Happy Omakase last week at the famous【Sushi Taro すし太郎, Gion 祇園, 福岡 Fukuoka, Michelin 1 *】which is on my radar too. Thanks to Joyce Patrick ‘s local friend and the Chef for organizing! Here is what we had and it’s around ¥25,000 for this Special Course:
- Uchiwaebi ウチワエビ 琵琶蝦, Kuro Awabi & Liver 黒あわび•肝
- Kohada Bouzushi & Shiba ebi oboro 小肌棒寿司•芝海老のおぼろ
- Edamame Tofu 枝豆豆腐
- Kitchi キジ Hata 九洲幻の魚 キジハタ (雉子羽太 アコウ) & 胃袋 . Served slightly grilled on the outside, and with the boiled Fish stomach
- Watari Gani Crab with Kyuri 渡り蟹•浅漬けきゅうり Japanese Watarigani Blue Crab with Cucumber
- Ika & Daikon, Kuro Shichimi いかと大根, 黒七味
- Kuruma Prawn with Spinach 車海老とほうれん草
- Whale stomach with ginger, spring onion, garlic くじらの胃袋
- Grilled 1 Day Aged Anago 穴子の一夜干し
- Etsu Egg Fish エツからすみ. 初夏有明海の珍魚... Etsu Karasumi Eggs
- 甘えびと殻塩 Signature Sweet Shrimp with Akazu shari and Prawn Shell Salt
- Kyushu Nodoguro のどぐろ/赤睦 Sushi nigiri with Akazu 赤酢. Apparently in Kyushu more people call it the Akamutsu name, although this shop’s Chef and others I went to prefer referring it as Nodoguro
- Kyushu Karatsu Aka Uni 唐津赤うに Temaki
- 穴子 Anago Sushi with 山椒
- 卵赤だし Soup with egg floss
.., etc
卵豆腐蟹あんかけ 在 【小腹めし】ふんわりとろとろ「お豆腐カニ玉」のレシピ ... 的美食出口停車場
「お 豆腐 カニ玉」のレシピと作り方を動画でご紹介します。鶏ガラスープで味付けしたお 豆腐 をレンジで温め、強火で一気に仕上げた卵と、程よい酸味の ... ... <看更多>