Higashimurayama, Tokyo, Japan｜Uogashi Sushi

Delicious and reasonably priced sushi. Lunch used to be 1000 yen, but due to the price increase, it now costs 1400 yen. It's quite busy at night too. The general is not very friendly, but he is not a bad person. On the way home, they say thank you and tell me to be careful when I get home. I want to come again lol

Grunt is one of the most popular fish in Asia, including Japan. The sashimi made using fresh grunt has a distinctive light and gentle flavor, and the firmness of the meat means it has a good texture. When making grunt sashimi, first select fresh grunt. If it is very fresh, the flesh will be shiny and elastic. It is also important to let it cool completely before cutting. The method of cutting is the same as for regular sashimi: thinly slice diagonally from the ventral side. Grunts contain a lot of fat between the flesh and the skin, so making a slit in the skin will make it easier to eat. Carefully remove the internal organs of the grunt before making it into sashimi. Also, if it's been too long, remove the parts that have blood on them to bring out the flavor even more. Sliced ​​grunt is usually eaten with wasabi, ginger, soy sauce, etc. You can also squeeze lemon or add grated autumn leaves if you like.

Lunch was delicious! The additional conger eel sushi was also fluffy ~ Lunch 1000 yen tax not included Conger eel sushi 1,180 yen tax not included