Red vinegar Sushi ingredients of sea of Japan Toyama sushi people at lunch and enjoy!
"Sushi sushi man dust"The、You can eat delicious in the technique of the Edo-style seafood of etchu、“Sushi made by science and technology"The shops。
The original、Owner that was involved in the design work in TokyoIzumi Kimura.、
Is like sushi、Alone too much unparalleled in the world of sushi2005 April,To in Toyama "Sushi man"Open。
Shop trendy heartfelt love sushi shop owner still can enjoy hours of hospitality and a unique sushi!
Shop、Located a little way from the taro circle intersection、There are cozy and warm atmosphere、
Word of mouth spread.、Customers from outside No.The figure there are more。
The recent 'Eat log"In theToyama NO.1Has attracted great attention, and became。
From clean and store、Soft and sweet red vinegar smell drifting、Takes a spirited pick-up voice。
Spacious counter seating is 10 seat.。The back parlor、8Is available from a number of people。
The parlor、A taste of hearth-style table。
However,、If you visited the sushi shop、We hold the shopkeeper at the counter while I'd be。
GARAKUWho's behind、From Hamamatsu "WINE BOUTIQUE PANIER"The owner
Friend and his wifeTetsuya OnoWith his wifeYukiko YukikoIs it to help guide you、
You to book in advance、At the counter4,000CircleOf course sushi and enjoy。
Even to this day counter is already reserved capacity。
We recommend always be booked in advance.
"Plum vinegar bean custard'
During one of the shopkeepers attention、There is a water。
At the foot of the impressive sacred Mt.、Otherwise go to draw every owner of kamiichi, Toyama Castle、With this steamed egg custard。
This spring,、And springs from the bottom of the mystical cave depth is at least several thousand meters、
It is a magical spring water in baptism than long-term storage of perishables。Moderately contains minerals in the water and、
Good taste so delicious、Constipation is better、Is said to clean the bowel。
Cooked rice is rising fast、It will not smell delicious dinner.。
The steamed egg custard with only this spring water in baptism、Puru's and melts in your mouth better、
Plum vinegar jam onto the soft, elegant steamed egg custard is thick ever has a simple steamed egg custard.。
Since there is no、Look、It may seem so wistfully、
Simple product due to balance of the taste of water and Umezu's surprised!
The shopkeeper：Izumi Kimura
The shopkeeperKimuraAnd it is bundled in the back hair on the shoulders so much、Our sins and Chef hats、
Will be held the sushi one volume one volume with a good small。
In Japan、43,000There's sushi shop as hotels、Over 7000 hotels in 1 / 6 are concentrated in Tokyo、
In the "shop of Tokyo one book" or "Japan's sushi shop" and famous shops "Oh fai"The owner,ArakiMr.、
KimuraJust before told is craftsmen are the most respected。
When you became so frustrated and、ArakiAnd it's to know that、ArakiAnd it's so the possessing idea, seeing the、
Sushi manThe、ArakiAnd I'm in and there is now, and there is。
Immediately、KimuraIs it to please hold the sushi。
Speaking of sushi and Shari's life。
The Shak and Toyama rice、Use of delicious water.、Since you are using was made carefully、
Fragrance、Flavor、Shine、How very nice。
Carefully selected from the Toyama rice、Using Koshihikari rice has got grown specifically to contract local farmers.、
Further homemade rice is that it is。
Toyama sushi、Instead of saying something to the effect of the rice taste too much、
State management and quality of rice、Rice cooker、By Shari preparation、Attention to all corners、
Some aim to always provide at best。
Most impressive is the Shari rice condition。
Koshihikari sticky Center finish cooked al dente is extremely difficult。
Because of this I'll gently cooked in the Nambu cast iron work that can produce it。
Also to keep the moisture in the cooked Shak in Nice condition、Akita sugiOf"Boiled"-rice containerHas been used。
"Grilled snow crab and non Gro'
The texture of the snow crab Chionoecetes opilio、Crispy texture and elasticity, and puritsu、
Wearing tight sweet enough、It has flavor。
Is by surface with non Gro、Flavor trapped in squeeze、
Fluffy boobs and luscious texture which black、Luxury 1 book.。Also between Leek savory, sweet and very tasty!
Sushi manMr. a、Shari color look, as you can seeRed vinegarHas been used。
The origin of the classic Japanese vinegar red cider vinegar、In the Genroku era、It became popular with the trendy sushi。
The "net Lees vinegar red cider vinegar filling wells and matabee" is used、Lees was carefully aged for 3 years、
After soaked with plenty of flavor ingredients such as amino acids and organic acids、Fermentation、To carefully lay the。
Carefully brewed red vinegar、Has low acidity like acrid、Flavor and aroma in sake Lees、Has a mellow flavor。
Incorporating the style of the original Edo-style sushi at the store here、Equipped only with red vinegar and salt, not sugar, Shari。
Salt is used Noto Suzu salt sea salt。
"Sweet shrimp、White shrimp seaweed 〆.
