Deep-fried Utsubo
This was one of the items on the menu that we were most interested in, and our hearts were beating quite fast when it arrived. We tried it immediately.
Crispy!
The frying. The elasticity of the meat. The fragrant smell. Comfortable texture. The perfect balance of these ingredients made the beer go down a treat. It's so delicious.
It goes well with carbonated drinks such as highballs and beer. It's a true "atte" (side dish). I really wish I could eat this at home.
Recently, I saw a TV program that introduced a restaurant specializing in utsubo (a type of fish that is difficult to cook). I heard that utsubo is difficult to cook, which is why not many restaurants offer it, but it is a very tasty ingredient, so I hope it becomes more common.
We tucked our tongues, sipped our drinks, and talked a lot. I still felt a different depth of empathy. It was different from so-called "friends," not mere "acquaintances," and I appreciated the "comradeship. It is an existence and a feeling that you can only encounter if you are absorbed in something and expose yourself to it.
As I was chewing on these things and enjoying myself with a goofy expression on my face, we ran out of food. I hurriedly ordered more food. I ordered more food in a hurry, thinking to myself, "I haven't had that yet. We also ordered more sake. Namakoman had shochu on the rocks. I had a Kaku highball.
However, drinking at the counter is also good.
It is the best way to directly experience the liveliness of the restaurant. The staffs working busily. The voices of orders flying in and out from the kitchen. Fish swimming in the fish tank.
I look at the autographs and photos displayed on the wall.
"Rui Yoshida! I found a picture of the master of my heart, and autographs of metal bats, Geraldon, and Hiccup.
And then Ruruha arrived,
Yakitori (hard) & Yakitori (soft)
Grilled chicken on skewers x 2
The skewers are also very tasty. By alternating between hard and soft, you can enjoy the different textures and the rhythm of chewing. The tsukune (chicken meat) is also very satisfying in terms of both taste and quantity, with just the right volume.
As we ate and laughed, drank and laughed, talked and laughed, we finally arrived at the restaurant.
The guy we've been waiting for for so long!