"Sushi person am dust" is、You can eat delicious in the technique of the Edo-style seafood of etchu、"Etchu sushi" shops。Originally a、The shopkeeper that was involved in the design work in Tokyo, Izumi Kimura (46 years old)、Is like sushi、Unparalleled in the world of sushi so much he opened with a 4/2005 in Toyama sushi who。店主の寿司を愛する心がこもった粋なおもてなしの時間と個性的な寿司が楽しめるお店です♪ ※1年半後に再来店しましたがかなり進化していました！その記事はこちらをクリック！ 2015/04/26 富山で進化し続ける注目の越中前鮨「鮨人」は赤酢を使った独特のシャリが特徴 http://lade.jp/diary/tabelog/sushi/34437/ お店は、Located a little way from the taro circle intersection、There are cozy and warm atmosphere、Word of mouth spread.、Be seen outside number your。From the clean Interior、Soft and gentle Lees 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 bar、We hold the shopkeeper at the counter while I'd be。運良くタッチの差でカウンター席で堪能することができました♪ 「のどぐろの炭火串焼き」 お昼のコースは、3,000Circle、4,000Circle、5,000Divided into circles and 3-course、Turns are almost the same as it is different story。Our couples、3,000Order a pie of course。This、Which ever of the charcoal spit、4,000But it seems to circle over the course of、Later with the introduction of the "Patisserie Giraffe" HONGO San so、By surface in could be in service (thanks)、Flavor trapped in squeeze、Fluffy boobs and luscious texture which black、Luxury 1 book.。合間の葱も香ばしく甘くとても美味しい♪ 店主の横でサポートをする若手職人さん。Cucumber katsura剥ki Peel is very nice and thin、Was finished off without being cut off in the Middle。日本人の職人技の細やかさを垣間見れる瞬間です♪ 「梅酢餡の茶碗蒸し」 店主のこだわりの1つの中に、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、シンプルゆえに水の美味しさと梅酢の塩梅のバランスの良さに驚く1品です♪ 「ガリ」 赤酢で漬けるガリは、Color is different.。Galli is、3 using sugar, sweet。 Here is、Izumi Kimura owner。Hair on the shoulders so much it's bundled in the back、Our sins and chef's hat、With a good small is hold the sushi one volume one。Recent、30the cm length of hair is cut and、Still that's long hair。Watch out my long hair、Like long hair sushi in Japan talk was lively and fellow (laughs)、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 my," I。From the kaminoge relocated to Ginza、This won the three-star and first appeared in the 2011 Michelin Tokyo restaurant owner、The water metropolis in Araki Hiroshi、And closed the shop in the beginning of the year、From preparing to transfer to London now、Increasingly attracting attention。Was told Mr Kimura is most the respect that Araki。When you became so frustrated and、Know about Araki、At the sight of Araki's work, so the possessing idea proposal、And there is now that people sushi in Araki, is。 「甘海老」 握りは、We will first of all from the sweet shrimp。 鮨人さんでは醤油さしがなく、Made the oyabe upland brewing and Masuo fountain junmai sake sauce alone 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。 Speaking of sushi and Shari's life。The Shak and Toyama rice、Use of delicious water.、Carefully made and hacks have been using one since、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、Use Akita Cedar "boiled"-rice container。甘海老の甘味と富山米の甘味がマッチングする訳ですね♪ 「白海老」 お次は富山ならではの白海老。Using NET Lees vinegar as you can see at the color of Shari says sushi man。Origin of the classical Edo-style vinegar pure cake vinegar、In the Genroku era、It became popular with the trendy sushi、Is the so-called red vinegar。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。Essentially through pure cake vinegar、Has low acidity like acrid、Flavor and aroma in sake Lees、Is a mellow flavor.、Taste of Edo's Shak stagnancy。Sweetness and rich flavor is fresh white shrimp melt in the mouth、シャリの甘味があとからほのかに残ります♪ 「ぼたん海老」 大好物のぼたん海老。 「修善寺の真妻わさび」 わさびは中伊豆の修善寺でとれる真妻という品種。Izu Wasabi is accounted for 66% of national production。Above all、Real wife Wasabi is recognised and the finest products in Wasabi。Naka-Izu true wife Wasabi is made under the River at the foot of the Amagi mountains and skies can be harvested a great Wasabi height of its aroma、A refreshing pungency is a rarity。There's subtle sweetness of refreshing pungency in。And when grated well linger as a。 「キジハタ」 高級魚として珍重される今が旬のキジハタ。There is no give odds and ends。 「鯛の昆布〆」 優しく上品な味わいの昆布〆。 「梅貝」 塩と酢だちをキュッと絞った梅貝。Crunchy is excellent。 「まぐろ 脂身」 北海道は大間のまぐろ。Sweet is characterized by a fine fat。 「〆鯵」 こちらも脂がのっています。 「漬けまぐろ」 その場で漬ける浅漬け。 「うなぎの巻き物」 穴子の時期ではない為、It provided the eel。Did not think eating eel in Toyama。Eel charcoal skin as crisp as's、With a nice crisp and crunchy cucumber thinly shredded seaweed is best。 「魚出汁の汁物」 こちらの汁物は魚の骨と水のみで煮込んだもので、Shrimp shells along the finishing with bonito。Without any seasoning salt also miso, soy sauce、It is to feel the flavor of the fish spread that rich juice。 甘味「もち米で焼いた最中アイス」 美味しいネタとなる魚が泳いでいる海水の塩を〆のデザートとして味わうという、Sensibly arranged owner。Skin made of glutinous rice is crisp and、Crispy and good sound is the sound、Light texture and flavor that extends the mouth filled。 石川県の能登で酪農家さんが作るジェラート「マルガージェラート」さんにお願いし、Salt gelato making。In the exquisite balance of salt and sweet、Many customers who come to enjoy it in the。3,000At a reasonable price of Yen、This story right now、Choice ingredients、Full of personality and performance of the owner (customer service&Director)。Look at the sushi unit、Of course a little sharp、Overall taste to monotonous without fun of?、I was impressed and said that、At the balance、A reasonable price、And including the spirit of creating space and owner、Become a lunch go with total satisfaction。In addition、In a surprisingly shopkeeper Kimura's car like that、Salarymen on Maserati's Zagato spider who was said (surprisingly) seem to suit the story together and so、またゆっくり伺いたいと思います♪ 鮨人さんでは、富山で一番オススメしたいリゾートホテルのリバーリトリート雅樂倶さんとのコラボ企画で、Toyama City mei shop free transfers with plan entitled、「鮨人（すしじん）」さんへのディナー送迎プランが設けられています。ご興味のある方はWEBサイトをご覧下さい！ リバーリトリート雅樂倶 http://www.garaku.co.jp/ 鮨人 富山県富山市新根塚町3-5-7 TEL：076-422-0918 Hours of operation：12:00-14:00 18:00-21:30 Closed on Mondays：Sunday http://www.sushijin.co.jp/...
