【マニア推し】全28品税込11,000円のおまかせが凄すぎる…丁寧な仕事と破格の満足度が光る地元密着型の名店【厚木 すし 末広】

【マニア推し】全28品税込11,000円のおまかせが凄すぎる…丁寧な仕事と破格の満足度が光る地元密着型の名店【厚木 すし 末広】

Today’s course is 11,000 yen, right? Isn’t the pace amazing? Not only are the dishes numerous, but the ingredients are also luxurious. Being able to eat my fill of carefully prepared sushi for this price was by far the most satisfying experience of the day. Many customers dine here, drink, and then head to another bar. Couples and families dine here today. They want to splurge a little and enjoy a set course. Some customers even say, “I’d like to use this restaurant for anniversaries.” (The chef) doesn’t say it often, but he really thinks about a lot of things, and he loves that about his customers and his restaurant, too. If you were to describe Atsugi Sushi Suehiro in one kanji character, it would be “heart.” Whether it’s the food or the service , “heart” represents the desire to cook with heart and to have conversations. They grilled tuna kamatoro (fatty tuna) with leeks . Located a seven-minute walk from Hon-Atsugi Station on the Odakyu Line, this renowned restaurant, hidden away in the back of a building, is known only to those in the know. Based on the idea that “we want you to come when you want to experience something a little special,” the omakase menu is priced at ¥6,600, ¥8,800, and ¥11,000. The most expensive ¥11,000 omakase includes approximately 30 dishes, including snacks that go perfectly with sake and carefully prepared Edomae sushi, resulting in a highly satisfying experience. This is one of the top restaurants in the Atsugi area, perfect for solo diners, dates, friends, and business meetings, and is enjoyed by many people for all occasions. , 52, was born in 1973 in Atsugi City, Kanagawa Prefecture. The son of a sushi chef, he trained at Sushi Kappo Suehiro, which his father, the previous owner, opened in his hometown of Nanasawa Onsen. Upon his
Chef Hirohisa Ogiyama father’s retirement, he took over the restaurant, and in 2019, he opened Atsugi Sushi Suehiro near Hon-Atsugi Station, driven by his desire to create a restaurant where people could enjoy sushi even more. He juggles two jobs, working in Nanasawa during the day and Hon-Atsugi at night, and his dedication to his work is impressive. Together with his wife, the proprietress, they are beloved by local regulars for their meticulous work and affordable prices. Omakase All Items: Kamo Nishiki Beni Kikyo . Held annually in early August in Atsugi City, Kanagawa Prefecture, this is the city’s largest summer tradition. The main event is a massive fireworks display (on the banks of the Sagami River) with approximately 10,000 fireworks, and over two days, there are also community participation events such as dance contests and ayu (sweetfish) catching. Atsugi Ayu Festival:
Grilled Ayu (sweetfish) with Ginkgo Nuts and Monkfish Liver: Delicious, hearty monkfish liver. It’s still early in the season, so the onions are a good balance. Once it gets a little richer, it’s time to add wasabi . Who would have thought they’d serve local ayu! Sweetfish farmed in Atsugi, with no strong flavor in a good way , very easy to eat, not too bitter and easy to eat, and pufferfish sashimi kept in a fish tank at the main store – a luxury! The broker cooperates in various ways, so (broker) there’s something like this, they almost force you to put it on (lol) Delicious! Perfect for texture lovers! Raw oysters that “make you feel happy” and make you cheerful The pufferfish and raw oysters are both fresh, and the first half is full of fresh delicacies that get you excited! Refreshing and delicious bonito tuna , garnished with green onions and mustard, the red meat is beautiful! Just a touch of mustard , “the chef’s consideration and attention to detail” – refreshing and delicious! Cool, refreshing, plump, the best starter, a large serving . Is this Atsugi sake? Yes, it’s my first time! There were many different fish lined up in the sushi display today, and I’m sure there is love for each fish, but the chef’s personal favorite is one of the fish that you would particularly like to try at the restaurant. If you had to choose one fish, what would it be? “Tuna” – The taste of tuna changes completely throughout the year, and that ‘s what I want people to experience. Sometimes it’s fatty and not the most delicious. But tuna with a refreshing acidity in the summer is also delicious, and I want my customers to know that. It ‘s not just Oma, Okinawan tuna is also delicious, Sado tuna is delicious, and there are many different types of tuna, so I want people to enjoy them all year round. I turn kamatoro into negi tuna and grill it. Is kamatoro the most fatty? I think so. The fat is dripping off, and the negi is the best, especially the negi. The negi wrapped in tuna fat is the most delicious. This kamatoro negi tuna skewer looks so delicious! I put a little lemon on this one . Lemon is to your liking, and this one has shichimi? Wasabi is good, but shichimi goes well with the negi . The negi is the star of negi tuna , and it’s delicious! The kamatoro crumbles in an instant and turns into fat, which permeates the negi, further enhancing its umami. This is definitely popular, isn’t it? Right, but you don’t get this every day, do you? Yes, you’re lucky if you win! (When making a reservation) “I want to watch the video and eat the tuna and green onion skewers.” It depends on the stock, so is it possible to make a request? The chances of us being able to provide it increase if you request it . The crunchy texture of the pickled ginger is amazing . Yokoi Brewery/Yohei (red vinegar)/Kinsho (rice vinegar) *The blending will be explained later. We started using red vinegar early on, so we started selling it when Yohei relaunched it. Since then , the highlight is being able to enjoy authentic Edomae sushi rice in Atsugi, which has been around for nearly 30 years. This is the first rice we’ve made . Steamed eel sushi: We’ve prepared smaller versions of the steamed sushi we serve at our main store for this course . What’s in it?
