關於 anago sushi taste ，我們在網路上蒐集到這些相關的討論、資訊與評價

Apparently, even【Sushi Taka 鮨 孝】uses Bluefin Tuna supplied by the reputed Yamayuki from Toyosu, just like its Sushi Saito siblings. Even counting in the different tuna gradings, the Chutoro & Otoro this night performed well with both a slightly iron meaty taste and also right amount of oiliness.. The Anago 穴子 with Tsume was also fluffy yet marbled, it is now shipped in without vacuum compression which helps a lot with its texture. Last but not least, the Sushi Sets are only HKD $228, $328 & $468 ~ and u can order Take Away to carry on board too. Menu attached!
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Slight catch here is that Sushi Taka at airport does not provide any Kohada 小肌 or Tamago Egg despite doing Tokyo Edomae style sushi, albeit they still do the famous Futomaki 太巻き. It is understandable, due to both airport customers demographic & also kitchen space equipment available. Wished this shop was outside & easily accessible anyday 😜😍 @ Sushi Taka

Lunch Omakase Course at ¥15,000. Pretty Decent Value for this Neta quality course in Tokyo - since these days the prices are rising, and only the remnants of the Ginza boom & the Foodies in Asia, America can afford to pay:

~ Hirame 平目
~ Kue 九絵
~ Kohada 小肌
~ Sumi Ika 墨烏賊
~ Akami Zuke 赤身漬け
~ Chutoro 中とろ
~ Otoro 大とろ in succession. A little boring but expected in some programmes of Edomae training
~ Sanma 秋刀魚とろ
~ Huge Ishigaki Gai 石垣貝
~ Taira Gai 平貝
~ Super Sweet Hokkaido Bafun Uni 北海道 馬糞雲丹
~ Ikura Salmon roes いくら
~ Extra Large Kuruma Ebi 車海老 x 2 cut pieces
~ Super fluffy Anago 穴子
~ Tamago piece with Fresh Fish Surimi カステラ
, etc

Chef owner Suzuki 鈴木孝尚 trained & headed at Michelin 1 starred Sushi Aoki 青木 - itself with a history of its own, just visit “ sushiaoki.jp “ for details. Recommendations for Sushi Suzuki Ginza were quite high at the beginning & it was fully booked, although I also heard mixed feedback from some overseas visitors ~ some of whom thinks either the rice shari or the Sushi style is without enough flare characters. Well as both a Traditionalist but also a Creationist style of eater myself, this spelt good news for me as I was just happy to hear this confirmation. I would rather this was 1 style or another, afterall the 青木 Aoki Sushi camp does have its own appeal, plus I heard Chef Suzuki san was founding his ground as an owner himself & later reviews are gradually improving. For me sample the Kohada was beautifully sliced in mid 2018, and I thought the 酢締め was light but keeping the fish flavor, ultimately a bit salty in balance after the soy nikiri brush. But this is a separate topic altogether, because I personally find that everyone has their own Safe points, and acidity is one of them in all basic humans. We aren’t born the same in palates if u do some research surveys.. I think Sushi Suzuki is predictable but excels in this micro-management sense.

Personally it is better than people who are try hards or fake in nature. And it has garnered its own local Japanese fans who always expected this taste as one of many individual ‘preferred’ styles and techniques.

#大阪旅行介紹 #大阪分享 #大阪自由行 #日本旅行 #endosushi #endosushiosaka #Maguro #大阪必買

Hello大家好我係呀Tsar, Hello,everyone

今日會帶大家去大阪一個隱世的百年壽司店Endo Sushi Today I will show you to a hidden century-old sushi restaurant in Osaka, Endo Sushi

遊客就會去黑門市場, 當地人懂得去木津市場 Tourists will go to Kuromon Market, locals know how to go to Kizu Ichiba Market

和今日我介紹的大阪中央漁市場, With the Osaka Municipal Wholesale Market

這裏除了有一間隱世的百年壽司店Endo Sushi In addition to a hidden century-old sushi restaurant Endo Sushi

如果你想買好靚好平的牛肉這裏都可以找到 If you want to buy cheap and good beef, you can find it here

這條影片分三個部分, 介紹Endo Sushi 的壽司套餐, 超值勁抵食 This video is divided into three parts and introduces Endo Sushi ’s sushi set with low price.

第二部分會介紹餐牌上,我order了的日本壽司種類 The 2nd part will introduce the Japanese sushi types that I ordered on the menu

雖然這裏地點不是遊客區, 但是亦不會太偏僻 Although the location is not a tourist area, it is not too isolated

我認為是好值得搭車來的, 牆上充滿日本名人簽名打卡 Its worth to come n the walls are full of Japanese celebrities signature

這麼好食CP值又高, 真是值得專程來一次 The high CP value n it is really worth for a visit

所以第三部份就會介紹這裏交通怎樣來, Are u ready? So the 3rd part will introduce the traffic to come here, Are u ready?

