日本一を争うレベルの鮨！超予約困難で客単価4万円超えでも行く価値あるのか？正直な感想をお伝えします

日本一を争うレベルの鮨！超予約困難で客単価4万円超えでも行く価値あるのか？正直な感想をお伝えします

Hello everyone, I’m Foodie Boy. Today I’d like to introduce you to a high-end sushi restaurant that’s been very popular with everyone. The other day, the 2022 Tabelog Gold Award (nominated as best restaurants in Japan) was announced, and 31 restaurants nationwide have won the award. “Sushi Namba” is one of them.
And today I will show you guys what it is like to dine in “Sushi Namba”. By the way, when it comes to Tabelog Gold, I heard that Torisiki, Niirome, Amamoto, and Yanagiya, which I introduced before, are also selected. It was also very difficult to make a reservation, so I honestly gave up on going because I thought it would be impossible to make a new reservation, but I was lucky enough to make a reservation this time! It seems that new reservations can be made if you do your best . I thought that no matter what plans I had, I should throw everything away and go here! Is it worth it? How delicious is it actually? If you are interested, please watch the video until the end! First of all, there are three reasons why I thought I should go that far . The first is precise temperature control in increments of 1 degree . For those of you who don’t know , here’s a simple explanation. At this restaurant, we control the temperature in 1 degree increments according to each piece of sushi rice. I thought that the human taste would make the most of it! To put it bluntly , even if it’s hot enough to burn you or cold enough to burn you, you won’t know the taste or texture . As for how they control the temperature of the toppings , it seems that steam is used behind the scenes. There was also a scene where the temperature was raised by putting it back in. Thorough temperature control is really amazing! The second is a well-thought-out balance. Actually , I thought it was amazing not only the temperature control , but also the technique to achieve the balance . I will explain in detail later along with all the menus I ate that day. The third reason is that the best ingredients are gathered . For example, for the bonito this time, Namba was able to purchase the best of the 50 that were purchased by an intermediate wholesaler, and the tuna is also of the highest quality from the famous Yamayuki. It seems that you can buy things at “Namba” What kind of menu actually came out and specifically how delicious it was I will introduce you to all the menus that I ate that day . It’s not pickled in soy sauce, but rather lightly seasoned with cold dashi stock, so instead of being salty, the umami stands out more than usual . Next is soft simmered octopus . It seems that this is cooked only with water and sake . It has a soft and fluffy texture, and the elegant aroma of the octopus wafts through the fibers as it melts. Next is botan shrimp This is a specialty of Namba . The paste itself doubles the rich umami and fragrant aroma of the shrimp . It ‘s a long and elegant flavor that lasts forever rather than a certain flavor ! It’s the ultimate happiness to have a drink with this as a snack! Next is simmered kinki . _ It has a sweet taste , and it’s definitely boiled . The taste is exquisitely mixed with the dashi stock. The dashi stock has a refined sweetness and umami, so you can drink it! Next is grilled cutlassfish.This is a dish where you can enjoy the taste of the ingredients themselves as before, but it is even more complicated in a good way and is excellent to eat! In other words, it has the aroma of grilling, but it is neither dry nor watery, and has a moist texture . You can enjoy a variety of flavors in your mouth, such as a strong umami flavor and a moderate saltiness . It’s amazing how well-balanced, complex, and filling the flavor is, thanks to this cooking method . As you can see, the fact that you can cut it with chopsticks is proof of its smoothness and softness . The taste is strong and the response to eating is the best! The seasoning is only slightly sweet and does not interfere with the umami. Next is the sardine rolls. The umami flavor and the sweetness of the fat are in harmony with each other. Also, the shrimp rolls are topped with thinly sliced ​​shrimp . There is an ensemble flavor and sweetness! And the refreshing harmony of sesame and perilla condiments and seaweed complements this ensemble taste . The contrast between the fluffy and melt-in-your-mouth texture of the fatty tuna and the crunchy texture of the takuan is great. It makes me want to eat it with shari, but I endure it by drinking sake instead of shari . At this point, I put a bowl of kinki and cutlass fish soup stock in between . hey! This is where the main nigiri sushi comes out . Even if you tell me that the sushi rice is 36°C and the toppings are 16°C, I don’t think you can get an image of it, but it ‘s just a slightly cool texture . The surface of the fish is chilled for a moment, and then it melts in your mouth at room temperature . Combined with the moderately sour sushi rice that is not too effective, it is a very complete nigiri! Also, I mentioned earlier that Namba adjusts the size of the sushi rice in consideration of the balance with the toppings, but I was surprised that the squid is easy to understand because the sushi rice is small, and they change it quite boldly. The spiciness of wasabi varies from day to day, so they taste it every day and change the amount of wasabi that day . Next, the