若い大将の魂込めた仕事が尊い。 : Sushi Karasu

Originally, I thought that visiting the restaurant was not allowed because it is a members-only restaurant, but thankfully, when a slot becomes available, they release that slot for reservations at Tabelog. I was able to reserve a table for one person at the right time. We entered an old private house in Shinbashi Yakitori (grilled chicken skewers). I told the owner that I was a customer of "Sushi Karasu". We were guided to the second floor (the second floor of the Yakitori (grilled chicken skewers) house). The restaurant staff will open a hidden door. From there, go up the stairs to the third floor. There you will find the sushi counter. The previous owner's purchasing route was not through Toyosu or Tsukiji, but directly from Toyama Bay, according to various social networking sites. Currently, he sources from Toyama Bay and various other places. Let's try their specialties. selection 18-course menu" There were actually 20 dishes. In fact, there were 20 dishes. The contents had been drastically changed from what was planned at the time of reservation. I was a bit surprised. I was a bit surprised, but I rather enjoyed the fact that the menu was flexible depending on the availability. The restaurant does not have a menu. There is no menu for drinks either, so you have to let the staff know what you want and ask them to prepare it for you. Chawanmushi (steamed egg custard) with eggs from a farm in Chiba Prefecture, topped with "konowata" (dried sea weeds). It is astringently delicious! You are bringing something great to the table right from the start. The first bonito and scallop sashimi (I forgot to take a picture) with a little bit of wasabi and ginger grated right in front of you. The scallops were surprisingly crispy. I can't get enough of it. (Nigiri) ⭐Shiroebi ⭐Kinmedai konbujime ⭐Aji The nigiri, each with Edo-mae style work, is exquisite. It is very delicate. Risotto with Milt with Crowfish Risotto with Milt with Crowfish roasted fragrantly. The flavor is explosive. The almost salty crow's feet are elegant. (Nigiri) ⭐Sappa nori (dried seaweed) I didn't know there was such a way to combine the two. Delicious. ⭐Firefly squid nameko (squid) - sea urchin is used as a binding agent. The layering of flavors is amazing. ⭐Watercress kombu-majime maki with sea urchin The vegetables are worked as well as the fish to make them the star of the show. This was my first experience in this world. I think there are other ways to make the most of vegetables as they are. The idea is amazing. The sea urchin is combined with the bitterness of the fish. I can see why. ⭐Grilled fish (I forgot what kind of fish) Delicately seasoned. ⭐Vinegared sea cucumber Not sour at all. The texture is crunchy. Thinly sliced and easy to eat. (Nigiri) ⭐Kohada Beautiful taste and appearance. Well-purchased and well-cooked kohada. The best. ⭐Maguro Akamimi: Clear and tasty. ⭐Kue and yellowtail served with shabu shabu Shogoin daikon (radish) on top shabu shabu. Kue with a pleasant chewy texture. The yellowtail with the best flavor. It tastes even better than sushi restaurant's "tsumami". The best. (Nigiri) ⭐Biwa Trout: Trout caught only in Lake Biwa. The fat is different from other trout. It has a rich flavor. ⭐Tuna Nakatoro (medium fatty tuna): Rich and delicious. ⭐Shijimi clam soup - boiled to a thick consistency. Free refills. In the end, I drank 4 cups. Very tasty. ⭐Kumquat Tempura The kumquat has a super refreshing taste. The tuna underneath tastes great. This combination is good. It tastes even better than I expected. (The last nigiri is a boiled conger eel coated with a rich sauce. No doubt about it. (Sweet) ⭐Salted milk ice cream monaka The skin of the monaka is good. Good smell of glutinous rice. It was the best. The restaurant also recommends pairing dishes with Toyama Masuda Sake Brewery's "Manjusen. Manjusen is delicious, isn't it? It is my favorite sake. We have a variety of sake: simple junmai, fruity nama usugori, sublime daiginjo, Sweets noble kijoshu, etc. If you like sake, this is the place for you. If you are a sake lover, please visit us. We are neither a so-called high-class store nor a mass-market store. I visited the restaurant with a vague idea of what to expect. As a result, I was very satisfied. It was definitely a good restaurant. I don't know how many generations of the young owner there are, but my body was delighted by his soulful and delicate work. I am sure that the restaurant will continue to thrive even after the relocation in March.