【西麻布】こだわり職人による肴と鮨、どれもこれも押し寄せるような旨さ。 : Sushi Yuumu

Blog “[a:https://asante.blog/, Eating around Tokyu Line]” [a:https://asante.blog/] Instagram “[a:https://www.instagram.com/asante. jp/,asante.jp]" [a:https://www.instagram.com/asante.jp/] ---- I came here because I wanted to eat sushi that day. The location is a little west of the Nishiazabu intersection, and as you may know, it's an area with lots of delicious food, along with Ginza. I made a reservation for 6pm when I visited. The store is located on the 4th floor of a building that feels like a hideout, and you enter by ringing the intercom. When you enter the store, you'll see an indigo-based interior, an ice refrigerator in the back, and a 10-seat counter lined with transparent bowls such as Baccarat, giving it a sophisticated and tense atmosphere. The general is Teruyoshi Takahashi, and the plate with his full name is impressive. He is a craftsman who travels to Toyosu himself every morning, and he is also a studious person who even invites an English teacher to his shop in order to accommodate the recent increase in foreigners. On this day, 4 of the 10 counter seats were foreigners. This commitment is reflected in the restaurant's name; the kanji for `` Sushi'' is often ``sushi'' and ``sushi,'' but this one uses the kanji ``saku'' for ``sushi'' and ``fish.'' It was a name typical of Edomae, and one that conveyed the pride of the craftsmen. On this day, I ordered the ``Omakase Dinner Course''. The first half focused on appetizers, and the second half focused on nigiri, and each dish was filled with delicacy, and the dishes were overflowing with deliciousness, carefully designed to taste the best when they entered the mouth. The sake selected by the proprietress is not too strong and has a flavor that brings out the aged ingredients of Edomae. I realized that Sushi goes well with sushi. It was another happy night, filled with a plethora of carefully selected delicious side dishes and nigiri. ■Dinner omakase course 25,300 yen [Appetizer] Lightly pickled cucumber [Appetizer] Dancing white fish (Saga) [Appetizer] sole, liver [Appetizer] Straw-grilled striped horse mackerel, served with grated ponzu sauce [Appetizer] Clams, clams, and scallops Chawanmushi [Side dish] Hairy crab with sea urchin sauce and caviar [Nigiri] Grilled mackerel Sushi [Side dish] Grilled tiger puffer fish with milt, black truffle [Side dish] Fried clams [Nigiri] Medium fatty fatty tuna + peeled meat [Nigiri] Spanish mackerel [Nigiri] Sumika, Purple sea urchin [Nigiri] Torinoi [Nigiri] Lean meat [Nigiri] Prawns [Nigiri] Trout [Nigiri] Fatty fatty tuna [Nigiri] Nodoguro [Snack] Ara soup [Nigiri] Sea urchin (bafun uni) [Dessert] Almond ice cream ■What I drank ・Draft Beer Heartland x2 ・Japanese Sake Hidakami Usu Nigiri Draft Sake Ichigo ・Sake Rolling Machine RAIMEI Ichigo --- First of all, let's toast with "draft beer". Served with beautiful bubbles, it will lift your spirits. All of the dishes here took a lot of effort, but I would like to pick out a few that particularly impressed me. Also included. If you eat it with ponzu sauce and add a little wasabi at the same time, it will be a nice accent to the pure taste of solemeat. ``Straw-grilled striped horse mackerel'' has a wonderful balance between the striped horse mackerel that has matured after a week of aging, the aroma of the straw-grilled aroma, and the grated daikon radish, soy sauce, and ponzu sauce. The restaurant's standard ``chawanmushi'' is said to be made with 40 clams, 2kg of clams, and 60 dried scallops, but the ingredients are filtered, so it's as if only the flavor has been extracted. I feel like it would be too strong with just the clams, but the addition of clams and scallops gave it a deeper flavor, making it a luxurious chawanmushi. This is delicious. ``Hairy crab with sea urchin sauce and caviar'' is a luxurious dish that combines hairy crab, sea urchin, and caviar. The caviar on top seems to have been customized with its salt content and particle size, and it matched well with the deliciousness of the hairy crab and the richness of the sea urchin. When we talk about a collaboration of materials that make a strong statement, we are talking about a dish like this. ``Aburi mackerel Sushi'' is made by wrapping thick mackerel in kelp seaweed. The mackerel is grilled not to brown it, but to melt the fat, making the mackerel, which I love, an exquisite dish. It makes sense that kelp nori is better for this mackerel than regular nori. After a long period of delicious Japanese-style meal, I moved on to sake. The proprietress chose ``Hidakami Usu Nigiri Namazake'', which was cloudy but had a refreshing taste, and rather than being flashy, it was a nice recommendation that went well with the dish. ``Tiger puffer fish milt grilled with black truffle'' was grilled after I was shown the large, glossy tiger puffer milt in advance, and the surface of the milt was browned, and the inside was just warm. In other words, it is presented in the most delicious way to grill it. I think this would be delicious with just salt, but the sprinkling of black troff makes the flavor even more vibrant, and I'm surprised that it's not too fancy. Shirako alone is luxurious enough. ``Fried clams'' are fried clams with large pieces of meat. By frying with eggs and bread crumbs without using flour, it was a light fried dish. The clam itself is packed with flavor, and in addition to the yukari on top, I like to eat it with lemon on the side. After many appetizers, it's time for nigiri. The first nigiri was ``chutoro'', and between the sushi and the sushi, there was also the same peeled tuna. In addition, ``Chu Toro'' is cut thickly, but it also has the skill of a craftsman with as many as 50 slits. Due to its thickness and cut, the deliciousness of the fat fills your mouth. ``Ikauni'' is a combination of ``Sumikauni'' from Kagoshima Prefecture and ``Murasakiuni'' from Hakodate. The generous amount of sea urchin is also luxurious. The Torigai from Osaka Bay is so fresh that it warps when you tap it. It had a crunchy and firm texture, but the sea flavor of the shellfish permeated my nose. The ``red meat of tuna'' is thick like the other nigiri, and is served in a way that surrounds the sushi. You can really feel the flavor of Edomae pickles. The "prawns" from Amakusa are cooked at a low temperature of 68℃. It was served as a ``shrimp double'', so a lot of ``prawns'' filled my mouth, and it was a luxurious ``shrimp double'' that had the volume of ``Ise lobster'' and the taste of ``Kuruma prawn.'' I was also surprised by the strong flavor of the 12kg trout. This was one of the nigiri that particularly left an impression on me, as the unique flavor of ``trout'' seemed to go well with the umami. This is where “Otoro” appears. Like other nigiri, it has a generous amount of topping that wraps around the sushi rice, and the elegant fat overflows in your mouth. More and more will come. ``Nodoguro'' is also large in size, but it melts in your mouth. It was my first time experiencing the fluffy texture of Nodoguro, as well as the flavor of the fat. ``Sea urchin'' appears as the last part of the nigiri, and this time it's Bafun sea urchin. The ``sea urchin'' that was generously served had a richness and flavor worthy of Otori, and was like fireworks at the end of an amazing course. All of the dishes here are ones that can take center stage. What they all have in common is a feeling of deliciousness that overflows the moment you put it in your mouth, and it felt like it was not just one flavor, but many. Of course, it's not a cheap course, but considering the content, it's rather affordable. It was a sushi restaurant suitable for the Nishiazabu area. Thank you for the meal.