The wild vegetables and pickled ginger are amazing! I love wild vegetables! Delicious! The wild vegetables add a nice texture. It’s rare to see wild vegetables paired with rice . What happens when you combine “things from the mountains and things from the sea”? It’s unexpected and incredibly delicious . It instantly got me excited! It’s so delicious! The fact that they chose something that’s so deeply rooted in the restaurant’s story as the first dish is also very moving and moving! Haruko, where is this from? Today’s sesame is from Maisaka, Shizuoka Prefecture ? Is there a little bit of ground sesame hidden in it
for Haruko? Yes,
vinegar-marinated? Yes, it’s delicious ! I love it! The sesame is unusually softly marinated for Haruko, so I’m aiming for the squid to be slightly chewed (with the rice) and disappear at the same time, like cutting into a square, square , square , square , with an edged texture, rather than being crispy without cutting into the “Edomae” style. Crunch, crunchy, crunchy. This gradation of textures is fascinating. Yokoi Brewery: Yohei (red vinegar) and Kinsho (rice vinegar) in a 2:8 ratio. Yamagata Prefecture: Tsuyahime salt and sugar. Has the balance of the vinegar in the rice changed since they opened eight years ago? Yes, it has. They started using red vinegar 25 years ago, and since then, its popularity has gradually increased, so the proportion of red vinegar has been gradually increasing. Today’s course , steamed kinki and matsutake mushrooms in sake, is 11,000 yen, isn’t it? Isn’t the pace amazing? Not only is the variety of dishes impressive, but the quality of the ingredients is also a surprise in a good way. They want to use seasonal ingredients as much as possible, so they try to incorporate them somehow. The aroma is excellent! The fat of the kinki, the aroma of the matsutake mushroom , and the saltiness of the wakame seaweed . The incredibly luxurious broth, a blend of various sea and mountain ingredients, is wonderful. The way the yellowtail mustard is added is amazing , with just the right amount of “chon” ( just a little spicy ), so you don’t want it to taste bitter (chon) . Delicious! The aftertaste is delicious! “The secret to Suehiro’s mustard seasoning is to hit the spot.” Atsugi isn’t on the sea, is it? In terms of local produce, what’s the nearest port or place of origin around here? Hiratsuka has local horse mackerel, raw whitebait, and barracuda. ​​In terms of the sea, Sagami Bay horse mackerel is delicious. Odawara,
which is associated with horse mackerel, has many black horse mackerel, and Hiratsuka’s chase horse mackerel is very delicious . When you bite into the horse mackerel, it goes on and on (the fat spreads). The medium fatty tuna is also delicious, with the first and second pieces having bloody lines. The medium fatty tuna sushi geta has a clear feel. Is there any particular reason for this? Previously, the sushi geta were black, but the tuna didn’t stand out. The tuna starts off with a nice fat texture, and the aftertaste is delicious! The ratio is about 70% lean meat and 30% fatty tuna.Today’s blood-lined gishi is just right.Reservations 11,000 yen incl. tax8,800 yen incl. tax6,600 yen
can be made on Tabelog or by phone (the URL is listed in the description)
incl. tax[Closed:] Sunday and Monday[Opening hours] 17:30~22:00 LO Food 21:00 Drinks 21:30[28 dishes in total] Kiwami course [23 dishes in total] Yuzen course [13 dishes in total] Miyabi courseReservations 6,600 yen incl. tax4,400 yen incl. tax2,750 yen incl.
can be made on Tabelog or by phone (the URL is listed in the description)
taxNigiri menu – preferences also availableSpecial selection 15 pieces of nigiriRegular 12 pieces of nigiriEasy 8 pieces of nigiriWhat does the wife think of the chef’s everyday life and
the proprietress Satomi Ogiyama ? They have a strong passion for their work and appear calm… but they’re not calm (lol). The atmosphere between them is easy to talk to and a bit friendly, but of course they’re particular about what they do, so I ‘m curious about this exquisite sense of distance (lol). Hiragai Isobeyaki Simple is the best Isobeyaki Atsugi’s sake is delicious! The filefish is small so it hasn’t been aged It ‘s really fresh and firm ! Delicious! People’s preferences for lean meat are quite divided – between the upper belly tempura and the middle belly tempura *Today, the upper belly tempura has less muscle and fiber, so it’s easier to eat. I think the flavor is stronger near the head. Pickled lean meat with mustard “chon” – delicious! Since it’s the upper part of the tempura, it’s the part closest to the brain, so that’s where the flavor is. The giant snow crab (the hairy crab was there when the photo was taken) is still before the season opens, so it’s packed with Hokkaido giant snow crab roe and sotoko. Delicious! We use crab all year round, but we have hairy