働き者の美人女将が作る絶品海鮮丼！極上の焼き鳥！コスパ最強寿司！

働き者の美人女将が作る絶品海鮮丼！極上の焼き鳥！コスパ最強寿司！

“Kiwami Don” is a seafood bowl specialty store directly managed by a food wholesaler in Nihonbashi, Osaka Prefecture. The prices that can only be found at a direct wholesaler and the bowls made by the beautiful proprietress are popular. Kiwami Daily Bowl 981 yen (1,080 yen including tax) Luxury Kiwami Tuna Bowl 1,500 yen (1,650 yen including tax) Luxury Kiwami Bowl 3,800 yen (4,180 yen including tax)Kiwami Gorgeous Bite-sized Bowl 2,500 yen (2,750 yen including tax )Kiwami Poke Bowl 1,500 yen (1,650 yen including tax) Kiwami Scallop Bowl 1,800 yen (1,980 yen including tax) Kiwami Negitoro Bowl 981 yen (1,080 yen including tax) I saw her TikTok and she said, “The landlady is so pretty! It was delicious.” Today I had the daily rice bowl. It was delicious. I’d like to try other dishes too. Kuromon Market is a shopping street in Minami, the center of Osaka. In addition to fresh fish shops, there are restaurants, greengrocers, and butchers selling pufferfish and soft-shelled turtles. There are also many foreign tourists. Near Kuromon Market, there is a seafood bowl specialty shop called “Kokudon.” The freshness and price of this direct food wholesaler are its greatest attractions. The menu is rich, from luxurious and filling seafood bowls to reasonably priced bowls. The landlady Suko Mibari Arrives at work at 9:30am and starts preparations immediately for opening at 10:30amThe store has seven counter seats with precious wood grainAnother staff member arrives at work at 10amThe two of them efficiently prepare to openArrange ingredients in the display caseThey change into uniformsThey decorate the store with seasonal decorBefore opening the store, I worked in the nursing care industry and have two companies, but I branched out from food wholesale and opened this seafood bowl shop in June of this year.Originally, I’ve been working in home nursing care for a long timeI’ve also run a beauty salon and done quite a lot of other things, and I run two companies together with my husband, who is the representative, but he is the main person in charge of the food wholesale businessI oversee the nursing care work site and also the salon work site, but I leave it to him almost entirelyWhen it’s busy, I come in for morning (nursing care) service, come here, leave for afternoon (nursing care) service, and come back here againIt can be quite hecticWashing riceCutting the tendons of tuna10 :30am Lunch service open. Customers waiting for the restaurant to open ordered sake, snacks, and a seafood bowl. Cut the tuna into thin, large slices. Put the rice into a bowl and arrange it in a circle on the plate. The sliced ​​toppings are placed on top of the rice. Tuna , scallops, eel , tuna , finely chopped tuna. This is a bowl with all kinds of toppings. Medium: torouni , salmon roe , and gold leaf to finish. Luxury Goku bowl: 3,800 yen (4,180 yen including tax). The next customer ordered two poke bowls. Diced salmon and tuna. Place avocado in the gaps . Top with egg yolk. Goku poke bowl: 1,500 yen (1,650 yen including tax). The poke bowl is served with a special sauce, which has an addictive taste. The toppings are replenished in between so that the order can be served immediately. Both customers, who were visiting for the first time, finished their meal. Next , a regular customer came in and ordered three bowls for the two of them. Salmon . Beautifully arranged like a flower bud about to bloom. Drop the egg yolk in the center. Goku salmon bowl . 1,500 yen (1,650 yen including tax) The tuna is also beautifully presented. Fatty tuna , thinly sliced ​​cucumber, medium fatty tuna bowl, 981 yen (1,080 yen including tax) Large toro ni , salmon roe , luxurious tuna bowl, 1,500 yen (1,650 yen including tax) Luxurious tuna bowl, 1,500 yen (1,650 yen including tax) As lunchtime approaches, customers come to the restaurant and orders increase. They quickly and carefully arrange the bowls one by one. They are a small number of regulars. It ‘s delicious! It’s really delicious! A commemorative photo with the proprietress. After the customers leave, I take a break to clear the tables and replenish the pickled ginger . I take a break and chat with the regulars. I’m talking about setting up a food stall at an event to be held at Intex Osaka. I usually eat the same thing every day, but I think everything is delicious. I started serving one dish at night, so it’s delicious. I think it’s delicious. I think it’s delicious. I come here about once a year (actually, she comes here once every 1-2 weeks). Starting from October 1st, we will be open from 4pm to 9pm (closed on Wednesdays and Sundays). In the evening, we recommend the