“Perhaps the ramen and desserts are more recommended than sushi this time.” That’s what I thought when I received the oyster ramen and black sundae ice cream here.
On this day, I visited ‘Sushi-Ro’ with the intention of ordering [大切り中とろ] (※ also available with spicy soy sauce). I received several types of sushi, including [匠の数の子モッツァレラ包み] and [匠の赤えびモッツァレラ包み]. However, personally, what stood out more than the sushi was a limited-time side dish that I ordered as my final choice for the day: [牡蠣塩ラーメン] and [かなりブラックサンダーなアイスケーキバー].
This ramen restaurant was established in Nakano Sakae, Tokyo. It adopts a time-based reservation system. It seems to be a reimplementation of the popular menu at "Mukan". The unique feature of this ramen is that not only the toppings but also the broth uses oysters as a base ingredient, making it a distinctive salt ramen. In fact, even other restaurants like "Sushi-Ro" have produced salt ramens with various ingredients over the years. However, compared to those products, this ramen is truly unique. I believe that this is a dish that one would rarely find at places other than "Mukan".
On the other hand, regarding the dessert that I ordered, it’s a [quite dark-colored ice cream cake bar]. This product is a collaboration between [Black Thunder], a renowned brand, and Yurak Kogyo. It’s a limited-edition dessert, named [Honmoku Zakuwawa Black Thunder Pafé]. Apparently, the pafé was inspired by “honmoku chocolate” during Valentine’s Day, while the ice cream bar was designed to resemble “reliance chocolate”. The pafé consists of chocolate ice cream and crunchy ingredients, along with mousse-filled ice cream and heart-shaped mousse. The bar I ordered has cocoa cookies and plain biscuits as its main ingredients. Indeed, it has a texture that resembles [Black Thunder] ice cream, which is sold in supermarkets and convenience stores. For me, who believes that the texture is more important than the flavor, I think the “reliance chocolate”-style version is more suitable for me.
Sushi is also good, but during this fair, I would highly recommend Oyster Ramen and Black Thunder-style ice cream as our top picks. If you have the chance to visit "Sushi-ro" during this period, please take them into consideration.
“Personally, I found this version more impressive than the ‘nigiri’ version.” That was my thought when I tried the abalone dumpling noodles at the ‘Sushi-Ro’ fair last time. They were prepared by a professional restaurant in Osaka.
Currently, at “Sushi-Ro”, the first edition of the [2022 Sushi-Ro Grand Opening Festival] is being held. In this first edition, the theme was “Shine, Japan’s delicious fish.” Four companies, namely “Kohama Fisheries,” “Okamura Food Industry,” “Touyo,” and “Usa Fisheries,” prepared sushi using akabana kankachi, salmon, and yellowfin tuna. Although those sushis were good, what truly impressed me was the [Spicy Tuna Ramen] that I ordered before it ran out of stock.
This is a noodle soup made with salmon, supervised by the popular restaurant “Kakiki Me Tada” located in Osaka’s Fushibashi district. The chef who has spent 12 years specializing in French cuisine used a traditional French technique to fully extract the umami of salmon, a Japanese ingredient well-recognized in French cuisine. The soup for this [Spicy Salmon Noodle Soup] is based on fish broth made from domestic salmon that is used as ingredients at “Sushi-ro”. It includes kombu and crushed sesame seeds. The meat miso on top of the noodles was made from pork, but the soup has a rich salmon flavor that’s unique among other noodle soups. I couldn’t agree more with the name “Salmon Noodle Soup” instead of just “Noodle Soup”. The balance between flavors with other ingredients is also excellent. Personally, this is one of the best noodle dishes I’ve ever tasted, even among those from回转寿司. At the same time, I really want to visit “Kakiki Me Tada” myself.
Additionally, this [辛旨 鯛担麺] offers three levels of spiciness: from "1辛" with the flavor of mountain pepper, to "3辛" that delivers a more intense and numbing level of spice. This time, I ordered "3辛". Compared to some specialized noodle shops or Sichuan cuisine restaurants, it doesn't seem quite as spicy.
