「Sushijin" is a place where you can enjoy the seafood of Etchu Toyama prepared using Edo-style techniques.“Etchu-mae Sushi”のお店。
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.
Gagaku Clubさんの後に、浜松より「WINE BOUTIQUE PANIERThe owner of ''
友人夫妻のTetsuyoshi OnoMr. and his wife由紀子さんをご案内するために、
事前に予約させていただき、カウンターで4,000 yenのコースのお鮨を堪能。
この日もカウンターは既に予約で満席状態。
必ず事前予約をされることをお勧めします♪
"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!
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.
そのシャリとなる富山米は、富山の美味しい水を使い、丁寧に作られたものを使用されているので、
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.
"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!
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.
"Sweet shrimp and white shrimp cured in kelp"
甘海老からいただきます。
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!
"Gari"
Pickled ginger made with red vinegar has a different color. We also use light brown sugar to add sweetness to the pickled ginger.
"Aji" (horse mackerel)
春から夏にかけて旬となる富山の新港港で漁れるアジは、良い感じで脂がのってきています。
アジが好きな餌は白海老、コイワシ、ホタルイカなのですが
同じアジでも時期によって食べる餌が違うので、味わいが異なるそうです。
「オコゼ」
水揚量の少ない高級魚のオコゼ。
姿はゴツゴツしていて醜いですが、味は絶品is!
歯応えのとても良い白身で、フグにも匹敵すると言われているほど味の良さは一級品。
特に、春先から初夏にかけての時期の魚としての評価が高く、
刺身にすると、弾力があり、脂が少なく、癖がないため、端麗でうま味があります。
「ノドグロの昆布〆」
Nodoguro (blackthroat seaperch)とは、スズキ目スズキ亜目の魚・アカムツのことで、北陸では一般的に「ノドクロIt is called "[...]".
Nodoguro (blackthroat seaperch)teeth"のど」が「黒」いことから名付けられており、
「白身のトロ」といわれるほど脂がたっぷり乗っているお魚です！
クセがない味わいで、旬以外でも十分脂がのっているのが特徴なのですが
漁獲量が少ないため、高級魚として重宝されており、
北陸の飲食店でも入荷があれば提供しておりますが、なかなかのお値段となってしまいます。
白身ながらにジューシーさもあり、あっさりとした上品な旨み、
甘みのある脂がのっているNodoguro (blackthroat seaperch)に函館の天然真昆布の旨味が沁み込み、甘くとろけるような美味しさが絶品です！
"Fish broth soup"
こちらの汁物は魚の骨と水のみで煮込んだもので、海老の殻を加え追い鰹で仕上げています。
味噌も塩も醤油も調味料は一切使わず、コクが広がる魚の旨味を存分に味わえる汁です。
「アカイカ」
刺身よりもスルメで有名なアカイカですが、三日間脱水して上品に仕上げています。
ヤリイカより身が厚くて甘く、刺身にすると味わいがまろやかで抜群の旨さis.
こちらのネタには隠し包丁を無数に細かく入れているため、口当たりがマイルドで甘味が増します。
「梅雨マグロ」
氷見で梅雨時期に揚がった90kgの理想的なマグロ。
マグロというと太平洋のイメージが強いかもしれませんが、日本海でもマグロは獲れます。
回遊魚であるマグロは初夏にを富山湾周辺で過ごして、冬には青森津軽海峡へ移動します。
つまり、有名な大間のマグロは夏時期に富山周辺に生息しているということです。
氷見の梅雨マグロは、冬時期のマグロに比べ脂がさっぱりしていて香りがよく、特に赤身が美味しいです。
熟成させることで、味もなめらかに舌触りもねっとりします。
氷見といえば寒ブリですが、夏といえばこちらの梅雨マグロです。
「梅雨マグロ 中トロ」
適度に脂の乗った梅雨マグロの中トロはネットリとした食感で味わいが上品is.
脂の苦手な私たちにはちょうど良いですね。
"Eel rolls"
いい穴子が入荷しない時は、うなぎで提供されているそうです。
うなぎはCharcoal grillingで皮目はパリッとしており、
細く千切りされた胡瓜のシャキシャキ感と歯切れの良い「佐賀のはしり」という海苔との相性は最高です。
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."
その中でもスペシャルと呼ばれるものだけを仕入れられているそうです。
"Monaka ice cream baked with glutinous rice"
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、店主の粋な計らい。
もち米で作られた皮はパリッとしており、サクサクと心地良い音が響き、軽い食感と香ばしさが口中にいっぱい広がります。
Gelato made by dairy farmers in Noto, Ishikawa PrefectureMargelatoThis is salt gelato that I asked [Name of person/organization] to make for me.
塩と甘味のバランスが絶妙で、これを楽しみに来るお客様も多いようです♪
At reasonable prices, you get this selection of ingredients, carefully chosen produce, and the unique performance of the owner.
富山ならではの素晴らしいお鮨を堪能できるSushi chefI highly recommend [Name/company name]!
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/
