{"id":846,"date":"2019-03-27T08:08:17","date_gmt":"2019-03-26T23:08:17","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&#038;p=846"},"modified":"2020-10-23T11:49:57","modified_gmt":"2020-10-23T02:49:57","slug":"mar-26-2019","status":"publish","type":"jetpack-portfolio","link":"http:\/\/sushiuniversity.jp\/basicknowledge\/mar-26-2019","title":{"rendered":"Omakase on Mar. 26, 2019"},"content":{"rendered":"<p><strong><span style=\"color: #000000;\">Tsumami<\/span><\/strong><\/p>\n<p><span style=\"color: #000000;\">Shrimp-shaped taro variety\u00a0(Ebiimo)<\/span><\/p>\n<p><span style=\"color: #000000;\">Japanese scallop (Hotate)<\/span><\/p>\n<p><span style=\"color: #000000;\">Filefish (Kawahagi)<\/span><\/p>\n<p><span style=\"color: #000000;\">Common octopus (Madako)<\/span><\/p>\n<p><span style=\"color: #000000;\">Cod Milt with Ponzu Sauce (Shirako)<\/span><\/p>\n<p><span style=\"color: #000000;\">Gaint pacific oyster (Kaki)<\/span><\/p>\n<p><span style=\"color: #000000;\">Grilled\u00a0Largehead hairtail (Tachiuo)<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #000000;\">Nigiri<\/span><\/strong><\/p>\n<p><span style=\"color: #000000;\">Gizzard shad (Kohada)<\/span><\/p>\n<p><span style=\"color: #000000;\">Golden Tilefish (Amadai)<\/span><\/p>\n<p><span style=\"color: #000000;\">Bastard halibut (Hirame)<\/span><\/p>\n<p><span style=\"color: #000000;\">Red seabream (Tai)<\/span><\/p>\n<p><span style=\"color: #000000;\">Japanese spanish mackerel (Sawara)<\/span><\/p>\n<p><span style=\"color: #000000;\">Golden cuttlefish (Sumi ika)<\/span><\/p>\n<p><span style=\"color: #000000;\">Lean meat of tuna (Akami) : Zuke<\/span><\/p>\n<p><span style=\"color: #000000;\">Mirugai clam (Mirugai)<\/span><\/p>\n<p><span style=\"color: #000000;\">Morotoge shrimp (Shima ebi)<\/span><\/p>\n<p><span style=\"color: #000000;\">Kasugo red seabream (Kasugo)<\/span><\/p>\n<p><span style=\"color: #000000;\">Medium Fatty Tuna (Chutoro)<\/span><\/p>\n<p><span style=\"color: #000000;\">Red sea urchin (Aka uni)<\/span><\/p>\n<p><span style=\"color: #000000;\">Japanese conger (Anago)<\/span><\/p>\n<p><span style=\"color: #000000;\">Omelette (Tamagoyaki)<\/span><\/p>\n<p>\uff0aThis sushi restaurant is given one star by Michelin.<\/p>\n<div style=\"text-align: center;\"><a class=\"button_apply\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Lean-meat-of-tuna-(Akami)\" target=\"_blank\" rel=\"noopener\">See sushi visual dictionary<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tsumami Shrimp-shaped taro variety\u00a0(Ebiimo) Japanese scallop (Hotate) Filefish (Kawahagi) Common octopus (Madako) Cod Milt with Ponzu Sauce (Shirako) Gaint pacific oyster (Kaki) Grilled\u00a0Largehead hairtail (Tachiuo) &nbsp; Nigiri Gizzard shad (Kohada) Golden Tilefish (Amadai) Bastard halibut (Hirame) Red seabream (Tai) Japanese spanish mackerel (Sawara) Golden cuttlefish (Sumi ika) Lean meat of tuna (Akami) : Zuke Mirugai clam (Mirugai) Morotoge shrimp (Shima ebi) Kasugo red seabream (Kasugo) Medium Fatty Tuna (Chutoro) Red sea urchin (Aka uni) Japanese conger (Anago) Omelette (Tamagoyaki) \uff0aThis sushi restaurant is given one star by Michelin. See sushi visual dictionary<\/p>\n","protected":false},"author":2,"featured_media":847,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[143],"jetpack-portfolio-tag":[146],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/846"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=846"}],"version-history":[{"count":6,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/846\/revisions"}],"predecessor-version":[{"id":1447,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/846\/revisions\/1447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=846"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=846"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}