I ate Okinawan fish ! 🌺

 

I went to Okinawa during the summer vacation.

 

I was traumatized by getting on a plane, but I can’t move if I don’t get on, so I’ll go with my mind.

 

Even so, the purpose is not a resort, but to eat sushi in front of Ryukyu using Okinawan fish.

 

Sushi Lehman, a YouTuber who previously interviewed Hachiman Sushi, was introduced in the video of Shinya Takimoto, and it is a restaurant that I really wanted to go to eat.

 

Why Okinawan fish? You may think so, but the fifth generation liked Okinawa and often went there until about 20 years ago, but he had never met delicious sushi in Okinawa.

 

However, I knew that all the Okinawan fish eaten in cafeterias and hotel restaurants were delicious, and the fish had a high potential.

 

However, I couldn’t find a sushi restaurant that served it deliciously.

 

That’s why I visited a sushi restaurant called Tsukiji Aozora Sandai in Naha City this time.

 

I went straight to the store by Yui Rail from the airport, but as of 7 o’clock, the store was already full and it was very popular.

 

When you enter the store, the counter seat will be guided in front of General Tamaki, and that alone will raise the tension.

 

Say hello, tell them that you are a sushi restaurant, and then sit down.

 

Not only sushi restaurants, but also cooking craftsmen can quickly break the ice and become close.

 

Therefore, I was taught a lot of skills that the general has.

 

Well, the most important thing is sushi, but they also mixed with Honshu’s fish, mainly Okinawan fish.

 

Almost all the ingredients have been worked on, and they are finished more deliciously using methods that the fifth generation always uses, such as kelp tightening, aging, and zuke.

 

What was most interesting was the miso closing of Ilabcha.

 

Although it is tightened with miso, the taste is not strong, but the excess water is removed and the taste of Ilabcha is maximized.

 

Macboo, which is said to be one of the three major high-class fish in Okinawa, was caught by a fisherman from Miyako Island and killed with a spear.

 

It is an aged fish that has been salted and left for a few days.

 

Who said that Okinawan fish is not delicious?

 

It has such a sweet taste and taste that it is so delicious that it is a pity to drink it.

 

What impressed me was the seaweed roll wrapped in sea grapes scooped up from the aquarium and Toro’s sukimi.

 

It’s hard to eat fresh sea grapes like this, and the compatibility with Toro is also very good.

 

The steamed rice bowl with boiled island octopus and plenty of Ryukyu vegetables was also a gem that could feel Okinawa.

 

If I could drink alcohol with this, I would like to drink it with a kusu (old sake), but unfortunately I can’t drink alcohol, so I had tea with it.

 

In the seat next to me was a brother who was the owner chef of a restaurant in the Netherlands, and we quickly got close to each other.

 

Things like bonds between cooks are common all over the world.

 

The next day, I visited Mr. Kuninda, a famous restaurant where you can enjoy traditional Ryukyu cuisine in the coolest space.

 

Here, too, I enjoyed the passionate dishes of the young chefs.

 

I’ll deliver it to you later.