Everyone, thank you for your hard work (￣^￣)ゞ
Today, we visited the "Shimizu" restaurant in Shinbashi!!
Since my initial visit last April, I've been quite absent from this place.
This time, there was an invitation to a dinner party at the salon of YouTuber Ikkō-san.
Just like last time, since it was a private reservation at Shimizuza, I applied immediately!!
It's the perfect time for delicious fish during this season. Having a private gathering at Shimizuza is truly amazing, d(^_^o).
Ah, since it's a private reservation, photography is allowed.
Thank you to Ikkō-san for being able to host a private event at Shimizu Sae. (￣^￣)ゞ
Let me briefly introduce the restaurant here. _φ(･_･
A sushi restaurant in the lineage of Asakusa Benchiyama and Miyake Kogoshima, founded in 1866.
The chef, Mr. Kiyohiro Shimizu, trained under Chef Ishimaru at Tsurukatsu in Shinbashi for 11 years.
25年前に独立し、新橋に「鮨処しみず」として店を開いた。
Currently, it seems that the location has been changed to "Shinbashi Shimizu".
When the restaurant opened, it became immediately popular and became a famous establishment.
Sawada Yukihide, along with former three-star chef Ararui Akira Mizutou Hiroshi.
It seems that they have become as famous as those three young glass artists.
It seems that Ms. Shimizu has been able to cultivate several disciples.
In 2005, he opened "Suzumototo" in Kyoto.
Matsumoto Daichan, who has earned a one-star rating from the Michelin Guide.
Also awarded one star is "Takaneko no Sushimi" by Takahagi Shin-Itsu.
A famous sushi chef among women, Ms. Miiko (Také) Shiho from "Sushibuta".
Additionally, he trained as the second in the Sashimi Takiho team.
On June 1, 2022, Mr. Tokutaro Iwamura opened "Suzume Toku" in his hometown of Sendai.
It seems that restaurants belonging to the Shimizu brand are opening up one after another.
While firmly adhering to the traditional methods of Edo-era cuisine,
It seems that they have added their own unique modifications to it.
That demonstrative pronoun has now become the red vinegar shari that many sushi restaurants offer.
In an era when rice vinegar was the dominant choice, it was brave to return to the Edo period.
It is said that they adopted the shari made from red vinegar, which marked the beginning of Edo-style sushi.
It seems that from here, the current craze for red vinegar restaurants has continued to spread.
Previously, reservations were accepted only via phone.
Currently, reservations can be made through table check-in.
https://www.tablecheck.com/ja/shinbashi-shimidu
The menu appears to consist of the following three items.
[ランチ] ぎりコース 16,000円（税込）/人
[Dinner] Nigiri Course: 27,000 yen (including taxes) per person
ご注文いただくコース 32,000円（税込）/人
I get off at Shiono Station on the Tokyo Metro Oedo Line and head towards the restaurant.
It's a weekday night, so there are quite a lot of people here.
Entering the path of the Kusen Shrine, turn left onto a side alley, and there is a shop.
This area has many small shops in its alleys, and every one of them is charming. (๑˃̵ᴗ˂̵)
Upon entering the restaurant, Ms. Shimizu and her disciples came out to greet us.
The interior of the restaurant was compactly designed with only a counter on the front.
Since there are round chairs without backs, my back gets straightened out (￣^￣)
I ordered a Japanese sake as my first drink. d(￣ ￣)
At Shimizuza, only questions about cold drinks were asked.
Today, I ordered a hot sake.
Come on!! Let's start the menu plan service!!
You can fully enjoy the authentic Edo-style cuisine here!!
First, let's enjoy the appetizers.
ワカメ：コリっとした歯応えと香りが良いですね。
The grilled sake was also of high quality, with a wonderful sour taste and umami flavor.
マダイ：柔らかくて歯応えがあり、味わいが素晴らしい！！
The fat is well integrated, making it extremely delicious when chewed!!
The aroma is also excellent, making it the best from the very beginning (//∇//).
The grilled sake really matches well!!
Tako: Sishishi, it has a moderate chewiness and tastes great!!
There’s plenty of umami, but the aroma is incredible!!
