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.
salmon sushi history 在 CNN - Salmon sushi isn't Japanese. It's Norwegian. Here's... 的推薦與評價
Salmon sashimi. Delicious. But if it wasn't for some industrious Scandanavians, this Japanese delicacy might very well have never made it to your plate. ... <看更多>