「Sushijin" is a place where you can enjoy the seafood of Etchu Toyama prepared using Edo-style techniques.“Etchu-mae Sushi”This is a shop.
The shop owner originally worked in design in Tokyo.Izumi KimuraMr.
His love for sushi led him to become a self-taught sushi chef, a rare occurrence in the world of sushi.April 2005In my hometown of Toyama,Sushi chef" is now open.
This restaurant offers a refined hospitality experience and unique sushi dishes, all reflecting the owner's deep love for sushi.
The shop is located in a small, quiet spot a little way from the Taromaru intersection.
It spread by word of mouth.Customers with out-of-prefecture license platesYou can see many of them like that.
Recently,Tabelog"inToyama No. 1This has attracted a great deal of attention.
From the spotlessly clean interior, a gentle aroma of red vinegar wafts through the air, accompanied by a cheerful welcome.
There are 10 spacious counter seats. The private room in the back can accommodate up to 8 people.
The tatami room features a charming, hearth-style table.
However, if you're going to a sushi restaurant, you'll want to enjoy your meal while watching the chef prepare the sushi at the counter.
Since I made a reservation in advance this time, I'll be enjoying sushi at the counter!
The lunch course is,3,000 yen、4,000 yen、5,000 yenIt is divided into three courses.
The number of pieces varies from 8 to 10 depending on the ingredients available that day.
This time,4,000 yen (excluding tax) courseI'll have it♪
"Gari"
Pickled ginger made with red vinegar has a different color. We also use light brown sugar to add sweetness to the pickled ginger.
Shop owner: Izumi Kimura
shop ownerKimuraShe had her shoulder-length hair tied back and was neatly wearing a chef's hat.
He prepares each piece of sushi with skillful and precise movements.
There are approximately 43,000 sushi restaurants in Japan, and more than one-sixth of them, or over 7,000, are concentrated in Tokyo.
Among them is a restaurant renowned as "the most difficult restaurant to get a reservation at in Tokyo" or "the best sushi restaurant in Japan."ArakiThe owner of the shopArakiMr.
KimuraHe previously told me that this is the craftsman he respects the most.
When you feel like you're about to give up,ArakiI learned about Mr.ArakiApparently, seeing Mr. [Name]'s success inspired him to take action.
Sushi chefteeth,ArakiThey say that they wouldn't be where they are today without Mr./Ms.
right away,KimuraLet's have Mr./Ms. [Name] make us some sushi.
When it comes to sushi, the rice is the most important part.
The rice used for the sushi rice is carefully cultivated using delicious water from Toyama.
The aroma, flavor, and sheen are all impeccable.
We use Koshihikari rice, which is carefully selected from among the Toyama rice and specially cultivated by local contract farmers.
Furthermore, they apparently mill their own rice.
It's no exaggeration to say that sushi in Toyama Prefecture is all about savoring the deliciousness of the rice.
From managing the quality and condition of the rice to cooking and preparing the rice sushi, every detail is carefully considered.
They always strive to provide their products in the best possible condition.
The most impressive thing was how the rice was cooked.
Cooking sticky Koshihikari rice thoroughly to achieve an al dente texture is an extremely difficult task.
Apparently, this can only be achieved by carefully cooking the rice in a Nambu iron pot.
Also, in order to maintain the moisture content of the cooked rice in a good state,Akita cedarの”"Ohitsu"”They are using it.
"Shuzenji's Mazuma Wasabi"
The wasabi is of the Mazuma variety, grown in Shuzenji, in central Izu.
Izu accounts for approximately 66% of the national production of wasabi.
Among them, Mazuma wasabi is recognized as the highest quality wasabi.
The Mazuma wasabi from central Izu is grown under the clear streams and skies at the foot of Mount Amagi.
We harvested some fantastic wasabi, and its intense aroma and refreshing spiciness are truly exceptional.
It has a refreshing spiciness with a hint of sweetness. A distinctive feature is its sticky texture when grated.
"Sweet shrimp and white shrimp cured in kelp"
For the nigiri sushi, I'll start with the sweet shrimp.