When eaten with salt, the taste becomes even more profound, don’t you think? d(^_^o)
Shako: The males have a strong umami taste due to the saltiness.
It's a pleasure to have such a thick meat.
The sauce has a soy sauce flavor, and it has a pleasant, mild sweetness.
The eggs were also firm and full of flavor!!
This will accelerate the process of hot sake. (๑˃̵ᴗ˂̵)
Shioko: Super hot and mushy – just couldn’t get enough of it!!
The ponzu also tastes delicious, absolutely amazing!!
This makes your face twitch (//∇//)
ブリ：サッと焼かれているので脂がトロトロで美味しいです！！
It melts away quickly in the mouth!!
The soy sauce is absolutely great! (＾Ｏ＾☆♪
Tea Bowl Steamed Food: Today's dish is crab tea bowl steamed food.
These crabs are really well-ranged!!
This is a delicious steaming dish with hot and rich soy sauce broth!!
These crabs also have a rich flavor; they're really delicious when served hot and chilled. (๑˃̵ᴗ˂̵)
Ankimō: The sauce is sticky, and the sweet-and-spicy flavor is simply outstanding!!
Of course, there is no off-flavor; only a rich umami flavor overflows!!
Also, when eaten together with this wasabi, it becomes even more delicious!!
Saltiness:Long-term aged saltiness with intense flavor and aroma！！！！
But it's extremely smooth and delicious!!
This is an incredibly salty dish!! What the hell is this?!
This is the 82nd segment of 302 segments. Translate only this segment and keep the wording natural.
Source text:
I've never eaten such a spicy salted dish before!!
Master, hot sake refill please (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾
From here on, it will be a hand-turned dish.
Shari: The sourness of red vinegar is sharp, and the aroma is also strong.
It had a very gentle and delicious flavor, so I really liked it!!
The rice was firm, with a rich flavor that perfectly met the preferences of Nambie.
This shari might be one of the most delicious in the past. (ｍｉｅｔｅｒｓｌｙ)
Gari: A sweet taste, with a pungent spiciness that becomes noticeable later on.
Hirame: It’s served with kombu, so it’s very juicy and delicious when eaten with a bite!!
It heals with a gentle, sweet flavor!!
Shima Ajiro: Deliciously tender meat, with an incredible amount of flavor!!
The fat is also abundant, absolutely fantastic!!
スミイカ：この魚も肉が厚く、サクサクしていて美味しい！！
The sweetness that becomes more intense as you chew makes you feel deeply comforted (◠‿◠)
Sayo: This Sayo during this period is quite large!!
It's moist and has a delicate umami flavor – really nice!!
Red meat: Rich in flavor and absolutely delicious!!
The aroma is also very strong, absolutely outstanding!!
Chūtoro:It's dripping wet – really amazing!!!!
In a blink of an eye, it became melted, and the fat content was quite low!!
The aftertaste and aroma of this dish are simply outstanding! (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾
Kohada:The vinegar is used to enhance the flavor and tighten the texture of the dish.
This restaurant has a very strong, rich taste with a pronounced sourness and umami!
This traditional dish is truly powerful, weighing a full ji!!
Red clams: These are large red clams with a firm texture, a delicate aroma, and an amazing umami flavor!!
The aroma unique to red clams spreads as you bite into it!!
Kasago: It's tightly sealed, and it feels really good!!
Traditional skills are also well maintained, which makes me happy!!
Hamagiri: Deliciously thick and juicy meat texture, with a flavor that overflows as you bite into it!!
The pickled dish is rich and truly a traditional craftsmanship. It's absolutely delicious!!
Abalone: The moment you bite into it, you are instantly healed by the aroma of green onions!!
The tuna is soft and smooth, with a rich umami flavor!!
クルマエビ：茹でた後は、蓋をして温度を調整していました。
A large shrimp with a plump texture, incredible umami flavor!!
Too much moisture was also removed, and the aroma was truly outstanding!!
Oysters: They were served with plenty of oysters!!
The sweet taste that melts in the mouth is simply outstanding!!
The combination of the sour taste of the vinegar rice and the aroma of the kelp is incredible (๑˃̵ᴗ˂̵)
Anegō:We will serve it with salt and pickled vegetables.
When eaten with salt, the taste was incredibly rich and surprising!!