While the limited-edition tuna and salmon sushi are also delicious, those who are interested in not just the stimulating flavors but also the distinctive chargely noodles should definitely try [Spicy Tuna Chargely Noodles].
“This might be a quite interesting type of sushi.” That’s what I thought when I received this Taiwanese rice ball-style sushi from ‘Sushi-Ro’, in collaboration with a TV program from Kansai.
In one of the programs from Kansai's TV Asahi series, Asahi Broadcasting Corporation’s show 【Narumi & Okamura’s Excessive TV】, there was a time when the product development team at Sushi-roo collaborated to create collaborative sushi themes. For example, they created “Refreshingly Excessive Salmon Tsubu Tsubu Pachorinoko” that aimed at appealing to women, and “Excessively Attractive Tuna Demi-Cuts” that targeted men. On this day, the third collaborative sushi I ordered at this store was called “Haochi Excessively! Taiwanese Rice Sushi”.
This is a Taiwanese dish called Fantan, which is popular in Japan. The name "Fantan" originates from the Chinese word meaning "delicious". This dish is a variation of Taiwanese cuisine, adapted to the style of Sushi-Ro. As far as I know, Taiwanese cuisine usually includes dishes like Lu Rou Jian, Tapioca Milkshake, and Taiwanese Kastella. However, I had never tasted Fantan before writing this article. To many Japanese people, this dish can be considered a Taiwanese-style rice bowl. The rice used in this dish is the same as that used in Chinese rice cakes. What sets this dish apart is the abundance of various ingredients inside it, similar to what you might find in a "baku-dan". The common ingredients include pork tenderloin, Chinese fried bread called You Tian Yao, high cabbage, and boiled eggs.
那么，『スシロー』是如何将这种台湾风饭糗进行改良的呢？他们选用了高菜、榨菜作为配料，还加入了常见的饭糗用的鸡蛋、樱花虾，以及店里的派等甜点中常用的海绵蛋糕。用油炸的海绵蛋糕来代替中式油炸面饼，这一创意展现了『スシロー』在产品开发方面的强大能力。至于味道方面，虽然能感受到五香粉带来的台湾料理特有的风味，但整体来说比预期要温和一些。除了丰富的口感之外，还享受到了柔和的香气、甜味以及各种不同质感的对比。
This rare Taiwanese-style sushi is being offered on a limited-time basis at some 'Sushi Roo To Go' stores specializing in takeout, as well as certain locations in Osaka, Kyoto, Hyogo, Nara, Wakayama, Shiga, and Tokushima. The exact duration of this offer is unknown. However, those who are interested in Taiwanese cuisine should definitely give it a try if they come across it.
「とろトロもいいけれど、こっちのものも興味深いね」。そう思ったのは、今回『スシロー』で頂いた店内で蒸した鰻寿司と、京都の伊根町産の生鮪寿司の盛り合わせです。
On that day, I originally visited “Sushi-ro” with the intention of attending a concept fair for sushi dishes that featured a deliciousness reminiscent of melting cheese, as promoted in TV commercials. However, there were also sushi items that piqued my interest even more. The first items I ordered were “inside-the-store steamed premium eel” and “Kyoto Iken fresh yellowfin tuna in 6-koku portions.”
“店内蒸し特上うなぎ”は、富山県の名店『鮨し人』が考案した新商品で、店内の蒸し器で蒸すという『スシロー』では初めてのこだわりを加えた鰻の握りと巻き寿司です。個人的には回転寿司の鰻は、たれの味しか感じられないと感じることがありますが、この商品は蒸すことで身がよりふわふわになり、口の中でとろけるような食感と香ばしさが印象的でした。この味わいは、関東風の鰻が好きな方に特に喜ばれるかもしれません。
Additionally, the “Kyoto Iken Fresh Sake Tuna 6 Kgan Set” is a set of raw sushi made from fresh tuna caught in Iken Town, located in the northern part of Kyoto, along the Sea of Japan. The tuna was purchased in its raw state without being frozen. This type of raw tuna sushi has been offered by “Sushi-ro” before, including those made with Indian-caught tuna. However, this time, I experienced it for the first time with Iken-produced fresh tuna. It had a unique, slippery texture and a rich umami flavor, making it comparable to previous sets of tuna sushi made with fresh tuna.