crab for a long time, and during that time we have blue crab and snow crab. Even the most expensive course at Suehiro is 11,000 yen, right? Prices around this range have risen quite a bit, especially in Tokyo, so I’m sure there are various reasons for this, but what’s your thinking behind the pricing? Even young people might stretch out a little on a date, but I understand that it’s a high hurdle for students, but even those in their first or second year of working life say , “I’ll invite my parents over with my first paycheck,” and “I can afford to treat them to a meal.” Freshly boiled tiger prawns. This is live tiger prawns swimming under the counter. Today’s dish is from Amakusa, Kumamoto, and it’s delicious ! The size is just right . Kohada. Trends in how kohada is seasoned and seasoned vary by restaurant, of course, but have there been any changes for you or the world as a whole? It’s completely different . It was the kind of kohada where you’d be laughed at if it wasn’t seasoned and aged, and now many people want fresh kohada. Of course, it varies a lot depending on the season, but when it starts to get fatty, I season it a little harder and let it age . The fat is incredible! It’s quite fatty. Is this Amakusa? It’s Amakusa (today’s gizzard shad). How much salt and vinegar? About 40 minutes of salt , about 30 minutes of vinegar . What day? Today is the third day. This gizzard shad is incredibly delicious! The ark shell Aoyagi has a strong aroma and is delicious! This shellfish, made with two pieces of simmered clams, ark shell and Aoyagi fresh, has been well-prepared, and the texture is amazing! It’s been minimally cooked, giving it a slimy texture that shellfish lovers love . Is there a difference between wild and farmed sea urchin? Honestly, I’m using farmed sea urchin from Hamanaka today, and it’s undeniably delicious, but conversely, I think there’s also a slightly rougher flavor to wild sea urchin. Rather than choosing one or the other, I change depending on what’s in stock at the time. The bafun sea urchin is delicious ! The nori seaweed also has a strong aroma, and I used Ariake. The fatty tuna is amazing! I thought it would be crispier, but it melts in your mouth. The tiger prawns (with vinegared yolk) are delicious! When refrigeration technology wasn’t around, did you know that once you made it, it would last a long time? It will last. Most of the moisture has gone and it will last for a month . The conger eel is called “mesokko.” How many grams is a “mesokko”? About 60 grams. The longest conger eel I’ve had today! It’s huge! Why use mesokko?
The bones are soft, and even though I cut it a little long, it didn’t reach the tail. The tail is cut off when the flesh becomes firm, which completely changes the flavor . I want the whole flesh to feel long and large . Delicious! It’s a little more creamy than I expected, melting in your mouth like an eel, and the dynamism of the tail. It’s not in Atsugi, but they use eggs from a chicken farm in the neighboring city for the red miso soup. Starting out as a part-timer, you’re now a full-time employee, and you’re always on the front lines . I love how they’ve accepted me since working here (laughs) . I don’t say it much, but I really think about a lot of things, both for the customers and the shop, and of course, that’s what I love about it. Shine Muscat and fig white wine jelly, rice ball, Yokoi Brewery: Yohei (red vinegar) and Kinsho (rice vinegar) in a 2:8 ratio. Yamagata Prefecture: Tsuyahime salt and sugar. The steamed sushi is also very large. To make the rice warm, you need to know how strong the vinegar is, and it needs to be sweet enough to keep you going. I think it’s about right when you add a little sweetness so that the rice can be enjoyed even when warm. I adjust the balance of sugar and salt depending on the season . Thank you for a delicious and enjoyable time today! What is the most important thing about “Atsugi Sushi Suehiro” ? “We want you to enjoy your meal.” Providing a good atmosphere is what they strive for most. Cutting corners would betray the customer, and the same goes for the brokers. Since they are receiving good quality sushi , they have to do a good job and reflect that to the customer. They have well- prepared Edomae sushi, some made with Oboro, some fresh, and three pieces of tuna. For this price, there is a large selection, and being able to eat my fill of carefully prepared sushi is by far the most satisfying thing today. I was also happy that the first starter, Atsugi sweetfish, was served. After the first half of the meal, they started with pufferfish sashimi and fresh raw oysters, and then the fourth appetizer, “Kamatoro leek tuna skewers” Including various stories about the first dish, “Steamed Eel Sushi,” I personally found the combination of wild vegetables and rice very interesting, and from there, the restaurant suddenly went into sushi restaurant mode, but it was a bit unique among many restaurants that start with gizzard shad, tuna, or white squid. I was able to share our story this time (which made it stand out), and I’m so grateful for the friendly and polite hospitality. It was a truly delicious meal today! Thank you very much! Atsugi Sushi Suehiro 4-10-4 Nakamachi, Atsugi City, Kanagawa Prefecture Atsugi Green Corp. 1F 7 minutes walk from Hon-Atsugi Station
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Random 11,000 yen, 1 cup of sake x 2
Reservation method
tax included 13,850 yen

