Kyonan, Chiba, Japan｜らかん寿司松月

Visited on weekdays. I ordered a set of 2200 yen for lunch. On Saturdays and Sundays, if you don't call and make a reservation, you'll have to wait. Luckily, it was free that day, so I was able to hear a lot of stories about the local products from the owner at the counter. I've even heard that the mackerel is delicious, and that it's more fatty and delicious in autumn than in spring. Also, the customer next door was eating and it looked delicious, so I ordered conger eel and throat seaweed separately. In particular, the blackthroat seaperch has a steak-like thickness, melting texture, and rich flavor. All of them cost about 5,000 yen in total, so it's not cheap, but the experience was worth it. If I had to say one drawback, it might not be interesting for some people because of their love for the gold mine and because they tend to dissing other fishery areas. However, it is definitely sushi that has been carefully made, so I guarantee the taste.

There are good fishing grounds and sushi on the east side of Tokyo Bay. According to the general of Shogetsu, Redfish, mackerel, and sea bream are all delicious around here. The sticky texture of the toppings, which have been properly processed and aged, are proof of delicious sushi. In this area, you can eat fresh oysters that have just started being farmed, and enjoy the 2200 yen omakase sushi. The flounder was fresh and plump, but everything else was aged. It is true that all the white meat is smooth. And thick. I know the deliciousness of well-prepared sushi, but I also like the wild sushi that can only be found in fishing ports like this. If you chew it well and swallow it, you will feel a sense of unity with Shari. I repeat, this is different from quality sushi. I guess that's why some people go out of their way to eat there.

Originally, I decided to visit the Futtsu area to try out Takeoka-style ramen in its authentic form. Therefore, even if I eat ramen in the daytime, since I am going to the sea, I want to eat delicious fish in the evening. I made a reservation just in case and visited, and it turned out to be the right decision. To be honest, I wasn't that hungry when I came to the store. So, I thought, let's have a light nigiri sushi and go home quickly, but for the time being, I ordered sake first. “Would you like to have something to drink before the nigiri?” "Hmm. Do you have any recommendations?" “Now then, since we have the opportunity, why don’t you try some different foods and compare them!” It was a stroke of luck that I casually asked for recommendations. From here, the raging fish festival began. Compare the tastes of flounder freshly grated on the day and flounder aged for 4 days. Bonito from Katsuura. Comparing the tastes of red meat and belly meat, which are roasted and grilled. Comparing the tastes of red mutsu, black mutsu and white mutsu. The red sea bream is grilled quickly, and the white sea bream is tempura with the turban shell. Octopus from Hamakanaya... This is a privilege only for customers who make a reservation, and it seems that they will boil it and prepare it just before coming to the store. (Customers without a reservation have no choice but to serve boiled noodles in advance, but the taste will deteriorate as time passes.) Sayori dried overnight. During the season, about 500 fish will be dried overnight and frozen. It seems that the stock will run out and the baton will be passed just when the autumn fish came out. This is dried whole without removing the harawata, but the compatibility of this bitterness and sake was dangerous. I drank too much and passed out on the train on the way home. It's a bad guy who's cool with the bones. Other than that, I had sea bream, yellowfin tuna, mackerel, etc., all of which were so delicious that I lost track of when to stop. I was. I continued to eat fish while enjoying conversation with the chef for about an hour. To be honest, I was already almost full, but I couldn't throw away the sushi, so at the end, I had the recommended nigiri. Needless to say, the hand grip was also wonderful. Mutsu, which I ate first, gives a different impression when it comes to sushi. When I ate flounder aged for 4 days as sashimi, it had a wonderful taste, but it also had an odor, but when it was mixed with vinegared rice, it was masked or not, and only the umami spread. There are two types of mini sea urchin bowls: raw sea urchin and homemade salted sea urchin. I'm happy to see such thoughtfulness. (The concentrated umami of the sea urchin salted fish is amazing, and sake went well here again.) The boiled conger eel was the best. It's so plump that I've never experienced it before, and it's slightly warm and fragrant because it's quickly roasted just before making it. Happiness in your mouth is what you say. The tamagoyaki, too, was so fluffy that I wondered how it was made. From beginning to end, it was a really good sushi restaurant where the owner's love for fish was transmitted. No, rather than a good sushi restaurant, this is surely a "real sushi restaurant". Will come to Hota again to eat sushi here. I had such a wonderful experience...