Additionally, for the sushi that was originally our target at the fair, we received the following sushi this time.
◆One-piece fishing for cod
This is a rare dish made from bonito fillets that seems almost like other types of bonito. It has been served several times at “Sushi-Ro”. However, last season, due to the lack of bonito that met the standards required by the chef, the service was discontinued. This season, it was offered for the first time in two years. Personally, I found this dish to have a flavor quite similar to “sumakatsuo”, a rare type of fish also served at “Nigiri Nagijiro”. Considering that it can be enjoyed for just 2 kilos at ¥110 (including tax), it’s definitely a highly affordable and recommended dish.
◆ビントロー
This is a type of sashimi made using only the part of the salmon that is close to its skin. Although I usually receive salmon sashimi, which is a classic dish, it has the impression that it lacks impact compared to the red meat of salmon. However, for this version, I felt that the fat was not too overpowering, making it quite suitable.
◆ White-flavored chicken fried with creamy cheese fondsue
Sushi created by combining fried white fish served on shari, topped with a cheese fondue sauce. This is a creative dish with Western-style flavors. While similar fried items with different flavors can be found in other sushi restaurants, this innovative version is particularly appealing to young children.
The sushi at Tororo Fair is also good, but the eel sushi cooked inside the restaurant and the sushi made from Ikema-san’s premium haadaka are truly unique products that you won’t find at other restaurants. If you’re interested, please give it a try.
“With this, I feel like I’ve actually gone on a world trip… Well, maybe that’s a bit of an exaggeration. But anyway, I think the taste was quite good this time.” That’s my impression of the menu from the fair called 【World’s Best Food Festival】 that we received this time.
Personally, two weeks ago, I received menus from different restaurants in various parts of Japan, featuring ingredients and dishes related to those regions. At "Sushi-ro", except for some items, we have launched a fair where chefs gather delicious ingredients from around the world and offer dishes from different countries. This time, I have received some items that particularly caught my attention.
◆特選天然本鮪8貫盛り
A combination of large and medium-sized salmon caught off Ireland, along with grilled red meat, marinated red meat, and a variety of other ingredients—all available in one serving. We have previously offered 7-koku servings of salmon and Indian salmon, but this time we've added 1 koku of chive salmon, making it a total of 8 koku. (*However, the menu may change depending on procurement and sales conditions.) Salmon caught off Ireland grows in harsh waters with water temperatures below 10°C. As a result, the flesh is firm and delicate, with a premium-quality fatty texture. Given their similar environment, this salmon might be comparable to those from Aomori or Oma.
◆ 세계의 에다리미 비교
This menu offers the opportunity to enjoy three types of shrimp—Mexican brown shrimp, Russian pincher shrimp, and Madagascar shrimp—all in one plate. Although some types of shrimp, such as brown shrimp and Madagascar shrimp, are not very well-known, their unique characteristics in terms of texture, sweetness, and umami were clearly appreciated. Personally, I was quite satisfied with the results.
◆New Item: Three Variants of Sushi Plates
This restaurant offers sushi itself for just 110 yen per koku. However, this time I ordered a creative combination of three dishes prepared by the popular restaurant “Sushijin” in Toyama Prefecture: nameko with kombu dressing, and avocado sauce. Each of these ingredients seems to have been carefully prepared. The raw umi that was boxed together seemed to have a slightly different flavor compared to the unprocessed umi. Nameko had a subtle sweetness from the miso, with the seasoning vegetables adding a touch of flavor. It had a distinct taste that was different from nameko made with other ingredients. Kombu dressing combined with the rich umi and ikura created a simple yet rich flavor. Finally, the avocado sauce turned into a paste-like substance with a texture that could be described as “rich”.
