Shimazu-san's excellent selection of fish for June was as follows.
Nodoguro rice with benihitomi and mehikari both had great fatty flavor.
The nigiri white sweet sea bream is the highest level ever received in Amakusa. The other dishes such as horse mackerel, kitayosagi clam, and button lobster were all amazingly delicious, wonderful.
Tidbits
Junsai and whelk
Arai (sea bream)
steamed akou-dai (sea bream) with sake
rice cooked with nodoguro
pickled radish's leaf
salted anglerfish liver
Nigiri (hand-rolled sushi)
sea bream (Amakusa)
horse mackerel
Hokiyori Mussel (Tomakomai)
Akamimi (Eruption Bay)
medium fatty tuna (back)(Kubuwan)
Medium fatty tuna (Sakaiminato)
Ootoro(Sakaiminato)
Kohada (Amakusa)
Bonito (Kesennuma)
Sardine (Ishikawa)
Button Shrimp (Shimamaki)
Sea Urchin
Anago(Tsushima)
This was my second visit to Shimazu, and it was even more polished than the last, with excellent fish selection, delicious rice, and operations by all the staff.
Today's menu was as follows: kingfish, horse mackerel, and nodoguro were of a very high level, as was the tiger puffer fish albacore, and the nigiri items were almost perfect and delicious.
Tsumami
Steamed egg custard with sea urchin
Leatherfish (Oita)
horse mackerel (Nagashima)
Nodoguro(Tsushima)
Milt of tiger globefish
gizzard (Yoichi), sea bream with sake-soy sauce, firefly squid
Nigiri (hand-rolled sushi)
Haruko sea bream
sardine
shimashi-ebi
Pickled (Maizuru)
Medium fatty tuna (Senzaki)
Ootoro (Miyakejima)
Kohada
Spanish Mackerel
Sea bream
Button Ebi
Bigeye Tuna
Buffoon sea urchin
Sea eel
tokusaki wrapped with negitoro (leek toro)
Additional
Sea Urchin
Dessert
Hamasaki(Saga)
ไม่ระบุชื่อ
2020年12月21日
4.2
เวลาที่ไป: เดือน 12 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 28,000
Today's menu was as follows.
I am looking forward to the future. In particular, I thought that the "tsumami" dishes of kingfish, shime saba (mackerel), sumakatsuo (bonito), salmon roe and nodoguroro (bluefin tuna) were very well done.
The nigiri was also delicious, with a good balance between the moderately firm rice and the fish.
Today's menu
Pickles
Vinegared Milt Ponzu (Hakodate)
Octopus (Sashima)
Snow crab (Hokkaido)
Kawahagi (leatherfish)
Shime saba (Miyagi)
Bonito (Nagasaki)
Salmon roe and northern bluefin tuna (Tsushima)
Shrimp with "Sake-tobori" sauce
Nigiri (hand-rolled sushi)
Haruko sea bream
Pickled sea bream (2 weeks in Oma)
Spanish Mackerel konbujime (Mie)
medium fatty tuna
Big fatty tuna
Tiger Prawn (Kagoshima)
Kohada
kobashira(Notsuke)
Sardine(Hokkaido)
fresh squid
rolled sea urchin
Anago(Tsushima)
Addition
Dried Gourd Roll