Restaurant Tsubaki: How to say sardine in japanese?
Dish plastic, slice of bread, plus a slice of corn bread, two roasted sardines, and, with luck, a napkin. Cutlery, just at times. Hands to work and plays it in from the start as a tenderloin out there. Coal grows in the nails for two days, the smoke of the roaster will contaminate the environment and it is possible that more than one day then everything will smell the sardines. Get your hands dirty and accept the eau de sardine is part of the protocol of Santos Populare‘s, but it is also possible that, even enjoying largely the fish of the summer on the Portuguese coast, you do not want to get into the camps and prefer to sit well sit down over there, with a dishwasher seriously and cutlery or chopsticks, as is the tradition in japan.
The restaurant Tsubaki, in Lisbon, brings together up to day 25, the best of both worlds: sardine fresh and the table marked with a trilogy of entries where the flavor of the sardines is abrilhantado by the elegance and creativity of japanese cuisine. Nigiri sardine, oshizushi, and sunomono are the proposals of the chief Flávio Barbosa, but said so, this is what exactly? The sunomono is a cucumber salad traditional japanese use as ingredients in the rice vinegar, sugar, salt, and sesame, while the oshizushi is a method of crushing the rice, and then you can be promoted, in this case with the sardines. The nigiris of sardines are braseados with olive oil, with a topping of pepper and flower of salt. The trilogy is part of the menu “all you can eat”, served at lunch, and has a cost of €14,90. At the dinner, enter the scene the menu Han-Tsubaki (€22,80), or the à la carte service. For reference, the combined sushi and sashimi with 12 rolls, 2 gunkan, 2 nigiri 2 8 sashimi is for €19,90.
Keep track of the Boa cama Boa Mesa” on Facebook, on Instagram and on Twitter!