This stew is truly outstanding!!
The fat is perfectly incorporated, making it truly outstanding (＾Ｏ＾☆♪)
This time, I was also completely satisfied and had a full stomach!!
Both the otsumaki and sushi were delicious, providing both physical and emotional satisfaction!!
The soy sauce used in the otsumaki was extremely strong!!
Left to sit for a long time, the flavor has been concentrated—absolutely amazing!!
The saltiness was just right, making it the most salty dish I've ever eaten!!
At this sushi restaurant, they serve kohada, hamaguri, kusago, and anago.
Traditional craftsmanship is truly remarkable and deeply inspiring!!
Especially, Kohada is absolutely delicious!!
Tuna also had a deliciously rich fat content and aroma that were truly characteristic of winter!!
Every sushi dish is satisfying to eat.
I felt the sincerity of Ms. Shimizu, who wanted to make everyone full from sushi.
What can I say? There was a significant weight associated with the techniques that have been accumulated layer by layer over time.
Once again, I have been able to understand the depth of Edo-style sushi (￣^￣)ゞ
Ms. Shimizu, your disciples, thank you very much for today!!
I will definitely visit again if there's another opportunity (＞person＜;)
Everyone, thank you for your hard work (￣^￣)ゞ
Today, I attended an offline meeting of the online salon.
The owner of the salon has been in contact with them for a long time.
“鮨 あい澤”を訪れるのは、相澤大将とその弟子たちでした。
Since it would be better to have a private gathering, we recruited members at the salon.
It was a sushi restaurant that I had been interested in since before, so I applied right away!!
I really wanted to meet Mr. Aizawa, so it was a great opportunity. d(^_^o)
So, today we visited the renowned restaurant "Shinbashi Shimizu" in Shinbashi.
Normally, photography is not allowed here, but since it was a private event, photography is allowed!!
I was extremely excited to see what kind of sushi I could enjoy. (//∇//)
Since it's my first visit, I decided to do a little research_φ(･_･
A sushi restaurant in Tsurubachi, which inherits the tradition of Asakusa Benchiyama and Mikai Kojisho, founded in 1866.
The chef, Mr. Kiyohiro Shimizu, trained under Chef Ishimaru at Tsurukatsu in Shinbashi for 11 years.
25年前に独立し、新橋に「鮨処しみず」として店を開業した。
Currently, it seems that the location has been changed to "Shinbashi Shimizu".
When the restaurant opened, it became immediately popular and became a famous establishment.
Sawada Yukihide, along with former three-star chef Ararui Akira Mizutou Hiroshi.
It seems that they have become so skilled that they are even referred to as "three young glass artists."
It seems that Ms. Shimizu has been able to cultivate several disciples.
In 2005, he opened "Suzumamoto" in Kyoto.
Matsumoto Daichan, who has earned a one-star rating from the Michelin Guide.
Also awarded one star is the "Takanegami Sushi" by Takanegami Shin-Itsu.
A famous sushi chef among women, Ms. Miiko (Takeuchi) Shiho of "Sushi Take".
Furthermore, he was trained as the second in the Sashimi bamboo team.
On June 1, 2022, Mr. Tokutarō Iwamura opened "Suzume Toku" in his hometown of Sendai.
It seems that restaurants belonging to the Shimizu brand are opening up one after another.
While firmly adhering to the traditional methods of Edo-era cuisine,
It seems that they have added their own personal touches to it.
That demonstrative pronoun now becomes the red vinegar shari that many sushi restaurants offer.
In an era when rice vinegar was the dominant choice, it was deemed necessary to return to the times of the Edo period.
It is said that they adopted the red vinegar shari, which marked the beginning of Edo-style sushi.
It seems that from here, the current craze around red vinegar has continued to spread.
Previously, reservations were accepted only via phone.
It seems that since June last year, the reservation process has shifted to using Omakase.
Moreover, reservations are generally limited to one week only.
Even the owner of the salon was quite surprised by this ( ﾟдﾟ)
The menu consists of the following three items.
[ランチ] ぎりコース 16,000円（税込）/人
[Dinner] Nigiri Course: 25,000 yen (including taxes) per person
ご注文いただくコース 30,000円（税込）/人
We get off at Shiono Station on the Tokyo Metropolitan Government Service Oto Line and head towards the restaurant.
