Dinner at Kyobashi.
That day, I decided to try sushi. However, I found it too troublesome to travel around much. So, I simply looked for a place in Kyobashi and found a restaurant there.
As I got off the train and headed towards the restaurant, a truly profound world unfolded before me. It was still early in the day, yet there were so many people drinking alcohol standing up. I looked at them with a feeling of envy, while trying to find a place to dine. But… what kind of delicious sushi could be found in such an atmosphere? I felt a bit uncertain.
This restaurant is located on the second floor of a building. It has a quiet atmosphere, reminiscent of a typical sushi restaurant with a somewhat crisp and clean vibe. I like it. I’m asked to leave my coat at the reception desk and then led to the counter. At that moment, I caught a glimpse of a restaurant specializing in teppanyaki cuisine located further behind the building. After checking, I found out that this place was originally part of the Sublime chain located in Hamamatsu-Shimbashi. Perhaps it’s still part of that chain today. It used to be a French restaurant, but now I remember that both the sushi restaurant and the teppanyaki restaurant were also open there.
First, it's a combination of appetizers.
The seasonal bamboo shoots are cooked in a Tosa-style method, along with wild mushrooms cooked in fine sand. I can't remember exactly what the other dish was. The bamboo shoots were thoroughly cleaned of their tough parts, making them extremely soft and delicious.
The sushi starts with a small bowl containing ikura and caviar. The portions are quite small, just a few bites at a time, but they are extremely delicious. Especially the shari; it pairs perfectly with red vinegar. As for the caviar, I'm not quite sure what to say about it.
The bowl contains crab.
I think a little more effort is needed here. The quality of the food in Shinjyo is quite good, so it's necessary to make it a bit more subtle or to extract the best flavor from the ingredients.
The grip starts with eel.
The salt is lightly applied, and it has a citrus aroma. I think it's lemon, and it pairs perfectly with the dish; it's very delicious.
The most delicious dish was the salmon sashimi. It complemented the red vinegar shari perfectly. I felt that it was truly delicious, and I enjoyed it greatly. The pickling level was just right.
タイ、シマアジ…これらはお店の名前にもなっている言葉ですね。おそらくこれらは黒潮から来たものなのでしょう。きっと瀬戸内海で採れたものだと思います。
Here, we serve grilled sea scallops.
This also tastes delicious as usual, and the degree of grilling is just right. It's a great fish that makes you feel the season.
From here on, the gripping part of the meal begins.
まったく新しい味わい。脂がたっぷりと乗っていて、本当においしかったです。きみの寒ブリのようでしょうか…と、勝手に想像してしまいます。
Next is the shrimp.
I wonder why shrimp is so delicious. The perfect sweetness.
And from here, we continue with boiled anchores, midori-zuke, and abalones. The boiled anchores are extremely soft and plump, perfectly suitable for our taste preferences. The midori-zuke is simply delicious; the abalones are served in a common style of spoonfuls. It seems that this place targets foreign tourists as its target audience.
Today, again, most of the counter staff are foreigners. What’s enjoyable at a sushi restaurant is having conversations with the chef. Learning about the places where the fish were caught and listening to their stories while enjoying each piece of sushi makes it much more delicious. Unfortunately, there aren’t such conversations here; all we get is information about the types of fish.
In terms of taste, the sauce is the main component, with occasionally salt added. It seems that there are ways to make slight adjustments to this aspect as well. It would be appreciated if each portion could have a slightly different flavor.
And if possible, I really want to make it with kanzhoyo or jade.
However, it had a beautiful way of handling the ingredients, and it was quite delicious indeed♪
