唯一無二がすぎる！独創的な寿司へのアプローチ。 : Sushino Kura

Mitomi Emon's gourmet site has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Sapporo's famous restaurant "Sushi no Kura", this restaurant has no curtains or signs. When you go down to the basement of the multi-tenant building, keep your eyes on the wall on your right. If you find a clue, gently pull the door. Then, there is a counter space with only 5 seats. It seems that he was not in the bar, and it is a space that you can't imagine as a Sushi shop. If the space is heterogeneous, then Sushi 's approach is downright kinky. It is this unique output that attracts Sushi connoisseurs nationwide. Let's start with the snacks. "Mussels with condiments" "Fireflies and rape flowers and mountain wasabi" "Grilled bamboo shoots" with bonito flakes. "Large snow crab" A troublesome crab that occurred in large numbers in Hokkaido. How many animals are there? It seems to be a sense of size. In other words, it's hard to prepare 、、、laughs) The approach is to boil the "stone snapper" and then roast it there. Fish is rare, but only scented. What an exquisite approach! Untan plays the role of a rich sauce. Is it your first experience with "flying fish"? Even though it is a blue fish, it has a refreshing taste and is an elegant fish. It seems that only the "water octopus" suction cup was baked at a high temperature, and the contrast with the body part is surprising. Together with Tang Ink. "Soaking" chopsticks to rest. A dish that factored chirimen and sansho. The scent of freshly shaved bonito flakes is also good. "Bowl" licking and aosa. The flavor of the soup stock is also outstanding. "Number child" tossed with cream cheese. Nigiri begins with "烏bandit", also known as a specialty. Its silhouette is already unique. Only the part that is turned over is burned, and you can enjoy the benefits of raw and baked. By using special equipment, we have been able to achieve a more delicate taste by heating locally. The same machine is used for "", and only the boiled part of the material is roasted. We have completed a one-of-a-kind output that allows you to taste both raw and baked, which do not coexist originally. Shari is a rice vinegar specification that does not spoil the charm of the material. Other nigiri lineup. "Isagi" Homemade yukari is placed on it, "Nodoguro" and "Toro" are left to sit for two weeks to bring out the flavor. "Mackerel" salted "Scallop" has a sense of volume, and the sweetness stands out more than what I usually eat. "Snapper" of Mr. Fujimoto, a fisherman in Imabari. "Toroto Untan"