◆Traditional Fukahime Scallop
This is a handmade roll topped with fukahiki stew seasoned with the original flavors of “Sushi-ro”. Previously, we also offered fukahiki sushi in collaboration with the Chinatown area at “Kappa Sushi”. However, this time’s version from “Sushi-ro” rivals its predecessor in taste. It has a moderate saltiness and a smooth texture, making it truly exquisite.
◆本格四川火鍋ラーメン
This is a spicy ramen made with Choy Tien La Jiao, a type of chili pepper. The ingredients include shrimp-filled wonton and clams. What stood out most was the soup—based on white broth—which had the authentic flavor of a Sichuan Chinese restaurant. However, due to its intense taste, if served too early, it might make it difficult to appreciate the delicate flavors of the sushi that follows. Therefore, I personally recommend serving it as a dessert, just before eating the dessert itself.
◆Delicious! Victoria Cake
A dessert that can be considered a British short cake. It has a cake-like texture with raspberry sauce on top. It was more refreshing and had an elegant impression than I expected.
This event is scheduled to last until September 20th. Some menus, such as "World's Edible Eggs Comparison," may not be available at some stores. However, those who are interested can take these details into consideration.
“おすすめは鰻かな”。これは、その日に訪れた『スシロー』で開催されているキャンペーンで提供されている料理を食べて思ったことです。
Currently, at “Sushi-Ro,” there is a campaign titled “Summer’s Three Major Specialties Festival” up to August 1st. During this campaign, we offer affordable dishes like the “Great Tore” (1 plate costs ¥110 including tax), as well as menu items made with eel, beef, and pork. On this day, I received mainly these campaign-related menus. In this post, I would like to share my thoughts about the eel-based menu, which stood out for me personally.
◆迷惑な包装
This seemingly simple one-piece dish, when presented in the form of handmade sushi, takes a completely different impression. I truly experienced this myself.
◆Tuna Cutlets
Fried eel katsup with a coating of breadcrumbs, drizzled with a sauce (likely egg yolk?). In terms of appearance and texture, it resembled eel katsup as well. However, the flavor of the sauce was distinctive—it wasn’t the crisp, refreshing taste commonly found in eel katsup, but rather a flavor with a rich, satisfying texture.
◆すし屋のうな牛
Perhaps it's because the names are similar, but personally, I got the impression of a mini-sized version of the "Una Niu" dish from Sukisei.
◆Summer time! Staminu Eel Buffet (Grilled Eel, Eel Rolls, 2 Eel Liver Skewers)
Rather than sushi, the skewered dishes were particularly impressive. The bitterness was relatively mild compared to what I expected. It would be more appropriate to describe these dishes as a combination of foods meant for adults to enjoy at night, in the style of a dinner plate.
◆匠の一撃 鰻辛雷麺
This is a creative side dish menu that adapts Japanese eel dishes to a Chinese-style flavor. Some people might wonder, "What about Chinese-style eel dishes?!" However, the Chinese Sichuan pepper used for flavoring is similar to the Japanese mountain pepper, which is well-known for its use in grilled dishes. Therefore, it pairs well with eel. I highly recommend this dish to those who enjoy Sichuan cuisine or spicy flavors.
It’s almost time for the Tsuboi no Usumon. If you have a preference for unusual or interesting things, please consider the eel menu offered by “Sushi-Ro” during this occasion.
“This is definitely enough to satisfy your hunger.” That’s exactly what I felt when I tried the Udon that was taken out for me this time.