It's a weekday night, so there are quite a lot of people here.
Entering the path of the Kusen Shrine, turn left on the side road to find a store.
This area has many shops in small alleys, and every one of them is attractive. (๑˃̵ᴗ˂̵)
As soon as I entered the restaurant, Ms. Shimizu and her disciples came out to greet me.
There were three disciples in the restaurant, including one young person who was only 23 years old.
They had a determined and impressive look d(^_^o).
The interior of the restaurant was a compact space with only a counter.
Since there are round chairs without backs, my back became straight (￣^￣)
Japanese sake was mentioned only in terms of being served chilled or in a hot service.
Today, I ordered three cups of iced drinks.
The flavors were sweet or murky, which was more variety than expected d(￣ ￣)
Come on!! Let's start the menu plan service!!
You can fully enjoy the traditional Edo-style cooking here!!
First, let's enjoy the appetizers.
ワカメ：コリっとした歯応えと香りが良いですね。
The grilled sake was also of high quality, with a wonderful balance of acidity and umami.
Hirame: Delicious and flavorful!!
The grilled sake really complements the meal well.
Also, the aroma of wasabi is wonderful.
Bird shellfish: Soft and tender, with incredible sweetness and aroma!!
Using salt with umami flavor enhances the sweetness even more when consumed.
This grilled sake also goes well together. It makes for a refreshing meal.
ゴマサバ：これは九州産のゴマサバ、大葉、そしてゴマを使って和えられた料理です。
This is a local dish from Kyushu. I was surprised to find that it can be eaten here...
This has a sticky, net-like texture when eaten.
The flavor of the bonito is rich, with plenty of fat, and it's really delicious!!
The food was even more delicious than expected, and the sake kept flowing smoothly in my mouth!!
Tea Bowl Steamed Fish: It was a bit cold today, so the tea bowl steamed fish is really appreciated.
This dish features an anago from Akashi as its ingredient.
It's extremely smooth, and the flavor of the broth is rich, providing a great sense of relaxation!!
These anchovies are also fragrant, with a rich flavor—simply outstanding!!
It was freshly hot, making my stomach feel warm (๑˃̵ᴗ˂̵)
ホタルイカ：塩漬けと油漬けの2種類があります。
Ukizake has a sticky texture and a strong flavor, which makes it perfect for enhancing the taste of alcohol!!
The marinated ingredients were actually soaked in olive oil!!
It looks like a calamaro.
The olive oil was refreshing, and the flavor of the liver was brought to life—it was delicious!!
I thought it was just a traditional job, so it's a pleasant surprise (//∇//).
タイラガイ：巨大！！こんなに大きなタイラガイは初めてです！！
Quickly grilled it and then rolled it with seaweed.
With a crisp, tangy taste, the sweetness intensifies as you chew !!!
The aroma of seaweed is simply outstanding!! The sake continues to flow smoothly!!
Ankimo: The sauce is sticky, and the sweet-and-spicy flavor is absolutely outstanding!!
Of course, there is no off-flavor; only a rich umami flavor overflows!!
I was truly surprised by this！！
Also, when eaten together with this wasabi, it becomes even more delicious!!
I was deeply moved by this job (￣◇￣;)
From here on, it will be a hand-turned dish.
Shari: The sourness of red vinegar is sharp, and the aroma is also strong.
It had a very gentle flavor, so I really liked it!!
The rice was firm, with a rich flavor that perfectly suited the preferences of Nambie.
This shari might be one of the best in the past. (ｍｍｍ)
Gari: A sweet taste, with a pungent spiciness that comes later in the experience.
Kinsho: It has been tied with kombu, so it feels sticky and the umami flavor is intense.
Since kimme is often used for tasks involving grilling the surface of materials,
I've been a long time since I last had Kombu-keko.
Since the skin has been removed, it can be eaten quite fresh.
スミイカ：サクサクとした歯応えと、優しい甘みがあり、素晴らしいです。
イサキ：この料理は、皮を剥かずに、皮目に細かく切り込みを入れて提供されています。
The skin has a layer of fat, giving it a crispy texture that is absolutely outstanding!!
