【最強】全てが最高峰のスペシャリテ！超弩級の食材を圧巻の技で握る銀座の新名店【鮨 門わき】

【最強】全てが最高峰のスペシャリテ！超弩級の食材を圧巻の技で握る銀座の新名店【鮨 門わき】

I’ve tried a lot of whale, but this was
my first experience . I’ve never heard of crispy marinated whale! It seems so simple, but it’s packed with so much thought and emotion. I have a lot of feelings for it. I remember octopus being delicious back in the day, but recently I’ve felt like there aren’t many places to eat it. I wasn’t trying to recreate the delicious octopus I ate back then, but rather to create a showy octopus dish. I wanted to “go the classic route and make it memorable.” Is it okay to present the chinook salmon in an interesting way? It’s not even seasoned with soy sauce or sudachi, but rather just washed with vinegar . “The rice is the seasoning.” I was taken aback! “Welcome to Kadowaki World.” I’ve never seen such pure white striped jack! This isn’t striped jack. Premium striped jack- flavored butter. Ginza Sushi Kadowaki, Tokyo – Located on the sixth floor of a restaurant building in Ginza 7-chome, Ginza, Tokyo, this high-end sushi restaurant is a popular gathering spot for gourmets. The stadium-style 10-seat counter, with its eye-catching central icebox, creates a lively atmosphere. Not only does he source top-quality ingredients from Toyosu Market, but he also sources them from all over Japan, using his unique aging techniques to enhance the fish’s umami. The omakase menu features a small selection of appetizers and a large selection of nigiri sushi, making this a unique dining experience even more enjoyable for those who enjoy a varied diet. On this day, we were blessed with a wealth of unforgettable, special ingredients. We spoke to the chef about his passion for sushi. Born in 1977, Takatoshi Kadowaki is 48 years old and originally from Tokyo. He began his sushi career in Tokyo at the age of 17 and later spent time in Philadelphia, USA. After returning to Tokyo, he opened Sushi Kadowaki in Ginza 7-Chome in December 2021.
His passion for sushi, which he personally explores, and his aging techniques to enhance the umami of his fish, are unparalleled. He has created numerous masterpieces that make you want to come back just to try each and every one of them, earning him a reputation among discerning diners. All items on the chef’s menu: Wonderful Takayama winter melon , delicious mineral water, this knife is wide, it’s an old-fashioned kiritsuke knife with a rugged shape! When I was an apprentice, my master would say, “Isn’t it cool? ” I asked him, and he replied , “It’s called a kiritsuke knife.” Steamed abalone with liver sauce . The volume is incredible! The liver sauce is made with strained liver and melted butter. This liver sauce is unique, I don’t think there’s anything else like it . It has a buttery flavor without being heavy , but the yuzu flavor gives it a firm texture. It’s low viscosity, or a bit runny. I like runny curry, too. Liver sauce, rice risotto. The rice is also quite large, and delicious ! The yuzu really adds to the liver . There’s a little bit of acidity from domestic lemon, and lemon is also included
. Refreshing abalone liver risotto. Hey, isn’t that an axe? What is it for? A customer gave it to me, and it appears in the video, and it’s a “Taiwanese tuna knife,” which is used to skillfully fillet tuna. I was talking about that video with a customer, and I said, “Taiwanese knives are interesting,” and about three months later, the customer brought me a really heavy paper bag and said, ” This is the Taiwanese knife I was talking about before.” Hairy crab and red sea urchin salad with dried mullet roeThe red sea urchin is slightly heated over charcoal to bring out the sweetness of the sea urchin, and finally, grated dried mullet roe is poured on top to add a salty flavor.It goes great with alcohol, so savor it by licking it little by little.Delicious ! This is the “temperature,” and the “temperature” is super important.The sea urchin brings out the flavor of the crab and dried mullet.When it’s hot, steam comes out and the sea urchin hardens, and the temperature is calculated to make the sea urchin sweeter, bringing out the sweetness.Kokuryu Kuzuryu Dried mullet roeThe combination of hairy crab, sea urchin, and Kuroryu Dried mullet.You can definitely eat this for an hour just with this! Currently, there are about three ingredients that use what’s known as “karasumi,” and the ingredients for this part change depending on the season. It changes a little. In winter, it becomes shirako, which is exactly what you’d call “crab cream.” Grilled firefly squid with suji aonori seaweed. The last firefly squid of the season is lightly brushed with soy sauce and grilled over charcoal until the legs and thin skin are crispy. Then there’s the aonori seaweed , “suji aonori,” which is said to have the most aroma in the aonori world. Simple, yet warm and delicious! A total sake item! Can I serve masu salmon in an interesting way? Masu salmon with no soy sauce, no sudachi citrus, or anything else. It’s not quite vinegar-marinated, but finished with a vinegar wash, with the rice as the seasoning . Delicious ! I’m getting excited! You definitely don’t need soy sauce or salt. Why does it taste like this? The meat is excellent, and of course, it’s been processed, drained of blood, chilled, and the fat emulsified perfectly. Because the emulsification is complete, the sweet parts are salted at just the right time to remove the unemulsified moisture, leaving a moist feeling, and then vacuumed and left to rest in ice water. I was surprised! “Welcome to Kadowaki World” Isn’t it a little too cut? The octopus (sashimi) I thought was 1mm thick. “It’s cooked, but not too much. The ultimate ingredient is interesting.” (The more you chew) The more flavor comes out. Do Sashima’s octopuses eat abalone and other seafood? Yes, they do eat turban shells, so they’re gourmets, aren’t they? Finally, a gourmet octopus ! And the nori seaweed is placed quite early on in the second sushi roll to connect the rice and the octopus. Why nori? It’s because Sashima’s octopus eats shellfish, small shrimp, crabs, and seaweed, so it’s food (the nori represents the seaweed that the octopus eats). The octopus (nigiri) is here!! It’s huge! !! I put soy sauce on it and sprinkled a little salt