【1万円前後で大満足】ここは通いたい…寿司食って鍋食って蕎麦で〆る割烹のおまかせが旨すぎる。

【1万円前後で大満足】ここは通いたい…寿司食って鍋食って蕎麦で〆る割烹のおまかせが旨すぎる。

All the mushrooms are sent from Yamagata. These are Yamabushidake mushrooms grown deep in the mountains . When this grandfather dies, there will be no successor. The mushroom hotpot to eat this soba is the main ingredient. Kenken seared bonito. Seared whole without removing the skin. Swordtip squid. That’s the ear? It’s the ear. The ear is the most delicious. I like the ear and the tentacles. Of course, you prepared the condiments you bought for salt-grilled and simmered dishes by yourself . Oh yeah, yeah, before everyone arrived, there were so many fire safety devices. They’re at the back of Ise Shrine. There are steamers, fryers, grillers. Do you handwrite the menu every day so that you can do it all by yourself ? Tegami Yamasakana Nojiri Anzuki (formerly Kinoko Nabe Osada) – Located in Osaka City, Osaka Prefecture , about a 25-minute subway ride from Umeda Station, and a few minutes’ walk from Abiko Station, this popular kappo izakaya is a popular local restaurant. It is run by a friendly, veteran chef who trained at a sushi restaurant in the Kansai region. The restaurant is known for its wide selection of hot pot dishes, including the famous mushroom hotpot, as well as soba noodles for the final course, and nigiri sushi. The prices, which are kept at around 10,000 yen, are a plus, and the restaurant is loved by many regular customers. The sushi, made with sweet, firm white rice that melts in your mouth, has a Kansai flavor. They serve delicious nigiri, as well as the famous hotpot and soba noodles, as well as meat and vegetables, and if it was in your neighborhood, it would be a great place to be a regular. , 55, born in 1970, originally from Kumamoto Prefecture. After graduating from high school, he trained at a sushi restaurant in Kyoto. After that, Based in Osaka, he honed his skills at small restaurants. He opened his own restaurant in 2012 and became independent. He has a warm and friendly personality, and is a wonderful chef beloved by local regulars.
Chef Osada Yukiya [ Businessman :] Nice to meet you! Chef: Nice to meet you. The restaurant’s name (at the time) includes “Mushroom Hot Pot.” Is it really a hot pot restaurant? If you ask, “What kind of restaurant is this?”, we also serve hot pot . It’s like a nice, grown-up izakaya. Yes, it’s perfect for a relaxing meal. It ‘s perfect for saying, “I’ll serve you something today.” Since “Mushroom Hot Pot” is in the restaurant’s name, is it a specialty? It is, but it’s included in the name to attract the attention of passing customers. The mushrooms in mushroom hot pot are just for dashi broth, and the final dish, “Yoshino Soba” from Nara, is the main course. Is soba the main course ? The soup is made with mushrooms, and the soba is the final course. How do I order? For now, I’ll serve about five light dishes, just a selection of dishes . Please let me know if there’s anything else you’d like to eat. The appetizers are onion and white fish paste, and spinach with Shiraae (shiroae). This simple Shiraae is surprisingly delicious. It’s delicious , thank you. I don’t usually eat this kind of thing, so I ‘m not making it right now. A sashimi platter of three delicious sashimi dishes, seared Kenken bonito, swordtip squid seared without removing the skin, with ginger soy sauce, and conger eel. The conger eel is from Amakusa, Kyushu, and is sparkling and delicious ! (The name Kenken bonito comes from) the name Kenken fishing? (The name comes from the word fishing) Line-caught conger eel. The firm , bouncy texture is noticeable just by holding it. The fragrant squid is delicious! Eating the ear all at once is a squid lover’s dream . Mackerel simmered in garlic and ginger . I cooked it with garlic. The gentle garlic flavor seems to chase after you. Delicious. Wild yet elegant. Elegant but wild . Can you eat mushroom hotpot all year round? You can eat mushroom hotpot all year round. They send all the mushrooms from Yamagata. This is Yamabushitake (the mushroom we’re using now). The mushrooms used change depending on the season, don’t they ? Yes , it does. Is this mitsuba? It ‘s mitsuba . It’s completely made with soba broth. This is the famous mushroom hotpot. Apparently it’s in the restaurant’s name. We also add shimejimaitake, Yamabushitake, nameko , and a little bit of onion. We also add mitsuba and pork to bring out the sweetness , Kagoshima black pork, and mushroom hotpot . It’s irresistible for mushroom lovers . The seasoning is quite light, like eating the mushroom broth, and not too strong . Delicious! Thank you! The best! Mushroom hotpot is the best for the gout menu in this ingredients case (lol). There’s no guilt involved (lol). It changes depending on the season. Mushroom hotpot is available all