What an AI agent reads on 鮨 つきうだ

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Title: 中目黒の寿司 鮨つきうだ · language ja. First 1,800 of 3,900 characters:

中目黒の寿司 鮨つきうだ 信念Belief こだわりHigh quality お品書きMenu 店舗案内Access 信念 - Belief - こだわり - High quality - お品書き - Menu - 店舗案内 - Access - 日本の四季、大海の恵みに対する有り難みと共に、漁師、仲卸し、一貫の寿司になるまでに携わる人への感謝の気持ちを寿司一貫に愛情を込め、お客様の笑顔を求め握ります。癒される空間や時間を作ることを心がけています。日本文化の伝統を守りつつ現代文化を取り入れることでの、新しい寿司への挑戦をしていきます。 店主 月生田 光彦 Our wish (or hope or belief) is to see the Customers’ ultimate Satisfaction. When we make a piece of “SUSHI”, always appreciate for Japanese seasonality, blessings of the ocean, and all persons being involved in this industry, namely fishermen as well as brokers. Trying to offer healed space and time. Maintaining our challenge to create a new style of “SUSHI” , taking into consideration of latest culture with respecting Japanese traditional culture as well. Shopkeeper MITSUHIKO TSUKIUDA 握りへのこだわり ネタとシャリのバランスを考え、見た目に美しい寿司を握ることを心がけています。 また、握っている時の姿勢や気持ちで寿司の味も変わると思っています。 魚に包丁を入れる瞬間、シャリを手にした時から寿司一貫が仕上がった美しさや味わいを想像し、握る瞬間にもこだわっていきます。 寿司一貫に対する愛情、寿司を握る時の空間、ネタが1番良い状態、熟成度、温度。 お客様が、寿司を口にした時のシャリのほぐれる瞬間のシャリの温度とお米の旨味、見た目の美しさ、板前の気持ちが一体化することで、お客様の笑顔が見れると考えております。 笑顔を求めて寿司を握らさせて頂きます。 Our commitment on “Nigiri”. Shall try to make a beautiful “SUSHI” having a good balance of rice and toppings in our mind. Believe the taste of “SUSHI” may change depending on the then “SHOKUNIN” (sushi sheff) mental and posture Shall have an final image of beauty and tasty SUSHI even in the initial stage when first cut the fishes and hold the rice. Affection for a piece of “SUSHI”, A moment to make “SUSHI”, Vest condition of toppings, Maturation, Comfortable temperature. Believe we could get the customers’ satisfaction only when following conditions come together, such as combination of taste and temperature of rice, good out-looking of piece, and will of sushi sheff.Shall make a piece of “SUSHI” for customers’ satisfaction. 店内のこだわり

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