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Tag: Kinosaki

Posted on December 18, 2018April 13, 2019

Tabemono Itinerary – Sakura Season in Kinosaki

One of our favorite activities in Japan is to stay at a hot spring resort and  Kinosaki in Hyogo was one of our most memorable.  It is a charming and quaint little town surrounded by rural mountains and the sea.  It is one of those places in Japan that make you feel like you were transported back in time to a different era.

Continue reading “Tabemono Itinerary – Sakura Season in Kinosaki”

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黒ムツわらやき - kuromatsu wara yaki (straw 黒ムツわらやき - kuromatsu wara yaki (straw smoked blue nose)

Been too long since my last visit to Sushi Yoshizumi.  I miss his wonderful shari and super A+ sourcing of ingredients from Japan, some of which I rarely see in the US market.  His tsumami courses are also the best I had outside of Japan and always a delight. 

Here we have a tataki of straw smoked kuromatsu, a preparation usually reserved for modori katsuo. This was a large sized kuromatsu that is very marbled and had the texture of chutoro.  The high fat content of the fish holds its own against the straw smoke, and accentuates the taste.  The ponzu sauce was spot on, not overly salty and that hint of citrus complements the fattiness and umami of fish.  Another excellent dish. 

#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie
#sushi #sashimi #omakase #nigiri #sffoodie #michelin #sanmateo #foodstragram #foodstyling #sushiyoshizumi 

# 美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの #毛ガニ #梅しそ
鰯の海苔巻き - iwashi no nori maki (sardine 鰯の海苔巻き - iwashi no nori maki (sardine wrapped with nori roll)
 
Been too long since my last visit to Sushi Yoshizumi.  I miss his wonderful shari and super A+ sourcing of ingredients from Japan, some of which I rarely see in the US market.  His tsumami courses are also the best I had outside of Japan and always a delight. 

Iwashi maki is like a page out of Sugita and highlights the fatty sardines.  It’s rolled up with gari, chives, myoga and ooba leaf.  So good, that I wished for the whole roll, but alas he only had enough for one single perfect bite. 

#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie
#sushi #sashimi #omakase #nigiri #sffoodie #michelin #sanmateo #foodstragram #foodstyling 

# 美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの #毛ガニ #梅しそ
子持ちヤリイカ - komochi yari ika (spear sq 子持ちヤリイカ - komochi yari ika (spear squid filled with eggs)
 
Been too long since my last visit to Sushi Yoshizumi.  I miss his wonderful shari and super A+ sourcing of ingredients from Japan, some of which I rarely see in the US market.  His tsumami courses are also the best I had outside of Japan and always a delight. 

Kimochi yari ika was amazing. Poached and combined with its house made sweet nitsuke poaching liquid, the roe filled squid had a creamy, tender, and rich taste.  A spring delicacy that that I had not had in over a year since my last spring visit.

#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie #sushiyoshizumi 
#sushi #sashimi #omakase #nigiri #sffoodie #michelin #sanmateo #foodstragram #foodstyling 

# 美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの #毛ガニ #梅しそ
クエ - kue (long tooth grouper) An interesting クエ - kue (long tooth grouper)

An interesting prepped kue nigiri.  Kue has a nice fat content and  firms up nicely when cooked.  Here Chef Yasutaka Suzuki lightly poached the kue in green tea, giving it a very satisfying and unique texture.  I’m a definite fan of @sushisuzuki.seattle omakase menu. 

#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie
#sushi #sashimi #omakase #nigiri #seattlefoodie #bellevue #seattle #foodstragram #foodstyling #seattlesushi 

# 美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの #毛ガニ #梅しそ
お任せ - omakase, “I’ll leave it up to you”

When I first moved up to the Seattle area, the omakase offerings were a bit limited.  However in the past two years, several sushi-ya opened up with a counter experience that focuses on edomae sushi. 

The latest I just tried is Sushi Suzuki, which opened in January of this year. Chef Yasutaka Suzuki is another alumni of Shiro and Kashiba, and was friendly with a constant bubbly tone. 

What stood out for me was his shari (sushi rice). He uses a komezu and akazu blend that is much stronger in flavor than the other top sushi-ya, and to my liking.  The temperature of the shari was body temperature or even warmer, and accentuated the variety of neta perfectly.  The temperature control of each bite is what separates table side sushi and the counter experience, and Chef Suzuki was a master at it. 

The rice alone makes him the top of my list in Seattle for sushi. 

#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie
#sushi #sashimi #omakase #nigiri #seattlefoodie #bellevue #seattle #foodstragram #foodstyling #seattlesushi 

# 美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの #毛ガニ #梅しそ
のれそれ - noresore (baby conger eel) It has のれそれ - noresore (baby conger eel)

It has a a clean and soft yet, “al dente” texture.  Almost like a play on eating noodles. Served in one of the otsumami course, but I asked for it to be made into a wonderful gunkun maki at the end. 
⁣⁣
#sushi #omakase #edomaesushi⁣⁣ #Japanesefood #foodporn #foodie
#sushi #sashimi #omakase #nigiri #seattlefoodie #bellevue #seattle #foodstragram #foodstyling #seattlesushi #eel #noresore 

#寿司 #鮨 #すし #美味い #グルメ好きな人と繋がりたい食物 #ごちそう #うまい #寿司好きな人と繋がりたい #おいしいもの
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