#Surfacemag

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#Surfacemag Reel by @morokokoko - ✨Mastering sushi for 57 years✨️ You can meet the legend himself, 75-year-old Master Chef Tsutomu Hoshi, at Hoshi Sushi Bar (inside The @the_sandbar )
18.4K
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@morokokoko
✨Mastering sushi for 57 years✨️ You can meet the legend himself, 75-year-old Master Chef Tsutomu Hoshi, at Hoshi Sushi Bar (inside The @the_sandbar ). With 57 years of mastery under his belt (he is 75yo!) watching his seamless, rhythmic movements is pure artistry. They use premium Haenuki rice from Yamagata seasoned with a unique house-blend vinegar, and their high-end fish is flown in from Japan twice a week. While the rolls are fantastic, the true essence of his craft lies in the Nigiri😋 👉️Not on the menu but they've Anago (Japanese eel) 👉️ Cherry blossom fes items are available Sakura roll $24 / Sake Sangria $14.5 / Shochu sour $15 👉️There are only 10 seats at the sushi counter, but you can order his sushi from any table inside The Sandbar 👉️For a full experience, they offer a curated Omakase featuring a beautiful mix of sushi, grilled, and fried dishes. ⚠Reservations are essential! Course Options:$100 (6 courses) / $120(8 courses) / $150(10 courses) 👉️One more thing...Chef Hoshi is retiring near the end of next month. If you haven’t experienced his legendary craft yet, now is the time to go! Hoshi sushi bar at Sandbar 📍1535 Johnston St, Vancouver, BC V6H 3S6 📥 Save this post for your food adventure📥 The Sandbar内にあるHoshi Sushi Barでは、この道57年のレジェンド、75歳の星努さんに出会うことができます。熟練の技が生み出す淀みのないリズム、その手さばきはまさに芸術品です✨️ シャリには山形県産の高級米「はえぬき」を使用し、独自のハウスブレンド酢で仕上げるこだわり。さらに、厳選されたネタの数々は日本から週に2回空輸されています。ロール寿司も素晴らしいですが、彼の真髄を味わうなら、ぜひ握り寿司をご堪能ください😋 👉 期間限定の桜メニューも登場しています サクラロール：$24 酒サングリア：$14.5 焼酎サワー：$15 👉️カウンター席は10席限定ですが、The Sandbar店内のテーブル席からでもお寿司をオーダーすることが可能です。 👉️裏メニューで穴子もあります！ 👉 寿司、焼き物、揚げ物をバランスよく織り交ぜた、特別なおまかせコースも用意されています。 ⚠️要予約 コース料金： $100（6品） / $120（8品） / $150（10品） 👉 大切なお知らせ 星さんは、来月末をもって引退される予定です。伝説の職人技をまだ体験されていない方は、そのエプロンを置かれる前に、ぜひお早めに足を運んでみてください。 Media vancouver things to do best japanese restaurant Date ideas fine dining eats family friendly sushi lovers date night sashimi Granville Island バンクーバー 日本食 レストラン 刺身 グランビルアイランド #604eats #yvreats #604buzz
#Surfacemag Reel by @ryssab - Have you been to @hirokase_official yet?! Well - you have to try it if you haven't 😍 it's very rare if I am met with new flavors or different fish
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@ryssab
Have you been to @hirokase_official yet?! Well - you have to try it if you haven’t 😍 it’s very rare if I am met with new flavors or different fish when I goto Omakase. I’ve been obsessed with it for the last decade plus and I use to travel to Japan and all over the world just to try different Omakase’s. Every chef has a unique style and sources ingredients from different places. I really enjoy Chef Hiros unique concepts and the overall experience. I’m never disappointed and I always leave wanting to come back again as soon as possible! 10/10 Ryssa Recommends 😋
#Surfacemag Reel by @theclementebar - The sushi master at work. @chefichimura, alongside Chef Joe, a trusted member of our team, spends hours preparing each cut of fish for his residency i
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@theclementebar
The sushi master at work. @chefichimura, alongside Chef Joe, a trusted member of our team, spends hours preparing each cut of fish for his residency in The Studio. Reservations open daily — book via the link in our bio.
#Surfacemag Reel by @sushi_iirestaurant - The grilled course of our Kaiseki menu reflects the precision and restraint that define the experience at Sushi ii.⁠ ⁠ Carefully selected and simply p
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@sushi_iirestaurant
The grilled course of our Kaiseki menu reflects the precision and restraint that define the experience at Sushi ii.⁠ ⁠ Carefully selected and simply prepared, this dish highlights the depth of flavor achieved through technique, temperature, and timing. Each element is composed to honor the season and balance the progression of the meal.⁠ ⁠ Available as part of our Kaiseki experience, Tuesday through Sunday during dinner service.
#Surfacemag Reel by @eylulsavas (verified account) - Still thinking about last night at @uchirestaurants tbh. Sat at the counter for a 16-course omakase with @cheftysoncole in the room, watching everyth
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@eylulsavas
