【マニアが通う穴場店】コク深い赤酢シャリの江戸前寿司が旨すぎる…気さくな若大将のおまかせ全品【鮨 ゆきなり】

【マニアが通う穴場店】コク深い赤酢シャリの江戸前寿司が旨すぎる…気さくな若大将のおまかせ全品【鮨 ゆきなり】

Ibara Moebi Godzilla Shrimp! This Godzilla shrimp is super rare, right? Super rare! Huge! They cut it differently, so “it’s different from the scallops I’ve eaten before” (Spanish) “I can speak a little bit of Spanish” Sushi Yukinari – Gaienmae, Tokyo A young famous restaurant in Shibuya that we covered in the past will move to Gaienmae in June 2024. With only six seats at the counter, the friendly 32-year-old young chef will provide you with a bright, fun and delicious time. It’s a hidden gem in the Gaienmae/Omotesando area, where reservations are easy to make, the taste is good and the atmosphere is comfortable. On this day, we enjoyed a dinner omakase with the young owner couple of a popular local sushi restaurant who came to Japan from Mexico, while talking about their feelings for sushi. After training at Ginza Onodera, he became the chef at Namikibashi Sushi Ichi at the young age of 28. After that, he finally left the restaurant and became independent as Sushi Yukinari, and moved to the Gaienmae area in June 2024.
Chef Baba YukinariKousei BabaHe has a wonderful friendly personality that even beginners can enjoy with confidence. He is also knowledgeable about alcohol, and there are many regulars who like it. Recently, there have been many guests from overseas, and he can speak foreign languages with his natural communication skills. All dishes of the chef Shirahonoka (small) Bamboo shoots and firefly squid are delicious! It’s spring~ *At the time of the interview, there was a piece of bluefin tuna topped with wasabi pickled in soy sauce and torn pieces of seaweed . The wasabi and seaweed are stylish! (Spanish) “I can speak a little Spanish” As expected of Chef Baba! It’s international Yukinari- san has a lot of overseas customers, right? There are a lot . (Foreign languages) I’m self-taught, so I always try to speak to customers who I don’t know if I’m speaking the right language (laughs) Tachibana Tachibana is delicious! It’s sweet The flesh has been salted and left to sit for a while (to bring out the sweetness) Mexican customer) It’s delicious! Thank you! Yamamoto Exciting Is it steamed? This is boiled Boiled abalone Only water, sake, and kelp How long do you boil it for? After about 6 hours of boiling, it gradually dries up, so it’s steamed.Boiled abalone liver sauceThe sauce is made from abalone liver and egg seasoningWhat is “egg seasoning”? “Egg seasoning” is often used in Japanese cuisine, but to put it simply, it’s “mayonnaise without vinegar”.Baba ‘s character is coming out in it.It ‘s a bold seasoning, a little aggressive (lol).Liver sauceShari risottoThis is one of the highlights of Yukinari’s snacksKokuryu Roku-Gi 220th Anniversary BottleI’m particular about it, but what I value is not being swayed by brands, but rather the producers I really like, “I want to cherish the connections between people”, so I take recommendations from people I like.Also, since I’m from Fukushima Prefecture, I always try to create an environment where customers who use Fukushima products, such as rice and soy sauce, can take their time.Gari①Medium fatty tuna, bloody part, bottomThis is Oma.Why do you choose medium fatty tuna for the first can, Yukinari? The condition of the rice is the bestThe temperature is the highestEveryone is the hungriest at this time, so I bring out the tastiest food firstSumi squidThe knife is just a little bit in thereIt’s cut thickly, so it’s just a little bit in thereThe squid is delicious! I love sumi squidI love sumi squid the bestMexican squid is no goodSquid and shrimp are no goodDo you buy Yukinari-san’s products from Toyosu Market? Toyosu Market is the main place, but we also get some from Ehime and KyotoGolden- eyed snapperAfter parboiling, we lightly fry (the skin) over a fireDelicious Gari②Is the gari exactly the same? It’s the same , it’s just the textureThe difference is delicious ! How to make a reservationTabelog, Ikyu, phoneInstagram DMIt ‘s called Ibara Moebi (commonly known as Godzilla Shrimp) Godzilla Shrimp! It has thorns here, so it looks like thornsIt ‘s rough like a mohawk, so it ‘s called Godzilla ShrimpThis Godzilla Shrimp is extremely rare, right? Super rare Godzilla shrimp (grilled) It was pretty impressive, but does the edible part get to be this big? Is it because of the big head? Godzilla shrimp with its big head and thick shell is amazing! It has power! It has power, doesn’t it? Customer from Mexico) Halfbeak? Yes “Hayori” Super big! Kannuki? It’s Kannuki. Halfbeak. From Miyagi Prefecture. Chef) The texture is the best, doesn’t it? Haruko Haruko Delicious! It has a more muscular feel than delicate. This is a young red sea bream, so it’s quite plump. Isn’t it a blood sea bream? It’s not a blood sea bream. Blood sea bream is fluffier . Red sea bream has a wilder feel . Ura Chiebijin Sawara (Charismatic fisherman from Ehime) Fujimoto’s Sawara? I let Fujimoto’s Sawara sit for a week. Do you know “Fujimoto-san”? He’s a fisherman! I’ve seen it! How do you know? Instagram! Amazing! Delicious! Aburabouzu’s skill in bonito broth? It’s bonito broth . It’s a bit like grouper. It’s a bit meaty . Lunch nigiri omakase course 11,000 yen Lunch omakase course with snacks 16,500 yen Omakase course 27,500 yen
