Aged O-toro nigiri!

3yr ⋅ ⋅

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O-Toro nigiri. Aged 114 days. I used koshihikari rice from Hokkaido and seasoning based on Iio Yozo Superior vinegar that let The flavours bloom during a journey of eating a morsel like this. No sugar, only organic hon-mirin from Mikawa, Biden Nihonshu,Yuki Shio. Lots Of wasabi, straight from Japan.

4yr ⋅

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30 days aged swordfish nigiri! But The rice grania look so damn good! ;)

5yr ⋅

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Aeorodynamic O-Toro nigiri! Aged one month, melts in Your mouth and tastes a little bit Of chestnuts! At Sushi-Ya, Kielce, Poland. Photo by: Pyza Made In Poland

4yr ⋅

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One month dry aged Hiramasa nigiri! Omakase at Sushi-Ya, Kielce, Poland.

4yr ⋅

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Three weeks aged Toro!

5yr ⋅

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Mizuzuke Saba - Mackerel aged in kombu water. The liquid with a little bit Of sea salt makes this fish extremely tender and lets The natural flavour come to life. Triple sliced neta for even better texture! At Sushi-Ya, Kielce, Poland. Photo by: Pyza Made In Poland

4yr ⋅

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Sashimi I made The other day. :)

5yr ⋅

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Two weeks aged massive piece Of O-Toro!

5yr ⋅

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Take away sushi?

5yr ⋅

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17days aged bluefin Tuna saku, O-toro, Chuu-toro and Akami. Plus 4days aged Yellowfin Tuna. :)

5yr ⋅

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Three weeks aged O-Toro nigiri!

5yr ⋅

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Wagyu tsukemen! Broth made Of cooked wagyu beef loin and a fatty slice on The noodles.

2yr ⋅

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One month dry-aged O-toro!

5yr ⋅

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Baby bluefin Tuna toro. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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A nigiri set :)

6yr ⋅

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Carabineros shrimp, coocked and marinaded in vinegar :3

6yr ⋅

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Simply a Toro nigiri. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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Set for my regular customer. Aged salmon, chuu-toro, Shime Saba, atlantic Uni and Shoyu-Tsuke ikura (salmon roe). Around 20$, At Sushi-Ya, Kielce, Poland.

6yr ⋅

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Ika - giant squid nigiri :3 from Poland

6yr ⋅

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Levitating hon-maguro nigiri :)

6yr ⋅

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O-toro!

6yr ⋅

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Me presenting akami aged 45 days and o-toro aged 114 days. Have You ever heard Of longer aged tuna belly?

4yr ⋅

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Tonkotsu Ramen, Pure milky pleasure :3

6yr ⋅

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Miso Ramen. Dense chicken broth, wok fried miso Tare, burnt scallion oil, sweet and Spicy pork ground meat, soft boiled egg and scallion. At Sushi-Ya, Kielce, Poland.

6yr ⋅

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Badass Toro BattleShip-nigiri! Am I Crazy Or What? ;)

6yr ⋅

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Just a Cured salmon nigiri :)

6yr ⋅

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Almost one month aged O-Toro nigiri. At Sushi-Ya, Kielce, Poland. :3

5yr ⋅

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Toro!

5yr ⋅

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O-Toro nigiri. Aged 114 days. I used koshihikari rice from Hokkaido and seasoning based on Iio Yozo Superior vinegar that let The flavours bloom during a journey of eating a morsel like this. No sugar, only organic hon-mirin from Mikawa, Biden Nihonshu,Yuki Shio. Lots Of wasabi, straight from Japan.

4yr ⋅

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3/3 my neta box for sunday Omakase! :3

6yr ⋅

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Sashimi :)

6yr ⋅

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Toro Ramen, made out of aged Bluefin Tuna belly. Fishy and delicious :3 at Sushi-Ya, Kielce, Poland.

