[SUSHI NAMBA] Bighand Thornyhead From Hokkaido, Monkfish Liver on Toast, Abalone Liver Chocolate скачать в хорошем качестве

[SUSHI NAMBA] Bighand Thornyhead From Hokkaido, Monkfish Liver on Toast, Abalone Liver Chocolate

Aiming for the supreme sushi with a relentless desire to improve. on this channel We will deliver the ultimate "NAMBA world" created by "Sushi Syokunin"Hidefumi Namba, who says "sushi has magical power" to people all over the world. ◎Our motto SUSHI NAMBA aims for the ultimate sushi. In sushi, the sushi rice and toppings come together as one. Firmness, viscosity, sweetness, saltiness, and richness of sushi rice. There are many things to be careful about, such as how to cut the fish, size, thickness. I think temperature is the most important factor. The two will be merged to become NAMBA Sushi. Hidefumi Namba PROFILE Born in Suginami Ward, Tokyo in 1974. Aspiring to become a Sushi Syokunin at the age of 20, he trained at several sushi restaurants in Tokyo. He became independent in 2007 and opened "SUSHI NAMBA" in his hometown of OGIKUBO, TOKYO. Known as a reasonably priced and delicious restaurant, it has become a super popular restaurant that is fully booked up to a year in advance. 2018 Moved to Tokyo Midtown Hibiya. With the new introduction of thorough temperature control, it is gaining more popularity and attention than ever before. His hobby is mountain stream fishing. ►Instagram: https://www.instagram.com/hide.namba/... Please make a reservation from "OMAKASE". https://omakase.in/ja/r/nm181004 Number of seats: 8 seats business hours Weekdays 11:30~, 13:00~ OR 12:00~, 18:00~ Saturdays and Sundays 12:00~, 18:00~ Closed: Sundays and Mondays (Closed on Tuesdays during the first week) Payment method: cash, credit card Bringing in alcoholic beverages: 5,000 yen/bottle Smoking: No address Tokyo Midtown Hibiya 3F, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo Nearest station: HIBIYA Station