縦横無尽のイーターテイメント : Sushidokoro Hanaemi

In the past, it was operated as "Standing Eating Sushi Bravo". The store will open in March 2023. After operating for about seven and a half months, it closed at the beginning of November of the same year. Later, at the end of November, it was reopened as a seated-style counter Sushi. Even though the price has been raised a little since the days of standing eating, its deliciousness is origami. I heard that a special course would be offered for the first time this time, so I made a reservation and visited. ◯ Shrimp and crab SP course First of all, tea and gari are set. This garri is very tasty. It has a soft sweet and sour taste reminiscent of lactic acid bacteria drinks and yogurt. I have never had something similar at other Sushi shops, and it seems that pickled vinegar is unique. Mr. Jun Ozaki, the general manager, gave a greeting and explained the course, followed by a presentation of the ingredients of the day. When alcohol is served to each seat, the cooking starts. ◯ 1st piece: Untan Mini Dog The course starts with a Yuntan dog instead of a greeting. Hana Smile offers untan nigiri in three types, "bouquet, warship, and dog", and it is one of the restaurant's signature menus. ◯ Grilled food: Japanese-style crab gratin with soy milk 2 items are unexpected! Crab gratin! With his good design sense of using the skin of broad beans as a vessel and the boldness to serve gratin for the two items of the sushi course, everyone at the counter will be stunned! Béchamel is made in a Japanese style using soy milk and dashi. The rich but subdued seasoning enhances the flavor and sweetness of the crab and broad beans, and it goes well with both. ◯ 2nd piece: Sumi Karasu "Then I'm going to start holding it in earnest" and this time the presentation of the sushi material. This is the expression of a request from Mr. Ozaki to Mr. Ozaki, "Please make a doya face." The ink bandits are lightly salted. It goes well with the crispy with less sweetness and the sourness of white vinegar. ◯ 3rd piece: 〆mackerel Mr. Ozaki's specialty is a two-piece grip. Saku is not cut diagonally, but cut with a knife vertically. For women, it is easy to adjust the size when holding a small shari, and it is a device that reduces food loss. ◯ Small dish: Anhepata ◯ 4th piece: Sweet shrimp soaked in soy sauce Sweet shrimp is made by adding strained salmon roe to the pickle ground, and pickled in "salmon roe soy sauce". The pickled ground is also sprinkled over the top to make it a small bowl. This is an idiot! I want to eat a heaping portion in a large donburi! It was the white eyebrow of the day. ◯ 5th piece: 鰆 鰆 is smoked straw in a smoker to give it the flavor of straw grilling. The moderate smokiness is really good. ◯ Bowl: Grilled crab, cauliflower rubbing, and the bowl is a bowl of grilled crab! The sauce is a rub of cauliflower stretched with soy milk and broth. The sweetness and flavor of crab and cauliflower are brought out to the maximum, and the synergy between the two is also wonderful. It's exquisite to say the least. ◯ 6th piece: Tuna lean meat and large toro ◯ 7th piece: Tuna medium toro The first half is a taste of comparing two pieces of tuna. Nakatoro is caught in Shiogama and weighs 150 kg. Red meat and large toro are 17 kg from the coastal sea. This is a combination of two pieces. Shiogama Nakatoro is as delicious as you can see! However, the two pieces of red meat and large toro are equally delicious! Both of them will be full of flavor. This is a good example of how the deliciousness of sushi is not the quality of the ingredients, but how you put in the work and how you devise it. ◯ 8th piece: Smoked pickle Tuna is not smoked saku, but "smoked pickle" in a smoked pickle. The moderate aroma enhances the taste of the bonito and eliminates the strength of the fattiness into a good salt plum. Great job. ◯ 9th piece: Hiragai ◯ 10th piece: Peony shrimp ◯ Grilled: Peony shrimp head ◯ 11th piece: Risotto with milt Leading Sushi I used to do Shari curry at the chain, but this is Shari's risotto! The soup is made with milt, and I was surprised by the rich and pure Japanese-style taste! ◯ 12th piece: Half-boiled roe This is the first time I've had half-boiled salmon as a sushi material. It is a perfect cooking that brings out the sweetness while keeping the amount of flavor as it is. After all, fish roe will save the world. ◯ Bowl: Red Bowl Red Bowl Red Bowl in a shallow soup bowl. It's hot and delicious. ◯ 13th piece: Boiled scallop Boiled scallop is a grip by unraveling the scallop. The performance of dripping simmering claws from a high position is also spectacular. ◯ 14th piece: Hair crab roll The big bird of the course is a hair crab roll. There are more hairy crabs than shari anymore, isn't there a lot?! Oh my goodness! The course ends with the above 14 pieces + 5 items. For those who wish, it comes with a replacement time using the remaining material as much as possible. ◯ Additional 1st piece: Trout ◯ Additional 2nd piece: Sweet sea bream Kelp 〆 ◯ Additional 3rd piece: Hair crab ◯ Additional 4th piece: Tuna ◯ Additional 5th piece: Tuna lean meat and large toro ◯ Additional 6th piece: Boiled scallop ◯ Additional 7th piece: Pickled kamatoro The additional trout and sweet sea bream that did not enter the course. At the request of Mr. Motso, I also asked for pickled kamatoro. Based on his outstanding technology, he was impressed by the good sense and ideas he had at the counter. It was a delicious and fun eatertainment. It was a treat. Ameblo is also open to the public. If you are interested, please search for "Mocsan's Food Blog".