台中 無菜單料理 鮨つよし 位於五權西路轉角,這是一棟新的大樓
陸續的店還在進駐當中,鮨つよし 江戶前手法 壽司醋飯偏酸
整體壽司手把變化多元、經典鰻魚愛不釋手!!
消費方式統一為 午餐、晚餐Omakase $5000加一成
![SushiTsuyoshi45](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi45.jpg)
![SushiTsuyoshi22](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi22.jpg)
![SushiTsuyoshi25](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi25.jpg)
![SushiTsuyoshi56](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi56.jpg)
![SushiTsuyoshi46](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi46.jpg)
![SushiTsuyoshi32](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi32.jpg)
鮨つよし 位於五權西路 新大樓二樓,後面轉進巷子有停車場可以停車
試營運期間,漁貨新鮮 餐點以及出餐順序調配得宜,道數至少20道,吃得好滿足!!!
![SushiTsuyoshi4](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi4.jpg)
![SushiTsuyoshi5](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi5.jpg)
![SushiTsuyoshi6](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi6.jpg)
![SushiTsuyoshi3](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi3.jpg)
新鮮鮭魚卵,季節限定才有 外層薄膜明顯~
石斑shabu shabu 搭配水果醋凍 清爽,口感有層次
![SushiTsuyoshi8](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi8.jpg)
![SushiTsuyoshi9](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi9.jpg)
![SushiTsuyoshi11](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi11.jpg)
北海道毛蟹搭配蟹膏與酸橘
酒蒸章魚些許海藻鹽襯托出章魚鮮味,口感Q彈
![SushiTsuyoshi13](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi13.jpg)
![SushiTsuyoshi14](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi14.jpg)
![SushiTsuyoshi16](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi16.jpg)
![SushiTsuyoshi17](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi17.jpg)
兵庫縣鰻魚、煙燻鰆魚、青花魚捲
鰻魚喜歡外皮酥脆,魚肉收汁收乾~
![SushiTsuyoshi19](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi19.jpg)
![SushiTsuyoshi20](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi20.jpg)
![SushiTsuyoshi21](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi21.jpg)
![SushiTsuyoshi22](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi22.jpg)
南非 鮑魚 、馬頭魚、海膽、黑鮪魚中腹
醋飯酸度偏高,溫度適中 飯粒不會黏再一起
黑鮪魚中腹搭配醋飯入口即化,還保有些醋飯的口感
![SushiTsuyoshi23](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi23.jpg)
![SushiTsuyoshi24](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi24.jpg)
![SushiTsuyoshi25](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi25.jpg)
![SushiTsuyoshi26](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi26.jpg)
鮪魚大腹、墨烏賊
大腹油質極高 備長碳高溫燒過以後,油質香氣逼出
多餘油脂擦乾以後,入口即化鮪魚 隨後而來是燒過以後口感層次變化以及嘴裡充滿香氣
![SushiTsuyoshi27](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi27.jpg)
![SushiTsuyoshi30](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi30.jpg)
![SushiTsuyoshi32](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi32.jpg)
![SushiTsuyoshi34](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi34.jpg)
烤鰻魚 山椒粉、白甘、秋刀魚
目前我最喜歡鰻魚非他莫屬,秋刀魚沒有亮皮魚血核腥味
充滿油脂香氣
![SushiTsuyoshi35](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi35.jpg)
![SushiTsuyoshi37](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi37.jpg)
![SushiTsuyoshi38](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi38.jpg)
![SushiTsuyoshi39](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi39.jpg)
紅喉、明蝦、蔥花鮪魚手卷
星鰻、海膽壽司
![SushiTsuyoshi48](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi48.jpg)
![SushiTsuyoshi49](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi49.jpg)
![SushiTsuyoshi51](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi51.jpg)
![SushiTsuyoshi52](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi52.jpg)
亮皮魚處理手法很棒,醋飯保持溫度 溫度拿捏很棒,魚處理會用一些簡單調味料提升鮮度
不會蓋過白肉魚紅肉魚本身特性,道數很多!!!一旁不敢吃鰻魚友人也讚不絕口
小細節以及調味到位!!!下次有機會還要再吃
![SushiTsuyoshi15](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi15.jpg)
![SushiTsuyoshi58](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi58.jpg)
![SushiTsuyoshi59](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi59.jpg)
![SushiTsuyoshi60](https://www.masterpon.com/wp-content/uploads/SushiTsuyoshi60.jpg)