【石川】寿司の魅力を熱弁！リーゼント寿司職人の職人技が味に出る。
It was really tough mentally for me not to be allowed to do my job. If you tell 100 people, 100 of them won’t believe you. Sorry to keep you waiting. In Ishikawa Prefecture, freshness is everything. Slice, grip, serve. It’ll hurt less, right? OK! 7:50 Sushi and other dishes. A day in the life at a sushi restaurant renowned for its delicious food, no matter what you order. Owner: Shinji Kawabata Make sushi rolls for delivery. From now on, we will be delivering to Kuchinoto Market every day. This kanpyo is also I don’t use store-bought kanpyo, I cook it myself. Don’t tighten it too much. I roll it up lightly. The edges are a bargain (laughs) Deliver to Kuchinoto Market. Are you a town official? Yes. I mainly serve as the chairman of the town’s tourism association. What kind of town is Hōdatsushimizu Town for you, Mr. Kawabata? Hmm, well, it’s the town where I was born and raised, and I’ve been running my restaurant here for nearly 30 years. Well, it’s an irreplaceable town that is an essential part of my life. Are you going home now and getting ready to open? Yes, after the items are stored here, the fish will arrive by then. I’ll prepare the fish, We prepare for opening by cooking stews and grilling dishes. After the shower, I style my hair properly. How old were you when you started wearing a pompadour? Actually, this only applies to high school students. I had a shaved head in middle school. I’m always in a good mood when I feel like I’ve done my hair well today. This crested head is called a pompadour, by the way. So, to be precise, it’s a pompadour and a ducktail. I see. Homemade. Homemade! Homemade pompadour. I make it every day. Sorting the fish that arrives. In Ishikawa Prefecture, it’s called sawara, but In Toyama, we would say “Zasu”. Or zashi. It’s lean meat, the lean meat on top of the fatty tuna. Although it is red meat, it is quite tasty. My high school was Hōdatsu High School in my hometown. If you tell 100 people, 100 of them won’t believe you. I’m a university graduate. Now known as Seiryo University. In our day, it was Kanazawa University of Economics. So, while attending university. Well, I originally wanted to open a sushi restaurant,so. went to university during the day and washed dishes at a sushi restaurant at night for four years. After those four years, I continued working at the same store for three more years. For me, I was indebted to that store for about seven years. So, I opened this shop in 1997, just before I turned 26. I don’t remember it myself, but apparently I’ve been saying I want to be a sushi chef since around first grade. Maybe it’s a childhood dream come true. I came here on a straight road. I’ve never done any other job besides this. What are your most popular toppings or menu items? In terms of sushi toppings. For example, the clams that we are currently butchering. The squid from earlier etc. Well, king is the tuna. Those coming to my house for the first time, I’d order a platter. eat that sort of thing. First, not to test my skills, but I wonder what kind of food Kawabata serves? Sweet shrimp Make pressed mackerel sushi. I personally highly recommend it. The firmness of the mackerel and the vinegar are just right! A hidden popular menu item at home Mackerel pressed sushi. For that purpose. It would also be fine to just eat it as marinated mackerel. Add plenty of salt. As if that weren’t enough. Prepare the grilled eel (for nigiri sushi). Grilled eel? Yes. For nigiri sushi. You can buy it, but I prefer to bake it by hand. Hand-grilled eel is delicious. The eel sauce is also homemade. We keep adding more and more. I also want something that smells fragrant,so. I might burn it a little. Some people cook it so much that it gets burnt, but I don’t cook it that badly. Place in hot water to remove excess fat. Eel is very fatty,so. The sauce is repelled by the grease and does not penetrate. That’s why this degreasing process is so important. It’s been 30 years already. Since I made it when I opened the shop, I’ve just kept adding to it, bit by bit. I use it in a variety of dishes too. Well, this is what it looks like after one application. Gradually, apply and bake several times. The tamagoyaki we make for sushi at home is made eggs, sake, sugar, and It also has a little bit of seasoning, so it’s a slightly sweet omelet. This will allow