Sushidokoro Isseki Sancho
Japan, 〒105-0004 Tokyo, Minato City, Shinbashi, 4 Chome−20−2 フォーワンビル 1F
Tokyo
Open
Cuisines
Influencer Reviews1
Quotes
"The chef works his knife skills to break down the hefty skill fish into deceptively harmless-looking slices. From here, the fish fillet will both be grilled and made into soup."
"There's a thick layer of fat, and that's from the skill fish. Can our body handle it? I'm not sure, but the skill fish nabe stew. Oh, it smells good. Slightly fishy, rich, and sweet. There's like a punch of the ginger, which I really like."
"It's so soft. Wait, what? That bite was even better than some of the most fatty tuna I've ever had. It's really delicious. I can't believe it. I get why people eat it. This could have dire consequences, but right now, in this moment, that tastes really good. It's amazing."
"It is a buttery, soft fish. You've got the skin on there, so that's even more fat. You've got some of the sake in there, the ginger. That's really impressive."
"So they have just grilled it over fire and added a lot of salt to it. And I think that this way, it just prepared simply and we can actually taste the fish itself. No masking agents."
"From being grilled over charcoal, that charcoal has imbued the perfect, almost sweet smokiness onto that meat. I feel like the oil even has a light flavor to it. It doesn't feel like eating wagyu, where the oil from the beef could start to make you feel sick. It's like I wanna keep going."
"Soft, buttery, so smoky, so delicious. I've never had a fish like it. And it's so dangerous that I like it now."
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