Still thinking about last night at @uchirestaurants tbh. Sat at the counter for a 16-course omakase with @cheftysoncole in the room, watching everything come together that close just hits different. Highlights for me: Yatsutomi Farms tomatoes with silken tofu and strawberry XO, Baja bluefin with yuzu kosho and crispy potato, and a 3-week dry-aged New Zealand king salmon. It’s happening 5 nights only across April and May, with just 12 seats each evening so it feels super intimate. If you’re into omakase but want something a little more creative and less traditional, this is a great one.
#Surfacemag Reel by @stefruiz - afternoons like this >>> @uchikorestaurants
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@stefruiz
afternoons like this >>> @uchikorestaurants
#Surfacemag Reel by @sushi_iirestaurant - Our fried course is prepared with a light, delicate batter to preserve texture and clarity of flavor. Finished with a fresh lemon wedge, the brightnes
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@sushi_iirestaurant
Our fried course is prepared with a light, delicate batter to preserve texture and clarity of flavor. Finished with a fresh lemon wedge, the brightness enhances the crisp exterior while balancing the richness of the dish.
#Surfacemag Reel by @sushifukurou - Introducing our new seasonal course. Thoughtfully composed with seasonal ingredients, each dish reflecting the flavor of the moment. - SUSHI FUKUROU
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@sushifukurou
Introducing our new seasonal course. Thoughtfully composed with seasonal ingredients, each dish reflecting the flavor of the moment. - SUSHI FUKUROU - $100 / 12-course Sushi Omakase Inside @buhocantina Waikiki, Hawai’i Tuesday–Friday 5:30 PM & 8 PM seatings Reserve via link in bio @sushifukurou🦉 #sushifukurou #sushi #鮨 #omakase #waikiki
#Surfacemag Reel by @dancerobot.phl - KANPACHI! Japanese amberjack, garlic tosazu, panko, pickled Thai chili peppers, chive oil, scallion. A must-order menu staple when you're here :)
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@dancerobot.phl
KANPACHI! Japanese amberjack, garlic tosazu, panko, pickled Thai chili peppers, chive oil, scallion. A must-order menu staple when you’re here :)
#Surfacemag Reel by @snackwithjac - Ready for an intimate night with Chef Yasu of Sushi Den?? ☺️ Sushi Den's Chef Table only seats 2 people per hour and each course Is carefully curated
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@snackwithjac
Ready for an intimate night with Chef Yasu of Sushi Den?? ☺️ Sushi Den’s Chef Table only seats 2 people per hour and each course Is carefully curated with the best of the daily catch all the way from Japan’s Nagahama Fish Market!! 🎣 First, Chef started us with an assortment of fresh sashimi from scallops to salmon and fish we’ve never even heard of! Then, we had a miso black cod that was so soft and so flavorful!! The nigiri course was outstanding, chef gets a special rice all the way from Japan! 🍚 Our favorites were the toro, king salmon, and the crab meat! 🍣 Chef also surprised us with some orange sashimi! 😉 Thank you Chef Yasu for taking us on a journey for our tastebuds! It was a pleasure and we will be back!! ☺️
#Surfacemag Reel by @sushi_iirestaurant - An evening of Omakase at Sushi ii.⁠ ⁠ From the first pour of warm broth to the composed appetizer plate, followed by grilled and fried courses prepare
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@sushi_iirestaurant
An evening of Omakase at Sushi ii.⁠ ⁠ From the first pour of warm broth to the composed appetizer plate, followed by grilled and fried courses prepared in sequence, each element is presented with intention and balance. Our Omakase experience reflects seasonality, precision, and the quiet rhythm of traditional Japanese dining.⁠ ⁠ Join us Tuesday through Sunday for dinner and experience the full progression at the counter. Reservations encouraged.
#Surfacemag Reel by @omakaseje_en - Experience the "sushi restaurant inside an art gallery" at Udatsu Sushi in Nakameguro. 🎨🍣 Long recognized for its standing in the Michelin Guide, t
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@omakaseje_en
Experience the “sushi restaurant inside an art gallery” at Udatsu Sushi in Nakameguro. 🎨🍣 Long recognized for its standing in the Michelin Guide, this sanctuary blends masterful technique with a contemporary aesthetic. Chef Udatsu Hisashi creates a striking contrast by presenting traditional Edomae-style sushi through the lens of modern art, alternating between two types of shari to perfectly calibrate every bite. DM or comment below to get the booking link.

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ما هو الترند في #Surfacemag؟ أكثر مقاطع فيديو Reels مشاهدة والمحتوى الفيروسي معروضة أعلاه.

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