鮨 长岛
鮨 長島 / Sushi Nagashima
| 一 | 二 | 三 | 四 | 五 | 六 | 日 |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
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舒适宜人的隐秘寿司店
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The meal begins with dishes featuring seasonal fish. The nigiri starts with the chef’s top recommendation, followed by classic tuna; after a palate cleanser of monkfish liver and pickles, the course moves on to shellfish, shrimp, and sea urchin. The sushi rice, seasoned with long-aged red vinegar and refreshed frequently, is paired with a variety of toppings selected with the discerning eye of a former fisherman. The attention to detail is endless, including homemade soy sauce that takes a full week to prepare.
Start with dishes made from seasonal fish. Nigiri sushi begins with recommended toppings, followed by classic tuna, palate-cleansing with ankimo and pickles, leading to shellfish, shrimp, and sea urchin. Aged red vinegar is used in the sushi rice that is regularly replaced, with a variety of toppings carefully selected by a former fisherman. The dedication extends to homemade soy sauce that takes a week to complete.
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