Toyosu Market: Abalone from Chiba, Squid from Kagoshima, Edomae Flounder, Cutlass Fish
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- Опубліковано 23 сер 2023
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Aiming for the supreme sushi with a relentless desire to improve.
on this channel
We will deliver the ultimate "NAMBA world" created by "Sushi Syokunin"Hidefumi Namba, who says "sushi has magical power" to people all over the world.
◎Our motto
SUSHI NAMBA aims for the ultimate sushi.
In sushi, the sushi rice and toppings come together as one.
Firmness, viscosity, sweetness, saltiness, and richness of sushi rice.
There are many things to be careful about, such as how to cut the fish, size, thickness.
I think temperature is the most important factor.
The two will be merged to become NAMBA Sushi.
Hidefumi Namba
PROFILE
Born in Suginami Ward, Tokyo in 1974.
Aspiring to become a Sushi Syokunin at the age of 20, he trained at several sushi restaurants in Tokyo.
In 2007, he became independent and opened "SUSHI NAMBA" in his hometown of OGIKUBO, TOKYO.
Known as a reasonably priced and delicious restaurant, it has become a super popular restaurant that is fully booked up to a year in advance.
2018 Moved to Tokyo Midtown Hibiya.
With the new introduction of thorough temperature control, it is gaining more popularity and attention than ever before.
His hobby is mountain stream fishing.
►Instagram: hide.namba...
Please make a reservation from "OMAKASE".
omakase.in/ja/r/nm181004
Number of seats: 8 seats
business hours
Weekdays 11:30~, 13:00~
OR 12:00~, 18:00~
Saturdays and Sundays 12:00~, 18:00~
Closed: Sundays and Mondays (Closed on Tuesdays during the first week)
Payment method: cash, credit card
Bringing in alcoholic beverages: 5,000 yen/bottle
Smoking: No
address
Tokyo Midtown Hibiya 3F, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo
Nearest station: HIBIYA Station - Розваги
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Love seeing behind the scenes! It's rare to find footage and under appreciated how much goes into acquiring the fish.
Great content once again! I am so happy that I managed to try your food last month! One of the best in Japan!
私は寿司なんばに2回行ったことがあります。そして私はこのチャンネルのすべてのビデオを楽しんでいます。これからも頑張ってね！
ドキュメンタリーのようなエキサイティングな水産市場を見ると幸せです
日本の水産市場の商人はとてもきれいで繊細です
今は趣味ですがなんばさんの技術と材料を見る観察力ネタをもっと効率的に扱う方法など寿司の全般的な部分をこれからも多様な方面でコンテンツを組んで良い姿でお伺いすることを希望します
今度寿司なんば食べに行って知ったかぶりをします
今日も私の目を楽しませてくれてありがとうございます
３０グラムで35000円するわけ無いだろ