. The course is omakase only. All prices include tax Closed on Sundays. Pickled lean meat . Delicious lean meat! Personally, the medium fatty tuna was also delicious, but I prefer pickled meat. Today’s lean meat is delicious. You trimmed the ends of the gizzard shad, right? I trimmed it. The tail part is too tight, so the texture changes, so I cut it off. It’s like gizzard shad with a good flavor. Is this Saga? This is Saga! Delicious! Purple sea urchin. The saltiness of the rice and the saltiness of the sea urchin are powerful. It’s combined with warm rice, so it also has the aroma of seaweed . This is the most flavorful. The biggest one today ! The way it’s cut is different, so it’s different from the scallops I’ve eaten before. Cutting it this way gives it a better textureThis is cut along the grain, so when you open it like this the grain runs like this, so when you bite into it it feels like you’re cutting through the grain with your teeth, so it gets crunchyScallopsAmazing scallops ! Huge! I can’t resist ! So satisfying ! The texture is great, isn’t itWith the way it’s cut like this it’s smooth but not mushyIt falls apart in one or two bitesGrilled scallop liver and stringsWhat part is this? Other than the adductor muscle? Yes, other than the adductor muscleThe strings and liver get hard when cooked, so they’re only cooked a littleIt’s soft, or rather round, and has a gentle but strong flavor(something) Boiled eel in a sake base with light soy sauceBoiled eelPrepared the same way as conger eelIt tastes like unaju, you can enjoy it in one bite “Sushi unaju” is so delicious! Red soup Banshu Ikkon Junmai DaiginjoThe shell looks hard, it’s hardEating two Godzilla shrimp is luxuriousI want to protect the earth… I didn’t really get it (lol) Salt and lemon! Additional) Godzilla shrimp (raw) It looks completely different when seared and rawIt has a more ferocious taste than sweet shrimp or botan shrimpIt ‘s the “Godzilla of the shrimp world” Additional) Tekka Temaki “Good sounds!” “The lean meat” and “dark red rice” “richness of seaweed” “wasabi” “soy sauce” Simple simplicity is bestIt’s really delicious! What kind of rice and vinegar is used for this Tekka Maki Shari Tama Yukinari’s rice? We contract for rice grown by local farmers in Minamiaizu, Fukushima Prefecture for an annual periodWe use red vinegar made by “Ichiumezu” in Ehime PrefectureThat ‘s the only bottle of red vinegarHow long has it been aged? We have been aging sake lees for over 30 years. The sweetness of the rice and the punch of red vinegar (just right) give it a rich flavor. Matcha blancmange with dried coconut chips for aroma . Why did you start a sushi restaurant in Mexico? Why did you start? Sushi was my favorite food. Ever since I was little, I wanted to be a chef, but I decided to become a business owner (not a chef). I still love restaurants. So I always wanted to have a restaurant someday. Then, when COVID started , I had time because my university classes were online. So , I decided to start something. I love sushi and I was looking at it on Instagram and found a place that was in Thailand. They seemed to be selling it by delivery. I said to my partner at the time, “Hey, let’s try this,” and we’ll try it. So we started a delivery business and it started from there. It just kept growing from there. Why did you get interested in sushi? I like sushi but I didn’t know what real sushi was. The first time I saw real sushi was on Anthony Bourdain’s show and the movie “Jiro Dreams of Sushi”. That was the first time I saw what real sushi was like. When I saw them, I thought “WOW”. It was completely different from what I thought it would be . The reason I liked it so much was because it was based on technique. Skill, knowledge. It’s different from other cuisines and it ‘s more about technique. It’s very simple and I like that. Thank you again today! Unlike the time in Shibuya, it has a hidden feel and in this compact space you can communicate with customers and have lively conversations. That’s what makes Yukinari special. I think it’s the best part of a sushi restaurant and I hope we can create a fun space together. I look forward to working with you in the future! Thank you! ,
, TableCheck Ikyu, Instagram DMHow
2 additional dishes, 5 glasses of sake
33,000 yen
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Yukinari3-1-14 Jingumae, Shibuya-ku, Tokyo 5F 8 minutes walk from Gaienmae Station
including taxnan
nan
nanSushi
to make a reservationnanOmakase

