Month: April 2015

Located on the 37th floor of Nihonbashi Mitsui Tower, "KASUGA ORIENTAL TOKYO Mandarin Oriental Tokyo" in "Sora Tsuji"。 Enjoying the location overlooking the "Tokyo Sky Tree" towering over a big city、 By saying the edomae-style sushi you、It has become a popular shop that can not be easily booked。 For lunch on this day, we will enjoy the salmon after a long time at "Sora".。 "Sora Tsuji" opened on April 15, 2011, but a new shop was planned in a limited hotel space.、 By using the namespace part of the fitness club and concierge, renovated。 The logo design of "Sora" at the entrance of the store、Mr. Yoji Yamamoto, who worked on THE CI of JR East, is in charge♪ of the store with only 8 seats and very compact.。 When you enter a space that is very luxurious surrounded by jet black, you will be greeted by the large sky and the Tokyo Sky Tree beyond the window.。 The counter is made of a neat Oshu-an that is over 350 years old.、Walls piled the soil in Japan traditional techniques and、 With a profound sense of granite floors、Is a simple interior features walls inlaid tile tile materials, such as。 Worked on the design of the、Space Creator Ryu Kosaka。 37The restaurant and bar area of F are also designed by him.。 What was it that made you the head of the board of "Sora Tsuji"?、Mr. Yoshifumi Imaizumi, a samurai craftsman。 1993He is a veteran craftsman who has been training at the gate of the coffee shop for more than 20 years in 19。 Imaizumi is important throughout the four seasons of Japan、Provide fresh fodder in optimum condition、 Referred to as the same ingredients but are changing the recipe depending on the season。 The first thing to worry about sitting at the counter is the Japanese paper package that is set in Obon.。 They adopted the tatou紙 used in the package to save clothes、 I've heard and packaging color changes according to the seasons.。 When the string is spread from side to side while receiving the explanation, it opens easily.、A napkin came out from the inside! It is a wonderful production that incorporates the cultural elements of Japan.。 Now、Lunch menu is available from 6,000 yen to 20,000 yen.、 Depending on the amount of money, the number of pieces and the neta、The number of dishes such as sashimi changes.。 This time I ordered a course called 8,000 yen , Akane, ♪ orderaged beer.、Of the size of a small light beam is poured into a glass、 Good taste、Your throat is best。 Is your store、Because there are many customers from overseas, there seem to be a lot of people who can speak English by craftsmen and other service staff.。 They come even to this day on the counter eating overseas customers、 It♪ was very impressive that the craftsman explained the story in English.、In the tsuke菜 of the Crucifer family, friends、不結球 stinks,、It is covered with CFRP except cabbage。 Shirona is a variety of Chinese cabbage and pickled vegetables.、Well known in the market in the Kansai region。 It is not greasy at all, so very easy-to-use vegetables。 Since it was made in Osaka since the Edo period, it is also called "Osaka Shirona"、 It is also called "Tenmanna" because it was cultivated actively in the vicinity of Tenman Bridge and Tenjin Bridge in the early Meiji era.。 First of all the、It will be from the soak vegetables in broth and tastefully finished。 "Snap peas (from Ehime)、Fruit Tomatoes (from Shizuoka) This fruit tomato is、I heard it's from Shizuoka Prefecture, so probably a hotel.、I think it's a well-known chef's Amera tomato.。 アメーラは潅水を抑えて、ふつうのトマトの約1/3の大きさで成熟する独特な技術で栽培されています。 甘さが凝縮されていてとっても美味しいトマトです！ また色鮮やかで新鮮なスナップエンドウは さやがふっくらとハリがあり実がぎっしり詰まっていて豆本来の甘みが楽しめます。 添えてあるお塩で頂くとどちらもより甘みが増します♪ 職人さんに一貫一貫丁寧に説明しながら提供して頂きます。 こちらの特徴的なユニフォームデザインは、 世界的に活躍するファッションデザイナーコシノジュンコさんが手がけられたそうです。 The image of Samurai chef、Chic Festival wind jacket、Classic style is trousers with the motif apron。 Floor staff、As a 慎mashi at the Nishijin-Ori kimono style dress up the image of an empty a Yamato nadeshiko。 和の伝統をモダンに表現されたユニフォームがこちらの空間に一段と映えて素敵です♪ 新潟産コシヒカリ　※写真はイメージです シャリは、新潟産コシヒカリのみを使用されています。 一般的にコシヒカリは水分含有率が高すぎもちっとしているためにシャリに向いていないとされ 使用するにしてもあきたこまちなどの硬質米とブレンドして使用されることが多いのですが しっかり乾燥され管理されたコシヒカリの二年古米は、 Meet chef kept searching over the years red vinegar、最高のネタに相応しい至極のシャリとなったそうです。 Shari mentioned has been boiling stiffer、For firm texture、 コシヒカリのみだとは思いもつきませんでした（驚） 本来の江戸前鮨のスタイルを取り入れ、 Equipped only with red vinegar and salt, not sugar, Shari。 使用されている古代米酢と粕酢をブレンドした赤酢は、 Has low acidity like acrid、Flavor and aroma in sake Lees、Has a mellow flavor。 旨みの強い醤油を使った煮切りを刷毛で塗り、Speed eating slowly each consistently provide。 「真子かれい（江戸前）」 握りの始まりは、From Mako or clean。 In the luxury of Japanese flounder Paralichthys olivaceus、カレイ界の高級魚として君臨するのがこちらの真子ガレイ。 淡白な印象の強い白身魚の中でも脂が乗っており、It is indeed reminiscent of high-quality fishing and taste。 「たいらがい（愛知産）」 たいらがいはホタテに似ていますがまったく触感が異なります。 うまみや歯応えもあり、Other than the sushi or sashimi、Grilled with salt, etc.、Goes well with any cooking time。 Because in this story put into countless hidden knife、口当たりがマイルドです。 「あおり烏賊（三重産）」 あおり烏賊はイカの王様と言われるほどで、 少し長い間噛んでいるとトロリと溶けて甘味が増し、It is really delicious。 Gate in addition to squid flesh is firm, resilient、Vinegared rice often becomes so familiar、千切りされています。 Better off because it is sweet on the inside is easy to feel sweet。 To further complement the sweetness、沖縄の塩とすだちを一振りし、Will。 「しめ鯖（神奈川産）とバッテラ昆布（北海道産）」 「鯖の生き腐れ（生きているときから腐っている）」といわれるほどに、 鯖は鮮度が命です...