SUSHIROKU Roppongi Tokyo
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 3 Chome−14−14 Vort 六本木 Kaleido Kaleido4F
Tokyo
Open
Cuisines
Influencer Reviews1
Quotes
"Our neurotoxic moray eel is served over two courses. One is raw sashimi, and while I build up the courage for that, I opt to start with the cooked version. The moray eel fillets get 15 minutes of steaming. Then they're cold shocked in an ice bath to preserve the eel's texture. Our chef torches the skin to refine its texture and add some smoky flavor. Then he slices the fillets into bite-sized pieces to serve a base of julienne cucumber and ginger, creating the final resting place for our eel friend."
"The skin is very distinct, a little gelatinous, and almost gummy. It's very soft in my mouth, but I do taste a little bit of eel."
"I've never had anything like this. It's a new flavor with the ponzu sauce, actually. Much brighter, but there's two distinct parts to the eel. When you get the actual meat, it's very flaky and kind of falling apart, but then the skin stands out. It makes it very unique. It's very thick. It's heavy. It's fat, rubbery. There's nothing like it."
"Right here, we have the moray eel sashimi. Sashimi, as the name suggests, involves no cooking at all. Just pieces of fish nearly as toxic as your ex, thinly sliced and served to thrill-seeking stunt eaters."
"I would almost compare that to the raw cone of the squid in the way that it's kind of a soft, gummy, chewy texture, almost. Almost has a crunch to it, too. No, that's the texture. As far as the flavor, nothing. It's just a very, very light flavor profile. Just an incredibly clean taste."
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