ひっそり小道に佇む寿司屋　 : Sushi No Dambee

I visited when it was in the middle of a big cold wave. It was quite crowded on the way, but I'm glad I made it in time. This one is located in an alley from the street in front of the station. Let's get in early and warm up. With alcohol. The general smiled at the offer to take various photos. This is reassuring. Simple and sophisticated air. This is good. There are 8 seats at the counter, a tatami room, and seats on the second floor, so it seems that it can be used for small banquets. In addition to the Sushi menu, there are many dishes on the board. For a Sushi counter shop like this, there is a wide variety of products, and all of them are a lineup that you will want to get your hands on. It seems that it can be used not only for Sushi but also for catching a little alcohol. Today's order is a 12-piece course of selection "Extreme", and the standard snacks of bean liver, milt and soft-boiled octopus, and kakiage white shrimp are also rare, so I ordered them. It's been a while since I enjoyed Sushi at a Sushi restaurant, so I'll talk a little about it. Contents of nigiri Kue, Flounder, Engawa, Lean meat, Large toro, Yari squid, Sayori, Scallop, Red shell, Snow crab, Salmon roe, Sea urchin, Anago, 〆 Fried egg Add Medium toro Large Toro Small skin Aji Kinme 〆 Mackerel A total of 18 pieces. The size of the rice vinegar is slightly smaller. The acid argument is mild, and it is the foundation that firmly supports the material. Kue, Engawa. The white meat, which deepens in taste in winter, is elastic and pleasant to the touch. In order to enjoy the flavor of aging, even if it is high-quality, it is a substitute that cannot be eaten in Conveyor belt sushi. In particular, the feeling of engawa was quite good. Next, the tuna is Shiogama, Miyagi Prefecture. The moist and tender red meat feels the shadow of the iron softly and disappears vividly. It blends with a smooth texture and easy-to-understand flavor. The medium and large toro are firmly stripped off the unpleasant nuances of fat, and this is also the result of the fat turning due to aging. Even though it was winter tuna, it was refreshing and very delicious. Squid, Sayori. The crispness and light sweetness are typical of squid, and the gentle taste is a little relieved because it is after the tuna. The next sayori is also bland but the flavor contained in the small body is genuine, and it is a good connection to the next story. Red shellfish, scallops. Red shellfish have a crispy texture and a freshness that can be said to be juicy. The unique aroma of red shellfish is strong, but it is wonderful that there is no smell at all. The scallops are quite large. The fibers are also large, and the feeling of cutting them off with teeth is hard to bear. It's good that shellfish are large but don't tend to be large. In particular, the larger the turban is, the more delicious it is. Snow crab tends to be dry, but moist. Salmon roe, sea urchin. Salmon roe removes moisture by osmotic pressure and has a mysterious texture that makes you feel like you are dripping. I've tried this softness of the skin myself, but it's hard to get it right. A bullish salmon roe with a slightly stronger taste. The sea urchin is Kitamurasaki. The crisp aroma and sweetness extend the aftertaste without disgust. Small skin. Slightly larger in size. Just like Shari, the vinegar kado is mild, lightly salty, and vividly sheds the fat of the large toro that you just received. Agitation. Conveyor belt sushi But it's a classic, but the taste is different. It is a consistency that makes you feel that you are receiving a shiny thing. Golden snapper. The thick cut is satisfying and has enough flavor. Conger eel. Even though it is a fish, it disappears into the mouth like smooth sand. The claw's insistence is modest, but it allows you to taste the flavor of the fish. The omelet is a simple thing reminiscent of home. This is the end of the nigiri. The milt and kakiage were also delicious. The red bean liver has a light reddish atmosphere, and it is refreshing rather than rich. Soft-boiled rice is a dish unique to this kind of Sushi restaurant, and if you have never tried it, please try it. It's personal, but I think this is also a dish that you can understand the taste of the restaurant like a small skin. I'm also glad that there are many local sake in Ibaraki. I had 4 cups of beer and Japan sake by myself. Sushi and Japan sake are the best match, and I can't help but drink them. This is all the extra order, the first dish, the liquor. Today's bill is about 15,000 yen. I enjoyed it very much. The staff is always nearby, so you don't have to worry about ordering. If you live in the vicinity, why don't you visit once? It was a feast.