街寿司というには溢れる高級感…鮨に向き合う店主の想いが籠る一貫を堪能しました : Ginzushi

Yes, this is the second restaurant of looking for a restaurant where to hold our year-end party. 1. The number of people is 6 2. You will eat and drink quite a bit, so you need to be aware of that 3. Can you get satisfaction with the balance with the budget This is the place. I'm willing to spend money on delicious food, but when it comes to sushi when I'm having fun with my friends, I'm tired of restaurants that cost money. Why? I didn't write about it in the first restaurant, but "Gyoten" immediately after receiving three Michelin stars also includes the guys I visited three times every six months. At that time, Mr. Gyoten was about 14,000 yen for one person, not including alcohol, right?　It was insanely delicious, and I was impressed by every consistency. He also told me about aging the material, about vinegared rice, why he wanted to be a sushi restaurant, and what kind of difficulties he had. If it was listed in Michelin, it would be difficult to make a reservation, the price would go up steadily, and I think it would have become a membership system. I don't know what it feels like now. I indulged in jab-jab at Nakasu's Sushi shop, and I was and emptiness ... So, we came to the conclusion that we wanted to eat a lot of delicious sushi at a Sushi restaurant in town. Today's "Silver Sushi" happened to have prepared a Tabelog service "selection nigiri (increasing by about 4 pieces for a limited time) 12 pieces: 3300 yen" for a limited time, so I will make a reservation and visit. You can park about 3 cars in front of the shop. I was surprised to see the exterior of the store!　Tabelog It's completely different from the photos posted on it... Is it here?　Am I making a mistake? ?? No, I'll just match the name... I arrived a long time before the reserved time, so if I waited in the car, the person who would probably be my wife would come out of the way to call me. I went inside with a lot of trepidation, and I was surprised again when I saw the counter! (◎_◎;) The interior is completely upscale ... Is that a new scam (excuse me!). ）。 The bright, sophisticated and clean interior, the smiling shopkeeper ... Why do you even add a service to the lunch menu at such a restaurant? "To advertise the store, we put out a limited-time offer on Tabelog," the owner told me. In return, he said, "I don't like mayonnaise, so if it's on the menu, please remove it. I ask. Oh, I don't get it in return... It looks like you're going to be fine. It has a delicious steamed tea bowl with a lot of ingredients, and even a neat red broth ... And 12 pieces of sushi ... I'm sorry, I didn't ask you about the type of material, so there are a lot of "?" in the photo, but please see there for details. Here are some of the things that left a lasting impression on me: Flounder... It had a firm sweetness. The texture is good, and the balance with the crisp is excellent. Squid... My favorite inexpensive ingredient is squid. It was sweet and sticky, and delicious. Tuna (zuke?) ）... It's a silly thing, and I don't know if it's lightly smug or not. However, it seems that there was a slight sauce soaked all over?　Very satisfying size and good taste. Grilled scallops... When it is broiled, the difference between the craftsmen seems to be clear. This one is roasted relatively well, so it has a good crunch. I'm sure you'll have different tastes, though. Skipjack tataki... I can't remember ◯◯ who was said to be ◯◯ bonito. It was lightly tattered, and the balance between the sweetness of the meat and the aroma of broiling was good. Shime mackerel... It's a story that I'm not good at. When it's bad, I feel sick from eating it. But this was exceptional!　I don't know if shallow is the right word, but I don't feel uncomfortable at all. For the first time, I felt delicious. On the way, I was asked, "Can I eat milt?" and I replied, "Yes, I like it," and they served milt. What a fat ... The person who eats it does not put soy sauce on their hands, but in a finished state, "eat it as it is". There is not much vinegared rice, and you can taste the material well. The vinegar is also modest, and you can feel the taste of rice. He was trained for a while at a long-established and well-known Sushi shop in Kurume ... I wonder if the restaurant had the same style?　I can't remember because my memory is a little old ... Two years ago, the restaurant was renovated, and what had been a Izakaya (Japanese-style bar)-style Sushi restaurant was changed to sushi only. The menu was also limited to four types: "selection lunch 3300 yen" and "selection nigiri 7500 yen" for lunch, and "selection nigiri 7500 yen" and "selection course 11000 yen" at night. It seems that the course comes with sashimi. Once you think about it, it is not a shake-off that can be put into practice. You can see his determination in the way he talks. I enjoyed it. It was a treat.