on it. If you put salt on one spot, it gathers together. You can tell the taste when you eat it. “Don’t scatter it, just one spot is enough.” It’s on a whole different level . It’s delicious ! Is it boiled? It’s boiled, but it has a raw octopus feel. It’s closer to raw. The water is boiling, isn’t it? I roll it up and drop it all in. I change the number of seconds while watching it (it was big and thick), and it lasts for about 1 minute 40 seconds. I lift it up, hang it on the hook, and wrap the legs . If there are any gaps, it’s no good. If there are any gaps, steam will come out from those gaps. The steam slowly turns to water and travels through, melting the skin. It’s probably impossible to wrap it in plastic wrap without leaving any gaps, so it’s fine (even if you use it in a video), but you hang it up and leave it until the evening, cooking it with residual heat. If you consider the whole octopus 100%, then only 20-30% is cooked, so the inside is transparent and raw. The residual heat left in the wrap for half a day until the evening cooks it all the way through to the center, turning it white and not transparent. “The technique of wrapping is important.” A sushi chef I know came to see the preparation and said, “I want to see it! It’s too special, I don’t understand! I can’t do it!” Of course it was delicious simply as a snack, but the rice, seaweed, soy sauce, and salt really amplified the flavor ! Gari (shrimp ) A gizzard shad that hasn’t spawned, which is rare for this time of year, has been drained of blood, and it’s beautiful gizzard shad . Do you (usually) wrap them in layers? Basically, I do it like that (wrapping) Is there a reason for that? I want people to eat a good amount It’s very filling, and it’s delicious! It’s satisfying to eat,
has a satisfying texture, and is thick. The way it’s seasoned is also just right. The most interesting thing is how difficult it is, and the more difficult it is
, the more interesting it is. It’s not too sour , and it’s mellow. It’s aged for a longer period than other restaurants, and the corners of the vinegar are rounded off . This takes about a week? About a week. From start to finish, it’s about a week. They’ve been using it for three years, simmering it in a rich clam broth, letting it cool, and soaking it overnight, and repeating this process every day during the season . The clams are creamy. It’s creamy, but it has the right texture, so it has a clam -like taste. You can really tell it’s clam chowder-like, but it’s not a seasoned clam chowder. It’s “clam chowder from the sea.” Fatty tuna is smeared with soy sauce and a little bit of salt? Just a little bit of salt
. The soy sauce is diluted. With fatty fish, the salt used to tighten the fat is amazing . Isn’t it a little amazing?! I’ve never seen such pure white striped jack! It ends here, so even though it’s short, it has a very tall body.It ‘s short and plump, which is the Kadowaki world.For the white meat aging , when the striped jack is caught, it is nerve -killed, sent to Kagoshima to drain the blood, chilled, and left there for about five days.At home, the head is removed and chilled for another four or five days.Then it is raised, salted, and if it doesn’t emulsify, it is removed, desalted, and lightly washed with vinegar.Once the water is completely removed, it is vacuum-sealed and then quickly aged in ice water for just two days.This is not striped jack.It is a striped jack-flavored high-quality butter.It is rich but not heavy.I liked this thinness better than the really thick CLOUDY BAY PINOT NOIR.It ‘s rare to find red striped jack (red).Once the temperature returns, it goes well with the fat of striped jack.It ‘s huge.I’ll boil this and prepare it.Thank you.Does Sushi Kadowaki source its ingredients from a variety of places? A variety of places.They use Toyosu a lot, and they also do a lot of direct sales? There are many direct-from-farm orders. The tiger prawns are cooked thoroughly , allowing the temperature to settle, allowing them to chew and bring out their sweetness. The classic tiger prawns are roasted whale beef and roasted whale meat. It’s lightly steamed and marinated in soy sauce, which is unprecedented. Don’t think this is something you normally see. It’s just a coincidence. Whale tail meat, crispy pickled x 2. It has a tuna-like quality. I wonder if this is what would happen if you turned lean tuna into a mammal. Is it salted for the saltiness? It’s just that. If you don’t bring in just a hint of salt, your tongue will search for the flavor and it feels like it’s gathering it all together . The umami is incredible! Why did you pickle it crispy? Where did you get the idea for this? “I want to make sushi.” I imagine the flavor when pairing it with rice. You can think of anything that goes on top of rice as sushi, but “an element that connects to the rice.” I think I’ve eaten a lot of whale. I think I’ve eaten a lot of whale, but this is my first time . I’ve never heard of crispy pickled whale! “Sea sirloin” is really just to bring out the sweetness quickly , I don’t want to go as far as grilling it , so I use the chicken shell, which is simply delicious and thick. The strings are the most delicious supporting role, and when you apply soy sauce it makes it a little fresher and you can enjoy it, the more you chew the chicken strings (the more flavor comes out). Are the appetizers and nigiri served at “Sushi Kadowaki” based on seasonal specialties? Yes, it feels like they’re set in stone (the image), but I’m not trying to follow the idea that it’s just this time of year, so why is this served at this time of year? There’s also the question, why do they need such thick meat at this time of year? “Important about the product” Of course, there’s the origin, but they also use things that they trust and are told are amazing, lean meat pickled , plump fatty lean meat, lean meat is often served marinated? Since it’s Edomae, it’s only pickled, so
