It's from Yamaguchi. It's a liquor called Toyo Bijin. It has a sweet and fruity taste. This is a bamboo shoot. The harshness is removed with rice bran, and it's seasoned with bonito stock. It's flounder. It's flounder. The piece on the left will be the engawa (special cut). For engawa, please add wasabi only. For the regular cut, add both salt and wasabi. It's sweet. This is a sake called Omine 3 grains. It tastes like Japanese sake in wine. This is Tairagi (shellfish). It is a bivalve that can be caught in the Ariake Sea of Saga. Hair crab from Funka Bay, Hokkaido. It is steamed in a bamboo steamer, mixed with miso, and stuffed into the shell. I am entering. Hairy crab shortcake. Excuse me. It's Tairagi (a shellfish). Isobe grilled flat shellfish. Miyazaki's soy sauce is sweet, so I seasoned it with slightly sweet soy sauce. Black Shichimi (seven spice's flavour) is now falling from above. They are called tairagi-gai or taira-gai. Either of them is ok. This is the scallop version of mochi. Isobe grilled flat shellfish. It's hot, but the hotter the better. Steamed egg custard of local chicken eggs from Miyazaki. Mix lightly and enjoy. In between are some salmon roe marinated in soy sauce. Onions are on top. It's new onion season, so it's a new onion. Ninja If I didn't do this, I wouldn't be successful in the world. It's ginger and it's Beltfish The Shari (Sushi rice) is also designed to change considerably between the beginning and the end. This is Hikari from Oita. Mackerel pickled in Matsumae. Lightly pickled dried squid and kombu seaweed. I will hand this over to you when I get it. I'm going to put out a lot of things regardless of the condition of the customer's stomach. You came all the way here, so I would feel sorry if I don't leave with a full stomach. Sliced crab. If you don't eat, you won't move. During business. No horsepower. I am coming in. Please. - Thank you. It's seasonal shrimp. It is a crustacean that can be caught in Nichinan, Miyazaki. It's a kelp tightening of red shrimp. Shrimp that can only be eaten in Miyazaki and Oita. Akasu shrimp It feels like a child of Hokkaido's Botan shrimp and Kyushu's prawn. Crustaceans have a lot of water, so I used kelp to remove the water and condensed the meat. Because there are no professional fishermen to catch them. You're not filming sushi, you're filming me, aren't you? Maybe he is your fan. - Hahaha It's boiled oysters At this time of year, clams are starting to appear and many sushi restaurants serve boiled clams. But I'm preparing boiled oysters, not boiled clams. I am coming in. It's a taira shellfish with a little snack. It's a raw flat shell, The one earlier was cooked, but this one is completely raw. It's crispy, so it's a crispy Sea eel Conger eel. The conger eel was placed on a bamboo leaf and steamed. Red miso soup. The inside is sea lettuce. Tamagoyaki. Japanese rolled omelette. Excuse me.