flounder temperature is the same as the squid. This one uses squid that has been left to rest for three days . It seems that the texture is softer, so it is cut thicker . Also, the flounder-like umami is very refined, and the more you chew, the more you feel that it spreads smoothly . It seems to be still at the same temperature as the flounder. Kobashira seems to be a material that is easy to cut corners , and when you look at the quality of the restaurant, there is no doubt that it is the kobashira. I ‘m not ashamed of his words, but the trabeculae of “Namba” have no odor at all, and the original sweetness of the shellfish is the best! It’s so elastic that it bounces back when you bite into it, and it has a crisp, crisp texture. Maybe that’s because it’s so fresh? It smells amazing all the way through to the aftertaste. Certainly , I may have had a rude preconception that I would leave the pillars behind, but that stereotype was overturned and it was the best story without any compromises! Sayori ‘s sushi rice is 37℃ and the toppings are 17 ℃ . I thought it was, but it’s definitely warmed up a lot, and I can feel the difference. It reminds me of the importance of temperature control . The more you chew on the firm texture, the more the umami overflows . It’s an irresistible feeling that the umami of an elegant bluefish meets the crispy crispness and warmth of the sushi rice ! Next up is the saury . It seems that the pink color of the saury will turn brown just by letting it sit for just 10 minutes, so it seems that there is a commitment to handling it just before serving it. As you can see, it’s shining beautifully.Is this a sign of its freshness? The meat is thick and fatty, so the rich flavor spreads and lingers in your mouth for a while . The ginger on top doesn’t interfere with the flavor of the saury, and it ‘s just a little bit of an accent, which is also a good balance. Skipjack tuna, which should have sailed north to the Pacific Ocean on the coast of the Sea of ​​Japan, became a migratory fish when it became a migratory fish . It is characterized by its firm texture, rich aroma, and high-quality fat . When you put it in your mouth, you’ll be surprised that it doesn’t have a sharp acidity at all . is the best! By the way, the skin is lightly toasted so that it doesn’t smell.Is this also meant to adjust the temperature to make the most of the umami of the bonito material ? It ‘s thick, but it’s fluffy and soft, so it mixes well with the fluffy sushi rice . Even after the bonito with such a strong impact, it is not defeated at all! Next is Mie Sawara , which has a rich and sticky texture, but the moment you start chewing it, there is a lot of fat on it, and you can’t help but groan . The umami will make your brain bug . Next, only the outside of the Awajishima mackerel is lightly vinegared , and the rest is almost raw. I do n’t feel anything like that smell at all.It seems that “Namba” only buys mackerel with a beautiful pink color and red meat, so it ‘s like enjoying the umami of lean meat rather than the umami of oil. I thought, but this is certainly better than mackerel with excessive fat, and you can feel the original taste of mackerel! This is where the tuna finally comes out. First of all, the red meat is lightly pickled . We use tuna caught in Toi, Hokkaido . The surface is soggy that it feels like it’s entwined with your tongue . Next was the toro . _ First, boiled down soy sauce, then the umami of the fat on the surface, and then as I chewed it further, the umami of the fat and red meat mixed together, and the taste overlapped. Maybe it’s because I’m here that I’m able to calculate and embody the umami that overlaps like this . However , since it is tightly vinegared, this size is just right. The elegant and just the right amount of sourness will set your taste buds in check . By the way, the temperature of the toro (fatty tuna) has risen considerably, probably because the fat melts in the mouth . Next, if it’s thickly sliced, it seems to have a crunchy texture, and it’s cut thinly and heated to about 58 degrees . As you can see, the fat is dripping on the plate with the large fatty tuna on it . It’s the best! Next is sea urchin from Akkeshi. It feels like you are drinking a sweet and rich juice that melts smoothly in your mouth. The fragrant and crispy nori seaweed is also excellent. After the strong taste of umami juice and the scent of seaweed, the sourness of the sushi rice gently passes through your nose . Eggs, fluffy conger eels, crunchy kanpyo (sweetened sardines), vinegared rice, and parsley . ! For the first cup, you can enjoy the sweetness of the conger eel and the egg, while for the second cup, cucumber, sesame, and seaweed add a refreshing flavor . It is caramelized on top.It has a texture like a plump pudding with an elegant sweetness and a strong aroma of shrimp. There are 13 8-course nigiri sushi, 13 bowls , omelet chirashi, and balls for a total of 24 dishes . Even if you drink it, it will be around 40,000 yen in total . Considering that, I think it ‘s worth more than the price! Also , there may be people who think that this guy is worth it even if it’s expensive, but even if you think about it calmly, the average dish is about 1,500 yen per dish. Am I the only one who suddenly feels like it’s a ridiculously good deal ? It seems that it is still easy to get a seat for lunch. See you soon!

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