Recommended for eating while walking♪[Grilled tuna skewers]

Sales of new products have started from April 27th at the Numazu Port Chidorihimo Center store! !

One of the best parts of sightseeing[Eating while walking]? ?
At the Chidorihimo Center storeFrom April 27th, we will start selling special dishes recommended for eating while walking around Numazu Port! !

The contents are...

Grilled Kagoshima tuna skewers
～Homemade garlic soy sauce with local Nishiura mandarin oranges～

It is considered the highest grade of tuna.Bluefin tunaSuper rare parts "Tsutoro" and "cheek meat"
Standard bigeye tuna "red meat"
Served grilled with homemade garlic soy sauce.


"Tsutoro"
This is a valuable part of the whole tuna that only accounts for about 0.15%.
It has the perfect amount of fat, like a fatty to medium-fatty fatty tuna, but the texture is smooth and refreshing.
This cut is said to be rated higher than otoro at sushi restaurants in the Ginza area.

"cheek meat"
Like Tsunotoro,0.8 of all tunaA valuable part that can only be removed by about %.
It is said that it is a delicious part that can be eaten as sashimi or fried, and no matter how you cook it.



Homemade garlic soy sauce with local Nishiura mandarin oranges
An original garlic soy sauce that Chidori Kanko Kisen's head chef, Akiyama, has experimented with repeatedly.
Add mandarin oranges from the local Nishiura area and enjoy the subtle scent of mandarin oranges in the garlic and soy sauce.

Enjoy grilled tuna carefully selected by the Numazu market broker and chef Akiyama while sightseeing at Numazu Port.♪♪

 

Introducing Chef Akiyama
At the age of 18, he moved to Tokyo and started training at a sushi restaurant in Shinjuku.
After approximately 4 years of training, he worked as the head chef at the establishment of a sister restaurant of a restaurant based in Minato Ward in order to expand the range of cuisine.
Once the launch store was on track, he took on a new challenge and opened his own store.
After running the business for about 10 years, he left the store to his apprentice and worked as the kitchen and restaurant manager at a hotel in Nishiizu, located on a hill overlooking Mt. Fuji.

After that, as a hobby and a new challenge, he became the head chef of Chidori Kanko Kisen Co., Ltd., which he continues to do today.