“red meat is pickled” and paired with rice. Sushi is a dish that pairs incredibly well with pickled fish, especially when using Edomae rice like ours. Purple sea urchin bowl: a milk chocolate-like flavor that’s closer to red sea urchin than red sea urchin, with a slightly salty, bitter purple sea urchin-like ocean flavor. It feels like you’re eating high-end sushi in Ginza, but “Sushi Kadowaki” is a new-generation Ginza sushi restaurant that “wants to bring back the old-fashioned, energetic town sushi.” I think they’re doing something close to that. They maintain the quality of Ginza, and then try to return to that (town sushi) in the end. The crispy marinated whale tail meat is seared and raw, giving it a more whale-like feel than the previous one. It’s even more animal-like in a good way . It’s irresistible for whale lovers. The beast-like feel is amazing . I never thought we’d see whale meat at Beast Sushi. It was just a coincidence. We had prepared it for our regular customers. ” Shun (Black)” means that the seaweed was harvested at its most delicious season. Black seaweed pairs particularly well with hand-rolled sushi. “Yu” is a title given to the highest quality product that meets all standards, including shape, color, aroma, and melt-in-the-mouth texture. The top three grades are said to be “Yu,” “Toku,” and “Ichi. ” The chef’s friend, a seaweed wholesaler, visits the nori factory to see the final product, which is then roasted and packaged for shipping. However, once roasted, it oxidizes and deteriorates due to humidity, so “please give us some just before that.” This is the state of the raw, dried seaweed. We roast your nori right before serving it to our customers, and prepare it as freshly roasted seaweed. Look at the color of the seaweed after it’s been toasted (←)
After toasting Before toasting (→) Seems translucent? It becomes lighter. Isn’t it amazing that you can cut the fatty tuna seaweed with the tooth-shaped seaweed roll ?味気な いですね。 English: It’s not “crunchy” in a good way, but more “soft” and you can cut it, but it’s not crunchy and the cutting is smooth. It’s a bit of a clumsy way of putting it, but it feels like you’re eating a very high-quality onigiri. In fact, “Nori Shi Kurotaki” has started an onigiri shop. It started as an onigiri shop. It seems that an onigiri shop from a nori shop will be opening in earnest from now on , and it will surely become popular . Dried gourd hand-rolled. It is cut to match the crispness of the nori. It is a dried gourd with a different feel to others. It is an image of minimal cooking, so as to retain the texture, the dried gourd is soaked in the soil at the end and cooked, but it cannot be cooked for long, so it is soaked overnight (in the soil) to allow the flavor to penetrate. This gives it a juicy feeling when you bite into it, and wasabi goes well with it too . Conger eel The conger eel is large, but there is no sense of bone. All the bones are removed after cooking, so there are no bones physically. 050-5868-4798
How to make a reservation / Closed days
TableCheck / Phone Dinner only: 17:00-22:00 (Last orders 21:30)
Opening hours 35,000 yen (Tax included, service charge not included)
Omakase course price Ginza Sushi Kadowaki The true value of true octopus that will stay in your memory True octopus “The ultimate piece that texture lovers will love ” “If it doesn’t have the texture you’re looking for, it’s not octopus ” Sushi Kadowaki’s octopus nigiri is a must-try for octopus lovers! Q When is there a time when octopus nigiri isn’t available?
Around autumn and for a short time in spring. Is it more common to eat it all year round? (Mostly) I think there are times, I think about half the time . When was this method of preparing octopus developed to the point of completion? This was about 5 years ago. *When I was interviewing, it often didn’t go well. Every time I failed, I would boil it soft. The inside would end up raw. Is the key to it being the “technique of wrapping”? That’s exactly it. It has a firm texture, but also a soft feel. It goes back and forth between these two. It’s topped with rice, seaweed, salt, and wasabi. It looks really simple, but it’s packed with a lot of thought and I feel a lot of attachment to it . I remember octopus being delicious in the past, but recently I sometimes feel like there aren’t any places where I can eat delicious octopus. I wanted to recreate the delicious octopus I ate a long time ago. Do they usually bring it out around the second sip? “I want it to be memorable from the start.” I want people to continue today with the memory of “that octopus was delicious.” I didn’t make a spectacular octopus dish, but rather “I want it to be engraved in your memory with the classic method.” It has that much impact, so I made clam miso soup with rice, 3 types of vinegar: 2 parts red vinegar: 1
part rice vinegar. The rice is from Smile no
salt, and a little sugar. Kizuna . The sound is amazing. The rice is hand-rolled . The rice has a unique flavor, but it doesn’t tire you out or become harsh. I made very conscious adjustments to arrive at this delicious rice that has an impact, but sometimes it can get a little tiring after about the fourth bite (tiredness of eating). When making the rice to avoid this, the line… One thin piece. Is this a special feature? This shape allows all customers to see it and you can tell what’s going on in an instant. Basically, you two serve customers at separate tables? It’s been 14 years (laughs). Even though we’ve been working together for 14 years, we don’t get along at all (laughs). Our tastes, hobbies, and conversations don’t match (laughs). Thank you for such a fun time today! It was really delicious, but what are the things that Sushi Kadowaki is particular about and values? “I want you to enjoy it with all your senses” The atmosphere, the smell, the sound, the sight, the taste. The time you experience it should feel unreal, the most enjoyable time. “I want you to spend it without returning to reality.” “We never compromise on the food” It’s never about showing off or showing off . If you want to enjoy the classic octopus and whale specialties and the fateful specialty, true octopus nigiri, I recommend checking with the restaurant. Thank you for the fun sushi theater! We look forward to serving you again in the future! It was a delicious meal! How to make a reservation by phone
Navigator
Special omakase with 4 drinks,
Sushi Kadowaki 6F, ACN Ginza 7 Building, 7-4-6 Ginza, Chuo-ku, Tokyo 5 minutes walk from Ginza Station
TableCheck /
tax included 60,720 yen

