イカの捌き方〜刺身になるまで

We share the everyday life of our chefs and simple recipes that you can make at home. [Self-introduction] Yasuhito Sado Born April 1985 In spring, I pick wild plants, and in autumn, I pick mushrooms. On my days off, I go fishing in search of seasonal ingredients. I'm grateful for my fun life as a chef! [Yuzen: Tastes of the Seasons] Omakase Yuzen Course 4,600 yen, 6,600 yen, 8,800 yen (tax included) Funeral food, celebrations, etc. We can also cater for other budgets *As we harvest our own ingredients, we may be closed temporarily Please make a reservation before visiting the restaurant. 4-1-8 Shirakabacho, Tomakomai, Hokkaido Business hours: 17:00-22:00 TEL: 090-3231-4525 Closed on Wednesdays [Instagram]   / yu_zen.daining   [Facebook]   / creativedining-yuzen-100161103657884   ↓Check this out too! Search for [Hokkaido Fishing Channel]!    / @hokkaidofishingch2683   For business inquiries, please contact [email protected] #Squid #HowtocutaSquid #Tomakomai