Kobe, Hyogo, Japan｜鮨 肇

I visted that place. He is very kind and all dishes are tasty. I already miss sushi 🍣

I had my boyfriend take me as a surprise to celebrate my birthday 😊 The store was clean, and Mr. Itamae was a wonderful person 😊 Every sushi was delicious and the shrimp bungee was amazing! ️The way to eat the leftover grated yam and shari was different, and it was delicious 😊 At the end, I was impressed by the surprise cake! ️ I was happy that the shop staff also congratulated me with "congratulations" ❤️ I wish Mr. Itamae a wonderful birthday, and I also want to wish the happiness of the people in the shop ... It was such a shop 😊 Thank you for seeing me off until I couldn't see 😊 I'm full of gratitude for meeting a wonderful shop and a wonderful boyfriend ❤️

I came to Kobe after a long absence. Tonight, it is Sushi Akasu in Motomachi. Sushi Red Vinegar Kobe Motomachi is in its second year of opening at this location. There is no noren at the entrance, and the structure is simple, so it doesn't look like a sushi restaurant. There are 8 counter seats inside. It's clean and a very nice space. The staff was nice, and Ms. Ita was kind enough to take pictures for us with a smile. What came out as a side dish was botan shrimp marinated in Shaoxing wine. There was no strange smell of Shaoxing wine at all, and the taste of botan shrimp was well drawn out. It goes well with the first draft beer. Well, the second item is sakura trout. Thread it on a skewer and broil it over a straw grill. Dry straw burns well. I am worried that it will start a fire. Cherry salmon wrapped in straw flames are fragrant and delicious. And it's homemade Ankimo. I forgot to take a picture before cutting it, but he carefully cut it from a big chunk of monkfish liver. It's pretty fluffy. It's already sake mode. At first, I had Oita Junmai Daiginjo and Urachie Bijin. There is a slight sweetness, but it is a refreshing sake. On the black label, "Chiebijin" is written upside down in red. It's a very nice design. A grip came out quickly. Toro from the start. That's a pretty unusual order. It is said to be the topping that best brings out the flavor of the 10-year-aged red vinegar vinegared rice. The vinegared rice is also not cooled, but rather warm and steamy sushi rice is used. I see ❗️ it's delicious. and lean. Is it grainy mustard on top? After all, you can understand the taste of vinegared rice with red vinegar. Next is the abalone liver sauce. Is there butter in the liver? When I asked, I was told that white sauce was added. It's thick but not sticky. When you finish eating the abalone, they put red vinegar rice inside. It's an impromptu doria. Next sake. The second one is Kurazakura in Aizu, Fukushima. Origami and Ichibi are written down. It means unrefined sake that has been pasteurized only once. Delicious❗️ I like turbidity quite a bit, but this is refreshing. Nigiri continues with bigfin reef squid, longtooth grouper, north oyster shell, and blackthroat seaperch. It seems to be pre-treated using salt water (tate salt) with the same concentration as seawater. Careful work reveals the taste. And eel. These eels do not swim upstream in rivers and roam the ocean, so they do not have a muddy smell at all. I had it with salt from Cyprus and Japanese pepper from Wakayama. Here, 10 kilograms of clams are thoroughly boiled to bring out the umami flavor of clam chawanmushi. And that clam nigiri. Furthermore, a handful of conger eel. Prawn nigiri is a specialty here and is quite Instagrammable. It is called shrimp bungee. Finally, the tuna toro (fatty tuna) is beaten well, and a little red meat is added, and the tuna is hand-rolled, and it's a green onion tuna roll. Dessert is gyoku. Iwa: It's a so-called handmade pudding. When it comes to performance, it tends to be a restaurant that leaves you uneasy about the taste, but it has a good balance and is a restaurant that can satisfy both young and old people. It was a great store. I will definitely come again