small pot of tetchiri for one person . We just received an order for the daily bowl that a regular customer was talking about. A bowl of rice topped with a luxurious selection of the daily ingredients. The ingredients for that day were salmon , egg, eel, scallops, negitoro, and salmon roe. The daily bowl is 981 yen (1,080 yen including tax). I found out about it on Instagram and came here for the first time. Today I ate the daily bowl and it was delicious. First time customer. The regular customer ordered the regular tuna bowl in a regular portion and the bite-sized bowl in a large portion. Thank you. The regular customer confirmed that it was ” luxurious extravagant … 2,500 yen (2,750 yen including tax) Sesame, seaweed, pickles , bonito flakes, miso soup made with dashi from sea bream, scallops , thinly sliced ​​for serving , arranged without gaps, Goku Scallop Bowl, 1,800 yen (1,980 yen including tax), first time, my girlfriend said she wanted to go after seeing it on TikTok, (the proprietress) said it was beautiful, it was delicious, and I popped in just before the last order, what should I do with the amount of rice? The standard is one bowl, but you can get a large serving for +200 yen to make it 350g. You can have it hand-rolled with seaweed, or you can eat it half-eaten and sprinkle sesame or bonito flakes on it and eat it all together. The luxurious Goku Maguro Bowl was originally 980 yen with sea urchin and salmon roe on top, but it was a tight squeeze, so we revised the price in September. We also have some great deals on the daily specials , but I think the daily specials are a good deal. If you order a daily special once, they’ll ask you, “What’s today?” We ‘re a food wholesaler, so it’s not like other stores. The advantage of being able to offer it at this price is that the depreciation rate is much lower than that of . There is a food wholesaler next to the store, which was closed on Sunday. I passed by it last time but it was already closed, so today was my revenge. I saw it on Instagram and thought I would go. It’s very delicious. I would like to try other menu items as well. I decided to order the Goku Negitoro Donburi. Scrape the flesh away from the tendons with a spoon. Pound the scraped tuna flesh with a knife . Rice topped with negitoro in a round shape, egg yolk , green onion, miso soup . Goku Negitoro Donburi 981 yen (1,080 yen including tax) 15:00 Lunch service ends Thank you for today. Thank you. What kind of restaurant do you want to make in the future? I want more people to know about it, and I want it to be a restaurant that people, including foreigners, want to come back to again and again. “Beautiful proprietress,” “Excellent value for money,” “Delicate and beautiful presentation” – it’s a wonderful restaurant, and I would say all of that is no exaggeration. “TORI Nozomi ” is a yakitori restaurant in Taishi-cho, Ibo-gun, Hyogo Prefecture. They put a lot of effort into the selection of ingredients and the taste of the sauce, and you can tell right away that it’s delicious. It’s really delicious here. It ‘s delicious, it’s delicious, I ‘d like to come again. Charcoal grilled yakitori “TORI Nozomi” Taishi-cho, Ibo-gun, Hyogo Prefecture. There is a parking lot for 14 cars on the left side of the store. Proprietress Shuto Saki starts preparation right away Wash the burdock Cut the burdock into thin diagonal slices Shred it Soak it in water to remove the bitterness The phone rings with reservations from the morning Before opening the restaurant, I had a beauty salon at home I did it with my mother I’ve always loved cooking and I’ve always wanted to open a restaurant or snack bar It wasn’t easy, but my mother had cancer She tried hard to earn money for her treatment, but halfway through it felt like it was too much So I thought I had to open a restaurant quickly to earn money for my mother’s treatment, and I guess that’s how I got started So it was about a year after we decided to open a restaurant (My mother) is very kind and looks like she can’t cook, but she’s really good at it These are the ingredients for kamameshi The proprietress forgot to pick up the items she ordered from the butcher yesterday She said it was close to the restaurant, so I accompanied her (because it was time to prepare) It might be okay to start at 2 or 3, but I don’t want to be in a rush, so I have to wake up my kids, get them ready, and send them off to school, so I have to get up at 6 no matter how late it is, so I might as well do some work while I’m there, so I finish early and my kids come home , and I can be there at that time, so sometimes I’m at the store as early as 8. I do things like live on Instagram. My husband loves yakitori, so we