- Hamazushi
- Large-cut Kinka Shimesaba from Miyagi Prefecture
- Pork sardines from Hokkaido
- Grilled Engawa
- whelk shellfish
- Torotaku Yukke Tsutsumi
- boiled conger eel
- red shellfish
- Is it still alive?
- Large-cut coho salmon from Miyagi Prefecture
- Red squid from Hokkaido dressed with sea urchin
- Tobiko
- Wasabi Engawa
- Sweet shrimp
- Large cut medium fatty tuna
- Horse mackerel
- seafood salad
- Cheese takoyaki
- Rich Hokkaido miso ramen
- Impressions
Hamazushi
Nowadays, when you go to a conveyor belt sushi restaurant or standing sushi restaurant where one plate (one piece) costs 200 to 300 yen, you are often disappointed because some of the ingredients are quite unique or smell fishy.
In that case, if you go to a conveyor belt sushi chain where a plate costs 100 to 200 yen, you'll be lucky if you win, and if you lose it will cost 100 to 200 yen, so it's hard to give up, so I started thinking that it would be better to go to a conveyor belt sushi chain where a plate costs 100 to 200 yen.
So, today I will also verify that.Hamazushi” I decided to visit.
Let's eat right away.
Large-cut Kinka Shimesaba from Miyagi Prefecture
This is a limited-time menu for the Hokkaido/Tohoku Selected Umeneta Festival fair.
It has a bit of a taste, but it's tolerable as a mackerel lover, and it's delicious.
Pork sardines from Hokkaido
This is also a limited time menu.
It has just the right amount of fat and is delicious.
Grilled Engawa
Since it's grilled, you can feel the fat, but I don't think the perilla leaves are necessary. .
whelk shellfish
It was strong and subtle.
Torotaku Yukke Tsutsumi
As it is called yukhoe, the Korean-style sauce with gochujang gives it a junky feel.
boiled conger eel
It's good that it doesn't have any quirks.
If I had to ask, I wish it were a little bigger. .
red shellfish
I think it's delicious because you can really feel the flavor of red shellfish.
My wife, who went with me, said that the taste was so strong that she couldn't eat it. .
Is it still alive?
The texture and flavor were weak, giving the impression that I was only eating Shari.
Large-cut coho salmon from Miyagi Prefecture
This is a limited time menu.
It had a watery feel.
Red squid from Hokkaido dressed with sea urchin
This is a limited time menu.
It had a strong taste of alcohol, probably used as a seasoning.
Tobiko
My impression is that it is neither good nor bad.
Wasabi Engawa
The fat of the engawa and the flavor of the wasabi go well with the crispy texture, making it delicious.
Sweet shrimp
It tastes a bit like shrimp, but I think it's tolerable.
Large cut medium fatty tuna
This is a limited time menu.
It felt a bit like blood or iron.
Horse mackerel
Although it had a characteristic characteristic of blue fish, it had a watery impression, and only the habit was noticeable.
seafood salad
In the end, I think this is the most delicious thing.
You can't eat it unless it's a conveyor belt sushi.
Cheese takoyaki
I think the takoyaki is frozen, but there's no way the cheese and takoyaki would be bad.
Rich Hokkaido miso ramen
This is a limited time menu.
It's miso ramen with raw noodles sold at the supermarket.
I think it tastes better if you buy it at home and make it with vegetables.
Impressions
The bill was 4,393 yen for 16 sushi + α plate (the one ordered by my wife alone was +α) + takoyaki + ramen + grapefruit sour (ordered by my wife).
For around 2,000 yen per person, the cost performance is the best.
As for the most important taste, there were some hits, but of course there were also misses.
The hit topic is ``Large-cut Kinka Shimesaba from Miyagi Prefecture』、『Pork sardines from Hokkaido』、『red shellfishI think it's around that.
The winning toppings were comparable to, but not exceeding, sushi restaurants that charge 200 to 300 yen per plate, and the losing toppings were pretty bad.If it was 100 yen, it was fine, but if it was 200 yen, I wouldn't want to pay it.
If you were to go to a sushi restaurant where each dish costs 200 to 300 yen, it would cost you twice as much, about 4,000 yen per person, but I think you will be more satisfied if you consider the level and ratio of hits and losses.
So, it was a mistake to say that I'd rather go to a conveyor belt sushi chain where a plate costs 100 to 200 yen than a sushi restaurant where a plate costs 200 to 300 yen, and I'm sorry. .
Of course, conveyor belt sushi chains that cost 100 to 200 yen are fine if you consider the price.
If you have the budget, it is better to go for the more expensive option. .
This time I chose Hama Sushi, but I think Sushiro, Kura Sushi, Kappa Sushi, and Uobei are all in the same price range, so I'd like to compare them if I have a chance to visit.
