割烹食堂いそべ - 『割烹食堂磯部』的老板磯部孝行先生為了參加去年的『村上烹飪大賽』而創造了這道料理。

料理折を配達させて頂きました。
(ご予算・ご要望に応じ調理させて頂きます。)

この他に、お膳、オードブルなどなど、地元の美味しい食材を召し上がって頂きました。

お盆中は、休まず営業いたします。
(次のお休みは、21日予定)

本マグロの脳天・頬肉・顎肉の丼『ずど~ん』
The bowl of bluefin tuna brain, cheek, and jaw meat, "Zudooon"
(http://moe1204.blog55.fc2.com/blog-entry-1040.html)

20人前ご用意させて頂きました。

皆様のお越しを、お待ち致しております。

Only 10 bowls are available per day!
Enjoy this unique tuna head bowl
“Zudooon” (including miso soup, Japanese pickles, and oolong tea) 900 yen ※Only about 10 bowls are served per day.
“Zudooon” means “head (zu) bowl (don).” It was invented by Mr. Takayuki Isobe, who is the owner of the local restaurant “Isobe”, for the event “Murakami bowl competition.” High-quality Japanese bluefin tuna is used, which mainly comes from Sado and sometimes from Miyagi and Yamagata, depending on the landing situation. Instead of using the regular tuna meat, Mr. Isobe decided to use the head meat to serve the unique bowl at reasonable price. Only 10 bowls can be served per day, because the amount of tuna head meat is small, and it takes more time to clean.
To cook the bowl, carefully clean the 4 different muscles running from the body to head, cheek meat, jaw meat, and small muscles around eyes, and also completely remove the extra muscles. Then slice the meat and put the plenty of pieces on the white rice. With the slight cherry blossom colored meat, the bowl has an appearance of high-quality tuna bowl. The different cuts of meat are beautifully decorated one after the other. Especially, the tender and richly flavored cheek meat, and the resilient and juicy jaw meat hit the spot. You will enjoy the unique daintiness of the head meat, which is different to the regular tuna bowl. You can enjoy comparing the different texture and flavor of each cut of meat.
It is the only place you can have the tuna bowl which extravagantly uses the rare cuts in Niigata prefecture. It is the new discovery for many Tuna lovers in Japan.

一天只限十份的稀有量!
盡情地享受這美味的鮪魚頭飯吧
「磯部」 的
鮪魚頭飯套餐 900円(配有醬湯、榨菜、烏龍茶)※1日只限十份
鲔魚頭飯是鲔魚頭肉做的。
就是用鲔魚頭部的生魚片加在飯上烹製的。
『割烹食堂磯部』的老板磯部孝行先生為了參加去年的『村上烹飪大賽』而創造了這道料理。
用的是上好的國產鲔鱼。
主要由新潟県佐渡港進貨。根據魚的新鮮程度有時也會進宮城県以及山形県的鲔鱼。
當然、光用魚身肉也是可以做出十分美味的飯。
只是那樣不但不能提供價廉物美的料理,而且也不夠創新。
所以磯部先生便決定用魚頭來做。
魚頭肉比起魚身肉來,量極少,處理起來十分的需要時間。  
但磯部先生仍然決定在現有的菜單上加上這道『鲔魚頭飯』,並且一天限量十份。
除了頸部的四塊肉,還有臉部,額頭部,以及眼睛周圍較少部分的肉,都需要很仔細地處理完了以後,再切除多餘的部分。
之後切成生魚片,一層一層地鋪在美味的米飯上才算完成。
看上去就是一到上好的鮪魚飯。
魚肉泛著櫻花的顏色,各部分交叉著十分美麗。
吃起來臉部的肉又軟又滑簡直回味無窮,而額頭部的肉則又有嚼勁又肥,兩者都是極品。
跟魚身肉做的飯相比,別有一番風味的鮪魚頭飯好吃極了。  
而且每個部位的生魚片味道都不一樣,所以邊吃邊比較也十分有趣。
在新潟県內,沒有第二家店會用這麼稀少部分的魚肉豪爽地烹飪這樣的料理。
就是相當喜歡鮪魚的日本人,也錯過了的美味都滿滿的裝在這鮪魚頭飯中。

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