go out to eat it 3-4 times a week. Recently, expensive yakitori has been popular, hasn’t it? When I went to eat that, I was shocked and thought it was so delicious, and I thought, ” I want to make something like that!” And I wanted the sauce to be to my liking, so I made it all from scratch, and I really had no experience, so I arrived at the butcher while I was listening to him talk. Butcher Taishi store with a wide variety of rare cuts and game meat, and their proud side dishes are also popular. Sorry , I cut it in a hurry yesterday ! I had completely forgotten about it, but the staff were preparing the tsukune. They chopped dried shiitake mushrooms for the tsukune. They julienned the carrots and burdock for the kinpira. What kind of customers do you get? We have a lot of families, a lot of office workers, and young people, so we have a pretty wide range of customers. Yoshinobu Mitsuda (Manchan) I had plastic surgery three days ago and I’m still in downtime so I can’t smile properly. Chicken for yakitori and tsukune. I boil water to boil the tsukune. I knead the tsukune with the minced chicken I received. This is the minced chicken gizzard. This is the minced breast cartilage. We divide the work and start preparing the chicken. We make cuts in the tendons to make it easier to cook. We do this in several layers. The landlady’s hands are… freezing as she mixes the tsukune . Her hands are freezing. We add the dried shiitake mushrooms and white miso and mix some more. This white miso is delicious and that’s all the seasoning we need. The chicken wings are also just cut to make it easier to grill, but this is for today. Preparing the chicken fillets. Apparently they are cut to resemble Satomi Ishihara’s lips. This makes it the best size, so I saw it on YouTube and thought it was great so I decided to let it rest for a bit. I cut the heart . Leave the heart part attached. We leave our hearts attached here so they’re really delicious. さすぎだから大丈夫です English: That’s right. Cut open the hearts and remove any remaining blood. Let the meatballs sit for a while and then shape them into balls. The two of them had known each other before they started the restaurant. It’s been about 13 years since they met, and it wasn’t until they started the restaurant that they realized how “interesting” each other was. It was about a year since they started the restaurant that they realized how “interesting” each other was. It was Mitsuda who invited her to open a yakitori restaurant, and the landlady was like, “Let’s do it.” Even if Saki had been doing something else, they might have done it together. It’s aggressive and fun. Now we’re going to soak it in salt water for about 2 hours. It becomes fluffy when cooked, so this is the chicken neck . Everyone loves chicken neck. You never get bored of eating lots of it . My kids love chicken neck too, so they always eat it when they can. The shaped meatballs are boiled. The chicken neck is skewered . It’s a large, bouncy chicken neck skewer that looks like it will be satisfying to eat. Mitsuda also has his own social media account, such as TikTok. How many followers do you have now? I have about 600 followers on TikTok, 800 on Instagram, and when I reach 10,000 I’ll be able to monetize it. I only have 9,400 left to reach 10,000, so I’m almost there. I’ve joined an agency called EEYAN, and I think I’ll just keep on climbing from here, so I’m going by the name “Manchan.” I also do LIVE almost every day, so I’ll be doing a LIVE on TORI Ki, so I hope you’ll come and see it. Banshu Hyakunichidori Guts I only use domestic chicken, but it’s more than twice the price of domestic chicken, so it’s expensive. Banshu Hyakunichidori Breast Meat I lightly cook it before opening and sear it. It’s a large Hyakunichidori heart. Hyakunichidori Thigh Meat For searing, you can only get one to three slices of thigh meat. There’s a lot of sinew, so the other parts can’t be served. There may be some restaurants that serve it, but the proprietress said it’s absolutely not okay, so I know it’s not good to be too particular, but TOR Iki sells herself as a character, but it’s surprisingly delicious (lol). I really think that I’m not inferior to any other restaurant, so it’s really delicious, isn’t it? It ‘s delicious. If it was a restaurant that wasn’t delicious, I wouldn’t be working. This is the guts of the 100-day chicken, a skewer of chicken thighs, breasts, and skin skewered in pieces. It’s a skewer of chicken thighs, breasts, and skin skewered in pieces. If you grill this rare , it’s really delicious. There are quite a few days when it’s not available, and it sells out, so it’s really delicious. It’s creamy, and I don’t like guts, but I can eat