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https://todaihoteisiki-sue.com/Continued story of a hundred restaurants: "Continued Independent War - Part 1" heat-03 "Forgotten/
Tater was accompanied by Mik, a true sushi enthusiast. They visited a high-end sushi restaurant in Minami-Aoyama. Nearly half of the customers that day were foreigners, among whom was a man with tattoos all over his body. Tater, being stylish, took a high-ball drink made from Ichiro’s malt.
As a serving ingredient, we use broad beans from Chiba Prefecture. When chewed, the umami of the beans becomes evident. It is better to eat them together with their skins, as this adds diversity to the flavor experience.
The scallop from Sakakawa is served with vinegar miso. The vibrant umami of the ink and the flesh is a truly exquisite taste.
Enjoy the luxurious indulgence typical of the Minato district. The symbol of simple food, brown rice, is paired with homemade caviar—the epitome of luxury. Though these two elements seem unlikely to blend well, the caviar perfectly enhances the sweetness of the brown rice. It’s a masterpiece that resembles a love story played out by Udō Air and Uchida Yuusuke.
The final touch to the warming-up dish is the bonito fish from Bonisaki, served with onions and soy sauce. On its own, this dish seems to lack flavor due to the lack of red meat. However, the umami of the onions soaked in soy sauce complements it, making it a delicious dish.
From here, the sashimi begins. First, there’s the springerfish from Oshima Island. From the very beginning, one can sense the rich umami flavor, and it’s clear that the fish itself is of excellent quality. The soy sauce has a slight hint of aroma.
Near the Five Islands, from Koetaka Island to Isaki. This fish is muscular and firm in texture. Although its taste seems lighter compared to tuna, it gradually reveals a rich, intense umami flavor, making it a fish with superior taste compared to tuna.
This segment is from the 11/46 review. Only translate this entire segment and keep the wording natural.
**Tama’s Odorago “Kōgumo”.** The first impression is that it has a very soft texture, with a pleasant chew. Its aroma becomes particularly prominent after being grilled. Of course, its umami flavor is also outstanding.
Here, the menu item is switched to Japanese sake. Let me handle it myself—the chef said to the staff, “Akazane.” It’s a pure rice-matured Akita sake, unfiltered raw alcohol. It’s extremely spicy, but it also has a beautiful floral flavor reminiscent of melon. A truly wonderful sake.
This dish features Hokkaido's sullmeiwa, which is marinated in azuki bean paste to create a salty and savory flavor. The sullmeiwa’s rich texture is enhanced by the azuki bean paste, creating a truly delicious combination. Since it has no unpleasant odor, even those who typically dislike salty dishes can enjoy this dish happily.
From the sushi section, we also see eel. This is an ori-eel from Kumano in the Kii Peninsula. It has been seasoned with Tokushima vinegar and Kure's salt. The eel is indeed very slippery, but still, compared to the shari, it feels like a rebellion against traditional tastes.
“イカのお寿司って、どこで食べても美味しいとは限らないんだよね。イカにはコクがないから…”
I was served a Japanese sake called "Sho Kisetsu". It's a masterpiece. A pure rice daiginjo. Unlike the spicy sake I had earlier, this one has a soft, melon-like flavor.
The sushi leading to that place is made with Kanzai. As a sushi restaurant where the price per piece exceeds 30,000 yen, the ingredients are truly exquisite. I could clearly sense the unique umami flavor of the mackerel.
Additionally, grilled dishes were also presented. It was Ehime-produced sea scallops prepared in the "Yūan-yaki" style. The food was cooked thoroughly, but there was a concern that the meat might be tough and unpleasant to eat. However, the texture of the meat was well-organized, giving it a good elasticity.
Finally, the sashimi tuna is ready to be served. Before that, we’ll add some Japanese sake as an accompaniment. From Mitsui’s “Slam Dunk” author’s favorite brand, this is a pure rice ginjo sake with a strong taste.
“Will it be spicy?”
“タテルさんは甘いものが好きそうですね。”
“そんなことないよ。寿司には辛口が合いますから。”
Firstly, there is Miyagi Shiozuka’s “Hayumon” weighing 144.2 kilograms of red meat pickled in salt. Red meat can often seem bland, but the use of high-quality soy sauce has made it more flavorful and complex.
From the same salmon, this time we have the medium-grade. At first, one may feel a strong sticky texture of fat, but gradually it blends with the saltiness, resulting in an excellent taste.
The "大トロ" is made from ingredients sourced from Susaki, a place well-known for its presence of the Izu-Shima and the official residence. The ingredients are arranged in a pattern resembling staccato strokes, with fat evenly distributed among them.
“Actually, I wanted to drink that because a new policy was introduced by the man next to me.”
A bowl of steamed food with young corn and yuba, perfect for refreshing the palate.
“楽器正宗だ。”
The bafuuni at Akahama Middle Restaurant is served twice as much compared to ordinary restaurants. It was so large that it fell apart before I could even pick it up with chopsticks. Perhaps this is also part of the charm of sushi. The taste is just ordinary and delicious.
“嗯？用刀切爪楊枝？”
“What will begin?”
He cut two candlesticks with a knife, making cuts to secure them in place. Then he arranged the zucchini between them and rolled it around to demonstrate how to peel the mandarin oranges.
“What kind of miracle is this?”
“Indeed, the sushi chef of Jopchun is a master. His skills are truly first-class.”
Ube's car lobster. It seems that for women, the meat is cut in half, but for men, it can be eaten in one bite. The texture of the meat is excellent, and the lack of any unpleasant odor makes it definitely a good choice. However, I think it's better to have the meat cut into two pieces and enjoy it over two times, as that will double the enjoyment.
In many restaurants that serve kushiyaki with an abundance of sweet sauce, the sweet sauce is used moderately. However, this restaurant uses a considerable amount of yuzu. The meat, of course, breaks down into small pieces, making it easy to eat with the aroma of yuzu.
The rolls include zucchini that have been peeled by the chef earlier, as well as opossum and salmon. Those who want to eat the overhanging parts of the ingredients can do so—the chef encourages them to do so.
Even the parts designated for those who did not volunteer were allocated a higher proportion of salmon. The softness of the salmon and the elasticity of the octopus give the dish a distinct texture, while the aroma of cucumber is also unforgettable.
Ended at Shizuoka's strawberry restaurant Kirapika. The total bill was just over 38,000 yen.
I've never eaten sushi that expensive.
“我也是啊。不过金泽的弥助只需要2万左右，所以东京的寿司果然还是有点贵呢。”
“What exactly makes something considered high-class? Even I, a fan of sushi, don’t understand.”
Try not to try to understand it, right? Once you understand, there's a possibility of feeling disappointed.
“なるほど……”
NEXT
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