Showing posts with label Sushi bar. Show all posts
17 October 2015
Aji Oshizushi, Ofuna-ken, Eki-ben (駅弁紀行 鰺乃押寿し 大船軒), Shinjuku station, Tokyo
The Eki-ben is one of the live museums of
the diversity of Japanese food. The Eki-ben is the lunch box filled with local
foods in the small box and sold at the railway station all over the Japan. The
package or box has lovely print come from the local landmark or some characters.
The taste was very classical with sweet and
sour from rice vinegar. Oshizushi in Japanese means pressed (Oshi) Sushi. This
style of Sushi is major in Kansai area as Osaka or Kyoto.
The texture of this Aji Oshizushi was
similar to the Edo-mae Sushi. As the name of Oshizushi, the fish was pickled
with rice vinegar and softly pressed in the box. The soft rice ball texture was
kept in the box and the pickled Aji got a little bit stickiness. The taste and
texture were very simple but very familiar taste for Japanese.
This Aji Oshizushi is originally come from
the Ofuna Station on the Tokaido line. The station has the junction among the
Tokaido line, Yokosuka line and Negishi line in Japan Railway East. The Ofuna
is located around one hour distance from the Tokyo main station. Around Ofuna
area is known as Shonan area, there are a lot of beachs or marine spot and old
city, Kamakura. When I caught an express train from Ofuna station, I used to
buy a box of Aji Oshizushi at the plat home.
The sour taste is nicely matched with lager beer like as the malt vineger with fish and chips and beer.
16 May 2015
Sushi Kohzo, Nagasaki (鮨 幸三 長崎), Japan
Far East
,
Japan
,
Japanese food
,
Nagasaki
,
Sushi
,
Sushi bar
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The sushi
bar was located in the heart of Nagasaki, Shianbashi (思案橋) which was
the most crowded downtown. When I go through the small street from the tram
road, it was a little bit darker than Main Street. This sushi bar was very
famous as whoever passed in front of this restaurant looked inside to find the
seat.
The Bar
counter was made of right caramel brown wood and it was beautifully polished. The
chef placed the bamboo leaf as the serving place and pickled sweet ginger in
front of me. The interior is based on the modern Japanese style. The wall was
plain undressed concrete and has very beautiful contrast
with the wood counter place. All staff of the kitchen space was traditional Japanese
sushi bar style, which was made of wood, had colour-full fish meat on fresh
bamboo leaves and dull-shinny Japanese cooking knives. The chef has beautiful
wooden box(Neta-Bako, ネタ箱) for storing fishes. The chef has
Edo-mae skill on cooking sushi.
In
Nagasaki, the white meat fishes are very popular and are mainly landed at the
fisherman’s port. The red meat fishes as tuna or Katsuo are very minor fishes
in Nagasaki. The people in northern part of Kyushu island, including Nagasaki,
love to eat the white meat fishes. I will show the name list of the white fish
with translation at the bottom of this article.
12-2 Doza-machi Nagasaki city, Nagasaki
長崎市銅座町12-2
095-820-7757
The location is complement. Please use the map from the Location.
I recommend you making the reservation. Please ask your staff in your accommodation.
The chef
has very nice hospitality to serve all of the customers who visit to enjoy his
sushi. He was born in Nagasaki and speaks in the Nagasaki distinct. I have
eaten sushi course with my friend from Canada once. The chef talked the heart
of sushi and the mentality of the Japanese sushi chef in Japanese. He spoke in
Japanese, but my friend can understand without my translation. The chef has
huge passion on the Sushi cooking.
I had order
the chef’s recommendation, Omakase (おまかせ) in Japanese (In Japanese, there is
some differentiation between Omakase and Osusume in the words, but the meanings
are almost same, Recommendation.).
The sushi
course was as following: Hirasu, Ika, Ebi, Uchiwa-Ebi, duke of Maguro, Anago, Tsukemono
and Dashimaki-Tamago. The course will be changed depend on the chef’s
recommendation, season or daily landing. All pieces are very beautiful and
lovely sushi. Once I put the piece of sushi, I can feel the harmony of rice and
fish meat. The rice ball was easily broken into grains of rice in my mouth
without using my teeth.
Anago was
excellent. The crispy surface and soft but good texture inside was lovely. The
fish meet was simply tasted with just sea salt but the umami taste of Anago has
huge fullness. I was very satisfied with this last piece. In Tokyo, the Anago was
served with soy source, but I prefer the Kohzo style.
12-2 Doza-machi Nagasaki city, Nagasaki
長崎市銅座町12-2
095-820-7757
The location is complement. Please use the map from the Location.
I recommend you making the reservation. Please ask your staff in your accommodation.
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