Haruko Tai (Kasugodai) @ Chiba/Ichihara/Igoi/Sushi/Suzuki/Mizutani/Gourmet

Haruko Tai (Kasugodai) @ Chiba/Ichihara/Igoi/Sushi/Suzuki/Mizutani/Gourmet

Haruko taiyooooooooooooooooooooooooooooooooooooooooooooooo
A generic name for juvenile sea bream such as sea bream, yellow sea bream, and blood sea bream
The individuality of the chef shines through, which is essential for Edo-mae sushi.
I think it is one of your stories.
The way of applying the work varies, such as vinegaring, kombu-shimame (kelp-shimame), and oboro (oboro shot), etc., respectively.

It is interesting to note that adults are classified as whitefish, while juveniles are classified as lightfish.

The closing work is the most important part of the fish, and the seeds offer a completely different flavor than the adult fish.

Incidentally, it is generally considered to be less than 100g (14cm or less) to be considered as a haruko.

Summer fish and other ingredients are beginning to show up one after another.
We hope that everyone can feel the season's arrival.
We are making efforts every day.
We look forward to your early reservation for your visit.