this grilled guts. The preparation of the skewers is complete. I want you to try our proud Kamameshi! And we decided to have it for lunch. With the low-grade ones, you have to open them and mix them, but they do all of this. It seems like they’re cutting corners, so I don’t like it, but it’s really amazing. If you do this, even regular white rice is delicious. I want you to come and eat it. The meatballs are boiling one after another. We put away the prepared cooking utensils and proceed with the preparation of the staff meal. Kasujiru. I want you to introduce Kasujiru. Kasujiru is really delicious. Kasujiru, which can be eaten every day, is a local dish in the Kansai region, including Hyogo Prefecture. It is a dish made by stewing yellowtail, salmon, root vegetables, etc. with sake lees. In the Kansai region, pork is also popular. A large amount of meatballs are boiled. This is not on the menu. The staff meal-only Kamameshi is also completed . Stir- fried chicken and pork with bean sprouts and chives. It feels good and smells good. It looks light, does n’t it? It doesn’t have any color at all! I think so, but the flavor of the dashi is very effective and it’s delicious. Our Kamameshi is delicious! Delicious! I guess it’s kasu soup after allWhen it gets cold, we finish eating the staff meal and prepare for openingKishu BinchotanWe will put this in before openingThe clean-loving proprietress cleans the stove once before opening16 :30After the staff meal, we all go back home and take a break before going back to workGood morningWhat should we do?For now , should we just put one of us in? No, we use both. We light the charcoal on the stove. We only use Kishu Binchotan charcoal , which is very expensive. I thought I’d try mixing some sawdust charcoal into the Kishu Binchotan charcoal, so I did and tried it once, but it definitely tasted different, so I grilled some thigh meat over sawdust and Binchotan charcoal to see if I could tell which was which, and I could tell right away. This is the one that tastes better, so I decided to just use this, and we use Kishu Binchotan charcoal. It’s the best, after all, it ‘s from Wakayama. We order it from Wakayama, and the proprietress writes a message to each employee in their pay envelope. She says she has written one every month without fail since the restaurant opened . She always writes a lot of things that have nothing to do with work, but she puts lit Binchotan charcoal on the grill. I want to concentrate the heat at the front and arrange it so that the back is on a low flame, with as few gaps as possible. There seem to be various ways to arrange it, but after trial and error, I think this suits TORI best. Every time I open the box, the shape of the charcoal is different, so the sizes are all different. This size is the easiest to use . Sometimes there are ones that are a little longer inside, but we break them and use them to make the size that is easiest for us. Preparing the 100-day chicken tataki, I light the surface and put it in the freezer immediately. I only cook the surface, or rather just the whole side, and leave the inside raw because tataki tastes best. The phone starts ringing with reservations for the day. It’s starting to fill up little by little. 17:30 Open ! Yes! We’re open! Let’s do our best today tooWe do this every monthSometimes, some girls read it from the beginning and cryThe landlady also gets messages from part-time employeesI criedI cried at that timeThank you as alwaysThank you for letting me work at TORI Nozomi and giving me this valuable experienceThank you for hiring meEven on days when I had a bad day, Saki’s smile saved meEvery day I think how happy I am to work at TORI NozomiI’m so happy to have met such a wonderful person as SakiI really love SakiI’m so touched that you wrote something like thisA part-time staff member comes to workFilming a video to upload to InstagramIt ‘s cold, so please come and have some warm kasu soupMaking a burdock salad for the side dishesLightly season it and then mix it with mayonnaiseSeason with sake, mirin, and soy sauceLet it cool and then mix it with mayonnaiseRewriting the side dishes boardMenu introductionPeach 280 yenNeck meat 280 yenTsukune 280 yenHeart 230 yenThin fries 350 yen Chicken wing gyoza 350 yen, bone-in thigh 1000 yen, rice balls 300 yen, chicken kamameshi 800 yenBeer , sour highball, plum wine, wine, champagneBanshu Hyakunichidori breast and thigh tatakiI always taste the sashimi before serving it.The heart, you see.At TORI, we don’t cut it up.Then the juices accumulate when grilling, and it becomes oily and delicious when you eat it.The best way to cook it quickly is to add some chicken oil.Banshu Hyakunichidori skewers: