel meat and mashed plum for toppings, as adding unnecessary elements would ruin it. The seasoning is subtle, allowing the full flavor of the conger eel to shine through.

Wakayu is grilled whole to a fragrant aroma, then cooked with Kumamoto's red sake and sansho pepper, and further strained to make a paste. 'It's truly a perfect accompaniment for sake'. The side dishes constantly pursue new flavors to keep you from getting bored. We offer 'something completely different from last year'.

The tuna caught in the Fukuhama Bay on this day is a first-class product, and the glossy and beautiful chutoro has elegant fat and aroma. There is no other dish that can taste such happiness in one bite. The balance of two types of aged vinegar and rice vinegar in the shari is exquisite. It has richness and sharpness.