January's Namba was as follows.
All of them are of course delicious, but today's white squid, tiger prawns, and kohada were especially very good.
Pickles
simmered octopus (Futtsu)
button prawn (Mashike)
grilled conger eel
yellowtail
simmered kidney beans
rolled mackerel
flatfish soup stock
Nigiri
white squid
flatfish
Small Pole
Spanish mackerel
bonito
tiger prawn
Haruko snapper
Kanpachi
Akamimi
medium fatty tuna
Minako Hada
Ootoro
Clam
Kitamura-Saki Uni
conger eel
Omelette
Additional Trotak
ไม่ระบุชื่อ
2020年11月29日
4.9
เวลาที่ไป: เดือน 11 ปี 2020 กลางวัน
ค่าใช้จ่ายต่อท่าน: JPY 35,000
Namba's menu for November was as follows.
Tsumami was a standard menu item, but the fatty sea eel with crispy grilled skin was very tasty.
The nigiri was very satisfying with a total of 17 pieces (18 pieces if you include the first hand-rolled salmon roe), which increased the volume of the nigiri.
The stray bonito in particular was top notch, with a wonderful fatty and bonito flavor. The yellowtail was also good, and the cold-cooked otoro (large fatty tuna) was a unique and spectacular nigiri.
Tidbits
Salmon roe roll
Sashima octopus
grilled conger eel
Mashige button prawn
Kiniki Abashiri
monkfish liver
Sushi Namba at the time of August
9th visit!
This time we visited in a private room for the first time 😮.
I could already tell that the sushi rice and the sushi rice were finely temperature-controlled once every unit!
I went home satisfied again, this time with some unusual items.
We will revisit in February!
Please let me have a private room next time too. ⭐️ taste9.
You should go to this restaurant at least once. I like it a lot.
⭐️Service 9 . Very good. Thank you for always treating me well. Thank you again.
⭐️Atmosphere 9 Private room was very nice! I got a private room next time too!
⭐️COSPA 8 💵¥30,000- Not bad!
⭐️Direction 7 It seems to be in some places!
Item 1: Sanriku Octopus
He cooked it only with sake and water. It tastes like crab, so Namba-san said he was eating crab. Can octopus beat crab?
Item 2: Monaca with anglerfish liver.
Liver paste-like with vegetables as well.
Item 3 - Scallops and scallops with oyster sauce
Item 4 - Cooked nodoguro fish
Homemade fruit ponzu
Orange and grapefruit in it.
1st piece White Squid
It is cut into 100 pieces and the rice is small accordingly. It is quite small, about the size of a Temari-zushi. From Yobuko, Saga. When I googled it, squid was suggested lol.
Namba-san seems to give a consistent explanation. Namba said that they generally serve rice with a strong sourness. He also said that it is a highlight that it sinks softly when you put it on the table.
2nd piece: kawahagi (peeled skin)
Kawahagi is from Yokosuka.
It has liver and green onion in between, which is excellent. Both are indispensable and do a great job.
3rd kue (kue)
It is said to be kept for 10 days. The meat is still a little tough and has a light flavor. Kue nigiri itself is rare, but I think I understand why.
It is from Hakata, Fukuoka.
The 4th piece: Sardine
From Osaka Bay
It is vinegared and the rice is also large because the fish is large.
5th piece: Prawn
From Ube, Yamaguchi
The temperature of neta and rice is 38 degrees Celsius. The temperature feels warmer than before. It is said that the sweetness can be felt that way. It is true that this warmer temperature suits the shrimp better.
I was told that the shrimp is farm-raised, and that this way the taste and procurement is more stable. I researched and found that Akiho in Yamaguchi Prefecture is the birthplace of tiger prawn cultivation.
Piece #6: Hokki-gai
In a complete change from the previous dish, this time the ingredients and rice were cold. It is said that cold shellfish is less likely to have a bad smell.
The shellfish is sliced on the back side of the shellfish, which is said to make it easier to cook and cut the shellfish. I see.
This is from Choumanbe, Hokkaido. This is the best today.
The more you chew, the more the flavor overflows.
The 7th piece: Haruko (Haruko)
This is softly pressed just like squid. The reason it is moist is because it is moistened with kelp. However, it becomes hard when it is konbu-shime, so they use konbu to adjust the amount of water.
8th piece: Mackerel
From Hachinohe, Aomori
The mackerel is frozen after it is tightened to protect it from parasites. If the mackerel is defrosted well, the difference between the raw and frozen mackerel is almost imperceptible. Indeed, there was no smell, and I could hardly feel that it was frozen.
9th piece: Bonito
The cutlass was prepared like Tosa sashimi, with an onion between the two pieces. According to Namba-san, the flesh is like a baby's skin. This is what it looks like when it dies peacefully.
From Cape Erimo in Hokkaido
10th piece: pickled akami (red meat)
From Shiogama, Miyagi Prefecture.
They say it is marinated for only 2 minutes. The crisp acidity and red meat go well together.
11th piece: Toro
Namba cooks the rice twice to match the toro; the rice cooked 20 minutes earlier has a sour and salty flavor that balances the fat of the toro with a strength that is unbeatable. In fact, after the toro has melted, the acidity of the rice is strongly felt in the final aftertaste, making you groan.
