This restaurant is in the IKIKIUOITI(A fisherman's market)nearby the cruise terminal. The market is a market actually ,so you can buy sliced fishes and dried fishes seaweed s. Some people say that it is better than OUMICHO market as more reasonable or flesh . They have no seats, It's standing style. They try to efficient the turnover of customers and would yield good cost performance.
I think the best important thing in the sushi restaurant are face to face between a counter table and to feel the live. It contains perfectly.
SHARI is great .they are used white vinegar ,heat is warm ,and you can feel even the each textures of rice. NIGIRI is so soft that you could not pick it up by chopsticks. you need to do it by hand.
They have only course at 3000 yen that contains 9NIGIRI and Miso soup free cold or hot green tea . The course has several popular NETA s like Tuna, or local fishes or shells.
If I say 3000 yen is reasonable for that cuisines.It's controversial.
but I never eaten such a great sushi at 3000 yen in KANAZAWA .
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
What a great cost performance they did!!
このお店はクルーズターミナルの近くに位置するいきいき魚市の中にあります。魚市自体は本当にマーケットてな具合でお刺身、乾物を購入したりできます。物によっては近江町市場で購入するよりも、こっちの方が鮮度が良いとか、コスパが良いとか。
さてさて、このお店は立ち食いのみということで、回転率を上げることでコスパを出していこうという感じでしょうか。私が思う、鮨屋で一番大事なのはカウンターでお寿司を食べるライブ感だと思うので立ち食いだろうと席があろうと大事なところは抑えてると思います。
味はイメージとは違いシャリも暖かく粒がしっかり感じられる炊き方。握りはやらかめ、ホワッとしています。うまい！
マグロやネギトロ等の人気ネタもおさえながら、富山の白エビ、バイ貝ご当地の食べたいものも含まれており観光客の方も地元の人も満足できると思います。
ほぼ原価だというウニは信じられないくらい美味かったです。ジューシー！
個人的には量は少めなので追加は必至だと思います。
お酒は全て500円でなんとその日は富山のIWA5も500円で飲めてしまいました。原価以下の話ではありません。だって、IWA5は720mlで14000円くらいですから・・・サービス精神すごすぎ。
当日は3000円で9品味噌汁付きでした。
3000円でコスパいいのかという話は出てくると思いますが、私は金沢で3000円でこんな美味しいネタを出してくれるお店に行ったことはありません。
This restaurant is in the IKIKIUOITI(A fisherman's market)nearby the cruise terminal.
The market is a market actually ,so you can buy sliced fishes and dried fishes seaweed s. Some people say that it is better than OUMICHO market as more reasonable or flesh
.
They have no seats, It's standing style. They try to efficient the turnover of customers
and would yield good cost performance.
I think the best important thing in the sushi restaurant are face to face between a counter table and to feel the live. It contains perfectly.
SHARI is great .they are used white vinegar ,heat is warm ,and you can feel even the each textures of rice.
NIGIRI is so soft that you could not pick it up by chopsticks. you need to do it by hand.
They have only course at 3000 yen that contains 9NIGIRI and Miso soup free cold or hot green tea .
The course has several popular NETA s like Tuna, or local fishes or shells.
If I say 3000 yen is reasonable for that cuisines.It's controversial.
but I never eaten such a great sushi at 3000 yen in KANAZAWA .