25年の修行と実績を積んだ店主が満を持して創業。南麻布の隠れ家的鮨店「麻布三之橋 竹浪」 : Asabusannohashi Takenami

******************** This store is also introduced on my YouTube channel. Please take a look if you like. Uni Prince Channel “Azabu Sannohashi Takenami” https://youtu.be/3GnuM-IXd-s ******************** This time the store is Azabu Street Right next to the "Sannohashi" intersection. 8 minutes walk from Azabu-Juban Station 7 minutes walk from Shirokane-Takanawa Station Located between Azabu-Juban Station and Shirokane-Takanawa Station. If you enter west from the San-no-hashi intersection, you will find it quietly located in a residential area of Minami-Azabu. Opened in November 2019 The owner is a talented person with 25 years of training experience at Japanese Cuisine and sushi restaurants in Tokyo, and has opened his own sushi restaurant. [Opening date] November 2019 [Shop owner] The owner, Taku Takenami, was born in Tokyo in 1974. After graduating from high school, he started training at a sushi restaurant through an introduction from an acquaintance, and gradually became fascinated by the depth and fun of cooking, and aspired to become a full-fledged ``craftsman''. After working at a restaurant that mainly serves Japanese Cuisine and sushi for about 26 years, he became independent. He has a very soft-spoken and friendly personality that even first-timers can blend in with. [Inside the store] Once you pass through the noren curtains of the quaint building, you'll find yourself surrounded by clay walls, creating a calm and warm Japanese space with 8 seats at the cypress L-shaped counter. The seats are spaced wide so you can relax and enjoy your time. [Shari] The Shari is made from Koshihikari rice from Yamagata Prefecture, cooked in a hagama pot, and finished with a blend of rice vinegar and red vinegar.It has a rice-like texture that melts in your mouth, leaving behind 2 or 3 grains. Hold the toppings in a small sarigi so that it is wrapped around it. [selection course 20,000 yen (excluding tax)] [Picks] ▶︎Rock mozuku Each piece is firm and has a crunchy texture. ▶︎Hairy crab topped with Tosa vinegar jelly and crab miso for a soft and delicate sweetness. The miso is also rich and rich. ▶︎Chawanmushi with conger eel and matsutake mushrooms The sourness of the vinegar citrus brings out the flavor and aroma of the ingredients, making this a dish that gives you the feel of autumn. ▶︎Grilled Swordfish with Liver Sauce You can enjoy the juicy fatty flavor and aroma typical of Swordfish. ▶︎Steamed abalone liver sauce with sea urchin The liver sauce is mixed with egg yolk and is very mild. Delicious due to the synergistic effect of the scent of sea urchin and abalone. ▶︎Charcoal-grilled Kinmedai The flesh is plump and the skin is crispy, and the cooking process is exquisite and delicious. [Nigiri] ▶︎Haruko sea bream Moist and smooth, with a good balance of flavor and sweetness that spreads throughout your mouth. ▶︎ Shin Squid It has a chewy and crispy texture and is full of the sweetness typical of Shin Squid. ▶︎Shirame Soft but moderately chewy texture. It has a delicate but deep flavor. ▶︎Bonito It has a rich flavor and goes well with condiments. ▶︎Lean meat from Shiogama The smooth texture and perfect balance of acidity and flavor make this tuna perfect for winter. ▶︎Big fatty tuna from Oma You can enjoy emulsifying it with Shari with its elegantly flavored fat that doesn't feel heavy. ▶︎ Kohada The toppings, umami, sweetness, and just the right amount of sourness from the Sharai spread in your mouth, making it the perfect finishing touch. ▶︎Salmon roe The skin is very soft and you can enjoy the flavor of the fish roe.The 2.3 grains of sari that remain in your mouth at the end are delicious. ▶︎Sardine It is sticky and has a good balance of aroma and fat, and the sari that absorbs it fits perfectly with the toppings. ▶︎Kuruma Prawns It has a deep sweetness, and you can enjoy the flavor and umami of the shrimp miso. ▶︎Sea urchin from Hamanaka, Hokkaido The melt-in-your-mouth sensation of sea urchin and seaweed. Good aftertaste of sweetness. ▶︎Conger eel The plump, soft texture that melts in your mouth, and the delicious flavor of conger eel, is the ultimate delicacy. ▶︎Egg ▶︎Miso soup [Summary] Thank you for the meal. From the first half of the picking, you can feel the proven skill of 25 years in the industry.In particular, the searing of the saury and red sea bream is done to perfection, and the carefulness of the work is also evident in the owner's calm and gentle personality. The second half of the nigiri did the best job on the toppings, bringing out the flavor and aroma, and went well with the light shari made from a red vinegar blend cooked in a hagama pot.The gentle and delicate bamboo shoots made you think that the sari that remained in your mouth was delicious to the very end. It was a grip like a general. While many sushi restaurants have decided to raise their prices due to the soaring cost of ingredients, I realized that there is a restaurant in selection Azabu-Juban area that can satisfy your taste buds with an omakase course for just 20,000 yen. thank you very much. ******************** Thank you very much for reading the review until the end. It's very encouraging to see everyone's [follows], [likes], and [save] reviews. I look forward to working with you. ******************** Please also take a look. [Instagram] Uni Prince (@hirochan.white) https://www.instagram.com/hirochan.white/?hl=ja [YouTube] Uni Prince Channel https://youtube.com/c/%E3%82% A6%E3%83%8B%E7%8E%8B%E5%AD%90%E3%83%81%E3%83%A3%E3%83%B3%E3%83%8D%E3%83%AB * *******************