Tokyo introduction

Sashimi Himedai (Pristipomoides sieboldii) and Aodai (Japanese snapper).

Himedai (Pristipomoides sieboldii)

Aodai (Japanese snapper)

This is where Himedai was cut.
In the photo above, leaving the skin, the skin is quickly sprinkled with boiling water and cooled with ice water.
Below is the skin peeled from the body.

Served with Himedai and Aodai sashimi.
The lower right skin is made by pouring boiling water over the peeled skin and cooling it with ice water.

Sashimi skin is one of the pleasures.

[Wikipedia]

Himedai (Japanese)
https://ja.wikipedia.org/wiki/%E3%83%92%E3%83%A1%E3%83%80%E3%82%A4

Pristipomoides sieboldii (English)
https://en.wikipedia.org/wiki/Pristipomoides_sieboldii

Aodai (Japanese)
https://ja.wikipedia.org/wiki/%E3%82%A2%E3%82%AA%E3%83%80%E3%82%A

Japanese snapper
https://en.wikipedia.org/wiki/Japanese_snapper

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Alley in Tokyo.
It's a narrow road between houses.
It is called "Roji" in Japanese.

The redevelopment of the city has progressed, and the number of alleys that have been around for a long time has decreased.
However, if you look closely at the city, there are still alleys like this.
Walking quietly in the alleys and imagining old Tokyo is a fun walk.

There are often ditches in the middle of the alleys to allow water to pass through.
Houses plant a variety of plants, so there is plenty of greenery in the alleys.

This alley is a corner of Kachidoki.

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We served a lot of Japanese ginger "Myouga " on smoked salmon.
Sprinkle crazy salt there and complete.
It was delicious.

This is completed by sprinkling mixed pepper.
This one was also delicious.

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Myoga (Japanese ginger).

It is a condition that you can eat deliciously from June to October.
Finely chop it and serve it on sashimi.

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Tokyo Night

This is a view of the direction of Tokyo Station from the Bay area of Tokyo.
In the evening, the city was dark blue.

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