year round, but crab hotpot or crab is the most popular, right ? Is that winter? From November to March in winter, the overwhelming majority of customers are crab customers. They buy their food directly from fishermen in Sakaiminato, Tottori, so the prices are more reasonable than other places. Hot pot and sushi are the best, aren’t they? It’s not something you see often, but what was this restaurant where you can enjoy both ? I love Yamabushitake mushrooms the most. The broth is completely different depending on whether or not they contain this mushroom. Last year, the Mogami River flooded, right? Didn’t the whole place (where they grow mushrooms) get flooded? The warehouse where they keep the mushrooms and all sorts of other places are flooded. They sold the mushrooms they grow on the level above to our regular customers. Why did mushroom hot pot become their signature dish? It’s unusual, isn’t it ? They told me a lot of things like , “Let’s make something that people don’t use.” They also said, ” Healthy hot pot” and the confusing “mushroom.” They chose a simple name (the same as the restaurant name) that ‘s easy for people to understand. It’s not something you see often, but perhaps the chef originally came from a hot pot restaurant? It’s a sushi restaurant. I faithfully follow what my master tells me: “Don’t run a sushi restaurant, open a restaurant that also serves sushi.” Have you ever been to a place like Machizushi? Yes, it’s a real old private restaurant. I graduated from high school and came from the countryside. Where are you from? Kumamoto. Kyushu plum wine and soda mixed with eel tempura and grilled miso-marinated mackerel. It ‘s so fluffy. Soba noodles with mushroom broth. Is this soba from Nara? Yoshino soba noodles from Nara. This grandfather makes soba deep in the mountains. When he dies, there will be no successor. The mushroom hotpot to go with this soba is the star of the dish, and this soba is delicious! It has a chewy texture, or should I say a slippery texture, and it doesn’t stretch, so that’s why. It feels like it really clings to the noodles. The mushroom broth is coated with potato starch on the pork , and as you eat it, the broth thickens and clings to the noodles. If it were a normal broth, it would just be smooth and delicious! The pickled flounder, Asian shrimp, and prawns are delicious! The rice adds energy. The shrimp is delicious! Kansai and Kanto are completely different, aren’t they? The rice is different. You know “Sushizanmai”? I went to eat there the first time I came to Namba. “Is it really that different!?” It’s hard to generalize, but Tokyo is salty, and Kansai is sweet. They lightly grill the ikura, right? Lightly grilled, with salt? Salt, sea urchin , swordtip squid (topped with sesame oil, ikura juice). The sea urchin is delicious ! The sesame oil is interesting. I wonder if it would taste better with sesame oil, which adds a bit of richness . The boiled octopus is soft and tender, and the eel is wasabi? When you think of eel and wasabi stems , you think of Osaka, but eel sushi isn’t conger eel, right? This one isn’t conger eel. It’s very satisfying, but I don’t like slicing it thinly. The sushi restaurant where I trained is an Osaka sushi restaurant? It ‘s a sushi restaurant near Kyoto Station , and it no longer exists. The master passed away . There were three masters, but none of them are gone. There’s no one to scold. So, three masters? Did you go to three different restaurants ? The masters would tell you to go there and go there. I learned a lot from them , but there were three, and none of them are gone. What is this? This is wasabi stems, made by pounding a mixture of wasabi stems and cucumber. The pickled lean meat is sticky, moist, and chewy. The spiciness of the wasabi stems hits you in the nose. That’s all there is to it. Right. Can I add more? Sure. I want some meat. Chicken or beef? Do you want some fat, or do you prefer something less fat? If so, I’ll go with local chicken. Got it . Also, “octopus vinegar”? Is it like octopus in a vinegared dish? Yes, that’s it. I use Tosa vinegar instead of sanbaizu. Octopus vinegar. I love octopus vinegar! This is takosu . Delicious! Is the octopus from Akashi? Yes, it’s Akashi . Kansai is great, it has a nice texture and is delicious! Miyazaki chicken sashimi served with rock salt, wasabi, and ponzu sauce. Kyushu soy sauce and ponzu mixed half and half. Where is this chicken from? Miyazaki horse sashimi? Yes, we have horse sashimi ( regulars). The horse sashimi is incredibly delicious. Nagano is apparently famous for horse sashimi too . Delicious! It feels a little undercooked, the skin is crispy, the meat is moist and firm, the more you chew it, the more delicious it is. Swordtip squid x2. I think that with that topping, more people are ordering