鮓 希凛(東店) - Akashi

I am always indebted. It's always a pleasant place to devise dishes that you won't get tired of and to respond to the needs of customers. Best regards from now on

I had sushi at lunch. The shop was beautiful, but the smell was not so good because I used cheap vinegar. The story was Akashi, so it wasn't bad. However, it may be a problem with vinegar, but the rice was not so delicious.

Akashi was naturally delicious. Book the day before. Tonight is a 8,000 yen course. From 18:00 to 19:30, I feel like I'm busy, but I can't help but take that time. Kirin head office. 6 seaters, 4 tables and 2 people. The store is full. By making like a digging kotatsu There is warmth at your feet. This time, I will have it with a counter. ◆ Needle Squid Now is the season, fresh and transparent and crisp texture. The amount of sauce, salted kelp and soy sauce soup are rich, and there are no special ingredients. ◆ Conveyance conger Rare, large, greasy female conger eel "Densuke conger" with ponzu. Ponzu is deep. I'm disturbing ... ◆ Three types of construction Natural sea bream from Iejima, around 40cm. Before spawning, the fat is well on board, it is muscular, crunchy, chewy and delicious. Cod roe of cod milt. Milky and delicious. Broiled yellowtail. The skin is roasted and grilled bonito straw? I was surprised that I could not mistake the yellowtail. The yellowtail is about to end. ◆ Bowl steamed Matsuba crab loose and crab miso at the top. Broiled helper eel in the middle layer. Broiling works negatively, and the delicacy of Matsuba crab is ... The lower layer has no ingredients. I think the amount of chawanmushi is large. There are no ingredients in the lower layer. I would be grateful if you can teach how to eat. ◆ eel Roasted eel, fluffy, and buds of wood buds. ◆ grip Amagarei Octopus (plum meat was good for secret taste) Real tuna Swordfish (thick and fat on it) Steamed conger (the nails are not too sweet, and the finish is just enough to melt completely, sorry for the shari that remains in the mouth at the end. Hokkaido sea urchin Broiled scallop (too much seaweed ...) add to ark shell Raw prawns. Red out I couldn't feel the story, especially the special feeling. Good and bad are extremes. It is a place where you can feel the elegance of the conservative eel in the main course and avoid the spoilage if it is a course. At night, it seems to be rotating twice, and I feel that it is important to rotate. It's a shame that you can't linger in the lingering decay, rather than enjoying watching the course. On the whole, I felt that the attitude "to make customers happy" was sparse. The grip of the shari to match the story, all felt even. I'm sorry this time is dry.

It's wonderfully delicious. Lunch time on Saturdays and Sundays is only a special sushi course (one dish, about 10 pieces of sushi, red soup stock) (addition is possible), but it is a well-known store. However, it is difficult for women to get hungry with this course, so we recommend that you visit other stores with a ladder or after putting in a little at another store. (I personally think that Akashiyaki is the best) Vinegar The vinegar of rice is modest and tastes good.

Taste ★★★★ Spatial atmosphere ★★★★ Service ★★★★ Cospa ★★★★★ I always go to Kirin's Iwaya, but this time I went to the main store for the first time. Compared to the Iwaya store, the main store in the Uo no Tana shopping district is located where you can't see Akashi Ohashi, but I had delicious sushi. The inside of the store is very beautiful! Thank you for the delicious sushi.

Stylish interior. 6500 yen sushi course. Not only sushi but also one dish It's delicious and I'm very satisfied. Occasionally luxury. Good. I was happy. Thanks for the meal.

The shop I wanted to visit most in Akashi. It has a very atmospheric appearance in the Uo no Tana shopping district. The inside of the store is bright and calm, and the impression is that you want to use it for dinner or a date with a small number of people. Cooking is course only Since it was used for celebrations, I made it 11,000 yen (tax included). Course content * Some of the dishes and ingredients have been forgotten, so for reference -From Ate- 1. Pre-attached (Japanese squid) 2. Conger eel 3. Sashimi (natural sea bream, spiny lobster) 4. Horsehair crab jelly tailoring 5. Cooked (small potato bun) 6. Grilled food (grilled with salt of Que) -grip- 7 ・? ?? ?? ?? ?? ?? 8. Tuna (Oma) 9. Prawn 10. Bowl (red spiny lobster) 11. Steamed conger eel 12. Nodoguro 13. Comparison of eating sea urchin (left: red sea urchin from Awaji, right: bahun sea urchin from Hakodate) that's all drink Bottled beer Shochu: Compassionate Island Originally, it was a course that took about 2 hours to eat slowly, but due to time constraints, the hospitality, quality, and taste were all satisfactory, as they could handle the unreasonable response of 1 hour. I would like to use it again.