史上最高傑作の松葉蟹…超弩級のスペシャリテを惜しげもなく提供する東京の超予約困難店【鮨 やすみつ】

史上最高傑作の松葉蟹…超弩級のスペシャリテを惜しげもなく提供する東京の超予約困難店【鮨 やすみつ】

Yotsuya, Tokyo – Sushi Yasumitsu A famous restaurant in Yotsuya that visits the production areas of the country and realizes overwhelming procurement. The enthusiastic chef is also famous as a judge on the popular TV program “Job Tune”. Gourmets from all over the country visit to taste the omakase menu that features seasonal specialties that correspond to the seasons. On this day, I enjoyed the world of Yasuhide through the omakase menu centered on the winter specialty “crab”, which is the most popular and difficult to book. In 2010, he took over the restaurant from his father, the previous owner, and changed the model from a town sushi style to a high-end restaurant with an omakase course. In 2017, it moved to its current location and is now a restaurant that is extremely difficult to book.
Chef Yasuhide Watanuki He has an incredible passion for the ingredients he handles, and on his days off, he visits producers all over the country in person and continues to establish a route to purchase special ingredients directly from the source. He is also famous as a judge on the popular TV program “Job Tune”. His hobby is surfing. All special omakase dishes: Oyster soup , delicious , well-seasoned Yamasan wakame , delicious wakame! Steamed blackthroat seaperch sushi, delicious, amazing fat! Boiled oysters with starry flounder and delicious , bouncy fat, amazing oysters, oysters from Hirota Bay, Iwate Prefecture , super plump! Delicious with a strong flavor ! Ankimo Shinsei Yonotori, fluffy to super rich , rich and delicious ! Sumi squid with sweet and delicious wasabi, which changes its flavor when eaten. Sumi squid is steamed sushi without a knife, so you can enjoy the texture, and the shell of the hairbox crab is removed, so please scoop it up with chopsticks and eat it ! It must take a lot of preparation to make one piece of this , right? It really does take 2 hours, thank you, thank you, you can eat it in a second, I’m so grateful (lol) Is this (hairbox crab) from Ishikawa? This is Kasumi, Hyogo PrefectureToday ‘s Matsuba crab is from Hamasaka Fishing Port, Hyogo PrefectureToday ‘s Matsuba crab is from Hamasaka Fishing Port, Hyogo PrefectureUshu Homare filefishIt ‘s winter, the ingredients are the keyMany people put it on top or strain it, but I like to put the liver in between, which gives it a good balance when chewing.And sake is a cheat on that.Thread mozukuToday ‘s thread mozuku is from AomoriIt’s crunchy , thin but has a good textureCod miltIt’s Pacific cod miltShabu -shabued in kelp brothCreamy, an adult snackSuper high -quality miltPonzu sauceDelicious starry flounder finDelicious , great textureMutsu Hassen Brewery-exclusive sakeToday , we use just under two Matsuba crabs, one 1.3 kg and one 1.25 kg.At the first auction of this year (2024), on November 6th, the first Matsuba crab from Hamasaka Fishing Port was 2.8 million yen per crab.The same size crab from the same place was 2.8 million yen per crab last year (2023).It was 10 million yen, and today it’s about 2 million yen, so you can rest assured (laughs).When it’s caught in Hyogo Prefecture or Tottori Prefecture, it’s called “Matsuba crab.”When it’s caught in Fukui Prefecture, it ‘s called “Echizen crab.” When it’s caught in Kyoto Prefecture, it’s called “Maizuru crab.” When it’s caught in Ishikawa Prefecture or Toyama Prefecture, it’s called “Kanon crab.” It’s so delicious! Hold the Matsuba crab legs and eat them as they are.Wow ! Wait a minute! This is amazing! It’s so delicious! Can I have one more please (laughs) I’ve eaten a lot of crabs, but this is a very memorable crab masterpiece.Matsuba crab topped with sea urchinIs this mixed with crab roe? Mixed with crab roe, it has a great range of flavorsThe heart of a Matsuba crab is shaped like a star, so it’s called a “star” and is a delicacy that’s considered a lucky charmCrab sake that ‘s only served occasionallyIs this sake? Even though it’s sake , a little of the alcohol has evaporated, so I think it’s more like a soup stock or dashiCrunchy and delicious ! Scallop seaweed rollThe texture is deliciousVery juicyRed meatFrom Oma , AomoriToday’s tuna is 155kgThe rice is the bestThe tuna is also great! Delicious otoro x 2It ‘s really fattyIt goes really well with the riceThe way the fat melts is also great! We changed the way we fastened the gizzard shadBy changing the way we fastened it, do you mean the time? We made the time a little longerIt ‘s really deliciousGizzard shad chawanmushi with turnip sauceSimple but deep and warmingI heard that you originally went surfing overseas over the New Year holidays ? Every year, New Year’s is always crowded and expensive, so I hated it and wondered if there was something I could do, so I thought I could move the business to New Year’s and take a break , the prices would go down, there would be fewer people, and I asked the fishmongers and fishermen, and they said, “If you’re serious about it, that’s fine,” and “I’ll help you,” so that’s how it started . Are you still surfing? Yes, but where do you go overseas to surf only during the holidays ? Maybe Australia? Hawaii , where I often go to Bali in Indonesia, Hawaii, and Taiwan. Horse mackerel is fatty, big horse mackerel , wild taste, delicious, Bafun sea urchin, the amount is amazing! Seriously delicious! This way of attaching seaweed is unique to “Yasuhide”, isn’t it? A little bit of kuruma prawn on both sides, too delicious, Oshinshu bonus item, small bowl of salmon roe It’s the end of the season, so (the salmon roe skin) gets hard, so I quickly pickled it just before it’s quite fatty, can you roll it up? Fatty sea grape thick roll, I’ll eat it in one bite! The fat of today’s tuna was amazing. The sea grapes were well balanced and delicious. The conger eel was softer than soft. The red soup stock , egg , matcha, and monaka ice cream were delicious. Thank you again today. This was my first time at “Yasuhide” in the winter. Summer came, we had “mantis shrimp and clams” and today we had “crab,” so the one where you scoop up and eat the Matsuba crab was by far the number 4 hitter of the day. It was the end of the year, so it felt like a great treat. There are almost no sushi restaurants that serve it this way, right? I have a master who I think is unique, and I’ve learned from him and arranged it in my own way to serve it. They prepare specialties for spring, summer, autumn and winter, don’t they? In terms of popularity ranking, is crab the most popular and the royal road? Crab and sea urchin ? It’s summer, so please continue to support us in the future. Thank you! It was a delicious meal! How to make a reservation
Navigator
Sushi Yasumitsu 5-2 Yotsuya Sanei-cho, Shinjuku-ku, Tokyo 7 minutes on foot from Yotsuya Station
Winter omakase, 5 glasses of sake
by phone
nan
nan
tax included 46,000 yen

