人生初の高松でのお寿司！地元のネタを最高の仕事で！ : Sushi Nakagawa

I visited for the first time on the first day of my trip to Takamatsu. I hadn't had many opportunities to eat Sushi in Shikoku, so my expectations were high. There are eight seats at the counter and a private room, and from the counter you can see the chef and his apprentices at work. The charcoal grill and steamer add an accent to the ingredients. First, we had five appetizers. Local mantis octopus in Vinegared dish, firefly squid with liver paste, local tiger fish with all of its flesh, skin, milt, and roe, grilled pomfret marinated in miso, and local red sea bream roe baked in foil with local olive oil. Honestly, everything was superb. The taste was burned into my mind. The taste was even more delicious when eaten with the chef's recommended sake. After that, we had eleven pieces of nigiri. Pickled red fish, medium fatty tuna, seared kama-toro, local horse mackerel marinated in sudachi citrus, swordfish, steamed white tilefish, sweet shrimp drizzled in local olive oil, piping hot kuruma prawns, seared blackthroat seaperch, the first red sea urchin of the season, and red sea urchin served with nori seaweed. All of these dishes were cooked at a controlled temperature to bring out the best in the ingredients. Delicious! Delicious! I was moved by the constant stream of delicious food. The final dessert was ice Ice cream made with sake lees and topped with daiginjo sake, with an indescribable deep flavor. It became a great memory of my trip to Takamatsu. Thank you so much for the delicious food!