Endo Sushi 創業超過一個世紀，由1907年開業至今已經傳到第四代， Endo Sushi has been in business for more than a century and has spread to the fourth generation since its opening in 1907.

店鋪正正位於大阪中央漁市場，食材當然新鮮！ The store is located right at the Osaka Central Fish Market, and the ingredients are of course really fresh!

首先看看他們的餐牌先啦,壽司4款套餐可以選擇OMAKASE套餐， Let's look at their menu. 1st choose the 4 OMAKASE courses,

每款套餐五件壽司(1,150円)， 當中一款時令套餐會按當造食材不時更換種類， There are 5 pieces of sushi (1,150 yen) per set, and 1 of the seasonal sets will be changed according to the time in season.

根據時令盛產的食材而製作。這個湯要另外叫的300yen(21HKD), 是否很足料呢! Made according to seasonal ingredients. This soup is costed 300yen (21HKD). Isn't it rich?

我order了這款壽司, 有 Anago、Uni、Tai、Toro、Hamachi I ordered this set with Anago, Uni, Tai, Toro n Hamachi。

Anago是鹹水鰻魚, 多用作壽司魚生片用途 Anago is saltwater eel, mostly used for sushi sashimi

只會在日本才有, 至於Unagi就是淡水鰻魚, 一般的鰻魚飯就是用Unagi It ’s only available in Japan. As for Unagi, it ’s freshwater eel usually for making of eel rice.

Unagi 除了在日本之外, 還會來自台灣、中國、韓國和越南 Other than Japan, Unagi will also come from Taiwan, China, South Korea n Vietnam

Uni就是海膽啦, 食用的部分不是指牠的身體, 而是海膽的雌性或雄性的生殖腺 Uni is the sea urchin. The edible part is not their body, but the female or male gonad of the sea urchin.

即是精巢或卵巢, 海膽的種類好多, 但是適宜食用的只有幾種 There are many kinds of sea urchins, but there are only a few suitable for consumption

其中蝦夷馬糞海膽又稱赤海膽, 是最受歡迎。 Among them, the Mesocentrotus franciscanus sea urchin, also known as the red sea urchin, is the most popular.

因為牠擁有鮮豔的金黃色, 細緻的顆粒、黏稠甘甜的口感 Because it has a bright golden yellow color, fine particles with thick and sweet taste

另外一種主要食用的海膽價值是最高紫海膽, 顏色比馬糞海膽略淺, 顆粒稍大 Another major edible sea urchin is the purple sea urchin, which is lighter in color and slightly larger in particle size.

又靚又新鮮的海膽要顆粒分明, 沒有苦味而且入口甘甜為之最上乘。 The highest quality and fresh sea urchins should be well-defined, without bitterness and sweet in taste.

為何這間壽司店可以在百年內都屹立不倒呢, Why can this sushi restaurant stand for a hundred years reputation?

因為這裏每一粒壽司入口, 那種甘甜鮮味都可以last成分鐘在口腔入面 Because every sushi u eat here, the sweet and savory flavor can last for a minute into the mouth

齒頰留香, 一定要坐著慢慢品嚐, 這個價錢, 我覺得簡直超值! The long after taste worth u to taste them slowly. With this low price, I think it is simply great value!

Tai 是鯛魚, 日文和可喜可賀是諧音, 所以日本人在喜慶的時候都好鍾意食這一種魚 Tai is sea bream with celebration in Japanese are homophonic, so Japanese like to eat this fish when they are celebrating

由於牠是海魚, 壽司中亦都是屬於貴價魚,有白肉魚王之美譽 Because it is a marine fish which consider expensive sushi n is known as the King of white fish

魚肉軟嫩, 油脂不多, 鯛壽司的製作技巧是用熱水輕焯連皮的魚肉 The meat is soft and tender, and there is not much fat. The technique of making sea bream sushi is to blanched the fish meat with hot water.

再過冷河使魚皮軟化, 魚皮同魚肉之間的皮下脂肪經過溫水焯過之後 Then let the cold water softens the skin n the subcutaneous fat between the skin and the meat is boiled in warm water

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記得睇完影片留個表情符號以示支持啦, Remember to leave an emoji to show support after watching the video,

幫我分享訂閱和like, 我們下一條片再見, 拜拜! Help me CLS. With that said until next time, goodbye!


















請用片右下角調4K睇片。