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

全国の産地に足を運び、圧倒的な仕入れを実現する四谷の名店。
熱意溢れる大将は、人気テレビ番組「ジョブチューン」の審査員としても有名。
春夏秋冬に合わせた旬のスペシャリテを目玉としたおまかせを味わうため、全国の食通たちが通いつめる。
この日は最も人気が高く、予約困難とされる冬のスペシャリテ「蟹」を中心としたおまかせを通して、やす秀ワールドを満喫した。

00:00 鮨 やすみつ – 東京都新宿区
00:29 寿司店概要
01:22 牡蠣スープ
01:31 山三
01:35 わかめ
01:43 ノドグロの蒸し寿司
01:51 ホシガレイとブリ
02:17 牡蠣の煮浸し
02:31 あん肝
02:38 新政 陽乃鳥
02:55 スミイカ
03:11 香箱蟹
03:48 羽州誉
03:53 カワハギ
04:31 糸もずく
04:40 鱈の白子
05:03 ホシガレイのエンガワ
05:15 陸奥八仙 蔵限定酒
05:19 松葉蟹
07:06 松葉蟹のバフンウニのせ
07:51 白岳仙 純吟生
08:04 カツオ
08:21 さくらます
08:32 播州一献 山廃
08:41 サヨリ
08:55 大トロ×2
09:31 コハダ
09:55 蕪餡の茶碗蒸し
10:06 アジ
11:30 バフンウニ
11:59 車海老
12:16 大信州 番外品
12:21 いくらの小丼
12:33 トロ海ぶどう太巻き
13:51 穴子
14:10 赤出汁
14:15 玉
14:24 抹茶もなかアイス
14:35 総括
15:23 会計画面

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 やすみつ
住所：東京都新宿区四谷三栄町5-2
会計：税込46,000円（おまかせ、酒5杯）

【Today’s Sushi Restaurant】
Name: Sushi YasuMmitsu
Address: 5-2 Yotsuya Sanei-cho, Shinjuku-ku, Tokyo
Charge: 46,000 yen including tax (omakase, 5 cups of sake)

______________________________________________________

ナビゲーター：寿司リーマン（taki_sushimania)
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【過去直近オンエア動画】
▼深坂

▼鮨 もりなり

▼鮨割烹 ゆうずうむげ

▼すし ふくづか

▼鮨 はやし – 静岡県

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！

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