the alcohol to evaporate. Add seasoning to it. What effect does this have? Well, to put it simply, it removes the smell of alcohol. If you’re a restaurant, you’ll also use mirin in this way. I don’t go that far with mirin, though. If making tamagoyaki, first evaporate the alcohol. over 30 years. Made of pure copper. When I was an apprentice, I used it to practice making tamagoyaki in the dormitory. At my own expense. I think it cost around 20,000 or 30,000 yen even 30 years ago. It has been polished, hardened and maintained for 30 years. It’s pretty bumpy now though. Mix it with sake and make tamagoyaki. If it gets burnt. After rolling it, it breaks there. doesn’t stick together, or rather, the eggs. The key is to roll it without burning it. If there is one thing, it’s the trick. Mostly with the left hand. The right hand is just supporting it. The final touches. The final product may end up being a cut project (laughs). The final stage is difficult. The winding process is not a big deal. pretty good . Grown up. It’s big. (laughs) Because it’s one pack. I told you not to burn it, right? But… Only brown the last surface. The eggs are fragrant. It also means that it becomes sweet and bitter and delicious. The most important thing is, The most important thing is to prevent deterioration. It’ll hurt less, right? Charcoal doesn’t spoil, does it? So, I burn the outside a little like this. Then, shape it firmly using a bamboo mat and let it cool. It’s Koshihikari. This is also a sauce that is made by adding more. I save the broth from cooking kanpyo previously. Add seasonings. I add the broth from a previous cooking. The tool used to dilute soy sauce is sake. That’s why we don’t use a single drop of water to make our own kanpyo. Anhydrous kanpyo. Has the vinegar already been made? It is mixed with kelp and various other seasonings and left to sit. Make vinegared rice. We have continued to use locally grown Koshihikari rice. Rice is getting more expensive now though. I’ll continue to stick to that. Does the taste change if you use different rice? It’s the new rice harvest season now. New rice is a little too moist. It’s hard to use for sushi rice. Use last year’s rice this year. Old rice. The key to the flavor is the vinegar stock. And this mixing method is, Skilled, you might say. This vinegar mixture can be a bit difficult for amateurs who are not used to it. It’s like making each grain evenly distributed and independent. It’s no good if you turn into a ball. I was often scolded when I didn’t do it well. The kanpyo is cooked. In fact, this vinegar has been added to over the course of 30 years. The first new vinegar has a strong smell, and it’s sour. It contains extracts from past mackerel. The vinegar has a slightly softer taste. I think it’s definitely a little different from the pickled mackerel you get elsewhere. Knife sharpening is actually done after business hours. When you sharpen a knife, it does smell like metal. It smells like iron filings. That’s what happens, so it’s after closing time. The smell will be gone by tomorrow morning. That’s why sharpening knives is done after closing time. By shifting the area you press with your fingers, you can sharpen the area you want to sharpen. When cutting sashimi, it’s easier if it has a curve like this. That’s why we deliberately sharpen it in a circular shape here. Like this. Well, I just finished sharpening it and put it next to my new knife. About 30cm. This knife too was originally one shaku long . Oh, they were the same length? yes. I’m the type who hates hassle and doesn’t sharpen knives much. If you sharpen it every day, this knife will be gone in 2 years. OK! all right! Is it the same as today’s hairstyle? Yes! Perfect! Tasting finished! How does training progress until you’re recognized? Yeah, well. Generally speaking, it’s said to be around 10 years,but. Umm, to put it in extreme terms… If you have a good sense, after a year you’ll be able to use it quite well. But still. It’s also important to gain a lot of experience. After all, if you do it for many years, you gradually acquire the skills. It’s not just the height, but the depth that comes through. So, at the very least, I think it would be better to do it for three or five years. I actually only did it for three years after graduating from university. First, wash the dishes? That’s right, washing