Tokyo Table Trip

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捲壽司與日式煎蛋捲都是在壽司店交由主廚安排餐點時非常受歡迎的收尾料理,而捲壽司更是擁有與握壽司類料理完全不同的魅力。
在幾乎品嘗完餐點內容後,如果您能夠用對著主廚喊聲「師傅,幫我做個赤貝黃瓜捲!」的氣勢,自由自在地點個符合當天心情的捲壽司,那就代表您已經是一位通曉壽司的出色老饕了。

捲壽司基本上都會使用一整片海苔(95mm×210mm)來製作一條壽司,做好後會切成六段。
在考慮過肚子的飽足程度後,您也可以向主廚表示「一半就好!(將半條捲壽司切成三段)」。這種點餐方式也是沒問題的。

1. 乾瓢

乾瓢壽司捲是江戶前捲壽司中的代表性餐點。
通曉壽司的老饕們都一致認同,「品嘗江戶前壽司時的收尾料理,一直以來都肯定是乾瓢壽司捲和日式煎蛋捲」。
使用砂糖和醬油做得口味較重的乾瓢與醋飯之間的搭配性絕佳。
最近壽司店們的主流做法是在乾瓢壽司捲裡加入較強的山葵風味。

2. 河童(小黃瓜)

如果您是想要用清爽口味的料理來結束用餐的人,我們則非常推薦河童壽司捲。
新鮮的小黃瓜擁有恰到好處的爽脆口感,與香味芬芳的海苔之間有著絕佳的搭配性。
最近使用小黃瓜絲讓客人們可以更進一步享受清脆口感的壽司店也逐漸變多了。

3. Himokyu(赤貝外膜+小黃瓜)

這是將赤貝裙邊(日文為「ひも」又稱赤貝唇)與小黃瓜一起放到海苔裡捲起來的捲壽司,也是一種相當受到老饕們喜愛的捲壽司。
小黃瓜的清爽風味帶出了赤貝微苦且帶著海洋氣息的滋味。
赤貝裙邊彈性十足的口感和小黃瓜爽脆順口的口感互相輝映,這兩種口感的對比非常有趣。

4. 鐵火(鮪魚赤身)

鐵火捲是一種使用了鮪魚赤身部位,而且廣泛地受到各族群喜愛的捲壽司。
鮪魚赤身與海苔的豐富香氣互相搭配在一起,能夠讓人品嘗到與握壽司不同的鮪魚滋味。
最近將赤身、中腹、大腹等部位混合在一起,然後做成太捲壽司的調理風格擁有很高的人氣。

5.Torotaku(鮪魚腹肉+澤庵漬)

這是將鮪魚中腹與澤庵漬(使用白蘿蔔製作的日本代表性醃漬品)一起放到海苔裡捲起來的捲壽司,也是一種受到部分壽司愛好者們強烈喜愛的人氣料理。
鮪魚中腹脂肪的鮮醇滋味與澤庵漬的酸味和口感有著絕佳的搭配性。
而且這種捲壽司也很適合搭配日本酒,有不少人會拿來作為下酒菜。

6. Anakyu(穴子魚+小黃瓜)

這是將穴子魚與小黃瓜絲搭配在一起的捲壽司。
香氣強烈且風味濃厚的穴子魚與小黃瓜的清爽氣息和爽脆口感搭配在一起,創造出一種美妙的和諧感。

7. 太捲

太捲壽司所用的食材會因店而異,代表性的食材包括了穴子魚、斑節蝦、甘煮香菇、小黃瓜、日式煎蛋捲、乾瓢等。
太捲壽司將甜味、辣味、濃厚、爽脆等不同的風味與口感混合在一起渾然天成,並且與醋飯和海苔互相搭配。這樣的調理方式創造出了其他壽司很難呈現的豐富滋味。

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Comments Icon comments 20b52f1dd59ace07b92433da2a385e6f7392eb2937032eebc2a0bd0b67c69516 2


ChuToroZuke

Kanpyo is my most favorite way to end (along with tamagoyaki) and definitely the most classic.

Once in a while I try to switch it up

If the quality of the uni is also splendid and if the chef allows, the combination of kanpyo and uni is wonderful. I believe one of the early adopters of this was Sushi Mizutani but not widespread. Overseas most don't know this combination. But maybe not easy to find a chef in Tokyo who might be open to doing this, unless they know of the combination.

It has been a very long time, but oboro with tamagoyaki in a hosomaki is quite delicious. Add in some kanpyo and it's a partial futomaki without the thickness.

Variant forms of tuna roll are nice, whether its toro with a different type of pickle (doesn't have to be takuan), or aged tuna blend with Japanese mustard (like Takumi Shingo's), or just a straight up chutoro and akami mix but without excess chopping, or a plain chutoro tekka.

Anakyu in a handroll form is also delightful.

Not at high end sushi omakase restaurants, but I used to also enjoy umekyu, ume shiso yamaimo as hosomaki as an add on roll to finish.

大约一年 ago 1633543851

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Shi

I'm intrigued by all the options - the Kanpyo and Uni sounds intriguing!

How prevalent is tossaki maki - we were made familiar with it at Tokami and it was very tasty as well!

大约一年 ago 1633570821
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ChuToroZuke

In California, tossaki / nouten is much more harder to encounter at a restaurant. Nouten I've had maybe twice in the last 2 years as seared nigiri and maybe once years ago at Sushi Mori Tomaki in Hong Kong which was smoked in addition. Either the restaurant has a very special relationship with the seafood vendor to get that particular cut, or they have to purchase almost an entire bluefin tuna (whether it is Mexico / Pacific California, Boston) just to be able to use as much of the fish (and thus have access to that cut). Tokami has a special relationship (some might just use the word "direct" in this regard to be a bit more exacting) with Yamayuki, so they have much easier access to nouten to make tossaki maki.

大约一年 ago 1633796706
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Shi

Thank you ChuToroZuke that was very informative!

大约一年 ago 1633813050

Leo Saito

chief editor, TokyoTableTrip

I always finish sushi meal with half Kappa roll.

大约一年 ago 1632982494

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guest

Great introduction. My personal favorite is Kanpyo with lots of wasabi, which always refresh myself from being drunk.

大约一年 ago 1633034204
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Leo Saito

chief editor, TokyoTableTrip

Hahaha.
Thanks for the comment!

大约一年 ago 1633044072
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Shi

Seeing that torotaku makes me think I'll swap my order from just negitoro to torotaku next time!

大约一年 ago 1633121099