Cherry salmon is a trout that is landed only in spring. Its moderate fat goes well with horseradish.
サクラマスは春にのみ水揚げされるマス。程よい脂はホースラディッシュと相性が良い。
"SUSHI TOP SHOT" is an NFT of skilled craftsmanship, such as Edo-mae-zushi knife handling, and the first five types are "maguro(tuna)," "kohada," "horse mackerel," "kasugo," and "masu salmon".
■Detailed profile of the chef of Ginza Watari, etc.
Tetsuya Watanabe (chef) Tetsuya Watanabe was born in Tochigi prefecture in 1988. After working at a sushi restaurant in Kagurazaka, Tokyo for seven years, he was assigned to work in a high-end sushi restaurant in Ginza for two years. While working at a sushi restaurant in Ginza, he opened a channel as "Ginza Watari", which reached 90,000 subscribers in about a year. In October 2020, he has opened Sushi Watari in Shibuya Aoyama. The store in Shibuya is now a crossroads of traditional Japanese skills and the world's most advanced technology.
桜鱒 - Sakuramasu【Cherry Salmon】
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桜鱒 - Sakuramasu【Cherry Salmon】
- PriceUSD PriceQuantityExpirationFrom
- PriceUSD PriceQuantityFloor DifferenceExpirationFrom
Cherry salmon is a trout that is landed only in spring. Its moderate fat goes well with horseradish.
サクラマスは春にのみ水揚げされるマス。程よい脂はホースラディッシュと相性が良い。
"SUSHI TOP SHOT" is an NFT of skilled craftsmanship, such as Edo-mae-zushi knife handling, and the first five types are "maguro(tuna)," "kohada," "horse mackerel," "kasugo," and "masu salmon".
■Detailed profile of the chef of Ginza Watari, etc.
Tetsuya Watanabe (chef) Tetsuya Watanabe was born in Tochigi prefecture in 1988. After working at a sushi restaurant in Kagurazaka, Tokyo for seven years, he was assigned to work in a high-end sushi restaurant in Ginza for two years. While working at a sushi restaurant in Ginza, he opened a channel as "Ginza Watari", which reached 90,000 subscribers in about a year. In October 2020, he has opened Sushi Watari in Shibuya Aoyama. The store in Shibuya is now a crossroads of traditional Japanese skills and the world's most advanced technology.