Tsukiji Market / Uogashi Yokocho-Vol. 8 Ichiba-sushi
Taste every part of a wild tuna in the superfine quality at ‘Ichiba-sushi’
Fishermen directly send white meat fish to ‘Ichiba-sushi’ from ‘Amakusa’ fishing port every morning!
‘Ichiba-sushi’ is particular about tuna as their seafood materials for sushi. “We always try to knock the best quality of wild tuna down at the auction market.” The buyer of ‘Ichiba-sushi’ proudly says.
As well as the best quality of ‘toro’ or fatty tuna and ‘akami’ or red flesh, every part of tuna is also cooked and served, such as a rare part of ‘kama’ or the most delicious part in the neck, and ‘noten-aburi’ or grilled fatty tuna taken from the head.
High cost performance is done by purchasing of a whole body of wild tuna and every part of tuna will be cooked and served in their menu. Therefore, ‘ichiba-sushi’ can serve attractive quantity of sushi, such as ‘omakase-nigiri’ or chef’s recommendation nigiri-zush, and ‘josei-gentei set’ or special sushi set only for ladies (2,300 Japanese yen).
‘Ichiba-sushi’ is one of the most recommendable sushi restaurants in the market for tuna lovers.
You can enjoy different taste of tuna when you order ‘maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of ‘ohtoro’ or pink tuna, ‘chutoro’ or fatty tuna, ‘akami’ or red tuna, grilled tuna, a roll sushi cooked with red tuna and ‘nakaochi’ or small pieces of meat taken out from the backbone.
Rather larger slices of fresh wild tuna cover balls of vinegared rice in their nigiri-zushi, which are sent from ‘Ohma’ and ‘Tappi’ inAomoriprefecture in winter or other famed fishing ports in different season
‘Ichiba-sushi’ sticks to use only fresh wild fish and never purchase farmed seafood. Their attitude to purchasing is also seen on white meat fish. Fishermen in Amakusa fishing port,Nagasakiprefecture directly send fresh white meat fish to ‘Ichiba-sushi’ every morning.
‘Use fresh fish that has been alive just before cooking’ is quite common scene in ‘Ichiba-sushi’.
Their strict attitude to purchasing is not only for seafood materials, but also other supporting materials. For example, they use Mongolian rock salt and home blend soy sauce, and grate fresh horse radish just before cooking. Mongolian rock salt is suitable for grilled ‘toro’ or fatty tuna. Home made soy sauce for serving with sushi is blended with stock cooked with sea tangle, dry bonito, rice wine, and ‘mirin’ sweet sake.
‘Tamago-yaki’ or Japanese omelet is also carefully cooked at their own kitchen and never use purchased ready made omelet at the market. Stock form ‘ara’ or bony parts of a fish and prawn head are used for cooking miso soup.
After 2:30 p.m., ‘Ichiba-sushi’ serves for reserved guests only, so it is recommendable when you have an enough time for enjoy eating sushi.
Including the chef, all kitchen staff work enthusiastically in their sprits of workmanship, actually they are very frank and kind. They always warmly wait your arrival at the behind of the black lacquered sushi bar.
■ ’Tokusen Omakase-nigiri’ or Chef’s recommendation superior course
3,675 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ’Tokusen Omakase-nigiri’ is one of their confident courses and is consisted of 14 pieces of nigiri-zushi, such as pink tuna, conger eel, salmon roe, sea urchin eggs, ark shell, prawn, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
■ ’Omakase-nigiri’ or Chef’s recommendation course
3,650 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ’Omakase-nigiri’ is recommendable for tuna lovers which consisted of 14 pieces of nigiri-zushi, such as pink tuna, fatty tuna, grilled tuna, red tuna, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
■’Maguro-zukushi’ or assorted nigiri-zushi cooked with various parts of tuna
2,950 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ‘Maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of 2 pieces of ‘ohtoro’ or pink tuna, 2 pieces of ‘chutoro’ or fatty tuna, 2 pieces of ‘akami’ or red tuna, 2 pieces of larger size grilled fatty tuna, a roll sushi cooked with red tuna (sometimes ‘gunkan’ roll with ‘nakaochi’ or small pieces of meat), and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.ichibasushi.com/
http://locoplace.jp/
http://www.tsukijigourmet.or.jp/
http://tabelog.com/tokyo/
■For travelers from overseas
As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)
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