breast sashimi, breast tataki, and thigh tataki.The kinpira, which has cooled down, is mixed with mayonnaise.The first group of customers arrives at the restaurant.Salted Japanese black beef tongue heart 230 yen per skewer.The staff usually have a good time working.I’d get in trouble if I said they weren’t being serious, but… they’re kidding.Tsukune 280 yen per skewer.Skin 200 yen per stickIn the meantime, prepare tomorrow’s sake lees soupCut the radish and carrots for the sake lees soupPut the ingredients in a pot and strain the sake leesSake lees soupAfter 18:30, customers start arriving one after anotherMoist liver300 yen per stickYes, sorry to keep you waitingBreast sashimi, breast tataki, and thigh tatakiThis is my second timeI’m from the downtown area of ​​Himeji so it’s a little far, but I found out about it on social media and thought I’d go (the first time), and since coming here I’ve decided to come againIt ‘s really deliciousAfter the sashimi is served, the proprietress takes over the grillTsukune280 yen per stickChicken breast and wasabi 280 yen per skewer Large Banshu Hyakunichidori chicken heart Once you have placed your order, rearrange the charcoal to adjust the heat This is “sujikon” It’s a side dish There’s no guarantee it will be there next time I come Burdock salad and sujikon What is this lady with a strong spirit of service doing ? Don’t waver, don’t waver She stares at the yakitori with serious eyes There were so many tastes of kasu-jiru It’s not three at all, what three? I told her you’d remember if you did three, but I think she said about five (lol) I guess everyone is drawn to the proprietress and comes here Tsukune, pork and shiso, and momo My wife’s workplace is nearby and I heard it was popular so I came here for the first time The mild taste is good It’s delicious It’s delicious I’ll probably come back again Pork and shiso 230 yen per skewer Grilled cod roe I always take a commemorative photo with customers who come for the first time. It was really delicious! The yakitori was also big! It was big! Spread cream cheese on the baked baguette. Put prosciutto on top. Ask the regulars what they think of the taste. We ordered one serving of Kuroge Wagyu beef salt tongue for each person. As the grilled rice balls were done, we put the sake lees in the bowl. We spread the sauce all over the surface and the grilled rice balls had a fragrant aroma . 350 yen A customer is treated to juice and alcohol. After the order for hine (parent chicken) thigh has settled, the waiter grills it for them, saying, “I’d like you to try this too.” Usually the hine is attached to the bone, but mix the rice with chopped shiso. Remove the skewer from the negima. Pour yakitori sauce on top. Put the egg yolk on top . A yakitori bowl . The meal for that day is porridge for Man-chan, who can’t open the mouth wide. I’ve been working here since December last year, so it’s been about 10 months. Originally , I was best friends with the proprietress, and the restaurant was busy, so I started helping out. I was also looking for work, so it was good timing. Before going to work, I think, “Wow, it’s work…”, but when I come here I look forward to it. I come to work, and it’s a lot of fun and not difficult at all. I’ve been working here since the opening of a restaurant, like an opening staff member. Originally, (the proprietress) was a friend of my mother’s, and she asked me if I wanted to work with her to open a restaurant. That’s how it all started. (The proprietress is) very cheerful and fun, and she’s always willing to give me advice when I’m in trouble, and she’s always there to make me smile. It’s fun, and I enjoy every day. Finally, I spoke to the two of them. November 20th will be the first anniversary, so I want to do my best to keep things exciting until then and have a full house. The ingredients, the taste, the proprietress’s attention to detail , the preparation, the business, the customers and the staff are all laughing, it was a wonderful restaurant. TikTok has over 110,000 followers. We followed “Proprietress Asuka” closely. It’s so delicious, it ‘s the best. On the proprietress’s work days, she live streams the business scene. When she has time, she reads the comments and enjoys it with the viewers. On this day, the proprietress had a sweet shrimp nigiri in her hair ornament. “Yanagibashi Central Market” is a 6-minute walk from Nagoya Station in Nagoya City, Aichi Prefecture. Although it is a commercial market, it is also visited by many general customers and tourists. In addition to fresh fish , meat, vegetables, dried foods such as seaweed, and all kinds of food are available. The store we visited this time is located on Nakakita Street.