Sushi chefAt this restaurant, there is no soy sauce dispenser, so they serve a nikiri (a type of savory sauce) made with junmai sake from Hata Brewery in Oyabe and Masuizumi.
They spread the sushi topping on each piece before serving.
The "sweet shrimp," a specialty of the Sea of Japan and representative of the Hokuriku region,
The fresher they are, the brighter red they are, and the darker the color of their heads.
It's very sweet, has a firm texture, and melts in your mouth.
The sweetness of sweet shrimp andToyama riceThe combination of sweet flavors is exquisite!
andToyamaUniquewhite shrimp。
The sweetness and sticky texture of fresh, wild white shrimp.
The umami of natural kelp from Hakodate permeates the dish, bringing out its sweetness.
The rich, deep flavor and sweetness melt in your mouth, and the subtle sweetness of the rice comes through afterwards – it's absolutely delicious!
Sushi chefAs you can see from the color of the rice,Red vinegarThey are using it.
Red vinegar, the origin of classic Edo-style vinegar, originated in the Genroku era and became popular along with the rise of Edo-style sushi.
The "Yokoi's Pure Sake Lees Vinegar Yohei" used is made from carefully selected sake lees aged for three years.
It is made by first incorporating plenty of umami components such as amino acids and organic acids, then fermenting it, and finally letting it age slowly to finish.
This carefully prepared red vinegar has less of a pungent acidity, and instead boasts the rich aroma and umami of sake lees, along with a mellow depth of flavor.
This restaurant adopts the original Edomae sushi style, and the rice is seasoned only with red vinegar and salt, without using sugar.
The salt used is sea salt from Suzu Salt Factory on the Noto Peninsula.
"Steamed egg custard with plum vinegar sauce"
One of the things the shop owner is particular about is water.
The owner himself goes to Shiroyama in Kamiichi Town, at the foot of the sacred Mt. Tsurugi, to collect spring water every week, and uses it in their chawanmushi (steamed egg custard).
This spring water gushes forth from the mysterious depths of a cave that is thought to be several thousand meters deep.
It is a miraculous water that does not spoil easily even when stored for a long time. When drunk raw, it contains a moderate amount of minerals.
It's said to be delicious because of its pleasant texture, and it's also believed to relieve constipation and cleanse the intestines.
Apparently, the rice cooks quickly and tastes delicious without any unpleasant odors.
This chawanmushi, made using only this sacred water, has a smooth, melt-in-your-mouth texture.
A simple chawanmushi (steamed egg custard) with a soft and elegant texture, topped with a thick plum vinegar sauce.
It may seem unsatisfying at first glance because it has no fillings,
This dish is surprisingly simple, yet the balance between the deliciousness of the water and the saltiness of the plum vinegar is wonderful!
"Charcoal-grilled snow crab and blackthroat seaperch"
The texture of snow crab is firm and springy,
The flesh is firm, full of sweetness, and has a rich flavor.
By searing the surface of the blackthroat seaperch over charcoal, the umami flavor is locked inside.
This blackthroat seaperch has a wonderfully soft, melt-in-your-mouth texture; it's a truly luxurious dish. The scallions in between are also fragrant and sweet, making it incredibly delicious!
"Sakura sea bream"
Sea bream caught around the time the cherry blossoms bloom are called "sakura-dai" (cherry blossom sea bream).
During this time of year, when they are preparing to lay eggs, they eat plenty of food.
Its flesh is very plump and has just the right amount of fat; it truly is the king of white fish.
They are carefully selected for their high quality, with just the right amount of fat, so they look incredibly fresh and have a delicate cherry blossom pink hue.
Apparently, the beautiful sea bream, complete with lovely eyeshadow, is delicious.
"Flounder cured with kelp"
Toyama BayIn the spring, flounder are often caught and prepared as kelp-cured fish.
The umami of the kelp permeates the flounder flesh just right.
Its mature, unique flavor is exceptional, and it has a moist, delicious taste.
The chewy texture of the flounder, infused with delicious flavor, is exquisite.
Here, they apparently adjust the method of preparing the fish depending on its condition that day.
"Ara"
Ara is a relative of sea bass. And, like sea bass, it is in season in early summer.