銀座7丁目の飲食ビルの6階に佇む、美食家の大人たちが集う注目の高級寿司店。
中央に鎮座する氷室が目をひくスタジアム型の10席のカウンターが広がり、ほどよい活気がある雰囲気。
豊洲市場だけでなく、全国の産地から超弩級の食材を仕入れ、独自の熟成技法で魚の旨みをグッと引き上げる。
おまかせはつまみ少なめ、握り多めの構成で、食べ歩いている人ほど他店とは異なる食体験をより一層楽しめるだろう。
この日は食運に恵まれ、記憶に残るスペシャルな食材が次々と登場。大将の寿司への情熱に迫った。

00:00 オープニング
01:13 大将プロフィール・寿司店概要
03:38 妙髙山
03:41 冬瓜
03:45 ミネラルウォーター
03:49 蒸し鮑 肝ソース
04:48 肝ソース シャリリゾット
05:39 毛蟹とバフンウニ和え からすみがけ
06:26 黒龍 九頭龍
06:53 ホタルイカの炙り すじ青海苔がけ
07:21 マスノスケ
08:29 真蛸（刺身）
09:18 真蛸（握り）
11:31 ガリ
11:40 コハダ
12:39 蛤
13:15 大トロの炙り
13:59 シマアジ
15:19 CLOUDY BAY PINOT NOIR
15:31 車海老
16:08 クジラ尾の身サク漬け×2
17:34 トリ貝
18:02 トリ貝のヒモ
18:29 赤身漬け
19:33 ムラサキウニ丼
20:15 クジラ尾の身サク漬け炙り
21:02 中落ちトロ手巻き
23:15 干瓢手巻き
23:51 アナゴ
24:14 予約方法・営業時間・コース料金
25:09 真蛸
27:19 しじみの味噌汁
27:24 シャリ玉
27:42 シャリ手巻き
28:22 総括
29:45 会計

