Sushi Hidetaka Review

The restaurant mainly selected the fresh ingredients of Hokkaido for the season, and the sushi is made by the owner on the spot. The owner is very enthusiastic about each dish and introduces it carefully, so that diners can learn a lot of knowledge while tasting, several of which are very unforgettable. For example, sea urchin glutinous rice, glutinous rice in the sea urchin stirred, and finally put fresh sea urchins, sea urchins choose the horse manure sea urchins in the winter most season, local sea urchins are famous for eating kunbu, and the taste is sweet. Then the small carp sushi chooses the carp, no knife to do any removal, play Wang chooses the appropriate size of the fresh carp whole pinch, the taste is smooth, the meat is fat. Peony shrimp and the general choice of raw food is different, this water boiled peony shrimp, not only the meat is thicker, but also can eat the fresh sweet shrimp meat, more than raw food can eat the shrimp meat Q bomb. The last water cake is also worth recommending. The owner told us that the average guest ordered less egg sushi, and the package generally did not appear, because the guest would think that the cheek was kissed, but the owner thought that a store could do a good job of egg sushi to prove its strength. The cake skirt is soft and dense, and it is a good balance in the sweetness and greasyness, which is the final finishing touch of the whole meal. It is a sushi restaurant that is carefully made and worth recommending.