『江戸前寿司　水谷　』Sushi restaurant 『 Mizutani 』

Master Mizutani has been working at Sushi bars for 44 years after graduating from junior high school.
He worked Kyoubashi Yosino, Sukiyabasi Jiro, Be independent Yokohama Jiro then Sinbashi Mizutani

『大間崎　一本釣り　本マグロ』　Oma bay Honmaguro

He bought fresh tuna that was caught one by one by fisherman. We call this 一本釣り"Ipponzuri". These tuna would be put down immediately after they are caught. They would be cut on the gills and the tails to drain out the blood. This method is the most important measure to prevent the fish from smelling bad. We call this process 活け締め "Ikejime" and then they are put into ice. After the chef buys it from the market, he ages it to perfection under carefully controlled condition. His tuna has a wonderful degree of maturity as we enjoy it in his restaurant. He takes very good care of the aroma for the fish meat. So when you eat his Sushi, you would taste the sweet aroma of the fish. The tuna priced at the end of this year was 100,000.00 US dollars.

The Tuna was aged 10 days 熟成１０日目の一本釣り本マグロ

『さく取り』Sakudori

Counter Inside view

ネタ箱Netabako, 山葵wasabi, そぼろsoboro, 煮切りnikiri, 詰めtume, 手酢tezu, 海苔nori

"Fugo" this equipment keep rice warm, it's made with straw

Akami

Otoro Harami Sunazuri Jabara 大間産　

Otoro Harakami Naka　大間産

Otoro Kamasita　大間産

Saba Chiba Katuura　勝浦産

Sayori Setouchi　瀬戸内産

Sinko Nihonkai　日本海産

Tairagai Yamaguchi　山口産

Akagai Yuriage　閑上産

Anago Nojima　野島産

Uni RIsiri　利尻産

Kurumaebi Ishiki　一色産

Ko-ika Yamaguchi　山口産

Mirugai Ariake　有明産

Mushi Awabi Hayama　葉山産

Ni-Hamaguri Ise　伊勢産

Kanpyou Tamagomaki

Kyu-ri Tamagomaki

Gari Omi 近江産　Tamago

Tukiji　築地市場せり場

Reunion

Mr.Shuhe, Mr.Kazuyuki & Mr.Koyata