サラリーマンから鮨職人へ！シャリだけでも旨い。新宿の隠れ家寿司店「すし日和」に密着

サラリーマンから鮨職人へ！シャリだけでも旨い。新宿の隠れ家寿司店「すし日和」に密着

After 12 years as an office worker, Kazuteru Shimizu made a complete turnaround and jumped into the world of sushi. Kazuki Shimizu jumped into the world of sushi. He studied sushi at Tokyo Sushi Academy, and after 2 years of training, he opened “Sushi Biyori” on August 5, 2024. They offer an omakase course of Edomae Sushi using seasonal ingredients for 11,000 yen, available by reservation only. Tsukiji Outside Market. Tsukiji fish market. Fish stocking at Kitani Suisan. Tuna from Shiogama. Looks like sardines are more rounded, but they’ve turned into albacore, so even though they’re rounder, The horse mackerels are done with the roe, and they’re starting to get a little bit of fat in the skin, The horse mackerels in Kagoshima are better in terms of fat. (Sardines) look fat and good, though, When you open it, it’s like an egg…, Then it’s better to wait a little bit longer. I talk to the manager and choose the horse mackerel. Also today, Choshi’s fishing kinmei. I bought it very well. I’ll take it. Smilka. It’s been coming in steadily again of late. A little bit of white squids are starting to come in seasonally as well, （I think by the time (the smelt) start to get less good, we’ll probably have a steady stream of white squid. A combination of clams and clams. It looks like a clam. Looks a little more like clams than clams. Shells are not as thick as clams, so not suitable for grilling. If it produces that much broth, it can be used as a bowl, Bivalves are very spring-like, aren’t they? I can serve this sea urchin well, so please take this one too. Hokkaido Buffoon sea urchin. Packing ingredients bought in a cold bag. Next, I go to “Tsukiji Kushiya” for vegetables. Packing the food bought in the refrigerated bag. Take special time to select good wasabi. Vegetables are also stocked up and ready for the store. Dessert brûlée is prepared. Milk and vanilla bean. Add cream. Ran-o” is used, which has a shiny, dark orange yolk. Separate yolks. Heat milk and cream. Add granulated sugar to egg yolks and mix well. Add warm milk and cream, mixing well. Strain egg mixture and mix with remaining cream. Pour the dough into a bowl. In case you’re wondering, you can choose between sorbet and brûlée for dessert, Sushi day instead of balls, We serve brûlée instead of tamago. Eliminate air bubbles on surface with burner. Baked in hot water in oven on a tray. Tori clams. This is a tri shell. This shellfish is in season in spring. Underneath is the lid of a sea urchin container. The tri clam is black in color, If you handle it on a cutting board, the black part will peel off. How long has your restaurant been open? It hasn’t been a year yet. We opened last August. I decided to open my own restaurant in November of the year before last, It was August of the following year, so (the preparation period) was nine months. Initially, I wanted to have my own store, within 3 years or so, I was blessed with a lot of people around me, and I was able to open the restaurant sooner than I expected. I originally liked eating and cooking, I always wanted to do food and drink someday, I knew I wanted to work in food and beverage when I went to a very good Italian restaurant, And I thought about it a lot, and I thought, “Let’s do sushi. I wanted to do it by myself from the beginning to the end, and when I thought about what would be good for me, I thought I could do everything from preparing sushi to serving customers over the counter. What do you enjoy most about your job? When people are happy with my sushi and food. I also simply like to cook a lot of things, I’m changing the menu now every month, I enjoy making prototypes of what I’m going to make next. Sliced chicken clams are boiled in hot water. I enjoy making prototypes of what to make next. I think it depends on the restaurant, but if it’s not cooked, the flavor of the shellfish is still there, Some people find it smelly, I prefer a quick fire. Mackerel. Scales are taken off and the head is dropped. Remove entrails and wash inside of belly. Cut the meat into three pieces. Itamae-san goes to work. Shimizu-san takes over preparation. Shake salt to dehydrate. Making salt water as dense as seawater. Cohada. Dropping fins and removing scales. Head and tail removed, guts removed Cherry shrimp. Spread on aluminum foil. Grill to release aroma. Remove from salt water and pat dry. Open meat and remove middle bone. Remove ribs. In parallel with preparation, meetings are held to share today’s reservations, etc. Finished processing kohada, put on colander. Shake salt to dehydrate. Meeting with other members to share reservations for the day. Azi. Removing seigos, scales, and heads. Remove entrails. Open meat from dorsal side. Remove bones. Dehydration of kohada is finished, salt is washed with vinegar. Mackerel is washed with vinegar as well. Tighten with vinegar. Brûlée baked. Cherry shrimp also finished heating, fragrant aroma wafts through the air. Peel off the skin. Peel off thin skin. Tighten oneself in ice water. Kohada is drained with vinegar. Shiogama tuna. Remove blood. Removing the sacks. This area is the mid-trend. This and this are lean meat. I am not a connoisseur of