Complete referral system in the Edogawa bridge & reservation sushi 'vinegar ChopHouse is. Senior food analyst or take me too, that frequently goes to lunch became acquainted with Okada's store at Lord's, where you can make a reservation up to now.

Also this day to welcome President of famous liquor from Niigata cuisine is course 8000 yen, 10,000 yen 5000 yen, treated himself to, I got to the course of 10,000 yen. Drink in another, Japan regions, craft beer and sake also and as well as.

I think that is the hallmark of this our nerves tightened fish aged. Aging beef meat aging becomes what is a fish version of that Office?. Compete for the freshness that is quite unlike vector, flavor of mature fish feels freshness in another sense.


Appetizer: mouth of the Yanagida Ko story

Sashimi platter:
（手前から）天然で生のほや、酢〆ハチビキ、北寄貝　

Is not picky about who was, as one of the few good things 'sea squirt". However, I would probably really tasty sea squirt if you don't hate, courage and ate. Yeah, I'm still a sea squirt so delicious what is.


Mountain — 2 comments 丹正, grated (Ehime)

Yaegaki (Hyogo)

Vinegar drink in the restaurant's sake would tend to the body was comparatively solid and manly sake. I still mature is slightly different from type I usually drink like fish fit that type of liquor.


Now, is the course of 10,000 yen, from sushi until still followed by food. What begins has been setting a flat pan?

石鯛 Shabu-Shabu.


South cold wholesale "critical oroshi" (Kochi)

Top of second year autumn (Fukuoka)

Sunburn is shipped in the fall of the grater is usually the bottled winter lay half a year or so, but it has been one more year as （? ） is that miraculously became concerned by..., came out two years after autumn and aged sake.


Grilled Barracuda
Said that how to cook fish and sashimi, baked, boiled, steamed, fried, such as there, but my favorite is Dan by far is "grilled". And Camas, grunt's de the Middle tastes! It much have been eating grilled Barracuda is indeed vinegar turned San... Definitely among themselves in huachi fragrance & I've ever had was a most delicious Barracuda with salt.


From here followed by sake Japan Sea side 2.
Kasumi Tsuru raw 酛 from my mouth (Hyogo).

Hioki Cherry solid 米hi or grated "mountain pose as ' (Tottori)



Now the food was over.
Pretty drink sake, from here late round sushi goes.

Tub gurnard

Greater amberjack
* Here is's 12 day amberjack.

By ~ aged flavor of the fish, including the peculiar and pleasant taste. Of "neural clamp" technique because it is aged only for a long time and go bad?


Old wine that flowers metabolism.
In a solid color is no longer taste the Mirin, but alcohol is 8%.


Scallops (think "hishio" was sitting on)

Shrimp

Raw namdangli cockle
Reliquary and NetA, piled on a plate. Menko clam took pechar and plate 2004-was and is the dimension you just locked up, but I didn't help.... Lol

Tuna red meat


Interjected in Brown mushroom burgers to sushi! Try to eat is a very rare kind of sushi, but undeniably sushi is.

Mushroom sushi ', we will do' unanimity in what.
Mitsui Hisashi porcini （ critical grated ） Fukuoka


Gimbap snapper skin with Ponzu sauce

Choshi fishing snapper raw kasuzuke （ blend of ancient rice relic ）

Pacific saury

No sea bream rice

It is a * actually depicting the map of this dish, Edo kagurazaka. Is unfortunately not last map Edogawa bridge until it is somewhat trendy.


Izumi in bridge fall Dragonfly (Kanagawa)
Today alone, heck how many critical or grated (autumn sake), we will?


Finish in the conger eel and egg


Barnyard ~ ~ ~, I ate, I drank.
Thank you great time heart and stomach!

This restaurant is in and is kodawara very entrance and features a water Gallery exhibition space, various artist's solo is done on a regular basis. So come out on sushi, food, liquor, everything stuck to the real instrument is like dying.

酢飯屋
03-3943-9004
東京都文京区水道2-6-6
http://www.sumeshiya.com/

営業時間：18：00〜23:00
定休日：年中無休