Inagi, Tokyo, Japan｜Yoroshiku Sushi

The best sushi I had during my trip! Great sushi master. I will go back as soon as I can!

My favorite sushi restaurant. The general is also the author of ``Encyclopedia of Sushi Techniques''. This time I had the sushi omakase course P. Although it was a dish before sushi, I was able to choose between an assortment of sashimi or a few appetizers, so I asked for appetizers. (Depending on the day, you may choose between crab and sashimi) The first item is Shirako Ponzu with Sashimi and Ankimo. It looks like a jewelry box (lol) The second item is sakura shrimp kakiage. Perfect for cold weather. It's very delicious. The owner told me that there are two seasons for sakura shrimp. The third item is grilled conger eel. I was a little worried about the bones, but the outside was fragrant and the inside was soft and perfectly grilled, and the skill of the chef shines through. The fourth item is Saikyo-yaki white sweet sea bream. It was a masterpiece with a gentle seasoning that made you think it was a masterpiece! The sushi is Ink squid, Toro, Kue (probably), Filefish Red clam, scallop, sea urchin, salmon roe, pickled tuna Pressed sushi series, boiled conger eel Trotak-maki, Ganhyo-maki All of them were delicious and hard to choose, but today, the filefish I had here for the first time, the sea urchin that I never miss, and the fragrant boiled conger eel left a lasting impression on me. I always think that kanhyo-maki has a deep meaning. I think you'll love dried gourd after eating this. There's no end to it, so I'll leave it here. . . By the way, the price was raised a while ago, but the satisfaction still far exceeds the price! I'll visit you again!

If you don't know about it, you probably wouldn't choose it yourself, but I was able to eat high-quality sushi at a great price, just as the reviews say. You may not need to go out of your way to eat expensive sushi in Tokyo. I thought that the material is not delicious if you use fresh fish, but it is carefully prepared. Not only the toppings, but also the rice is delicious. I can't drink alcohol, so I'm always worried about rice, but when I put sushi rice in my mouth, I realized how different it is. There was also pressed sushi in the omakase course, but it is said that it is made with different rice. And since I've only had oshizushi (pressed sushi) like the ekiben, it was delicious. It was full of customers with reservations, and it was almost like the general was busy, so I couldn't go while listening to various things at the counter, but he seemed to have a good personality and I want to come again! It was a shop that seemed to be. I didn't know what and how much of the entrustment would come out, but will it still come out for a little over 6000 yen? I was able to eat as much as I thought. I wonder if I tightened it with 14 rolls, seaweed rolls and bowls. I would like to try white roe and conger eel shiroyaki at the next opportunity.