5yr ⋅

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Tonkotsu at Sushi-Ya, Kielce, Poland. Made by me! ;)

6yr ⋅

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My one person omakase. O-toro, sake toro ang grated ginger, hamachi with Truffle cheese, saiko miso marinaded suzuki, Zuke maguro with Truffle paste, Goma suzuki, kizami wasabi maguro, sake hara, tamagoyaki, Inari with toasted almonds. At my restaurant, Sushi-Ya, Kielce, Poland. ;)

7yr ⋅

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My little omakase, Chuu-toro with negi, bluefin Akami, hamachi with parmigiano, sake toro with fresh grated ginger, yellowfin Zuke Akami, sake hara with marinaded ikura, sea bass with sesame paste. Around 8$ at Sushi-Ya, Kielce, Poland ;P and quality is Really good. ;)

7yr ⋅

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Tonkotsu at my restaurant Sushi-Ya, Kielce, Poland. Broth cooked for 20 hours, Charshu in pressure cooker made it especially tender, half boiled egg, negi. I made Tare out of light soy, sake, anchovy sauce. Also I added burnt garlic oil for the filling note. Alkalic Noodles made The closure :)

7yr ⋅

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O-toro with scallion caviar to infuse It's flavour, ultra-soft piece with Rice barely squeezed and a slide of nitsume :3

6yr ⋅

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Kobujime Yubiki Kinmedai

6yr ⋅

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Zuke of maguro, Marinaded in soy sauce and burnt sake lean yellowfin tuna. With a pinch with kizami wasabi (that we made ourselves). Sushi-Ya, Kielce, Poland.

6yr ⋅

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Chuu-toro nigiri :3

6yr ⋅

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My nigiri set :) 10pcs at Sushi-Ya!, Kielce, Poland.

7yr ⋅

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Yellowfin Zuke Maguro and a little scallion paste photo by IG: Magicingedient.

6yr ⋅

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Hokkigai, arctic surf clam. The key are The cuts So It's not chewy. Sushi-Ya, Kielce, Poland.

6yr ⋅

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My Shoyu Ramen at my restaurant Sushi-Ya, Kielce, Poland. I used Double soup 2 chicken and 1 dashi :3

7yr ⋅

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Chuu-Toro nigiri with roasted hazelnuts and Korean sea salt. :3

6yr ⋅

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Collecion Of my slicing knives :3 The middle one is white steel honyaki yanagi.

4yr ⋅

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3 person little omakase. Made in my restaurant Sushi-Ya, Kielce, Poland. Sake hara, Zuke Maguro with negi, Saiko Miso marinaded Suzuki and treated with fire and Suzuki with sesame paste. :)

7yr ⋅

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2/3 neta boxes from my sunday omakase! The Tuna+ box :3

6yr ⋅

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Mackerel Tuna, hay smoked, with garlic paste. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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My Chuu-toro nigiri with negi on top with iriko Niboshi infused Shoyu. At my restaurant Sushi-Ya, Kielce, Poland. :)

7yr ⋅

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Nigiri set from upper left corner: Shima-Aji, Sake Toro, Yellowfin Zuke Akami, Sake Hara, Shime Saba, Saba Ikura, Saba Shirako, Ikura, Hokkigai, Hotate :3 at Sushi-Ya, Kielce, Poland :)

6yr ⋅

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Simply aged fish sashimi. From 6 days to 2,5month. At Sushi-Ya, Kielce, Poland. ;)

5yr ⋅

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Wild Hon-maguro toro. Ike-jime, shinkei-jime. Aged for couple of days.

6yr ⋅

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2,5 months aged swordfish. Buttery and rich delicasy.

5yr ⋅

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Hamachi Kama :3 and It's in... Poland!

6yr ⋅

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5 days Aged toro! I made nigiri out of this one. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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Mixed sushi dish :3

6yr ⋅

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Cured salmon sashimi ;)

6yr ⋅

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Wild Suzuki (Sea Bass) aged in Kombu and O-Toro. At Sushi-Ya, Kielce, Poland. :3

6yr ⋅

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Neta box of goodies. Poland!