Currently, at ‘Sushi-ro’, we are offering a campaign from July 18th, featuring 【Tokkon Hokkaido City】 products made with Hokkaido ingredients. Additionally, until August 1st, we are selling limited-time takeout campaigns for dishes like [Unadon] and [10 kinds of seafood donburi]. Although I usually enjoy various sushi at a sushi restaurant, this time, I chose to take out the limited-menu ‘Unadon Triple’, which caught my attention more than any other Hokkaido-sushi.
Regarding the takeout udon, it was previously only available as a delivery service. However, it seems that now orders can also be placed for takeout. For the umami udon, there are three varieties with different amounts of eel. The details are as follows: [Single] includes 5 pieces of eel cut into the size of sushi; [Double] has 10 pieces; and [Triple] has 15 pieces. Additionally, for the [Triple] option chosen this time, the amount of eel is more than the weight of the shari. I didn’t actually measure it precisely, but upon seeing the product in hand, it was clear that the container was filled with eel, covering the surface completely. The price is ¥1,520 (including tax). While this is a high-priced option among SushiRo’s offerings, it definitely deserves its price due to its impressive appearance.
After returning home and tasting it, I found that the eel had been steamed to remove excess fat. Even with a generous portion, it could be easily consumed without any problems. In major chain restaurants like “Nakamado,” they have been selling “Una Noodles” featuring a single portion of eel, starting from last year. I believe that Sushi-ro’s “Una Noodles Triple” is no less impressive than those from Nakamado.
Starting from July 21st, they will also sell a dish called [豪快!大とろ丼], which features 8 pieces of [大とろ]. Including this dish, if you are interested, please consider not only 【とことん北海道市】 but also these take-out dishes as well.
「ふむ、確かにその味に似ているな。」そう感じたのが、今回『スシロー』で頂いたカレーうどんです。
I visited this restaurant about three weeks ago during the first edition of the “Super Sushi Festival”. I came here again on this day when the second edition was being held. There were many new items on offer this time, but personally, what impressed me the most was not the large portion of sushi, but rather a certain type of udon. That was the limited-time curry udon that I ordered as my first dish that day.
This is an original curry udon created in collaboration with the restaurant “Osaka Marudas Curry”. The term “Marudas” refers to a popular curry restaurant founded in Osaka’s Nihonbashi in 1988. The actor Ichiro Kitamura, who was deeply impressed by the restaurant’s flavors, took over its management in Tokyo and has since opened several branches of “Osaka Marudas Curry” there. This limited-time menu features curry udon topped with semi-mature eggs and Fuku-kamizuke. Upon tasting it, I found that, thanks to the added broth, the flavor was slightly milder compared to the curry rice I had at the Marudas in Nihonbashi. However, upon ingestion, it had a sweet, floral taste, followed by a distinctive pungent flavor. While there are various types of curry udon, this version is particularly unique and yet overall has a gentle flavor. I believe it will be well-received by a wide range of people.
Additionally, besides the curry udon, the following sushi were served that day.
◆超特大！海鮮の豪華盛りマウンテン
This is an upgraded version of the “Seafood Montain” dish, which featured four types of ingredients arranged in a mountain-like manner in January this year. The number of ingredients used has increased to seven, including hairtail, ginger, crab meat, and squid. The volume is far greater than that of previous versions, making it the largest serving of seafood dilled ever. It’s truly a dish that offers a luxurious experience with just one serving. It can be considered a dish that you really want to order from time to time.
◆超大きく切り込みを入れて！中とろ（生・焦がし醤油）
The size of the item is the largest ever seen. The type of salmon used is unknown, but if it costs ¥165 per kanten, it seems like a great deal.
◆풍부한 맛! 한 번에 잡은 타코우 연어를 비교해보세요.
This is a sashimi of grilled bonito and a mixed arrangement of Tosa-maki. Personally, I feel like it's the first time I've used sashimi in place of rolled sushi. However, the taste is comparable to that of iron fire-rolled sushi.
