 |
| Oolong + lemon highball |
 |
| Squid in a bitter soy-ish sauce |
 |
| Nokkesushi: 8pcs of kappa maki topped with (from the back) kani (crab meat), uni (sea urchin), ikura (salmon roe) and negitoro (minced, fatty tuna). |
 |
| Tempura smelt |
9-6-32 Akasaka
Minatu-ku, Tokyo
Notes:
After a glass of champagne at Orangé, B and I headed for Nogizaka Uoshin. The latter in fact implies that it is a chain of izakayas, owned by the Uoshin group. This one was specialized in fish and seafood. Before our visit I had seen pictures of the nokkesushi around the net, which looked incredibly tempting. And I was not let down - apparently too much of a good thing, is not necessarily bad. At 1500 yen not a bad deal either. I was not overly impressed with the squid but very much enjoyed the smelt tempura. It all went well with our large highball and the lively atmosphere in the smoky izakaya. Recommended.
No comments:
Post a Comment