Going along Nakakita Street, you can find “Sushi and Tempura” which will open in August 2023. Nihon no Umi Yanagibashi Branch: 20 items including sashimi, sushi, tempura, and a variety of side dishes, 5,200 yen. 20 items of evening Umi Nigiri, 5,200 yen. Umi Nigiri, 2,200 yen. Asuka and Taisho Nigiri, 3,300 yen . The most popular Asuka and Taisho Nigiri, 3,300 yen, is made with ingredients purchased in the market, which is what many customers order. 11 seats at the counter. Mr. Sato Ryo, the manager, purchases ingredients from the market. What did you buy? We buy everything from the market, such as seaweed for hand-rolling and kelp for kombu-jime . The fish we ordered has arrived . Bluefin tuna from Mie prefecture. Remove the tendons . Cut the red meat. Remove the blood. Bluefin tuna red meat. Bluefin tuna medium fatty tuna. The part where you removed the top part is the red meat. It’s the back side, so there’s no fatty tuna. How many years have you been a chef? I think it’s been about 16 years. We remove the scales from salmon , striped jack, and golden-eyed snapper . Because the tap water is hot, we cool it in iced water while we work. We carefully remove the bones one by one. We kelp-jime the red shrimp. We cut the striped jack sushi filling that we just filleted in advance. Fresh raw fish is tough, so we cut it into small pieces to make it easier to chew and to apply soy sauce. The restaurant is always full at lunchtime on weekends, but there are especially many customers on the days when the proprietress is on duty . The proprietress Asuka, who runs the restaurant, buys scallops every morning from the shellfish specialty store next door, “Uohan.” On her working days, the proprietress advertises on TikTok. Live-streaming the scenery. No TV interviews on this day. Cutting up the scraps . This scraps and leftovers are served as a mini seafood bowl. Wearing the trademark apron . Washing with abalone salt to remove slime. Checking today’s reservations. Sharing information about customers with wheat allergies. Being interviewed by a TV station before opening. The proprietress. Assorted snacks for customers who can’t eat tempura. Soft boiled abalone. I asked about SNS broadcasting . Originally, this restaurant was not broadcasting at the restaurant, but at the affiliated restaurant “Seafood Tsukemen”. We were having trouble attracting customers to “Uneri” and as our shop is in the middle of the building it doesn’t get as much recognition as shops on the edges.That ‘s when I thought about trying TikTok about 2 years ago.From there, I started serving customers while streaming, and people from the nearby area started coming after seeing it, so I started it with the hope that more people would know about it.It’s great that I started it because I wanted people to know more about it.People now come from far away, so I’m glad I did it.It ‘s also great that more people are getting to know about Yanagibashi and the market.It’s a sister shop located within the market Seafood Tsukemen Uneri Local Fish Restaurant TeruteruThis is also a sister shop.Both open after the neighboring shops close by, with seating set up for customers.Opening hoursLunch 11:00-15:00 Dinner 17:00-21:30How long have you been a proprietress? This year marks our 10th anniversary. My family runs the company and I will be the managing director, but while I work as the proprietress, it is still my first year as a sushi chef. Until then, I was mainly serving customers and visiting other restaurants in the same chain. After the TV station interview is over, we open at 11:00 and a customer with a reservation comes in. Striped jack sushi with soy sauce. Striped jack sushi. Flounder sushi. Flounder sushi. Scallop sushi. Made with raw scallops from Hokkaido. Softly boiled abalone. Red shrimp sushi with kombu seaweed . Rolled omelet