Unmatched Texture, Aroma, and Flavor in Kyushu's Acclaimed Koyanagi Sushi!

This famous family-run, homey restaurant serves Kyushu's finest white fish.
On this day, we were able to follow the preparations before opening early in the morning and get a glimpse into the white fish philosophy of the chef, who has a strong love for sushi.
The top-quality seafood swimming in the large fish tank inside the restaurant has a texture and aroma that can only be found here.
The white rice is also distinctive with a strong acidity that goes perfectly with the toppings.
We thoroughly enjoyed the sushi, which is light enough that you won't get tired of eating it no matter how much you eat.
This channel conveys the appeal of sushi, a dish that Japan is proud of around the world.
This channel is dedicated to the wonderful "sushi" of Japan.
______________________________________________________
[Today's Sushi Restaurant]
Name: Koyanagi Sushi
Address: 1-36-18 Sasagaoka, Chuo-ku, Fukuoka City, Fukuoka Prefecture
Charge: 22,000 yen including tax (special omakase)
______________________________________________________
Navigator: Sushi Salaryman (taki_sushimania)
Instagram: / taki_sushimania
X: x.com/highspee...
[Related Videos]
▼Ginza Sushi Kihaku - Tokyo
• 大阪名店出身のイケメン若大将が銀座で独立...
▼Aged Sushi Nezakanaya - Fukuoka Prefecture
• おまかせ税込16500円...熟成の魔力に魅...
▼Famous shellfish restaurants summary Part 1
• 【超マニアック】貝好きによる貝好きのための貝...
▼Koyanagi Sushi (preparation) - Fukuoka Prefecture
• 日本が世界に誇る寿司職人の技！マニア驚愕の天...
▼Sushi Takamori - Ishikawa Prefecture
• 昼のおまかせ税込11000円で北陸の地物を...
Our channel's navigator, Sushi Lehman, has published his first book, "The Magic of Sushi"!
Available on Amazon and at bookstores nationwide.
Purchase URL: x.gd/LXixa
I was so obsessed with the "magic of sushi" that I ate sushi for 850 days straight, and this book will reveal the true nature of that magic.
Why does sushi move the hearts of Japanese people, including myself, and people all over the world?
I have written about its essential appeal, based on episodes I experienced at famous restaurants all over the country.
I hope you will pick up a copy!
[About interview requests]
This channel introduces famous sushi restaurants from all over the country, and is always looking for new places to interview.
If there are any restaurants or companies that would like to be interviewed or introduced, please contact us.
We will help you convey the store's commitment and characteristics in a video.
For interview requests or questions, please contact us via DM on Instagram.
/ taki_sushimania
#KoyanagiSushi #sushi #Sushi #SushiRealMan #SUMESHIInc.

[@vZgujhglkj]

素晴らしいお寿司🍣
最高ですね🎉🎉🎉

[@たると-f9q]

田舎の海辺の出からすると
やはり熟成された柔らかい身より
活かった身が美味そうに見えますね

[@すぎさんち-f5n]

良い寿司ですね、
良いお店ですね、
保存してます、

[@ZOO-wm7ej]

九州のしっかり仕事された白身は最高やな～

[@南風-e8i]

九州の小柳寿司は、この動画でおそらく4本目だと思うけど、
何故、過去の動画のURLを概要欄に貼らないの？
再生数が目的なら貼ると思うけど、貼ってないしその割には広告は入れているし
寿司リーマンの目的が自分の動画を広めたいのか、広告収入を得たいのが
どちらなのか解らない。

[@小谷真也-o9c]

今時では珍しく、シャリがでかいなあ。

[@JackSprat201]

圧倒されました。I'm overwhelmed. 泳いでる平目を活締めにして提供する、それにオコゼまで同じく。。。I hope all viewers are aware how special it is to be served a flounder that was alive and then slaughtered using a special technique called ikejime that destroys the medulla of the fish and begins to bleed it so the meat is contaminated as little as possible by adrenalines and impurities. This helps during aging as the clean meat is less likely to spoil, but here it is served minutes after the fish was killed. And to also serve the okoze--I think this is better described in English as "stonefish"--is almost unbelievable. This is rare fish, being solitary and not schooling, is sometimes seen in better markets, but it is very very good, I used to buy it whenever I was lucky enough to see it. It makes excellent sashimi, and also is great in a nabe, and its liver could be compared with anko and kawahagi.

[@だいき-r6m]

水っ気が多いからなんかいやだ