Kinki Shabu Shabu/喜知次のしゃぶしゃぶ

It is becoming the best season for Kinki （喜知次）!!

Of course Sashimi is the best way to taste the fish but also, Shabu Shabu (hotpot) is recommended for the cold winter to boost up the taste of Kinki.

Fatty Kinki meat and Ponzu (Vinegared Soy sauce) match really excellent. This special Kinki hot pot is only available by reservations.

Please call 37912346 for bookings!!

KANPAI.

HOLIDAY NOTICE

Dear Customers,

Due to fish market holidays in Japan, we are unable to import and sever you fresh food for the following date. Therefore

Tomoe Sushi will be closed on 14th (MON) of October 2013.

We are very sorry for any inconveniences caused.

Warmest regards,

Tomoe Corporation Limited
お客様各位、

日本の休日に伴い、日本から新鮮な生鮮食材の輸入ができない為、まことに勝手ながら１０月１４(月）を臨時定休日とさせていただきます。

ご足労頂いたお客様には大変申し訳ございませんが、今後ともご哀願頂けます様、よろしくお願い申し上げます。


尊敬的客戶，

由於假日在日本和關閉食品市場，在 2013 年 10月14 日我們不能為你服務新鮮的食物。因此我們將在10月 14 日休息，2013 (恢復通常從 10月 15 日)我們很抱歉造成的不便。最熱烈的問候.
ともえ鮨

GARI home made Tomoe style/ガリの作り方

What is GARI??

GARI is vinegared ginger and it is probably the most important side dish for Sushi. We can almost say that a Sushi bar can not operate business without GARI.

We are also very careful with making our GARI. It is simple to make that's why even a small mistake make the whole taste and texture different.

Here is how to make GARI. Please try at home!!

Young ginger = 200g
Vinegar = 100CC
Red vinegar = 1 teaspoon
Sugar = 40g
Salt = 1/2 spoon

1. Wash young ginger and cut off stem parts

2. Peel off skin

3. We soak our ingredients in HOTATE powder (Scallop shell power) to remove chemicals and darts. Making sure we deliver safe food to our guests.

4. Slicing up gingers

5. Cook in salted boiled water for approx 3 min

6. Cool them down in room temperature and squeeze out water

7. Then pickle into the sugared vinegar for 1 day. Ready to eat!!

The freshness and texture are totally different to the ones in plastic bag at super markets. Lets make GARI and try home sushi party.

KANPAI