While covering dry aging a few months ago
Cows and pigs were the main targets at the time.
In the case of cows, there are quite a few differences
But the pigs weren't that good.
This was what came to mind at the time of the interview
When I came across sushi, I went to Sushiya before
It's a place I remember in a different way
Accompany your older brother who usually takes good care of you
It's a place where you are treated to a grateful heart
If so, let's not follow Bobby Jeong~^
Today's menus
What about sushi, a gourmet restaurant in Seorae Village…
Bangbae Middle School on Dr. Hamji Street
It's located in between 🙂
I went there in the winter
I'm ashamed to post now
Seorae Village Gourmet Sushi only…
Bangbae Middle School on Dr. Hamji Street
It's located in between 🙂
I went there in the winter
I'm ashamed to post now
Ready to go
A fresh start with a margin of error
What is the suntori that you put in the pottery cup
It's a low temperature, so it's easy to drink~
From Shinshoga, a ginger sprout
Even tsukemono (pickled vegetables)
I'm not strong, so my hands are getting worse
I really liked Shinshoga…
Lunch omakase (100,000)
↓↓↓↓↓↓↓↓↓↓↓
Grated sesame seeds with gobachi
Burdock with gomasu sauce
You can taste it, it's savory
A salad that women will love
Mozzarella is full of fruits and vegetables
Shake off your hands
Zensai is coming out
The color of the bowl and food is mysterious
It's harmonious and pleasing to the eye
An oyster from Tongyeong came out
It comes out in the form of butteriyaki and it's rich
The dried persimmon that contains cheese is so pretty
Check out the burdock I met a while ago…
It may vary depending on the season, but
In the period when we were busy
You gave me Chawanmushi
It goes over smoothly, Hororok
Chef Gwon O-jun, who only protects sushi
Spend half a lifetime with one sushi in Japan
They say they sent it when you came to Korea
General manager of Imperial Hotel <만요>
My job as a chef <스시만>
We are offering “aged sushiâ€
How many points does Tsumami come out
From sea bass that has been aged for 4 days
Scallops (scallops), beaks (yellowtail)
3 days for Akami (tuna rump)
They say it's aged, it's delicious
It's difficult if you even eat chrysanthemum leaves
Of course it's edible, but…
Not for sex, but edible… hehe lol
Flounder (flounder)
Akami (tuna backbone)
Flounder is fresh fish and crunchy..
It's the first point, so I was wondering what it would be like
As soft as I thought (?) I didn't
When you serve Akami, it's Ohagi sushi
You said it, probably in that form
It seems to mean squeezing
Anyway, after chopping the tuna neck with a knife
They inject oxygen by hand
In addition to minced things, there's also air
The softness is superb from the beginning
Soy (rockfish) and beak (defense)
What is a rockfish sprinkled with refreshing lemon juice
It is said that it has been aged for about 4 days
It tastes quite chewy like flounder
It was there, but maybe it's because of lemon juice
The freshness was far ahead
The part of the yellowtail was given as a backbone
The fresh energy of Yuzuko Shokai is amazing
It is said that they aged for about 5 days
Shimesaba (mackerel)
Judo Road (medium belly of tuna)
Mackerel that has been aged for a month and a half is from other places
On the other hand, holding it was fun 🙂
The part that touches the tip of the tongue is a little different
Maybe it's because it feels different and is it due to aging
The flavor was also better than the previous one…
On the main road, it was aged for about 3 days
In addition to the Kouji that I introduced yesterday
Judo Road was the best here too
This is the first time I've seen you hold it like this
Tachiuo (Calchi)
In addition to rockfish, calchi is also netaro
It's the first time I've come across it, and it's fun
At first, it seemed like it had just the right texture
What quickly softens is my mouth
I don't know if it's strange lol
They also serve grilled snapper like this
Yari Ika (Hanchi)
Arachnid (shellfish)
To be able to enjoy the chewy texture
Hanchi and clams don't mature.
This has a tangy flavor that makes me cringe.
Flaebab (sweet shrimp)
Crispy texture on top of sweet shrimp
Dry soy sauce so you can feel it
In Japan, over 990 years, over 7 generations
It came from a soy sauce factory that was in operation
The texture was the same, but it slowly came up
The sweetness is fine, and this combination is also lackluster
Agu miso soup
A monkfish went into the Japanese-style soup
Nissing (herring)
Aji (horse mackerel)
I aged it for about 30 days
The one that gave me ginger and green onions…
It's not fishy, and the flavor is just like the flavor
Buy a well-kept herring… I love you
The texture of horse mackerel is also good
For sushi only, in the case of white-fleshed fish
It doesn't lengthen the aging period, but
The blue-backed fish lasts quite a while
They say to put it in depth, even if you don't know
The blue-backed fish is better than the others
It was nice to feel a more concentrated flavor…
I'm asking if you want to eat more
Today is different from yesterday (?) With my brother
I visited, but on the restaurant side
He has many friends, so many separately
It's packed for me. Thanks for that, I'm full
He asked me to compare…
Give me red rice that has been aged for 4 days
Akami that has been aged for 7 days is also like this
4 days more oil and thicker
What I felt was my own thought..?
Apparently I lost more moisture on the 7th
It's a pity in texture compared to 4 days
I think it wasn't, uhehehehe
Anyway, more than usual
I was able to eat it much softer ^^
Tempura made to make me drink one more glass of beer
If you take a cock in Dendashi, OK
Choose udon for a meal
If you reverse my name, udon
huh? What do you mean? LOL
Dessert is manjuro
I ate a lot on this day too
If you only come to a sushi restaurant, you'll be full
Japanese food communicates a lot with customers
The chef's thoughts and food
You can learn a lot in many ways, right?
I still don't have enough experience with Soja
If you drink sushi often
You will have plenty of happy experiences
What are you saying lol
For those who like sushi
A place where you can have a new experience
The fun place is right here
I hope you get greedy and go
I recommend it and the device will disappear
I'll talk about sushi tomorrow
Let's shout before we finish, so what?
Conquering restaurants is my goal
I can't spread the wings of a false character
Opening hours: 11:00am – 10:00pm
Address: Polaris Building 1F, 1-3 Bangbae-dong, Seocho-gu, Seoul