ToyamaHowever, it's a rare, almost mythical fish that is only caught very occasionally.
In Kyushu, the fish known as "kue" is called "ara," so it seems that it is often mistaken for kue.
Because the catch is very small, it is a very expensive fish and there are few fish shops that handle it.
I think it's probably not very well known to the general public.
It has a chewy texture, a sweet flavor, and a unique lingering aroma and aftertaste that is characteristic of Ara fish.
"Aji" (horse mackerel)
Horse mackerel are in season from spring to summer. Apparently, even the same type of horse mackerel can taste different depending on what it eats.
Aji's favorite foods are white shrimp, sardines, and firefly squid,
Apparently, they're eating a lot of white shrimp this season, and the sweetness and aroma are definitely different!
"Fish broth soup"
This soup is made by simmering fish bones and water alone, then adding shrimp shells and finishing it off with bonito flakes.
This soup uses no miso, salt, soy sauce, or any other seasonings, allowing you to fully enjoy the rich, savory flavor of the fish.
"Medium fatty tuna"
This particular wild tuna is from Katsuura, Wakayama Prefecture, and weighs 130 kg.
In March, small tuna from the Sea of Japan, such as those from Iki (Nagasaki), are the main catch.
Because they are caught in fixed nets, their flesh is soft and lacks firmness, so many of them tend to change color relatively quickly.
Therefore, large specimens like those from Katsuura, Wakayama Prefecture, are highly valued.
It lacks the sweetness of winter tuna from places like Oma,
The medium fatty tuna (chutoro) is relatively light, while the lean tuna (akami) often contains iron and acidity, allowing you to enjoy the unique aroma and acidity of spring tuna caught in nearby waters.
Recently, aging meat and fish has become commonplace,
Tuna is most flavorful just before it oxidizes, and moderately aged tuna becomes sweeter and has a melt-in-your-mouth texture.
"Sardines cured in kelp"
Fresh, fatty sardines have a smooth texture and a delicious, rich flavor.
"Eel rolls"
Since it's not conger eel season, they're serving eel instead.
The eel is charcoal-grilled, and the skin is crispy.
The crisp texture of the thinly julienned cucumber pairs perfectly with the crunchy Saga seaweed.
When we use conger eel here, we use the one from Tsukiji, which is said to be the best in Japan.UekenIt has been decided that it will be "Mr./Ms."
Apparently, they only stock what they call "special" items.
May is the peak seasonIt seems they won't come in unless it's through that route.
"Monaka ice cream baked with glutinous rice"
The owner's thoughtful gesture of serving the fish used for the sushi as a dessert is to savor the salt from the seawater in which the fish swim.
The glutinous rice skin is crisp and crunchy, making a pleasant sound as it crunches, and the light texture and savory flavor fill your mouth.
Gelato made by dairy farmers in Noto, Ishikawa PrefectureMargelatoThis is salt gelato that I asked [Name of person/organization] to make for me.
The balance of salt and sweetness is exquisite, and many customers come specifically to enjoy this.
On this day too, there were people who asked for a second helping of monaka ice cream, and I can totally understand why they would want to do that!
"A blend of Yabu tea and Uji matcha"
It is said that matcha brewed at a temperature of around 70 degrees Celsius tastes the sweetest.
They even thoughtfully changed the type of tea to match the dessert after the meal.
At reasonable prices, you get this selection of ingredients, carefully chosen produce, and the unique performance of the owner.
ToyamaYou can enjoy wonderful sushi that is unique to this place.Sushi chefI highly recommend [Name/company name]!
Sushijin recommends this resort hotel as the best in Toyama.River Retreat GarakuIn a collaborative project with [Name of person/company], we are offering a plan that includes free pick-up and drop-off service to famous shops in Toyama City,Sushi chefTo Mr./Ms.Dinner transfer planA program has been established. If you are interested, please visit our website!
River Retreat Garaku
http://www.garaku.co.jp/
Sushi chef
3-5-7 Shinnezuka-cho, Toyama City, Toyama Prefecture TEL: 076-422-0918
Opening hours: 12:00-14:00, 18:00-21:30 Closed: Sundays
http://www.sushijin.co.jp/
