Unmatched Texture, Aroma, and Flavor in Kyushu's Acclaimed Koyanagi Sushi!

[@vZgujhglkj]

素晴らしいお寿司🍣 最高ですね🎉🎉🎉

[@たると-f9q]

田舎の海辺の出からすると やはり熟成された柔らかい身より 活かった身が美味そうに見えますね

[@すぎさんち-f5n]

良い寿司ですね、 良いお店ですね、 保存してます、

[@ZOO-wm7ej]

九州のしっかり仕事された白身は最高やな～

[@小谷真也-o9c]

今時では珍しく、シャリがでかいなあ。

[@JackSprat201]

圧倒されました。I'm overwhelmed. 泳いでる平目を活締めにして提供する、それにオコゼまで同じく。。。I hope all viewers are aware how special it is to be served a flounder that was alive and then slaughtered using a special technique called ikejime that destroys the medulla of the fish and begins to bleed it so the meat is contaminated as little as possible by adrenalines and impurities. This helps during aging as the clean meat is less likely to spoil, but here it is served minutes after the fish was killed. And to also serve the okoze--I think this is better described in English as "stonefish"--is almost unbelievable. This is rare fish, being solitary and not schooling, is sometimes seen in better markets, but it is very very good, I used to buy it whenever I was lucky enough to see it. It makes excellent sashimi, and also is great in a nabe, and its liver could be compared with anko and kawahagi.

[@だいき-r6m]

水っ気が多いからなんかいやだ