小田急線・本厚木駅から徒歩7分。ビルの奥でひっそりと暖簾を掲げる知る人ぞ知る名店。
「ちょっとした特別感を味わいたい時に来店してほしい」という考えから、おまかせは6,600円/8,800円/11,000円という価格設定。
最も高い11,000円のおまかせは約30品の品数で、酒に合うつまみや丁寧に仕込んだ江戸前の握りを堪能でき、かなり満足度が高い。
1人客はもちろん、デートや友人との会食、接待などあらゆるシーンで多くの人が楽しめる厚木エリア屈指の優良店だ。

▼本日の寿司店 – 厚木 すし 末広
住所：神奈川県厚木市中町４丁目１０−４ 厚木グリーンコーポ1F
https://maps.app.goo.gl/yosQ9GSCWydsP1fy7

▼食べログ
https://x.gd/3GH6j

▼公式Instagram
https://www.instagram.com/atsugisushisuehiro

00:00　オープニング
01:22　寿司店概要
03:07　加茂錦 紅桔梗
03:12　焼き鮎
03:36　銀杏・あん肝
04:15　フグ刺し
04:50　生牡蠣
05:09　カツオ
05:39　盛升
05:48　インタビュー➀
06:37　カマトロの葱鮪串
08:09　ガリ
08:15　シャリ切り
09:05　鰻の蒸し寿司
10:00　春子
10:40　スミイカ
11:41　キンキと松茸の酒蒸し
12:25　ブリ
13:00　アジ
13:38　中トロ
14:30　コース料金・営業時間・予約方法
15:31　女将インタビュー
16:04　平貝磯部焼き
16:18　カワハギ
16:31　赤身漬け
17:08　オオズワイガニ
17:34　車海老（茹でたて）
18:25　コハダ
19:22　赤貝
19:32　青柳
19:54　煮ハマグリ
20:16　バフンウニ
20:51　大トロ
21:20　車海老（黄身酢朧）
21:49　アナゴ
22:41　玉
22:55　赤出汁
22:59　従業員インタビュー
23:21　シャインマスカットと無花果の白ワインゼリー
23:31　シャリ玉
24:18　総括
26:03　会計

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：厚木 すし 末広
住所：神奈川県厚木市中町4-10-4 厚木グリーンコーポ 1F
会計：税込13,850円（おまかせ11,000円、日本酒1合×2）

【Today’s Sushi Restaurant】
Name: Atsugi Sushi Suehiro
Address: Atsugi Green Corp 1F, 4-10-4 Nakamachi, Atsugi City, Kanagawa Prefecture
Total: ¥13,850 (tax included) (Omakase ¥11,000, 2 cups of sake)
______________________________________________________

ナビゲーター：寿司リーマン（taki_sushimania)
Instagram：https://www.instagram.com/taki_sushimania
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【過去動画】
▼焼津市特集

▼鮨 光

▼鮨武 上原本店

▼すし匠

▼渋谷 鮨 神南

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】
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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。

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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。
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