提供：株式会社キタニ水産　様
@キタニ水産豊洲市場築地
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↓仕入れを検討したい寿司店、飲食店の方の問い合わせはこちらから
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このチャンネルでは、日本が世界に誇る「寿司」の魅力を発信しています。
This channel is dedicated to the wonderful “sushi” of Japan.

______________________________________________________
【本日の寿司店】
店名：鮨 門わき
住所：東京都中央区銀座７丁目４−６ ACN銀座7ビルディング 6F
https://maps.app.goo.gl/rC7ZsHWGyfmEZ3vt6
会計：税込60,720円（特別おまかせ、ドリンク4杯）

【Today’s Sushi Restaurant】
Name: Sushi Kadowaki
Address: 6F ACN Ginza 7 Building, 7-4-6 Ginza, Chuo-ku, Tokyo
https://maps.app.goo.gl/rC7ZsHWGyfmEZ3vt6
Total Bill: ¥60,720 (tax included) (Special Omakase Course, 4 drinks)
______________________________________________________

ナビゲーター：寿司リーマン（taki_sushimania)
Instagram：https://www.instagram.com/taki_sushimania
X：https://x.com/highspeed19boyz

【過去動画】
▼鮨 三ます

▼鮨 おか

▼鮨 和久

▼麻布三之橋 竹浪

▼芳尾

寿司好きのための“新時代の寿司店検索アプリ”がついに登場！
全国の寿司店を1200日以上食べ歩き続ける「寿司リーマン」が取材・記録した750軒以上の中から、初回リリースでは東京の厳選100軒を掲載。
↓アプリの無料ダウンロードはこちらから
https://x.gd/2cfIU

当チャンネルのナビゲーター寿司リーマンが、初の書籍「寿司の魔力」を出版しました！
Amazon・全国の書店で販売中です。
購入先URL：https://x.gd/LXixa

1200日以上も連続で寿司を食べ続けるほどに”寿司の魔力”に取り憑かれた私が、その魔力の正体をあぶり出していく内容になっています。

なぜ、寿司は、私を含めて、日本人、そして世界中の人の心を動かすのか？
その本質的な魅力について、全国各地の名店で体験したエピソードもふまえながら、書かせていただきました。

ぜひ一度手に取っていただけますと幸いです！

【取材依頼について】
全国の寿司名店を紹介する当チャンネルでは、常に新たな取材先を探しています。
取材・紹介を希望されるお店や企業の方がいらっしゃいましたら、ぜひご連絡ください。
お店のこだわりや特色などを動画で伝えるためのお手伝いをさせていただきます。

取材依頼や質問等は、以下の寿司リーマンInstagramのDMまたは
株式会社SUMESHIの公式ホームページからお問い合わせください。
https://www.instagram.com/taki_sushimania
https://sumeshi.co.jp/contact

#sushi#寿司#寿司リーマン#株式会社SUMESHI