from “Udaijin” in the market. Medium fatty tuna sushi. Made with bluefin tuna from Mie Prefecture. This is from Mie Prefecture. It’s medium fatty tuna. Grilled golden-eyed snapper. Golden-eyed snapper sushi. This is golden-eyed snapper . Today, there are shrimp on it. The proprietress has a sweet shrimp sushi as a hair ornament on her head. On this day, a typhoon was approaching, so there were fewer customers than usual. She started live streaming on TikTok. When she has time, she reads comments and enjoys it with the viewers. She makes sushi while streaming. After it was introduced on TV, more customers came to the restaurant after learning about it. For the first few months after opening, there weren’t many customers, but the number of customers gradually increased on weekends. Sometimes, the seats are filled with reservations and customers have to be turned away . At lunchtime, customers began to come in despite the bad weather. This is the finishIt ‘s been a while, about three days (lol) Mini seafood bowlMini seafood bowlAll at once, customers came into the store and the atmosphere of the store changedStriped horse mackerel sushiYes, it’s delicious! The proprietress who is frying the tempura for the course makes sushi one after anotherIt ‘s a sushi made with flounder from Aichi PrefectureYoung corn, shrimp tempura wrapped in shiso leavesSoftly boiled abaloneThe thing in front is the keyPlease try this as wellTempura orders from affiliated stores are also fried in this kitchenRed shrimp kombu- jimeIt’s Udaijin’s rolled omeletIt’s hot so be carefulThis is medium fatty tunaIt ‘s from Mie PrefectureAlfonsino It’s alfonsinoIt ‘s lightly seared on the surface and finished with saltMentaiko , Mongo squid tempuraRaw sea urchin sushiWow, it’s deliciousHow did you find out about this restaurant? How did it taste on Instagram ? It was extremely delicious, even though it was pouring outside.A thin roll of fatty tuna and pickled radish, and a piece of hand-rolled tuna roll with sea grapes and red meat.Excuse me.This is the hand-rolled sea grapes and red meat.Thank you.It’s after 1pm, the restaurant is full.Excuse me.Let ‘s toast with beer.Do you often come here? It’s been coming quite a while. The first time was on April 4th, and it ‘s been almost 10 times since then . Thank you for your reservation for the striped jack sushi. This is striped jack from Ehime Prefecture. It’s been simmered and coated with oil , so it’s delicious and the best. Flounder sushi. It’s medium fatty tuna . This is scallop . This is golden-eyed snapper. This is soft boiled abalone. The one in front is the liver, medium fatty tuna, from Mie Prefecture. Boiled salmon sushi. Boiled conger eel with seared surface. Conger eel sushi. A slightly unusual combination. Sea grapes and red meat hand roll. Please enjoy. I ordered the most popular lunch course, “Proprietress Asuka and Chef Nigiri Course”. 11 pieces of sushi, 4 kinds of tempura, boiled abalone, 3,300 yen per dish. The famous sushi made by proprietress Asuka was absolutely delicious… The lunch session has ended. Thank you. We’ll be waiting for you again. Thank you. Yes , thank you! It was a very fun shoot and we were able to relax. Thank you. We ‘ll be following “Azumaru”, a husband and wife team that offers the best value for money! Toyama Bay lunch 1,980 yen (10 pieces with lots of local fish) Sushi in Toyama is said to be delicious, but I think the sushi made by the chef is the best. Azumaru lunch 1,320 yen (10 pieces of nigiri) Toide, Takaoka, Toyama Prefecture Opening in 2024 “Azumaru” The owner is on duty A relaxed atmosphere inside the restaurant Counter seats and table seats The owner, Azuma-san, prepares for the 11:30 opening Lunch session 11:30-14:00 Dinner session 17:30-21:00 There are parking lots in front and behind the store Rice is washed Koshihikari rice