表参道エリア・外苑前駅から徒歩8分
過去に取材した若き名店が2024年6月に外苑前に移転。
わずか6席のカウンター空間で、32歳の気さくな若大将が明るく楽しく美味しい時間を提供してくれる。
予約も取りやすく味も居心地も良い、外苑前/表参道エリアの隠れ家的名店だ。
この日はメキシコから来日した現地人気寿司店の若きオーナーカップルと寿司への想いを語り合いながら、ディナーのおまかせを楽しんだ。

00:00 オープニング
00:37 大将プロフィール・寿司店概要
01:38 白穂乃果（小）
01:43 筍とホタルイカ
01:55 メジマグロ
02:27 太刀魚
02:51 山本 うきうき
03:00 煮鮑 肝ソース
03:40 肝ソースシャリリゾット
03:54 黒龍 六・義 220周年記念ボトル
03:59 インタビュー①
04:35 ガリ①
04:42 中トロ
05:09 スミイカ
05:45 金目鯛
06:09 ガリ②
06:21 予約方法
06:29 ゴジラエビ（炙り）
07:14 サヨリ
08:04 春子
08:23 裏ちえびじん
08:30 サワラ
08:59 アブラボウズの腕物
09:11 コース・営業時間
09:37 赤身漬け
09:56 コハダ
10:28 ムラサキウニ
10:55 ホタテ
12:36 ホタテの肝とヒモ焼き
13:08 煮鰻
13:24 赤出汁
13:31 播州一献 純米大吟醸
13:38 追加）ゴジラエビ（生）
14:28 追加）鉄火手巻き
15:05 シャリ玉
15:41 抹茶のブランマンジェ
15:47 メキシコのお客さんにインタビュー
17:15 総括
17:45 会計

このチャンネルでは、日本が世界に誇る「寿司」の魅力を発信しています。
This channel is dedicated to the wonderful “sushi” of Japan.

______________________________________________________
【本日の寿司店】
店名：鮨 ゆきなり
住所：東京都渋谷区神宮前3-1-14 5F
https://maps.app.goo.gl/qWW7qd5jGFec8LDs5
会計：税込33,000円（おまかせ、追加2品、酒5杯）

【Today’s Sushi Restaurant】
Name: Sushi Yukinari
Address: 5F, 3-1-14 Jingumae, Shibuya-ku, Tokyo
https://maps.app.goo.gl/qWW7qd5jGFec8LDs5
Charge: 33,000 yen (tax included) (omakase, 2 additional dishes, 5 drinks)
______________________________________________________

ナビゲーター：寿司リーマン（taki_sushimania)
Instagram：https://www.instagram.com/taki_sushimania
X：https://x.com/highspeed19boyz

【過去動画】
▼鮨 晴レ結ビ

▼寿司正

▼佐野鮨

▼Sushi Zinc

▼すし 花一寿美

寿司好きのための“新時代の寿司店検索アプリ”がついに登場！
全国の寿司店を1200日以上食べ歩き続ける「寿司リーマン」が取材・記録した750軒以上の中から、初回リリースでは東京の厳選100軒を掲載。
↓アプリの無料ダウンロードはこちらから
https://x.gd/2cfIU

当チャンネルのナビゲーター寿司リーマンが、初の書籍「寿司の魔力」を出版しました！
Amazon・全国の書店で販売中です。
購入先URL：https://x.gd/LXixa

1200日以上も連続で寿司を食べ続けるほどに”寿司の魔力”に取り憑かれた私が、その魔力の正体をあぶり出していく内容になっています。

なぜ、寿司は、私を含めて、日本人、そして世界中の人の心を動かすのか？
その本質的な魅力について、全国各地の名店で体験したエピソードもふまえながら、書かせていただきました。

ぜひ一度手に取っていただけますと幸いです！

【取材依頼について】
全国の寿司名店を紹介する当チャンネルでは、常に新たな取材先を探しています。
取材・紹介を希望されるお店や企業の方がいらっしゃいましたら、ぜひご連絡ください。
お店のこだわりや特色などを動画で伝えるためのお手伝いをさせていただきます。

取材依頼や質問等は、以下の寿司リーマンInstagramのDMまたは
株式会社SUMESHIの公式ホームページからお問い合わせください。
https://www.instagram.com/taki_sushimania
https://sumeshi.co.jp/contact

#sushi#寿司#寿司リーマン#株式会社SUMESHI