【小肌｜Kohada】
在红醋中迅速浸润，随即置入真空状态。
不让醋味过于强烈，而是花费时间让它缓缓渗透融合，以此引出小肌本身的鲜味与细腻的酸味。
不过度腌渍，在中心保留恰到好处的口感。
我们追求的，是宛如「al dente（弹牙）」一般绝妙的成品。
在奥赤坂 鮨 淡师，我们以「津本式・极致放血」为首，一边细察鱼的种类、油脂、肉质以及当日的状态，一边为每一条鱼施以最合适的处理与熟成。
让时间成为伙伴，将鱼本身的鲜味发挥到极致。
在赤坂静谧的一隅，敬请品味融合了熟成技术与江户前手艺的鮨。
【Kohada | Gizzard Shad】
Lightly dipped in red vinegar, then carefully vacuum-sealed.
Rather than allowing the vinegar to penetrate too quickly, we let it slowly and gently season the fish over time, bringing out its natural umami and delicate acidity while preserving a subtle “al dente” texture at the center.
At Oku-Akasaka Sushi Tanji, we combine traditional Edomae sushi techniques with carefully controlled aging methods, including the Tsumoto Method, tailoring the preparation and aging process to each individual fish.
Experience Aged Sushi and Edomae Omakase in Akasaka, Tokyo — where time is used to reveal the true depth of each ingredient.
（摘自店主的Google商家资料帖子）