6yr ⋅

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Uni shots! 2 days aged Uni, marinaded in shio-Koji quail yolk, sake Dassai 50', kizami nori and lemon zest! As creamy as it gets! At Sushi-Ya, Kielce, Poland.

5yr ⋅

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Sometimes I enjoy making sushi rolls, this is What I like in my maki. Two weeks aged o-toro and chuu-toro, scallion paste and freshly grated wasabi. :3

5yr ⋅

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Kami Toro - The Toro of Toro

6yr ⋅

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Kaisen-don!

6yr ⋅

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Uni - fresh atlantic sea urchin :) (around 5$) at Sushi-Ya, Kielce, Poland :)

6yr ⋅

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Omakase plates photos that were made by my customer. In Sushi-Ya, Kielce, Poland ;) It's not in a correct order.

6yr ⋅

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20 days aged Toro! Looking still young, can see some potential! ;)

5yr ⋅

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I've been Getting a lot of questions How I Age my Fish. So Here is The answer (Dry Age). ;) this is No ordinary fridge!

5yr ⋅

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This mackerel nigiri :3 at Sushi-Ya, Kielce, Poland.

4yr ⋅

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Just 1/3 of neta boxes I used for omakase tasting this sunday in Poland. :)

6yr ⋅

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10 days aged Aji nigiri :)

5yr ⋅

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Cooked Mackerel Shirako, If You know What I mean ;)

6yr ⋅

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My Tori Shio Ramen. For Tare I used blend of local mined salt, Himalayan and fine sea salt. For chicken stock I used 11kg of chicken for 30l of water. Marinaded menma and did Pretty much everything, myself. Im pretty proud! ;)

7yr ⋅

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Mind Blowing Aged Toro Nigiri. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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Monkfish liver (Ankimo) with young wasabi leaves and flowers. Cooked squid tentacles with Nitsume reduction sauce! My Best Looking otsumami until now. ;)

5yr ⋅

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Jjamppong Ramen from Korea. Another Ramen at my restaurant, Sushi-Ya, Kielce, Poland. Spicy and sea food flavoured. Hand made Noodles and scallion and Gojugaru aromatised oil. Made a treat! ;) What do You think? :)

7yr ⋅

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Aged senaka (Akami + Chuu-Toro) and O-Toro. Still needs to Age a couple of days to a total of 16.

5yr ⋅

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Dry aged fish :3

4yr ⋅

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7 day aged Wild Tai from European Atlantic. Creamy texture and Lots of Umami. At Sushi-Ya, Kielce, Poland.

5yr ⋅

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Rice is most important thing in sushi, agree? ;)

5yr ⋅

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Uni shot- sea urchin, marinaded salmon roe, quail yolk, Yuzu Juice, Rice vinegar, high quality Japanese light soy sauce, furikake, Yuzu zest and micro shiso leaf. :3 at Sushi-Ya!, Kielce, Poland :) 10$ per shot :)

6yr ⋅

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My Sake toro nigiri :3

7yr ⋅

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Marinaded Mackerel. Shime Saba. I used Jiro Ono technique and it took a week to get this creamy, delicious (Or as my Japanese customers say oiiiiiiishiiiiii). Would You like to try? It's in Poland ;)

6yr ⋅

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Shoyu Zuke Akami, marinading technique by Jiro Ono. In Sushi-Ya, Kielce, Poland. :3

6yr ⋅

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Shime Saba with freshly grated ginger and scallion paste. :3

6yr ⋅

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My first Tonkotsu Ramen. I'm thinking How to upgrade it. I'll drop Dakuwan and insert soft boiled, marinaded egg. What do You think? I want to put it on The menu of my restaurant Sushi-Ya, Kielce, Poland.

7yr ⋅

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Miso Ramen at Sushi-Ya, Kielce, Poland. One of The Best ramen soup we made. 2100 shrimp carpaces were used for 100L of stock, next to 40kg of chickens and Lost of vegetables. Staffs favourite :3

7yr ⋅

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