This is also from Shiogama, Miyagi Prefecture.
12th piece: Kohada
Since it is after the Toro, the acidity is daringly strong to cut the fat.
The sweetness of the shrimp is added to the oboro to give it a deeper flavor.
The sweetness of the oboro comes first, followed by the sourness of the kohada.
13th piece: Buffoon sea urchin
Yamanaka, Hokkaido (seems to be the wrong place)
Today's sea urchin is quite soft. They say there is no smell because they use very little alum.
It melted easily in the mouth. It was a little too soft and seemed to be pale. Is there an order of front and back?
The 14th piece: Anago (sea eel)
From Tsushima, Nagasaki Prefecture. Tsushima is said to have the largest catch of sea eel. The meat is small, but it tastes like sea eel. The claws have a unique taste, with a less sweet and crispy texture.
Fish soup stock
It is said that the fat in the main Kue fish broth is Dokuro. It is elegant and you can drink as much as you want.
15th kanpoumaki (kanpyoumaki)
My memory is a little hazy from this point on.
16th piece: Tama
Very beautiful on top.
Addition 1 Yellowtail
With a puri like toro.
With a small beer, half a bottle of sake, and an additional piece of sushi, the price was 19500 yen.
The price is probably kept low because it is nigiri made by an apprentice, but it is almost a full course meal, and considering the restaurant is the third largest sushi restaurant in Japan with a 4.72 rating, it is an unbeatable value for money.
However, although the overall level of the sushi was high, there were no items that I could say, "This is it! However, although the overall level of the sushi was high, there were no items that I could say, "This is it! The apprentice was probably the third best. I think he is the third apprentice, but his nigiri was definitely slow.
Mizuno's lunch was a great choice for the cost of the lunch. Next time, I would like to go there when Namba-san's nigiri is served.
Namba in June
Eighth visit!
Sushi Namba Hibiya the other day.
I could already tell that the sushi rice and sushi rice are finely temperature-controlled once every unit!
I went home satisfied with some of the more unusual items.
We will revisit in October!
Next time, I will ask for a private room.
Which picture is taken better, the first one or the 10th one lol ⭐️ taste 8-9.
So good that I will go there about 8 times, I think I should go there at least once!
⭐️Service 9 . Very good. Thank you for always treating us well.
⭐️Ambiance 8 I like it myself because it's a relaxing place to eat!
⭐️COSPA 8 💵¥30,000～ But I think it's not bad because the quantity is quite large. It's rather good.
⭐️Direction 7 It seems to be in some places!
Namba#Sushi Namba#sushi#sushi#sushi#Hibiya#Asagaya#Installation#Rating#Top500#Gourmet#Tokyo Gourmet#Dinner#Lunch#Reservations#Midtown Hibiya#sushi#tokyoeats#food#foodstagram#foodporn# foodphotography#foodie#fashion#gourmet#gourmet men#gourmet women
Sushi that goes beyond deliciousness @ Hibiya
Sushi Namba Hibiya. Almost every month 😆. The more I go there, the more I feel the owner's love for seafood. ☺️ I can feel his spirit of craftsmanship in the way he pursues even more beyond deliciousness. I didn't realize it myself, but according to the owner, I am the most delicious customer who comes to Sushi Namba Hibiya! 😆💦 It's a little embarrassing, but the food is really delicious, and more importantly, the maniacal ingenuity is very interesting. I can't wait to see what they come up with next time ✨.
I'm looking forward to seeing what evolves next time ✨.
I'm looking forward to seeing what evolves next time ✨.
I'm looking forward to seeing what evolves next time ✨.
The omelette flyer, an eel flyer with an egg, was quite good.
However, the next reservation is for next March, which is not easy to use, and both sides of the restaurant are a combination of papa-activist types, so I was disappointed that this type of clientele would come to the restaurant.
Karatsu red sea urchin Tomio was a sticky, richly flavored nigiri with no soy sauce or salt, just the sea urchin. It was certainly different from the usual Karatsu red sea urchin.
The sushi was a gem, with the rice melting in the mouth and intertwining with the ingredients, and the sushi flavor spreading in the mouth without any of the cloying taste of the ingredients.
ไม่ระบุชื่อ
2020年4月5日
4.9
เวลาที่ไป: เดือน 4 ปี 2020 กลางวัน
ค่าใช้จ่ายต่อท่าน: JPY 36,000
Delicious, and the nigiri spreads the rice in your mouth, and it goes well with the ingredients.
I would like to eat there again.
Tsumami is as follows
octopus
button prawn, Mashige
Yariki Squid with Baby Squid
Hokki-gai Soup
Anglerfish liver
Kinki Abashiri
Ankimo Paste
Grilled Salted Trout Aomori
Bowl of white fish soup stock
The snacks are anglerfish, and the nigiri are excellent, especially the white squid, mackerel, and bonito.
The price is for an additional fat roll and white truffle from Aruba, non-alcoholic.
Next reservation is in 6 months.
It is a restaurant that is not easy to get a reservation, but it is also a restaurant that can be enjoyed only once every six months.
I liked it when it was in Asagaya, but now I like it just the same.
miniikura
とむ
だいすけ
らう はる
ラウ
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