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2015年4月17日星期五

きよ田 (2)

这天适逢极端恶劣天气,其他客人全数取消预约,只剩我们一组为美食而冲。也因祸得福,向来拘谨的木村师傅(是的,不姓きよ田而是木村)被我们不知哪里的点打开了机关,热火朝天地交流了三小时,还show了好多宝贝给我们看!连照片都让我们拍到爽,大大满足了热爱摄影的同伴:)






这是象拔蚌的卵,微微炙过。平常并不入菜,这天有机会,师傅任性地做来给我们开开眼界,我们当然甘之如饴!
只是象拔蚌的卵并不难吃,和海参卵相似的口感,不知道为什么大家都不使用呢

用且只用大量平目熬出来的清汤,堪称日式consomme,不,应该是essence才对!

用量超吓人!只为了一碗汤而已!
这也是这里这么贵的原因了……


这一贯,并不是中拖罗,而是大拖罗,把筋膜全部撕掉的大拖罗!
看见师傅如此奢侈而任性的做法,不禁睁大眼睛狂咽口水,并心痛一下钱包!



分别是熟成3天和7天的小肌
都脆,香气馥郁度略有差别,但是不这样即时比较的话,可能还真不容易吃出差异



非常非常古老耗时的做法,用芝虾捣成虾蓉,再用这些虾蓉腌煮过的车虾
一贯寿司里吃到两种虾的融合,非常奇妙的组合,必试!!



きよ田一直都是拿驻地市场每天No.1的海胆
在筑地,海胆和吞拿鱼一样,也是要排名的,当天的第一名,就会随盒子有一个小标签证明自己的身份~
这天的第一名,来自橘水产的最高级紫海胆。
虽然好的水产商也很多,但据木村师傅说,仍然是橘的海胆为常胜将军呢










真的贵!真的好!又是最佳食材做最优表现的地方!
如果seasonal的东西再多一点就完美了~


10 条评论:

  1. OMG 這看起來好奢侈.....尤其是那蝦蓉熬煮的車蝦.....

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  2. Mind if i ask which susiyas are your favorite? And how would you compare Kiyota to them? (for my my personal favorite is Sushi Saito followed by Sushi Sawada, then Harutaka, then Kimura) Am planning my upcoming Tokyo trip and as I have only several meal slots I am not sure if I should visit Kiyota.

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    1. Hi,
      Glad to share my experience tho it might be subjective haha!!
      My fav sushi restos are Miyaba, Jiro and harutaka. I don't actually have a ranking of them cuz i think every resto has their own style!!
      I think kiyota is worth visiting because they have the highest quality of every neta. Highly recommend to have a try on it since you have visited so many amazing places already lol
      Hope you will like it and enjoy tokyo:)

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    4. Also I heard the current chef (the 3rd chef) previously worked in Korea? How would you rate his nigiri making skills compared to the rest (understand his neta and otsumami would be of very high quality due to the price point)? And that Araki-san did apprentice under the 1st generation chef here at Kiyota? As I am currently in HK it's a bit hard for me to find out through my sushi chef friends in Tokyo. Just thought I'd ask =P

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    5. Nope the chef didnt work in korea before, his apprentice does. Araki san worked under the 2nd generation here.
      I think the nigiri making skills is bound up with the chef's age and experience. I will rate it as NO.3 following Jiro and Miyaba (which is just based on my own experience :p

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  3. 上週剛去了,用料確是超頂級,不過四代目的握功就...現在好像不是行紹介制...

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