two pieces of squid (lol). I think it has (lol). Two pieces of squid in the palm of your hand, delicious ! Is spicy daikon the kind of daikon used for grating? あさイチ」 English: That’s right. It’s completely spicy, so you don’t need any seasoning or anything . It’s good just as it is . The radish itself is spicy . For example, if you were to use that kind of spicy radish in oden, would it not go well at all? No (he’s making the soba noodles you just ate). Where did you meet the soba-making grandfather? My master’s house, my master said, “Shall we go out for lunch?” Nagata -taisho, “Where?” Master: “Soba.” It was really quick. Nagata-taisho, “You want to use this soba, don’t you?” Master: “Make your own broth. ” Nagata-taisho, “Thank you.” Soba-making master: “Make your own broth. ” Soba-making master: “We’ll make the soba here and send it to you.” Do you wholesale to various Japanese restaurants and other food establishments? No. I ‘m sure there are some who do, but ( basically) I don’t wholesale . Since I’m the only one, it’s not distributed to the general public. Is it soba that isn’t distributed to the general public? No. The cold soba is delicious! Thank you! Regular customer) This is my second bowl of soba. These noodles are truly one of a kind and really delicious! It’s dark in color, but it doesn’t have much of a buckwheat flour flavor . It doesn’t taste like 100% buckwheat soba. When I first tried this soba, I thought , “This soba is so delicious !” It’s insanely good! Ever since then, I’ve been able to eat soba because I learned to eat soba and realized I can’t swim (lol). Delicious ! Eat mushroom hotpot, eat soba, eat sushi – it’s the best! Thank you! You have so many options ! This soba is a must-try! They don’t list “zaru soba” on the menu because it’s too popular. It’s a dirty story, but if they offer “zaru soba” as a single item so much that they run out of mushroom hotpot, I’ll go for that, so I’ll just have this as my final dish, and I ‘ll skip over mushroom hotpot, so To eat this soba, order mushroom hotpot and
the current name of the restaurant is Sanko Yasoku Azuki. then say it secretly as your final dish . It feels like a secret menu item. I’m sure there will be people who watch it and ask, “Can I have zaru?” It’s really delicious! The matcha cheesecake, homemade by a regular customer, is delicious. It’s high quality. ( Regular customer) Really? Regular customer) It was made by an ordinary old lady (laughs). It’s like the proprietress made this high-end sushi dessert that wouldn’t look out of place in a restaurant.Regular customer) Really? Regular customer) Master, are you going to stock it?! Chef Nagata) I’ve had to stock it since August (laughs). Chef Nagata, thank you for today!
Thank you very much for coming. It was incredibly fun and delicious, thank you for coming all the way from far away. What are the things that Chef Nagata is particular about and values? I want to hear customers say “thank you” so much, so I’m going to take a break from August for a while. Why is that? I’m going to do the last thing I want to do! It’s not really a renovation, the inside will remain the same but the outside and the food will change a little. I’m going to do a few things to make it a restaurant that people will want to go back to again, and for now I ‘m going to enjoy the rest of my life. I haven’t decided on a price range yet, but it will be around 5,000 to 12,000 yen. The price will change depending on the season, but I think it’s reasonable. Also, the contents of the course are decided, but for the main dish please choose from the menu that is written on the day. You can choose for yourself whether you want meat or fish. If you want hot pot, just let us know in advance and it will be included in the course. We also serve mushroom hot pot all year round , but we will just take down the sign outside. So it won’t be called “Mushroom Hot Pot” anymore? It will be gone. That’s the only thing that will be gone. The name of the restaurant will also be changing from “Kinoko Nabe Osada” to Sankou Yasoku Azuki. By the time the video is uploaded, the name of the restaurant will have changed , and I think the outside entrance will have changed as well. But once you come inside, it hasn’t changed much, but the food has changed significantly. I think it will be easier to use than it is now. All you have to do is sit down, and a variety of delicious dishes will be served. You don’t have to say anything, just tell us about any allergies you have. Thank you, thank you ! We look forward to your continued patronage! Thank you for the delicious meal today! 9,000 yen including tax
How
Omakase, Okonomiyaki, 2 drinks
Sankou Yasoku Azuki 5-18-4 Karita, Sumiyoshi-ku, Osaka City, Osaka Prefecture 3 minutes walk from Abiko Station
by phone
to make a reservation

