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【冬の味覺：鯖魚壽司二點】   

【冬の味覺：鯖魚壽司二點】

油脂肥美的鯖魚，輕烤後脂香四溢，千両職人將其製成握壽司及箱押壽司，一次帶來兩種口味。箱壓壽司是一種將食材置於木板箱盒中，擠壓成型的古老壽司製法。在壽司飯中加入一層獅子柚子辣醬，再置上鹽烤鯖魚，擠壓後食材緊緊貼合，調味與原味交織出全新滋味，有著與握壽司截然不同的享受。 （$46/份）... 【Winter Seasonal Menu: Mackerel Sushi (2 Types) 】
sen-ryo Shokunin used mackerel to curate sushi in two different styles. One is nigiri with thick sliced mackerel. Another one is oshizushi. Shokunin placed the rice in the middle of the wooden box and added a layer of Lion Yuzu Chili Sauce. Topped by lightly grilled mackerel and compressed to make mackerel tightly adhered to the sushi rice. Diners can enjoy the original taste and flavored one simultaneously. ($46/set) #福井県 #福井縣 #越前がに #よっぱらい鯖 #越前そば #羽二重餅 #越前蟹 #越前蕎麥麵 #富山県 #ToyamaFood #富山 #立山 #黒部 #北陸 #シロエビ #ホタルイカ #石川縣 #金澤 #白山 #加賀 #能登 展开