When I was a child, there was always a bottle of Kraft's wonderful sauce in the refrigerator at home, and to this day I still don't understand why it is called a wonderful sauce. But in もりかわ, I came across a veritable wonderful sauce. The first course is always seafood from this crystal plate. I used to say that piling sashimi together and serving it without sense. Later I learned that when it was piled up, there was also sense, and there was no sense.
edit
It seems that the mess was cut up to the guests, but the entrance was very orderly, and there was no sense of confusion in hitting the tongue randomly. We all know that the most advanced Japanese restaurants must be sashimi and even seafood. When you have cut all the sashimi and then put it on the plate, the sashimi cut in front of you must not be so delicious, in order to let the guests taste the peak state of each ingredient, it must be a dish.
So why didn't this dish make this mistake? The magic is here, every time, the plate must be sashimi + boiled seafood, this combination. And sashimi is controlled in one or two types. In addition, shrimp, crab, abalone, caviar, but cooked well and put aside, the meat shrinks up, more delicious lord ~
Ha, is there a feeling of being deceived, so after half a day, what is the wonderful sauce? Wonderful and wonderful at this point. Logically, the ingenuity is there, the quality of the ingredients is absolutely guaranteed, even dipping a soy sauce is afraid of ruining the delicious taste of the ingredients, eat, and should only eat. But just mixing this wonderful sauce of the mess, the delicious level of the ingredients actually jumped up, which is a bit subversive of common sense. The point is, he is also very versatile, even dipped in caviar, delicious, really hell.
I like it a lot, but it's a bit wild. When you first came up, instead of giving you a sashimi dish, it was a seafood dish, and mixing some sauce from an unknown source, and other shops did not do this. What a boldness. Catfish that have not been burned black must be natural. Speaking of natural catfish, there is no doubt that there is no doubt about the flavor, but the fish skin is also relative, it is really difficult to fight with chopsticks, I want to tear it open with my mouth, too elaborate on my eating appearance.
Matsukawa's rice is always crystal clear, soft and sticky, perfectly expressing our cognition and imagination, the appearance of high-grade Yueguang rice, and もりかわ越光 rice, the glutinousness is very low, the particles are very distinct, and the wet and scattered rice conveys a kind of water green gas, more advanced. There is also such a light, more knowledge and more learning. Even rice is not the usual way, too fierce.