梅田駅から地下鉄で25分程度、あびこ駅を出て数分歩いた場所に店を構える地元民に人気の割烹居酒屋。
関西の町寿司で修行した気さくなベテラン大将が店を切り盛りする。
名物はきのこ鍋をはじめとした、鍋メニューと締めのそば、そこに握りもつまめるという引き出しの多さが特徴的。
1万円前後くらいで収まる価格帯も嬉しく、多くの常連客に愛されている。
甘めで硬く、口の中でほろける白シャリで握る寿司は関西らしい味わい。
握りはもちろん、名物の鍋とそば、さらには肉や野菜などを美味しく提供してくれる、近所にあったら常連になりたい地元密着型の名店だ。

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
▼公式HP
https://x.gd/bHyoc

▼公式Instagram
https://www.instagram.com/kitani_suisan/
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00:00 ダイジェスト
01:07 仕込み
02:46 寿司店概要
04:22 八海山
04:29 インタビュー①
05:37 お通し
06:03 刺盛り3種
07:31 鯖のにんにく生姜煮
07:58 きのこ鍋
11:42 なぜ「きのこ鍋」が看板メニューに？
12:34 梅酒ソーダ割り
12:38 鱧の天ぷらとサワラの味噌漬け焼き
12:45 きのこ出汁の締めそば
13:44 ガリ
13:50 ヒラメ・アシアカエビ
14:26 関西と関東のシャリの違い
14:46 いくら・ケンサキイカ・バフンウニ
15:48 煮タコ
15:52 鰻
16:17 インタビュー②
17:03 赤身漬け
17:35 追加注文を考え中
17:58 タコ酢
19:08 宮崎地鶏のたたき刺
20:02 ケンサキイカ×2
20:34 冷やしそば
23:48 常連客の手作り抹茶チーズケーキ
24:13 総括

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.

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【本日の寿司店】
店名：山肴野蔌 杏月（旧：きのこ料理 おさだ）
https://maps.app.goo.gl/H8HUVQ6Y3xnr4QM19
住所：大阪府大阪市住吉区苅田5-18-4
会計：税込9,000円（おまかせ、おこのみ、ドリンク2杯）

【Today’s Sushi Restaurant】
Name: Yamazakana Osou Anzuki (Formerly: Kinoko Ryori Osada)
https://maps.app.goo.gl/H8HUVQ6Y3xnr4QM19
Address: 5-18-4 Kanda, Sumiyoshi Ward, Osaka City, Osaka Prefecture
Charge: ¥9,000 (tax included) (Omakase, à la carte, 2 drinks)
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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】
▼鮨しみず

▼魚がし寿司

▼旬鮮 鮨 友蔵

▼玄鮨

▼鮨 門わき

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1300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、東京の厳選120軒を掲載。
↓アプリの無料ダウンロードはこちらから
https://onelink.to/ndsm9d

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