[Sapporo/Sushi/Sushi Koise]
I planned this trip to Hokkaido because I wanted to visit this restaurant. The conclusion was very satisfying.
All the snacks and nigiri were delicious, the prices were very satisfying, the conversation was fun, and we had a really fun time.
I also admired the general's passion for nigiri and his constant ingenuity.
〇 Pickled yellowtail
Yellowtail caught in Shakotan and with a fat content of 15% to 20% is called shiho. This time, I will season 12 kg of yellowtail with salt, remove the salt, expose it to strong wind, and use it for less than a week, season it with onion and soy sauce, and eat it with mountain wasabi.
〇Nigiri of pine skin flounder
Salt it, let it air out naturally from the refrigerator, and cover it with kelp for a while. Thickly cut and has great flavor
〇 Silver salmon nigiri
Silver salmon from Shiranuka Town. It is left to rest for a day, salted, dehydrated, and frozen.
〇A handful of saury
It's just seasoned with salt, and there's chopped shallots on top. The refreshing fat was delicious.
〇Oyster nigiri
Oysters from Lake Saroma are boiled at 80 degrees for 1 hour. It was creamy, flavorful and very delicious.
〇Grilled silver flounder
Silver flounder from Nemuro is marinated with sea bream. The combination of the fat from the flounder and the salty taste from the sake thief was delicious.
〇 Risotto with herring roe?
Herring roe is mixed with garlic oil and sprinkled with Shiranuka cheese and other ingredients.
〇Bean liver and Narazuke
Yoichi's red bean liver is sweetly cooked and mixed with chopped Narazuke and sweetly cooked pears.
〇Steamed menuki sushi
Menuki in Nemuro. The dried and fried scales are on top. The texture is interesting with steamed sushi. Because it is steamed, the temperature of the sushi is high, so it has a sour taste that goes well with the fat of the menuki and it was delicious.
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