Takasaki, Gunma, Japan｜Seasonal fresh fish dishes Kujira

You can enjoy very delicious sake and appetizers with no mistakes in the ingredients and cooking methods. It's not a restaurant where you can eat quick and easy, but I think you'll appreciate it if you take the time to taste it. This is a high-quality restaurant with counter seating, private kotatsu seating, and tatami seating for up to 30 people, with dishes perfect for quiet conversation. The snack set costs 5,500 yen (tax included) and includes 6 to 7 sake and appetizers. I enjoyed myself with two large bottles of beer, but I should have added a little more because I was hungry by the time I went to bed.

Since I visited once before, I have been looking forward to visiting again. I visited here on the occasion of this anniversary. ◆Mozuku vinegar What was served in advance was Mozuku from Oma, Aomori Prefecture. Unlike the previous image of Mozuku, Crispy mozuku. Until now, what I was eating was not mozuku but algae! ? That's about it It was a shock. The Japanese ginger, which has been sliced ​​as thinly as the mozuku, is a perfect match. Slurp and enjoy the refreshing sourness of homemade Nanban vinegar. With a crunchy, crunchy texture and ginger scent. The warm-up exercise for your mouth is completed. ◆Sashimi platter (shellfish, flounder, willow octopus) The large whelks have a crunchy texture and are delicious. It's interesting that when you eat it with shiso, the slight sweetness stands out. Transparent flounder is refreshing The thickness of the octopus is just right. I can survive the summer with this whelk and octopus taurine← ◆Tuna (Miyagi, Boston, Aomori) The tuna from Aomori gives off a hint of iron, and I munch on it while imagining how much exercise it takes. And unexpectedly Boston tuna! Surprised by an unexpected production area I mumbled, grateful for the precious piece of sashimi. Lastly, the more you chew Miyagi tuna, the more oil spreads in your mouth. Fish fat melts at the temperature of your mouth, so it's easy to mumble. ◆ #Shirayaki eel And the owner's special shirayaki. The skin is exceptionally crispy and delicious. Despite this, it still retains its oil and is juicy. It's really a great idea to simply eat it with salt. If I won the lottery, I would order as much as I could. ◆Horse mackerel scroll A thick roll of horse mackerel with ginger wrapped in perilla as the core. The colorful sesame seeds are cute. Needless to say, horse mackerel has no odor, but the seasoning is not smelly. It is very useful as an ingredient and as a texture agent. ◆In the midst of tuna Tuna tuna that looks cute. The crispy monaka is delicious, but the toppings are even better. It has a deep creaminess that sets it apart from just tuna mayo. In order to solve the mystery, I mumble through my thoughts. I wonder what it is, maybe cheese? This goes well with wine. ◆Amadai #Matsukasaage My favorite dish is Matsukasa-age. I somehow eat it every summer in the summer. I personally enjoy summer. I was looking forward to it the most because it was introduced on Instagram Reel. The crispy fried scales, juicy skin, and fluffy flesh are exquisite. It's at a level where I would like to have a half body. ◆Chawanmushi (milt, oyster) This is also something I was looking forward to after seeing the reel on Instagram. Chawanmushi with milt and oysters. It may not be the way I was praised, but I enjoyed the first half elegantly. I like to eat the toppings and then break them up at the end to enjoy the flavor of the toppings. And I did the same with this chawanmushi and it was delicious! ◆Seafood Futomaki The salmon roe on top is cooked at a low temperature. When salmon roe is heated, its membrane becomes hard, but this doesn't happen with this dish. A dish created by adjusting two parameters: temperature range and salinity concentration. It seems that they are not particular about the salt concentration of 0.9%, which is said to be good, but are making further adjustments. And they are generous in telling us the temperature, time, and salinity. I was reminded of the suggestion from the episode when Grand Maison Tokyo's recipes were stolen that ``Just because the recipe was stolen doesn't mean it can be imitated.'' I'm a complete kitchen scientist. Not only the salmon roe, but also the sea urchin, tuna, and seaweed were delicious. ◆Famous #eel burger The flavor of the sauce, the crispy skin, and the seaweed that doesn't go bad in the steam. Rather than say a million words, I'd like you to take a look. That's the answer.

Delicious sushi with delicious tuna. The other snacks were also great! This is a seafood sushi izakaya of a level you won't find in Gunma!