Timeline
よっちAt Yurakucho Chikusui
Sakonishiki 17%, a little strong, goes well with saltiness.
Daisen Pork Rare Cutlet
pressed sushi with mackerel よっちAt Yurakucho Chikusui
Freshly squeezed, medium-bodied, maybe a little bitter, but well-balanced.
Shiitake mushroom skewers よっちAt Yurakucho Chikusui
Slightly acidic, short-lasting
Shijimi clam juice
asparagus and shrimp spring rolls よっちAt Yurakucho Chikusui
13%, soft sweetness
Appetizer
Raw mackerel よっちAt Yurakucho Chikusui
15 degrees, good sweetness
Baked chicken with black pepper
And I forgot the name of it, but it's delicious. よっちAt Chikusui, Yurakucho
17 degrees, moderately mild よっちAt Yurakucho Chikusui
Good acidity よっちAt Yurakucho Chikusui
Yamadanishiki, good acidity よっちAt Chikusui, Yurakucho
Sakonishiki - Delicious with a hint of sweetness. よっちAt Yurakucho Chikusui
Because it's a drinking contest
One at a time
Hachitan-Nishiki. A little sour.
Raw Mackerel, Seared Mackerel よっちAt Yurakucho Chikusui
15 degrees, refreshing.
And the certificate for being the runner-up in this year's Izakaya Koshien!
🎉🎉🥳🎉🎉
Congratulations ✨✨ よっちAt Yurakucho Chikusui
Dry, rich, well-balanced, with a short aftertaste よっちAt Yurakucho Chikusui
Kurokitsune, a little sweet, easy to drink and delicious.
Also, the Ponzu Tessa? よっちShimane Ryori Shinsui, Yurakucho, Tokyo
2019 Junmai Super Dry 15.5 degrees, short acidity with a lingering finish よっちShimane Ryori Shinsui, Yurakucho, Tokyo
A little tangy and delicious!
Shiitake mushroom skewers are also delicious! よっちShusui moved from Mitsukoshi-mae to Yurakucho in November.
Shumizu, a restaurant specializing in Shimane cuisine and mackerel shabu shabu.
The restaurant was gorgeous ✨
Kamegoro Junmai Unfiltered Nama Sake Kame-no-o 17%.
A little more sour than before
Sake Sen Kuranin Goronokai - I checked and it was Wakabayashi Shuzo! RecommendedContentsSectionView.title