dishes, making deliveries. Then I serve customers and serve tea, etc. That’s where it started. Learning how to handle fish from my master, and so on. I prepared staff meals and learned the basics of cooking etc. That’s how it starts. Well, the first time I actually stood in front of customers was about a year before I came back here. Until then, I was not allowed to make anything to serve to customers. Well, but that basic era is really important. I really want to get things done quickly, or rather, I have this feeling that I want to become fully competent as soon as possible. It’s a period to let a child who is feeling that way hang out. I mean, I won’t let you touch it. In terms of a sponge, it’s like making it completely dry. By teaching them how to work there. Like water going into a dry sponge. It’s like, just remember things faster. Like becoming greedy. that is left unattended I wonder if there’s also that meaning to it—the time you leave it alone. It’s not worth it to come today and be taught right away. I’ve finally been able to do this. Because it makes you work with gratitude. I think that’s important too… Was it hard? Oh, tough, tough! The people who taught us were from the Showa era. The opponent is… Punch. I won’t go so far as to kick you. But that’s not really a big deal. I mentioned this earlier when making sushi rice,but. Um, I’m not allow to work. First, look! It was really mentally tough not being allowed to work and not being allowed to touch things. Or get scolded. Being hit wasn’t such a big deal. Well, the first job I get to do is almost always… It all started with getting scolded. I got scolded every day. Were you nervous when you first stood in front of an audience? Or is there some other feeling? Well, I was nervous, but also really happy. But, um, how should I put it. ? I also felt a sense of joy at finally making it as a full-fledged chef. I felt like I had become a craftsman who could earn money. Made high-quality sushi for me. Red snow crab In Ishikawa Prefecture, freshness is everything. Serve fresh fish to your customers. Cut, squeeze, serve. Umm, I wonder. It’s a simple task, but I think that’s what determines whether something tastes good or bad. It’s so simple that it makes a difference. It’s like one dish. salmon roe sea urchin You can enjoy a variety of flavors, textures, and mouthfeel. Each type of sushi really has its own unique characteristics. Kawabata’s chawanmushi is about twice the size of regular chawanmushi. We received a large number of orders for bento boxes. Daimyo roll I’d like to eat it once a year. Sorry to keep you waiting. Thank you. Thank you. All kinds of deliciousness (lol) Removal of bone. Finish the mackerel pressed sushi. Mr. Kawabata used to say that a sushi restaurant’s character comes through in its à la carte dishes. The restaurant has counter seats and table seats. In the back there is a tatami room that can accommodate 22 people. Nigiri sushi (regular): 1,600 yen
Chirashi sushi (regular): 1,800 yen Egg roll: 500 yen
Simmered beef tendon: 550 yen Deep-fried ginkgo nuts: 450 yen
Assorted sashimi (1 serving): from 1,800 yen Draft beer (Kirin Ichiban Shibori) 650 yen
Soft drinks 250 yen each Banquet course meal (9 dishes) 6,000 yen 16:30 The phone starts ringing for reservations. Part-time workers come to work. Well, let’s do our best today too! (lol) Okay! OK! A call from a regular customer. Chirashi sushi and chawanmushi, yes. Are you coming now? Please prepare one chawanmushi. 17:00 Opening Make chirashi sushi to order. This is what I baked this morning. finally. Turn has come. Steam the chawanmushi. squid A regular customer who ordered chirashi sushi arrived. Two beef tendons. Make the items in the order that they are ordered. Beef tendon Do you come here often? Oh, I come here often. Is there a menu you would recommend? Chawanmushi is delicious. Yes, chirashi sushi too. How does it taste today? Yeah, it’s delicious. (laughs) Yes, good work. You’ve worked hard. Oh, five people? At the table. Yes, excuse me. Rock mozuku seaweed Can I have a round tray? Yes, come in. Fried octopus Beef tendon is popular. Toro tuna rolled . Nigiri sushi (medium) 2,500 yen Grilled chicken thigh 900 yen It was a sushi restaurant where every dish looked delicious.
店名 寿し割烹 かわばた
地図 https://maps.app.goo.gl/WHhwtE1BPZqkepj19
住所 石川県羽咋郡宝達志水町今浜ト270-1
#石川県#お寿司動画#豪華海鮮丼