The other day at Udatsu Sushi in Nakameguro, I experienced the marriage of Mexican tequila and sushi. This is a premium tequila from a Mexican brand called Crace Asur. The unique taste and smooth texture of the drink, which is aged for 8 months in American whiskey casks, makes it a strange match for sushi. Even though I don't have a strong tolerance for alcohol, I was able to mix it up with soda and enjoy it.
The brand's symbol is a ceramic bottle with cobalt blue paint that you will never forget once you see it. These beautiful ceramic bottles are hand-shaped one by one by Mexican craftsmen.
Udatsu Sushi is located in a residential area of Nakameguro and has an atmosphere that is known only to those in the know.Chef and owner Tsukuhisa Udatsu holds one Michelin star.
About half of the guests are foreigners, and when you watch the chef explain the ingredients in English, it feels like you're at a sushi restaurant overseas.They are particular about traditional Edomae sushi and are particular about creating a space where they can serve it as art. The restaurant was built around the concept of "art x sushi," and the concrete walls and artwork on display are reminiscent of an art gallery.
Herb-maki, which is fish and herbs wrapped in seaweed, is served on a Venetian glass plate.
The course is a mix of standard toppings and other dishes such as the hand-rolled ``veggie roll'' made with vegetables and vinegared rice, making it a rich and enjoyable meal.
In recent years, Mexican food has become a bit of a boom. The way we drink tequila may change in the future. After hearing about the commitment and history of the brand Craseas Sur, which is already well-known not only in Mexico but also in the United States, my image of tequila has changed. They also plan to increase the number of events that pair food with food. I'm looking forward to seeing how it expands in the future.
Mio Shimamura
Since 2017, as the representative and editor-in-chief of Premium Japan,
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