{"id":71179,"date":"2022-12-14T10:00:17","date_gmt":"2022-12-14T01:00:17","guid":{"rendered":"https:\/\/home.ueno.kokosil.net\/?p=71179"},"modified":"2022-12-13T22:26:03","modified_gmt":"2022-12-13T13:26:03","slug":"japanese-sushi-seen-from-the-world-that-is-osshimachis-view-of-the-world-on-december-9-2022-hobo-ueno-osshimachi-will-open-in-okachimachi","status":"publish","type":"post","link":"https:\/\/home.ueno.kokosil.net\/en\/archives\/71179","title":{"rendered":"Japanese sushi seen from the world, that is Osshimachi’s view of the world! ! On December 9, 2022, “Hobo Ueno Osshimachi” will open in Okachimachi! !"},"content":{"rendered":"

Sushi-ebisu, Sushinjuku, Sakanaumai, Susiaoyama, etc. We will create a new shape called Sushibuya while carefully considering the katakanasushi that has been used so far, and will continue to evolve as a male.<\/span><\/h3>\n

Bring sushi closer to you
<\/strong>
\n
<\/strong>
\n Sushi that incorporates the essence of foreign countries, which is likely to be served in London or New York.
<\/strong>
\n However, it is a deep and authentic taste that can only be achieved by Japanese people who have learned what Edomae-style sushi is.
<\/strong>
\n In other words, you can eat something that has been newly reconstructed by incorporating foreign elements while holding down the concept of sushi.
<\/strong>
\n Firmly delicious but natural. From toppings, sushi rice, to seaweed, it is difficult to combine simple elements.
<\/strong>
\n A typical example of this is \u201cKome (Bay) Sushi,\u201d which originated from Sushibuya.
<\/strong>
\n A novel and new but calculated taste.
<\/strong>
\n You can enjoy sushi that you can feel the wide potential of sushi, not just the appearance.<\/strong> <\/p>\n

  • A new way to eat sushi = reimported sushi That is "rice sushi"<\/strong><\/li>\n<\/ul>\n

    "Mango Cut Toro" 1 piece 549 yen<\/strong><\/p>\n

    \"\"<\/a>

    mango cut toro<\/p><\/div>
    \n
    \n Nigiri boldly uses 40g of raw bluefin tuna medium fatty tuna thickly to make it filling.
    \n By roasting the surface fragrantly, it is finished like rare meat that even foreigners who are not good at the smell of raw fish's unique first attack fish will be satisfied.
    \n The yolk is dipped in soy sauce to bring out the deliciousness of the medium fatty tuna.
    \n It's a nigiri that doesn't need soy sauce. <\/p>\n

    \"\"<\/a>

    mango cut salmon<\/p><\/div>
    \n
    \n Mango cut salmon 1 piece 549 yen<\/strong>
    \n Series menu following mango cut toro.
    \n Cream cheese is sandwiched between the sushi rice and toppings.
    \n Rich taste while firmly receiving salmon fat
    \n Ihe. Yuzu deepens the aftertaste and invites you to refresh. <\/p>\n

    \"\"<\/a>

    mango cut amberjack<\/p><\/div>
    \n
    \n Mango cut amberjack 1 piece 549 yen<\/strong><\/p>\n

    Can amberjack make a crunchy material so far? The texture is fun, and the taste is a nigiri that brings out the rich sweetness of the orange, but it is also a perfect taste. <\/p>\n

    \n "Salmon cream cheese roll" 549 yen<\/strong><\/p>\n

    \"\"<\/a>

    salmon cream cheese roll<\/p><\/div>
    \n
    \n Thin rolls filled with salmon and cream cheese are deep-fried like tempura, and you can eat them as they are with the sweet claws used for conger eel. Because it's not made by Japanese people. Coconiari is reimported sushi with plenty of western elements. <\/p>\n

    \n "Kalbi roll" 549 yen<\/strong><\/p>\n

    \"\"<\/a>

    rib roll<\/p><\/div>
    \n
    \n Junk sushi appears!
    \n The taste of sushi that everyone absolutely loves is this yakiniku x sushi x mayonnaise
    \n It tastes better than you can imagine. <\/p>\n

  • \u25cf Commitment to materials<\/li>\n<\/ul>\n

    \"\"<\/a>

    Raw bluefin tuna<\/p><\/div>
    \n All tuna uses raw bluefin tuna.
    \n A tuna wholesaler in Tsukiji, which was established in 1980, comes in chunks of tuna caught that day. .
    \n Another thing I was particular about was the amberjack. Although unfamiliar in the Kanto region, we use the finest amberjack obtained from a famous fisherman from Kagoshima, who says, \u201cWhen you think of amberjack producer, you think of Obama Suisan.\u201d<\/p>\n

    \"\"<\/a>

    Premium sesame amberjack<\/p><\/div>
    \n
    \n "Superb sesame amberjack" 769 yen<\/strong>
    \n A dish made with amberjack from Obama Suisan, which is seasoned with a sweet special ago soy sauce to make it sesame-mamire.
    \n I added sesame and soy sauce at the last minute so that the flavor would be well-cooked.<\/p>\n

    \n Of course, you can also enjoy the katakanasushi menu as before. <\/p>\n

    \n The popular yukhoe is also available in 3 variations of taste and ingredients, so you can enjoy it in various ways.
    \n Of course, it is finished with specifications not found in other stores that make you want to take pictures! <\/p>\n<\/p>\n

    \"\"<\/a>

    Yukke 3 Brothers<\/p><\/div>
    \n *** Dining Out Awards 2022 ***
    \n Thanks to all of you, Spiceworks Shimotono Co., Ltd., which created a new food culture called katakanazushi, was awarded as a restaurant that represents 2022 in the 2022 restaurant business category.
    \n \u2192     http:\/\/www.g-kishakai.net\/award2022.html<\/a><\/p>\n

    \n An Instagram campaign is being held from the 9th to the 14th on the opening day! !<\/u><\/strong><\/p>\n

    \"\"<\/a><\/p>\n<\/p>\n

    You can't miss it until January 31st, and the more followers you have, the better the benefits! ! !<\/strong><\/u><\/p>\n

    \"\"<\/a><\/p>\n

    \"\"<\/a><\/p>\n

    \n ***** store information *****<\/strong><\/p>\n

    \n Store name: Hobo Ueno Osshimachi<\/strong>
    \n Address: Fukuju Building 1F, 3-21-7 Ueno, Taito-ku, Tokyo
    \n 2 minutes walk from JR Okachimachi Station
    \n Phone number: 03-5826-8006
    \n Business hours: 15:30-23:00
    \n WEB:     https:\/\/www.instagram.com\/osushimachi<\/a>
    \n Operating company: Food Cruise Factory Co., Ltd.
    \n Representative Director Shinichi Sawabe<\/p>\n

    \"\"<\/a><\/p>\n<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Sushi-ebisu, Sushinjuku, Sakanaumai, Susiaoyama, etc. We will create a new shape called Sushibuya while carefully considering the katakanasushi that has been used so far, and will continue to evolve as a male. Bring sushi closer to you Sushi that incorporates the essence of foreign countries, which is likely to be served in London or New York. However, it is a deep and authentic taste that can only be achieved by Japanese people who have learned what Edomae-style sushi is. In other words, you can eat something that has been newly reconstructed by incorporating foreign elements while holding down the concept of sushi. Firmly delicious but natural. From toppings, sushi rice,…<\/a><\/p>\n","protected":false},"author":19,"featured_media":71053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-71179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","content-print"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t