From the sweet shrimp。
Sushi manAnd I'm so sauce is lifting、Masuo fountain of oyabe upland brewing sake made only with
At a consistent time to paint, provide。
Japan to Japan Sea specialties ' graces and "is、
Has a good freshness as red, while the head is dark blue。
A sweet strong、Excellent elasticity、Melted in your mouth, no longer。
And the sweetness of the shrimpToyama riceThe exquisite sweetness of collaboration!
AndToyamaUnique to theWhite shrimp。
Sweet white shrimp, fresh natural products out of the shell with a soggy texture。
The flavor of a real tangle of Hakodate and mise en scene、Brings out the sweetness。
Melt in the mouth sweetness and rich flavor、Shari sweet is a fine taste in later!
' Gully '
Marinate in red vinegar Galli is、Color is different.。Galli is、3 using sugar, sweet。
The subject at the Xingang port comes into season from spring to summer of 漁reru、Fat has been riding good。
White shrimp is like horse mackerel bait、Coy wash、Is a Firefly squid
So different depending on when feeding in the same subject、Taste is so different。
Landings of small fishFor here。
And craggy appearance and ugly、Taste is fine.It is!
In a nice crunchy texture white、Comparable to the puffer fishMuch has been said of good taste is a first-class product。
Especially、Reputation as a summer time fish from the early spring、
When the sashimi、Is resilient.、Less fat、For the habit of not、Umami is a handsome。
"Non Gro seaweed 〆"
Non GroAnd the、By Suzuki first percoid fish and blackthroat seaperch、Popular in Japan "Non CRO"As is known。
Non GroThe 'Throat"'Black"Not from named、
"Toro the White"That fish plenty of on the fat as it is!
Not greasy taste in、But the Bank of JapanHeight of 10 minutesThe feature is
Because fewer catches、As a high-quality fish come in handyHas been、
We offer stock any food and beverage outlets of the Hokuriku region、Will end up with a good price。
There's juicy while white、Light and elegant flavor、
Fat sweetNon GroThe taste of a real tangle of Hakodate and mise en scene、Sweet luscious taste is delicious!
"Fish broth soup
This soup isBones of fish and waterBy stew on、Shrimp shells along the finishing with bonito。
Miso, salt, soy sauceWithout any seasoning、It is to feel the flavor of the fish spread that rich juice。
That is the famous than sashimi squid ommastrephes、Three days dehydrationThe elegant finish。
Than the squid body is thick, sweet、Flavor is mellow and sashimiThe effect of the outstandingIt is。
Because in this story put into countless hidden knife、Mild tasteThe sweetness is more。
"The rainy season tuna"
During the rainy season the croquette Himi90kgThe ideal tuna。
As for tuna may be strong image of the Pacific Ocean、Although the tuna in the Japan Sea。
Tuna fish which is in early summer in Toyama Bay、The move to Aomori Tsugaru Strait in winter。
What you mean、That is the famous OMA tuna inhabit the Toyama area during the summer months。
The rainy season tuna Himi、Compared to the winter months of tunaFat no ideaYou'reSmells good、Particularly the Red Delicious。
By vintage、Taste the soggy texture too smooth。
Winter Buri is Himi、Summer and rainy season tuna here is。
"The rainy season tuna tuna"
Got fat on moderately rainy season tuna tuna areRuggedly texture inRefined tasteIt is。
Like our fat is just good!。
"The eel roll
When not in stock it conger eel、The eelIn it is provided。
The eelCharcoalThe skin is crisp and has、
Nice crisp and crunchy cucumber thinly shredded"Walker's saga"With the seaweed that is best。
If you use a conger eel in、Tsukiji referred to Japan's "We cane"With fixed、
Among themSpecialSeems that is purchasing only what is called。
"While in glutinous rice baked ice"
Swimming fish and delicious storySea saltFinish of the faculties as a dessert、Sensibly arranged owner。
Skin made of glutinous riceAre crisp and、Crispy and good sound is the sound、Light texture and flavor that extends the mouth filled。
Gelato making dairy's in Noto, Ishikawa Prefecture "Marugagelato"Is it to ask、Salt gelato making。
Perfect balance of salt and sweet in、Many customers who come to enjoy it!
At a reasonable price、This story right now、Choice ingredients、Full of personality and performance of。
You can enjoy great sushi unique ToyamaSushi manAnd it is recommended!
Toyama Prefecture Toyama Shin-nezuka-machi 3-5-7 TEL：076-422-0918
Hours of operation：12:00-14:00 18:00-21:30 Closed on Mondays：Sunday
lade Photo album