tuna, I trust Mr. Kitani, the wholesaler of tuna, to purchase the tuna. What is the origin of the name of your restaurant? I thought about naming it after myself, but I thought it was a bit stiff, Sushi Shimizu or Sushi Kazuki, I thought it’s a little bit different, I wanted to give it a casual name, “Sushi Biyori”, to give it an informal feel. There are many regular customers. More than half of them are repeaters, Quite a few of them come back for the second and third time. I still want to get to know more people, We haven’t done too much publicity, We’re not doing anything special. Of course, I’m doing the proper preparation. （I think I spend more on cost (than other restaurants). It’s not like I want to make a lot of money on this or anything, It has to be a business, of course, I’m not overly concerned about that. Prepare seaweed. Cook rice. Preparation is over and business preparations begin. Prepare the story box. Tuna. TAI. Smilax. Tori clam. Aina mussels. Rice is cooked and rice is prepared Shari vinegared with red vinegar is poured over rice Mix rice grains so as not to crush them. Transfer rice to warming pot. The store’s mark is designed by combining Mr.Shimizu’s family crest and “Hiyori” of Sushi Hiyori. The dishes used in the restaurant are Tanba-yaki from Mr. Shimizu’s hometown in Hyogo. Before opening the shop, I made a request for this size and design, I had it made by hand. Closing mackerel. Shari is placed on top of vinegared mackerel on a stick. Roll it up with a bamboo mat and set it aside. 17:30 OPEN. Tue, Wed, Thu, Fri 17:30 – 19:30 / 20:30 – 22:30. Sat & Holidays 17:00 – 19:00 / 20:00 – 22:00.
2 rotations by appointment only. Closed Sun. and Mon. Bonito. Searing skin eyes with burner. First gatsuo sashimi. Gyoja garlic in soy sauce. Sashimi of Hatsu Gatsuo (skipjack tuna), marinated in soy sauce with Gyoja garlic. Sushi bar of mackerel, seared. Cut sushi sticks with soy sauce and wasabi. Sushi served on a sheet of nori (seaweed). Bamboo shoots and wakame seaweed. Pouring soup stock. Bowl of bamboo shoots and wakame seaweed. Cutting neta first and adjusting temperature. He makes sushi while talking with customers. Sumi ika, salted sudachi. Akashi sea bream. Sea bream. Firefly squid. Toyama firefly squid. Mountain udo and Japanese bitter gourd are dressed with ginger jus. Tuna lean and medium fatty tuna. Honmaguro akami. Medium fatty tuna. Hon tuna medium fatty tuna. Yellowfin tuna. Chawanmushi with sakura shrimps and snap peas. Tori mussel. White shrimp. Toyama white shrimp. White shrimp. Sakura trout yuzu-an grilled with miso and fuki miso. Hokkaido Buffoon sea urchin. Buffoon sea urchin gunkan. Seared conger eel surface. Put salt and sansho (Japanese pepper) on it. Conger eel. Mix negitoro and chopped takuan(radish). Spread rice on nori and put tuna on top. Torotaku maki. Dessert is a choice of yuzu sherbet or brûlée. Kibi sugar. Searing on burner. Thank you for the day. Please let us know if you have any future plans for the store. We have been open for a little over 6 months, Thanks to your support, including regulars and new customers, I have a lot of customers and I am supported by them, I would like to make this a store that will be loved for a long time, even though it is a common thing. We will stick to materials more firmly than before, I will do my best to provide you with delicious sushi and dishes that you can enjoy, I will do my best to serve you. What would you like to say to the regulars who always come here? Thank you for always coming to Sushi Days. I don’t make a sushi restaurant with my customers, I have realized in the last 6 months that the atmosphere of the restaurant is also a part of the customers, I have been blessed with really good customers and have been able to enjoy the store, Thank you very much. We will continue to do our best. Thank you very much. Sushi Biyori and a bar to be opened in March 2025.
Sake Biyori, a bar where you can enjoy Japanese sake, will open in March 2025. You can enjoy standard sake and rare sake such as Jikin, Jyushiyo, etc. The professionally qualified staff can suggest sake, and beginners can easily enjoy it. They also offer rolls and a la carte dishes that can only be found next to a sushi restaurant. Manager of Sake Biyori. Mr. Nozaki. Who is the general manager of Sushi Biyori, Shimizu? We used to work together at a sushi restaurant called “Sushi no Suke” in Shinbashi, I was offered to work on this (Sake Days) project, I was thinking that I wanted to step up to the next level, and I got the offer at the right time, I am very happy. For all of you who can come, From those who are not yet very familiar with sake, It can be enjoyed by those who want to drink something maniacal that they are used to drinking, I try to select a wide range of sake. We aim to be a place where you can come alone or with your loved ones or friends, We are looking forward to serving you.

➖店舗情報➖
すし日和

営業時間：
火・水・木・金　 17:30 – 19:30 / 20:30 – 22:30
土・祝日 17:00 – 19:00 / 20:00 – 22:00

定休日： 月・日

お店の公式アカウント
X：　https://twitter.com/sushibiyori_
Instagram：　https://www.instagram.com/sushibiyori.shinjuku/

住所　 東京都新宿区西新宿1-12-9 田畑ビル 5F
マップ　https://maps.app.goo.gl/2oebbbtP6ZDqex317

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