The texture is smooth and gentle, with a sweet taste that suits well.
Red meat: It has a very rich color, and it looks absolutely delicious!!
This had an incredibly rich umami flavor and its aroma was simply outstanding!!
Chin Toro: It has a well-balanced amount of fat, making it delicious and smooth in taste.
It has a slightly watery taste...
Big Toro: They removed the skin from it!! This is what we call the process of removing the skin!!
This is truly delicious, with a thick layer of fat and rich umami flavor – absolutely top-notch!!
The compatibility with shari was also excellent, and it was absolutely delicious!!
Kohada: The ingredients are tightly packed, allowing the vinegar to work effectively.
It's a slightly juicy dish with a strong sour taste and umami flavor.
This traditional dish is truly powerful, weighing a full ji!!
Red shellfish: These large red shellfish have a firm texture, a delicate aroma, and a delicious umami flavor. They are truly wonderful.
Just, the compatibility with Shari is a bit poor...
Abi: The moment you bite into it, you are instantly healed by the aroma of green onions!!
The abalone is soft and moist, with a rich umami flavor!!
Hamagiri: Deliciously thick and firm texture, with a flavor that overflows as you bite into it!!
The stew is rich and thick, truly a traditional dish that tastes great!!
Kasgo: This dish is also well seasoned with vinegar, making it firm and compact.
This is a piece of meat that is thick, with a strong sour taste and umami flavor—a truly satisfying piece per gram!!
ホッキガイ：肉厚でプリプリとした歯応えがあり、香りと甘みが絶品です！！
Shells and strings were cooked separately on skewers!!
Tasty and crunchy, as you chew it, the sweetness and aroma overflow—this was truly a masterpiece of Japanese sake!
クルマエビ：茹でた後は、蓋をして温度を調整していました。
A large shrimp with a plump texture, incredible umami flavor!!
An additional amount of moisture was removed, and the aroma was very strong!!
Kobashira: They accommodated plenty of items for me!!
It has a crisp texture on the palate, and it's extremely sweet.
The seaweed is also crispy, and its aroma is wonderful.
Just, this restaurant also doesn’t pair well with shari.
ウニ：今日は紫ウニでした。
As soon as it enters your mouth, the fragrance of the beach spreads throughout your senses!!
The sweetness was also rich, so I thought it was a giant lobster. (ｍｍｍ)
Anegō: Served with salt and pickled.
When eaten with salt, the taste was incredibly strong!!
This is segment 277/302. Translate only this segment and keep the wording natural.
Since it was said that this place can be considered a complete experience,
Of course, I ordered an additional canpyou with a larger amount of wasabi d(￣ ￣)
Kampio: It has a soft, chewy texture, and its umami flavor is extremely strong!!
Both the seaweed and the shari were delicious, which gave me a great sense of satisfaction.
Watermelons: What a surprise to see watermelons appearing at this time of year!!
This was sweet and delicious (￣◇￣;).
Both the appetizers and sushi were truly delicious!!
With 7 kinds of otsumaki and 16 kens of sushi, I was completely full!!
I thought it was just a traditional job, but...
The pickled tiger fish in olive oil, and...
ゴマサバは九州の郷土料理として作られるなど、
I was surprised to be challenged with a new job as well ( ﾟдﾟ)
Especially the sesame salmon and anchovies were extremely delicious.
The sake was consumed quite enthusiastically (๑˃̵ᴗ˂̵)
At this sushi restaurant, of course, the tuna was the most delicious!!
Casso, kohada, hamagiri, anago, etc.
Through traditional methods of cooking, everything was incredibly delicious, which really touched my heart (//∇//).
Every sushi dish is truly worth trying.
I felt the sincerity of Ms. Shimizu, who wanted to make everyone full from sushi.
What can I say? There was a profound weight associated with the techniques that were accumulated layer by layer over time.
Once again, I have been able to understand the depth of Edo-era sushi better (￣^￣)ゞ
Ms. Shimizu, your disciples, thank you very much for today!!
I will definitely visit again if there's another opportunity. (＞Person＜;)
Thank you to all the members of the salon who participated!!
Let's meet again at the next off meeting, okay? d(￣ ￣)
