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OMAKASE AT SUSHI MASASHI -Gaienmae,Tokyo - March 2021 - Japanese Food [English Subtitles]
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Located in the sophisticated, newly redeveloped Kita-Aoyama neighbourhood, Sushi Masashi attracts diners who arrive for chef-owner Masashi Yamaguchi’s stunning Edomae-style sushi and innovative side dishes.
Yamaguchi, trained at the sushi restaurant at The Ritz-Carlton before serving as the head chef for the launch of Sushi Wakon at the Four Seasons Hotel Kyoto, leading the restaurant to one star. After that, he was appointed head chef of Sushi Wakon at The Peninsula Tokyo, becoming independent in June 2020.
The menu consists of a single multi-course meal, with superlative Edomae-style sushi and highly original side dishes. Yamaguchi's nigiri is characterized by its sharp and refreshing flavours, and the vinegared rice that melts in the mouth. A blend of rice vinegar and luxurious red vinegar creates richness and depth. In addition, the rounded rice grains of Gunma and Minakami rice, combined with Koshihikari rice of Yamagata, create a soft texture while retaining lightness.
The signature side dish is the tuna sukiyaki. Guests are frequently surprised at the originality of "sushi restaurant's TKG (rice with raw egg)" dish, which is made by adding vinegared rice to the remaining egg yolk after enjoying the sukiyaki.
【IKKO'S FILMS】
【Instagram】
#sushimasashi #sushi #Japanesefood
Yamaguchi, trained at the sushi restaurant at The Ritz-Carlton before serving as the head chef for the launch of Sushi Wakon at the Four Seasons Hotel Kyoto, leading the restaurant to one star. After that, he was appointed head chef of Sushi Wakon at The Peninsula Tokyo, becoming independent in June 2020.
The menu consists of a single multi-course meal, with superlative Edomae-style sushi and highly original side dishes. Yamaguchi's nigiri is characterized by its sharp and refreshing flavours, and the vinegared rice that melts in the mouth. A blend of rice vinegar and luxurious red vinegar creates richness and depth. In addition, the rounded rice grains of Gunma and Minakami rice, combined with Koshihikari rice of Yamagata, create a soft texture while retaining lightness.
The signature side dish is the tuna sukiyaki. Guests are frequently surprised at the originality of "sushi restaurant's TKG (rice with raw egg)" dish, which is made by adding vinegared rice to the remaining egg yolk after enjoying the sukiyaki.
【IKKO'S FILMS】
【Instagram】
#sushimasashi #sushi #Japanesefood
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