【長野県・長野】すし崇お任せコース 26,000円【2023年12月訪問】

Sushi Takashi

Personally, I have my eye on local sushi.

In order to create high-class counter sushi that costs 20,000 to 30,000 yen per person in rural areas, I believe that in addition to deliciousness, some kind of added value is necessary.

One possible added value is the fusion of sushi with local ingredients and cooking methods.

There may be ingredients that are only available in certain regions due to freshness issues or production volume.

There may also be traditional cooking methods and seasonings that have been used in the region for a long time.

We believe that by fusing these with sushi, we can create flavors that can only be found there, and become a restaurant that attracts regular customers and sushi lovers from all over the country.

This time I visited ``Sushi Takashi”.

What kind of menu will be served at a restaurant that is called a famous restaurant even though there is no sea?

I will introduce all the menus I ate this time.

1st: Noto black mozuku, red sea cucumber, and Azumino wasabi stems

Black mozuku and wasabi go well together.

The red sea cucumber has a crunchy texture and is effective as an accent.

2nd item: Ecchu shellfish (Ecchuubai)

Etchu shellfish is sprinkled with ripe pepper.

The pepper brings out the flavor of the shellfish, and you can only feel the pure flavor of the shellfish.

Personally, I don't like the liver part of shellfish, but there's no bitterness to it at all, so I could eat it endlessly.

At first I quenched my thirst with beer, but I couldn't resist and ordered sake.

Item 3: Dried sardines overnight

I forgot to take a photo. .

The flavor is so strong that I get tired of eating after eating about half of it.

By eating it with the finger limes that come with it, the finger lime's refreshing taste will refresh your palate.

Finger limes are different from regular limes in that they are eaten by rubbing the pulp on them.

I think the bursting texture of the fruit pulp is a nice accent.

Azumino wasabi

Wasabi presented to the Emperor.

After this, you can eat it by putting it on the snacks that will be provided as you like.

It has a great aroma and a refreshing taste, so you can drink alcohol with it.

Item 4: Cod Milt

The bean paste is filled with yuzu from Tenryu Village.

Shirako is cooked at a low temperature and is sticky and rich with no odor at all.

I've eaten Shirako several times this year, and it's definitely the best of the year.

It's also delicious when eaten with the wasabi from earlier.

This is a dish that goes well with Japanese sake.

Item 5: Stewed octopus with cherry blossoms

It's soft and when you bite into it, the flavor of the octopus overflows.

Sake will also be available here.

Item 6: Que shabu-shabu

Roasted sake is poured over it.

Roasted sake is usually made from sake and umeboshi, but I was told that it was made using apricots, a specialty of Nagano Prefecture.

Kue weighs 28kg and has been kept for a week.

It's fatty and delicious.

Because the green onions are wrapped around it, you won't feel the greasy taste.

If you add wasabi in the middle, the fat will give a refreshing impression and it will be delicious.

Item 7: Grilled yellowtail with miso

The flavor of yellowtail is rich and delicious.

Of course there is no odor at all

Item 8: Golden crab chawanmushi

It's delicious and you can feel the sweetness of the crab meat.

The chewy texture of the egg is an accent.

Item 9: Karasumi

Miso is a good seasoning.

This is the type of sake that goes well with sake.

Gari

Gari has been provided, so the nigiri will begin from here.

It has a strong sour and spiciness that refreshes your palate.

1st piece: white sweet sea bream

He says he's been letting it sit for a week.

They say they use aged red vinegar for the sushi.

I could really feel the sweetness of the sweet sea bream.

2nd piece: Shimaji

I felt a crunchy texture.

The flavor overflows with every bite.

3rd piece: Aoriika

It is stuffed with walnuts, a specialty of Nagano Prefecture.

And it contains quite a few knives.

It has a sweet and sticky texture, and as you bite into it, the sweetness and flavor of the squid and walnuts come together.

4th piece: Golden sea bream

The flavor is amazing.

Enjoy the aroma that passes through your nose as you chew.

5th piece: pickled red meat

It is said that it has been left to rest for 5 days.

The taste of tuna is rich and delicious.

6th piece: Toro

It looked so delicious that I forgot to take a photo. .

It is said that it has been kept for 3 weeks.

It's sticky and rich, and you can really feel the fat and flavor, but it's not unpleasant or heavy, so you won't get tired of eating it.

7th piece: Kanburi

It's rich and you can really feel the fat.

Mustard is used instead of wasabi, but this is a nice accent.

Winter is a good season.

8th piece: Kohada

Although it is fatty, the perfect amount of vinegar will reset your palate.

9th piece: Crab meat

Uchiko, Sotoko, miso, and meat are mixed together.

Overall, it tastes like miso, and when you bite into it, you get the bubble-like texture of the outer roe, sometimes the inner roe, and finally the flesh, which gives it a complex flavor.

10th piece (additional): Mantis shrimp

It is a female mantis shrimp because it has eggs.

The meat is firm, and when you bite into it, you get a chewy texture and flavor that blends well with the sourness of the sushi rice.

11th piece: Sea urchin

They seem to buy the best sea urchin in Toyosu Market.

The sea urchin was rich and disappeared in an instant.

It is characterized by being wrapped in cucumber rather than seaweed.

bowl

The soup stock is strong and has a gentle taste.

12th piece: How much

The salmon roe is marinated in miso tamari.

The original taste of salmon roe and the slight miso flavor are irresistible.

13th piece: Conger eel

It's fluffy and doesn't feel sticky at all.

ball

Mixed with minced scallops.

It's a sweet, dessert-like type.

Ichida persimmon

Here's what shocked me.

Yogurt is combined with Ichida persimmon.

The sweetness of the Ichida persimmon matched the sourness of the yogurt and it was very delicious.

It's difficult to recreate it completely, but since you taught me how to cook it, I think I'll try making it at home next time.

alcohol

I only took photos of the sake, but I also had bottled beer and anzu sour.

Honkin red wine cask

This is a bottle of Japanese sake aged in red wine barrels.

This is a bottle that does not have the bitterness of red wine, but has the fruitiness of the fruit.

I thought that tastes would be divided because the sake flavor would be diluted.

Whiskey is also sometimes aged in red wine barrels, so I felt it was similar to that.

Yamasan

It had a slightly carbonated and fruity feel.

Shinshu Kirei

This is Kirei Shinshu, who visited a sake brewery yesterday.

It was said that it was difficult to obtain even at restaurants in Nagano Prefecture.

My wife said she couldn't drink anymore, so I had only half a cup.

checkout

The drinks were 2.5 cups of sake + bottled beer + anzu sour, and with 1 additional piece, it cost about 60,000 yen for two people.

It's like an early Christmas dinner.

Impressions

As for the toppings, since Nagano does not have access to the sea, ingredients from other prefectures are used.

The cooking methods and ingredients from Nagano, a prefecture without sea, were combined with seafood, and it was a perfect fusion, and I felt that this is the charm of regional sushi.

Freshwater fish and Nagano's Shinshu salmon are also famous, but I was impressed by the fact that they didn't use these, making the sushi more competitive.

This is a store you should definitely visit when you visit Nagano.