In view of the fact that the craftsmanship of Ono Jiro, the "god of sushi", can only be resigned to fate in Tokyo, it is safer to naturally switch to his popular apprentice Takahashi Aoku. This person studied under Jiro for thirteen years, and in 2006 he set up his own portal, the name of which is "Harutaka".
If Erlang's sushi is like Chopard's classical charm, then Qingkong's sushi is like Jay Chou's style of combining ancient and modern. It is said that there is no master's momentum, but his balanced vinegar rice, top fish goods, delicate skills, and silent rhythm of pinching and shaking hands can also touch the five senses.
Shopkeeper Takahashi Aoki
Unlike Master Jiro, who does not provide sake or sake dishes, and stipulates that it must be eaten in thirty minutes, it is not like the heaviness of the same door mizutani, and you can finally breathe a sigh of relief in the "green sky" and slowly enjoy sake, sake and sushi. With the true legend of the "Sushi God", the seasoning of vinegar rice has something in common, but the acidity of the apprentice is low. With a firm mid-air feel and a fluffy entrance, it's hard to imagine a green sky in your early forties holding such a deep sushi.
Blue shoots
Conger eaeae
octopus
Bass and conch sashimi
Boil the white sweet seabream
Steamed with seaweed and soy sauce
There are as many as 8 courses of abalone opening sake dishes, except for the first dish of blue and white rice, which is vegetables, the others are all seafood, including cave seed fry, octopus, nine paintings, catfish - conch, white sweet seabream, steamed buns, and abalone. Qingkong treats it differently, making the taste buds feel the change, and he leads the sushi journey.
Midgaste
"God of Tempura" Hayao Otome Tetsuya Sushi has a total of 15 consecutive, and when I eat the fifth midriff, at 10:10 p.m., the hat-wearing Morning Otome Tetsuya sits down, it should be just after work. I heard that every Tuesday and Saturday in the "Blue Sky", on Wednesday in the "Sukiyabashi Jiro", eat at least 3 meals of sushi a week, see that he is still in good spirits at the age of 70, can he be a commander of shou and grow older every year?
The small fin of the small fin made me immediately think of his master. Don't be scared of ordinary sushi restaurants that are fishy and moldy, delicious is definitely superb. Needless to say, the quality of qingkong's fresh fishing, the proportion of salt and vinegar pickled and the time are perfectly mastered. The stimulating sour and salty taste, without reducing the sweetness of the fish, is firm and elastic, and Ono's faction is indeed extraordinary.
Horse dung sea urchin
Purple sea urchin has two consecutive, first of all horse dung sushi, like ice cream piled on a cone. Then to the challenge of high difficulty, Qingkong abandoned the seaweed and put the purple sea urchin directly on the vinegar rice, a whole piece of integrity, which is worthless. Without the interference of seaweed, the sea urchin in the mouth is intertwined with vinegar rice, which is incomparably soft and mellow.
Tamago ware
Vaguely seeing the pink sand shrimp documentary "Sushi God" in Shigezawa Sang, did 200 failed tamako yaki to qualify, which is actually the epitome of the achievements of Aoku's asceticism. Each celebrity chef's tamagoyaki has its own characteristics, and Qingkong retains the style of Jiro, adding sand shrimp and taro yam. Faintly seeing the pink sand shrimp dots, eating like a wet sponge cake, sweet and fluffy and dense, I couldn't help but eat four pieces, which caused Qingkong and other guests to laugh. I don't know how many jade roasts Qingkong made when he was an apprentice before he was recognized by Jiro?