◆ Salted bonito served with a dipping sauce
A salted catch of bonito that allows you to enjoy the true flavor of the ingredients. Compared to the bonito caught in the aforementioned taste comparison, the more memorable characteristic is not its umami, but rather the fragrant aroma of the skin after being grilled.
◆Live Crab Plum
Last year, in 2020, the [Kodomo No Ime Proyektu] project launched this creative dish. This time, it has been made a regular item on summer menus. The smooth plum flavor, the crisp cucumber with a good texture, and the chopped dashi are perfectly matched. Its refreshing taste is truly ideal for summer. I once again realized how perfect this dish is for the summer season.
Sushi is of course delicious, but those who are fond of curry and have taken a liking to it should definitely try the "Osaka Marudas Curry" curry udon during this period.
In mid-May 2021, when I visited Sushi-ro, they were offering a rare limited-time menu as part of the startup festival [Super Sushi Festival].
There were several menus that utilized excellent ingredients such as salmon. This time, I ordered dishes made with salmon from Aomori and new creations from the [Jōno Ikami] series.
◆ 생선회 출신지: 아오모리현
Just a few days ago, I received a limited-time offer from “Kurashio Sushi” where they served “Fukui Salmon”—salmon produced in the Fukui Prefecture. This time, they used salmon that was raised in the strong currents and low-temperature waters of the Tsugaru Strait. I was served three types of sushi: “Dai Tororo,” “Shiari,” and “Yukke.” All of them had a moderate amount of fat and texture. Personally, I found the firmness of the flesh in the Dai Tororo to be particularly impressive.
◆極上ひらまさ 辛みの赤と酸味の黒、天然インドマグロの五香鉄火
Just a little while ago, Ichirin Hana-re created a new limited-time sushi concept called “4 Types of Sushi Prepared with Ethnic-Tasting Sauces.” This sushi is prepared using unique sauces that are served alongside handmade sushi. The rolls in Hira Masaki were topped with Lá Oil (what exactly?) and black vinegar jelly. Personally, I really liked the taste of the black vinegar—it not only had a sour taste but also a good consistency.
On the other hand, the “Tetsukaki” is seasoned with Chinese representative mixed spices, namely Wu Xiang Fen, to enhance its flavor. This spice is commonly used in various cooking methods such as stir-fries and fried dishes. It was the first time I had encountered such a spice in sushi, a perishable food. Upon tasting it, I found that its sweet aroma complemented the soy sauce perfectly, which is not typical of regular pickled foods.
◆残りのカラメルムースタルト、もももっとも過ぎるパフェ
This tart is made by combining caramel mousse and caramel sauce with a base of cookie dough, topped with cream. Honestly, when I first heard that it was a dessert, I expected it to be quite sweet compared to items like sushi or pastries. However, this caramel dessert turned out to be more moderate in sweetness, making it suitable for adults.
Additionally, this version of the “Momo Mostimo” parfait, which became popular last year, has further enhanced the presence of peaches. Personally, I think that even the sweets offered by recent convenience stores are quite impressive. However, this peach-filled parfait, at least for now, offers a satisfaction level that surpasses even those from convenience store sweets.
It is unclear what the quality of the desserts is. However, the sushi that we have received this time will not be available for a limited period of time and will be discontinued once it runs out. Those who are curious about its actual taste should visit Sushi-Ro early to get some.
“珍しい魚も頂けましたし、悪くなかったかもしれません”。そう思ったのは、今回『スシロー』で開催されたフェアで提供された、とても美味しい料理の数々でした。
On this day, March 3rd, I thought about ordering takeout items related to the Hinamari festival. So, I stopped by the "Sushi-roo" restaurant. As soon as I entered the store, I became interested in a particular event that was even more significant than the Hinamari festival. Therefore, I quickly changed my plans and decided to get those menu items at the store instead.
That event was called the [Tororo Festival]. There were several dishes made using the fatty part of the fish, known as “toro”. Some of the dishes had a smooth texture. This time, I ordered several sushi mainly featuring large salmon and other types of fish. Most of them were reasonably priced, and they were definitely satisfying for someone like me who is not a professional chef. Among those dishes, one stood out particularly—it was a sushi made with “toro aburabouzu” (raw soy sauce).
