This video is brought to you by Squarespace in this video, I'm gonna show you a sushi omakase set course for less than $100
So we're back with another episode of hold my miso where I take you on an adventure of hidden spots and gems in Tokyo
So a lot of people in the comments always ask me
Where's the good sushi spot here in Tokyo where I can have lunch?
So in this video, I'm gonna actually show you as part of this series and one thing that's nice about this place
Is that you can actually have a full course on Marcos a sushi lunch for less than $100
So one of the things about Oh Marcus a sushi courses is that they're quite expensive, especially at dinner time
But one thing that I like to do is go during lunch time
You get the same exact sushi, but for a more affordable price, which is pretty awesome
But before I start if you want to see what I'm doing on the daily check out my Instagram account
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Just a few minutes walk from he gushy Ginza station. I'm taking you to today's lunch box
sushi Ginza Ono Dara ona
Dara is a sister restaurant to New York and LA is Michelin star shops and discs in the sharp is a must visit destination
If you're looking for a delectable
sushi of marcus a course experience the head chef has
31 years of experience with many of those years spent in a hokkaido honing his craft
So it's no surprise that the ingredients used at owner data are picked from Hokkaido market in addition to Toyo so market
Marketing course comes in several Changez five thousand eight thousand ten thousand and thirteen thousand yen
So you get to really really decide now if you get the most
Expensive course and you're actually gonna get the sushi on top of that
You'll get some sashimi and some appetizers on the side. But today since we want to keep it all under a hundred dollars
we're gonna go for the
10,000 yen course after he takes my order he prepares the Netta
Which are the ingredients that are placed on top of the sushi rice
He takes the fish from the wooden boxes and delicately cuts it into calculated portions
So neither the Netta or rice overwhelm each other creating that perfect sushi combination just looking at the master work has my mouth watering
And so the first course that we get is this Chawan mushi, you can see that it has something could up
You can see all of the salmon roe in there. Oh good
That is a white creamy
Chawan mushi is kind of like an egg pudding the salmon rope really tops
It gives you that like savoriness in the dashi that they use is a really nice like simply a beautiful dish
This is starting off to be a great meal
For the first nigga D. I'm served a white fish here on me also known as flounder
That fish is so fresh it tastes up to show you that was a painted on there
It has kind of like a citrusy taste. I think he actually sprinkled a little bit of lime on there. Oh, that's beautiful
So, this is good
Oh, you can see that but again the same a sauce to it rice is actually a little bit reddish
It's not like a straight right from what I hear is that it's actually uses like an opposite which means kind of like a red
Vinegar to help flavor the rice
Wow that tuna just melts in your mouth you can taste all of the oils and all of that just a melting on your
Tongue serve next is squid seasoned with salt and a dash of lime
Wow, does that look good you can see it glistening right there
It's nice it has lemon lime citrus taste as well - it just goes down so smoothly
Literally the fish is so fresh here. Next is katsu skipjack
Accented on top with a gyoja garlic from Hokkaido season with the shops original soy sauce
So this beauty is katsu all take the bite of this
Everything that just goes down
So easily I was like you almost don't even eat any of the fish cause it just melts so quickly into your mouth
Next is Tori guy. The chef slightly grows a surface and scores it lightly and
then seasons it with salt and lime drops and
This guy is actually from cock Idol
It almost sounds like a crunchy outside and kind of like a sigh inside it actually sprinkled the Sun salt on top of it
So it kind of have that savoriness, but overall like it has like a really really interesting texture
It's not like the fish that you generally just like melts in your mouth more kind of like a smooth more playful texture
What I love is it's like each bite you have he says you have it's like a different experience altogether
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This is their home a little and when you've actually probably noticed already is that you don't actually have a soy sauce
But they've actually put the soy sauce upon
You have like perfect. I'm Mountain and like how they want you to actually eat. Let's have a bite of this
Holy crap, sounds good
Love how kind of like meaty that piece was
feel like you got a hearty a piece of Makoto and in between the rice and the sushi that
Actually put like I use it
It's kind of like very citrusy to the next piece here is aji comedy College in Japanese
Hikari mono being that it's kind of a dildo fish. I'm not too much of a fan with silver fish because usually it's
fishy
Especially at the really really inexpensive places so that let's see how this is
So silver fish is really hard to prepare because what you'll find is that if it's not prepared very well
Then I'll be like really really a fishy but this one was not fishy at all
Just really really tasty. You can taste all the flavors for your fish and I can do definitely more of that. It's so good
This is negitoro ideas most a splendid version
You saw them when they were preparing it was I kind of like a ball
I like minced tuna, and you see it glistening off?
The lights see is consuming all of the rice right now. That is just beautiful
The sole battery literally you do not have to chew at all for that just like a slid down my throat
There's just so much oil in it. It feels like you're having sushi and butter
It could be one of my favorite so far
This is a yellowtail Zuki which is quite rare and instead of using wasabi. The chef uses a Japanese mustard called wagarashi
That's nice, that's a hearty cut usually you don't get that wasabi
But now you get like the mustard
Definitely an interesting taste and I just love how they cut it in like a really really big piece
So this is customer which is a Thai fish
and in fact
very rare fish and that's like the whole point of coming to these kind of places is because you get fish that you own really
don't get it end it just inside they actually have this so this is called a bean or bottom and
crumbled a B and you can see this is actually
Inside between the fish and the rice take a bite
Oh
Come on taste a little bit more like a silverfish
But it has that interesting flavor of the a peanut butter a little bit of like shrimp flavor combo almost
How's that kind of like a cheese if you're good? That's interesting
And I'm looking down right now and they have some Karuma Abby just a sitting on a plate in front of me
You can see that
This is
Just alive a few minutes ago basically it's half cooked
They put them partially just to give it that orange this whitish color, but it's still super fresh
That's insane that's really good you can tell that the heavy itself was just kind of like half cooked
It wasn't fully cooked just to have that fresh flavor and in between the rice and the fish
They actually had brain parts of the actually shrink so they call it and made me so here in Japan
What's also nice is that Michael can't really eat raw shrimp just told him I can't eat raw shrimp
and so what they did was they actually
prepared it and they grilled it for her and kind of gave her a different look and a different taste all together a lot of
These are mockolate places when you come here for the first time
They're really good about kind of serving you what you can eat. Basically, they'll ask
You know, what? Are you allergic to or what?
You can't eat you just tell them and then they'll just make sure that they don't prepare for that specific seafood for you
so they can enjoy the full course and here's some in
God's grouping when summer that I'll show you that they've painted on and so lightly
That angle is a very very unique as like kind of like a nice crunchy texture to it
But it's not like a dry crunch
It's like a very moist and wet crunch very very interesting and unique texture really like biting into something
That's like pops with flavor. So this is no dog Guto also known as that flak throat fish
You can see that it's been grilled on the top
Just have a bite
That
Could be my favorite so far texture that was really soft and moist in the center
but it had that like kind of flame towards the grill kissed by the heavens outer skin layer all
Beautiful. We got some uni from Hokkaido and aqua got a area
So the chef uses a purple sea urchin
Which has long spikes and yellowish meat the taste is lighter and more elegant compared to the buffoon sea urchin
It's a very like sprite II boonie like some of the Rooney is a really really sweet but as this one is super alive and
springing that's
insanely delicious
The course is finished off with egg which has a unique cake like texture almost like a dessert and for dessert
coconut cream topped with matcha sauce
Alright, so that concludes the second video hold my miso
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