【あなたも美食家に】フーディーボーイと訪れる最先端の寿司店！一流ワインと寿司のペアリングで一生の思い出に残るデートを

【あなたも美食家に】フーディーボーイと訪れる最先端の寿司店！一流ワインと寿司のペアリングで一生の思い出に残るデートを

Today, a collaboration! 110,000 subscribers! Visit the restaurant introduced by popular gourmet YouTuber Foodie Boy! I’ve heard of restaurants that sell wine pairings. isn’t it? That kind of new worldview. I was wondering if you’d like to go with me. A restaurant where the sushi is authentic Edomae and the snacks are a fusion of French cuisine. The wine pairings carefully selected by the sommelier are also unique. He cuts with his own unique point of view! And if you’d like to see some overly sharp commentary, check out Hoodie Boy’s channel! The salty taste of caviar and the sweetness of sweet shrimp Nice and salty and tasty. We’ll bring you a dish. Then, match sushi and a total of two items with (sake). We also offer a course of 18 pieces of sushi. If you just want sushi, you can have that too. Today’s course is an omakase pairing of nibbles and nigiri! Great eating experience. Thicker than it looks. The first piece of nigiri is always squid It’s my favorite story. I want you to eat squid without thinking. Chilled to minus 7 degrees Celsius. Is the pattern of nigiri and knob alternating? About two or three pierce and one dish. Plus 7 alcoholic beverages because it’s a pairing? that’s so, isn’t it What is that on top? Fugu negi, thin green onions dipped in soy sauce. That’s a great punch. It’s not that big. One piece of meat per piece. We lavishly use the part where we can get two pieces. We don’t serve gari in our house. I see. Interesting. Sushi Dishes and Pairings It all has a flow to it. You know, it resets once in a gully. I don’t want to do that, so （I don’t have time to eat (gari). How many sheets? three flat objects (e.g. tickets, pieces of cloth, etc.) It’s a Spanish rosé. Only available here in Japan. I love the texture. It’s kind of fluffy. Tuck in some shiso leaves. Steamed and then seared on the surface This is bad. More tender than I imagined Interesting snacks. It’s done by a French chef. Why do you pair ayu with rosé? Ayu fish is a dish to enjoy the entrails. That kind of iron that ayu fish have… Good against tannins. These liver types go well with red. Not dry at all. Unexpected in a good way Soft-fleshed fish such as swordfish are Goes well with pretty sweet sake. The aroma of mellow truffles fills the air. A first class vineyard called Champagne in the village of Bornay. Vintage is 2013. In 2013, the grapes are more than fully ripe. It’s more of an acidity thing. Difficult year It was very acidic at the time of release. Now that it has matured, the corners have been removed and it is very easy to drink. The sweetness of the scallops is a bit of a leveling factor. Distinctive acidity The moment you hold it, the flexibility is amazing. Summer tuna. Wrapped up. By drinking this medium Toro red wine at the end It’s delicious with a nice lingering taste. It’s the same with fish and meat. Areas that are moved frequently become red. In those areas, lactic acid builds up, just like in humans. Red wine is almost exclusively lactic acid fermented. Put a little lactic acid flavor into the wine. Tuna’s well-moved lactic acid and Image of matching the same lactic acid Matching iron tones and Match the flavor of lactic acid Below is soup stock made from suppon. It’s much warmer. （Changing the temperature (of the rice) changes the way it feels. The temperature of the rice is quite high. It’s like a fresh citrus. Sake with a sweet taste. It’s so dense. I like this sake It’s so sweet. Sweet, goes well with the sea urchin. Matching Matching Matching Sweetness Leveling Katsuobushi roll I also put the white shrimp in the shells. The aroma through the nose is very shrimpy! This is good. Using domestic fruit every time. Chef’s desserts. （When I eat this, I forget all about sushi. Once steamed in sake, it is quickly raised. After shelling, add a little seasoning to the sake-steamed broth. Put it in a vacuum. If you slowly heat it for 45 minutes at about 68-70 degrees Celsius. It’s a pretty soft finish. I didn’t even pull out the cotton. The wattage makes a nice tender sauce. It had a thickening of the watashi, like a raw thickening. The best of both worlds! Only low-temperature cooking can do that. MVP In a regular sushi restaurant. I’ve done things I can’t do. It was easy to understand. Cooked. Some of it is raw. It’s about making it crisp and clear. It’s impossible, isn’t it? Is it this shaved off now? No, I scraped it a while ago (laughs). Looks like a flower. Fluffy. A gem that makes you glad to be born Japanese. It’s like they reconstructed the taste of dashi. I feel such a concept. Dashi is soup stock made from dried bonito flakes and kelp from which umami is extracted This is like eating solid seaweed and dried bonito flakes. Like rebuilding the dashi in that sense. When you drink dashi… I’m glad I was born Japanese. can’t it be? It’s more like it soaks into your guts. That you’re going to get that same kind of emotion. That’s how you rebuild it. I wonder if they represent similar concepts. Today, too, we ended up with various Edomae royalties. French and other complex dishes are served. You said it would be simple at the end. It’s more like a nice way to close. I never thought I’d see a hand roll of dried bonito flakes at Sushi m’s. It contradicts the atmosphere of the restaurant in a good way. That was a surprise. He said it’s a tightening scroll. A dish that can be served as a toro-tsukkasu (fish cake) or as an appetizer. Later, I cook dried gourds with champagne. If you can eat it, may I have it? They skip the alcohol in the champagne once. Put some pomegranate in there. Sweetened and boiled dried gourds. This is just too sweet. The shiso leaves are a great addition. It will be a totally different scroll. It’s not so easy to find a place like this. It doesn’t happen very often. Interesting concept. Marriage that also includes the space I hope you enjoy the atmosphere. The atmosphere is so nice. How was it? No, it’s great. It’s not so much that any one item is particularly impressive. The stories throughout are impressive. I knew I was coming to a sushi restaurant. Or a dish of sweetfish. That area would be amazingly impressive. Of course, it’s a sushi restaurant, but it’s also a French restaurant. It’s a very new genre. Positioning is amazing. That’s great. While there is also a change of pace. I also really like the fact that they haven’t abandoned tradition. Thank you very much. Thank you for your continued support. Let’s go again.

フーディーボーイさんとのコラボ動画はこちらから！

寿司JAPANでは、日本が世界に誇る「寿司」を発信していきます。
Sushi JAPAN will continue to disseminate “sushi,” which is the pride of Japan.

【本日のお店】
東京 表参道「鮨 m」
おまかせ（ペアリングコース）　33000円
住所：東京都港区南青山4-24-8 アットホームスクエア 2F

[Today’s shop]
Omotesando,Tokyo “Sushi m ”
Random 33000 yen

#Sushi #Japan #寿司