The owner himself is a connoisseur of aged sushi, using only the finest fish. Based on the concept of "no time or effort is spared in making delicious sushi," the owner uses a unique technique that he has been researching for many years to age his fish and seafood. The restaurant continues to pursue the "flavor that can only be obtained through aging. We hope that you will experience the excitement of the first time you taste our thoroughly cared-for aged sushi.
The menu was light on five snacks and included 18 pieces of nigiri including rice rolls (plus an additional dried gourd roll), allowing you to enjoy a full meal of flavorful aged sushi.
Today's menu was as follows,
The sushi was wonderfully matured, with not only tuna, but also sunfish, horse mackerel, bluefin squid, bigfin reef squid, sardine, sardine, musuko, and swordfish. The dried gourd rolls are also unique and addictive.
Today's Menu
Hokki Mussel Soup
Oysters marinated in rice oil
Lightly soaked yellowtail in soy sauce and malted rice
red kidney beans
Grilled Kuei with salt
Nigiri (hand-rolled sushi)
rice wrapped with rice
medium fatty tuna(19th)
Red meat
Toro (fatty tuna)
Kohada
Button lobster(7 days)
Kurotsu(20 days)
Spanish mackerel (7 days)
Hiramasa(21st)
Horse mackerel (9th)
Ibaraki crab
Hokyori-gai (5th)
Blue Squid (11 days)
Bigfin smelt (36th)
Anago(13th)
Japanese sardine(8th)
Suji (37 days)
Swordfish (44 days)
Fried Eggs
addition
Dried Gourd Roll
Will Aged Sushi Become a New Genre?
One month after opening, we met at the counter of Ginza Hakkoku! The restaurant was supposed to open earlier, but the opening date was extended and it opened in September.
Coming out from Osaka to compete in Tokyo
He is only 29 years old. Here we go!
*Number of days is the maturation period.
19 days crab appetizer
11 days Honma Tuna
29th O-toro
12th Whale O-toro
14th Kumamoto kohada
Rihei chestnut matsutake mushroom
19th kijihata
10th ainame
10th shibudai
26th small sea bream
18th edomae saba
fried swordfish with isobe
Imo shochu-zuke (potatoes pickled in shochu liquor)
25th chiba sea bream
10th horse mackerel
35th yellowtail (summer yellowtail)
12th bonito
8th button shrimp
12th conger eel, sansho
26th abalone
Sea bream surimi ball, wasanbon honey
This was an impressive array of products. The cost of aging is inevitably high. Why? Because the size of the fish becomes smaller when it is aged. It is because the size of the meat becomes smaller when it is aged. Sushi and aged sushi may seem similar, but they are different genres.
The cost is higher. It costs 26,000 yen with tax.
I think that the number of repeat customers will increase if the price is lowered to around 22,000 yen. There are countless sushi restaurants in the 30,000 yen class. I think it would be difficult to make only matured sushi.
Well, I am looking forward to the future!
ไม่ระบุชื่อ
2021年4月3日
4.5
เวลาที่ไป: เดือน 4 ปี 2021 กลางคืน
จอง
ค่าใช้จ่ายต่อท่าน: JPY 30,000
Aged sushi is so delicious! I thought.
The balance with the hard rice was also great! Especially the tunas were excellent.
I will visit again.
It has an impact, but it makes sense and makes for an even better meal.
I think you will like or dislike it depending on the ingredients. Personally, I did not like the mackerel, but my wife liked it very much.
I would like to visit again when the ingredients change.
ไม่ระบุชื่อ
2021年9月27日
4.2
เวลาที่ไป: เดือน 9 ปี 2021 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 30,000
This is my third visit to this restaurant and it is not only delicious, but the aging process is always a surprise and fun.
The price is also very good considering the time and effort involved in the aging process ^_^.
If you don't like aged food, you'll never be able to eat it! It is a totally different kind of sushi!
Second visit to learn what aging is👍
The longest is Marlin aged for 67 days!
ญี่ปุ่นการให้คะแนนของผู้ใช้4.01(8 รายการ)
グルメバカ ごろり
さくたま
ラウ
林屋裕也
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