アブラボウズはスズキ目ギンダラ科の深海魚で、超高級魚とされています。外見はクエに似ていますが、クエの身は淡白で味わい深い白身であるのに対し、アブラボウズの身は全身の約4割が脂でできていると言われるほど、脂分が豊富で甘みがあります。神奈川の小田原周辺では「オシツケ」という名前で正月料理として古くから食べられており、一部地域では親しまれているそうです。回転寿司ではあまり見られない珍魚です。今回の『スシロー』のフェアでは、国産天然のアブラボウズを使用し、「生」と「焦がし醤油」の2種類を提供しました。「生」は白身に脂分の旨みを存分に感じられる状態で、「焦がし醤油」は醤油を塗って表面を香ばしく焼いたものです。私自身、アブラボウズを食べるのはこれが初めてでしたが、その豊富な脂分による甘さや、鯨肉やサーモンとは異なる弾力感が印象的でした。
Additionally, dishes that are described as "thick and smooth" are offered in the side menu. This time, I ordered the "Rich Ume Mise Soba". Although I have already had pasta made with ume before, in Italy or some cafes, this mise soba might not lose its rich flavor despite the difference in the noodles. That's what I felt.
By the way, at the time I visited the restaurant that day, the ingredients were unfortunately running out. However, we are now offering a unique sushi series created by this popular restaurant. This includes the "Jō no Nami" series, which is from the popular sushi restaurant in Toyama, "Suzushin," and also the sushi created by the Spanish-style restaurant "Lespilion" in Ishikawa Prefecture. I would really like to try these dishes if I have the chance.
The [Tooro Tooro Festival] lasts until March 14th. It will end once it runs out of products. Those who prefer a greasy, slippery texture in their food are highly encouraged to give this a try.
「こんな状況だからこそ、普段以上に特別感を感じた気がするなぁ」。そう思ったのは、この日『スシロー』で開催されていた“三大まつり”の寿司や、新たに登場した創作寿司の数々だった。
Currently at the restaurant “Sushi-ro”, from May 5th, we are hosting the third edition of our annual [Sushi-ro Opening Festival]. During this event, we are simultaneously presenting three special promotions: “The Bigest Dishes Festival”, “W-Dishes Festival”, and “Extraordinary Fest”. As the name suggests, these promotions feature sushi that has been enhanced in terms of the size and quantity of the ingredients used. On this day, I received sushi that is exclusive to this event.
In the “どでかネタ祭” event, popular ingredients like “中とろ” and “サーモン” are used to create sushi that is about 1.5 times larger than usual. In the “Wネタ祭” event, popular ingredients like “コーン” and “ねぎとろ” are served in double portions compared to normal sizes. For example, “赤えび” is made into two servings per serving. The “てんこ盛り祭” event features a massive amount of popular seafood ingredients and roast beef. While some people may have negative impressions of sushi that has larger ingredients or is served in extravagant ways, I personally think that such sushi can be quite appealing in this current era where dark and complicated topics are often discussed.
After enjoying the sushi offered at the “Three Major Festivals” restaurant, I ordered some new sushi from “Jia no Ikami”, which I learned about during a previous visit to another Sushi-Ro store. (*Some of the items are not actually sushi; please understand this.)
ピリ辛な胡麻だれを使ったグラタン風の刺身や、イブリガッコを使った軍艦など、こちらも「これは寿司ではない！」と感じる方も少なくないでしょう。ただし、これらはすべて私が実際に食べた際の個人的な感想ですが、味の組み合わせ自体は悪くなかったと思います。
“寿司で笑おう”――これが今年の[スシロー創業祭]のメッセージだそうです。最近寿司を食べていない方々も、この機会に『スシロー』の利用を検討してみてはいかがでしょうか。