from Oyabe City, Toyama Prefecture More than half of the fishmonger’s purchases are local fish Boiling the hairy crab Hairy crab fishing is allowed from early November The rice is cooked Original, additive-free sushi vinegar This is enough for about 300 pieces “The 2nd National Conveyor Belt Sushi MVP Championship” The plaque from when they won third place is on display at this competition, where 25 to 30 conveyor-belt sushi chefs from all over the country gather to compete in nigiri, slicing, and customer service skills.The top six out of the 30 advance to the finals, where a final competition is held to determine 1st, 2nd, and 3rd place.His wife, Eri, comes to work.Preparing the stewed conger eel.Sake.Removing even the smallest bones so that no bones remain in the mouth.Until the earthquake, they used Wajima conger eel (after the Noto Peninsula earthquake), but after that it was either Noto, San’in, or Tohoku.Slowly simmered plum shellfish.Simmered red sea bream and ara.Lunch menuAzumaru lunch (10 nigiri) 1,320 yenToyama Bay lunch (10 nigiri with a lot of local fish) 1,980 yenFirefly squid sashimi 220 yenHomemade plump conger eel 330 yen *All prices are per piece.Sashimi plum shellfish 990 yenFried white shrimp 880 yenAll tuna 2,200 yenSpecialty Azumaru roll 1,870 yen5 kinds of local products 1,320 yen5 kinds of Azumaru 1,760 yenOpens at 11:30Closed on MondaysWelcome ! Azumaru Morimori Lunch 1,760 yen (12 nigiri and inari) *Limited to 10 meals per dayAll lunch menu items come with small side dishes and miso soupJumbo red shrimpRed snow crabOverflowing salmon roeA la carte menu can be ordered during lunchtimeSeafood Azumaru salad5 kinds of local products (5 pieces selected from the recommendations of the day) UmegaiA regular customer comes to the storeSashimiMackerelCrabVinegarAdditional sakeThe owner carefully explains the recommended menu to a first-time customerOrdering Toyama Bay LunchToyama Bay Lunch 1,980 yen (10 pieces with a lot of local fish) Red tuna, squid, sweet shrimp , horse mackerel, red sea bream, Spanish mackerel, Uozu sweet shrimp with kelp, red snow crab and salmon roe. Tokuri is in charge of the fried food. Fried scallops are souvenirs for regulars. Tekkama, squid with shiso, dried gourd, kappa, mackerel. A regular customer leaves the restaurant very satisfied. White shell, abalone and plum shell. I ordered a seafood Tanabata bowl . The bowl contains three types of fish: horse mackerel, horse mackerel and Spanish mackerel. Seafood Tanabata bowl 1,870 yen (lots of three types of local fish!) Comes with a small bowl and miso soup. The stewed conger eel that was cooked slowly before opening is now complete . It’s miso soup. Today’s miso soup is fish soup. Azumamaru Lunch (10 pieces of nigiri) 1,320 yen Azumaru Morimori Lunch 1,760 yen I found it by chance while looking for a restaurant on Google Maps. It seems it has only been open for about six months, but I was curious so I decided to come and try it. It is delicious. People say that the sushi in Toyama is delicious, but I think the sushi made by the chef is the best. I ordered a raw chirashi bowl. Raw chirashi bowl 1,760 yen Egg, kanpyo, cucumber, tuna, squid and octopus, golden yellowtail, red sea bream, whelk, salmon roe, sweet shrimp, shrimp, red snow crab, horse mackerel. Azumaru is run by a loving couple. We are open in the evenings too!

0:00 ■極丼
住所：大阪府大阪市中央区日本橋２丁目１５−２９ ますみ荘 １Ｆ
お店の地図：https://maps.app.goo.gl/jENtpB8NfbrmFkSD9

28:22 ■TORI希
住所：兵庫県揖保郡太子町矢田部３６５−２
お店の地図：https://maps.app.goo.gl/1Z8dP9tC3F8LCxmXA
※2024年12月30日をもちまして夜営業が終了しました。
　2025年1月14日よりランチ営業のお店としてスタートします！

1:16:54 ■鮨と天ぷらにほんのうみ柳橋店
住所：愛知県名古屋市中村区名駅４丁目１５−２ マルナカ食品ビル
お店の地図：https://maps.app.goo.gl/FEmM4u6w1MsmfRAH8

1:45:32 ■あず丸
住所：富山県高岡市戸出町５丁目54−１
お店の地図：https://maps.app.goo.gl/5RFbpEpowBgKmWq47

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