The 17th installment: [Sushi Kui-tei Yotteke-ya] x Toji's Evening Drink: Honjozo
We had been experiencing record-low snowfall,
It's snowing heavily in Nagaoka today.
With February here, it's finally starting to feel like winter.
Now, here's this month's "Tipsy One Dish"!
I visited restaurants and bars in Niigata Prefecture.
This is a segment where we'll be offering snacks that pair well with Yoshinogawa sake.
This 17th installment will be held in Nagaoka City"Sushi Kui-tei Yotteke-ya"To Mr.
Thanks for having me!
This shop has a high ceiling and a calm atmosphere.
This restaurant boasts delicious sushi and a wide variety of alcoholic beverages!
We've had a good amount of snow and the cold weather continues.
In winter, you definitely want to warm yourself from the inside out!
"Toji no Banshaku Honjozo" (sake brewed by the master brewer)They recommended some dishes that would go well with it.
This time, we had our representative, Ms. Sasaoka, as our guest.
This time, we took photos of the plating process!
The menu items you were introduced to are listed below ↓
① [Simmering for 2 days]Beef tendonsとOden with a huge radishSheng]
Take out the daikon radish that has been simmering for two days...
Apparently, they're simmering it with daikon radish cut in half.
Look at this volume!!
Arrange chikuwa, egg, beef tendon, and konjac around it.
Pour the broth over it.
Finally, garnish with shredded kelp.
It's finished!!
Because it's simmered for two days, the daikon radish is thoroughly cooked through.The flavor has soaked in,
The flavor of the broth spreads throughout your mouth.
And beef tendonsCrumbly textureCombined with other factors, it pairs very well with warm, traditionally brewed sake!
② [Right in front of you]Grilled and marinated mackerel】
Remove the belly bones from the marinated mackerel with a knife, and peel off the thin skin.
Cut into bite-sized pieces.
Here, we sear the marinated mackerel right in front of the customer.
A truly spectacular performance!!
Once you've grilled the whole thing, it's done!!
Depending on the amount of salt used in the marinated mackerel,The warm sake made from honjozo (traditional brewing method) goes very well with it.
Also,The crispy texture of the skinIt's firm and absolutely delicious!
All of these dishes are fun and go well with alcohol.
Please feel free to stop by if you're in the area!!
・Beef tendon and large daikon radish oden simmered for two days: 780 yen (excluding tax)
・Grilled mackerel prepared right in front of you: 880 yen (excluding tax)
The details of this event will be broadcast on NST's "Smile Stadium" on Saturday, February 8th at 6 PM!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
<Sushi Kui-tei Yotteke-ya>
https://sushikuitei-yottekeya.gorp.jp/
[Address] 18-55 Nekokono, Nagaoka City, Niigata Prefecture
[Telephone] 050-3313-2660
[Business Hours] 17:30 - 24:00
<Regular closing day> Wednesday
<Facilities> Total seating capacity: 50 seats
Private booking available for 40 people or more.
Tatami seating available, Counter seating available