Translator Reviews ( Japanese → English )

Japanese

沢山食べましたが、最も驚きを覚えたのは甘鯛。ウロコが薄く食べられるとは聞いたことがありましたが、噛み切るというよりサクサクした食感です。調理法をスタッフの方に尋ねると、ウロコ面に弱く熱した油を丹念に注ぎ熱を入れるとのこと。料理と言うより、最早芸術作品に近いです。

サービス・お店の雰囲気共に最高点に近いですが、敢えて粗探しをするならば魚介の鮮度。無論焼き物は全く問題ないのですが、雲丹やカルパッチョにほんの少しだけ、生臭さを感じました。多分水揚げから1日〜2日経過していたと思料。

English

I ate various kinds of fish dishes, but the one that made me surprised the most is sweet sea bream. I'd known that its scales were so thin, and so much so we could eat them, but didn't expect the texture was rather crunchy and no need to bite off to swallow. As I asked the chef about how it's cooked, the recipe of it is to carefully pour slightly heated oil over the surface of the scales. It's more like a work of art than a dish.

Their service and ambiance are both almost A plus, but if you ask me to try to finding a weak point, it would be the freshness of seafood. Needless to say baked dishes are totally fine, but sea-urchin eggs and Carpaccio smelled a bit fishy. Perhaps they were 1 ~2 days old from the point of being fished.