A XV Xantanza de Blogogastrónomos galegos tivo lugar en Vigo, no restaurante Osushi, onde nos trataron a corpo de rei. Sobre isto, quería destacar que apenas unhas
semanas antes tiveramos a ocasión de probar o seu menú degustación, e se vedes o novo menú, veredes que hai moitas novidades. Sirva esto para destacar a amplia e variada capacidade dos seus cociñeiros para propoñer platos.
Vouno deixar moi breve, apenas fotos e descripción: disfruten.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHQR7mKZzLEmYpP0ECSi9EG2WrPunvfrNSGvgtprhp4wloMK0UUaJcoK72rptnpwgJSs_vcQQh8xYd3gV1-bV1m598qNCW59xmBGgDHEX-gAPZ-boSRP9_UY0bzO8e_wsVFFX1XmzQvo1/s320/DSCN0252.JPG) |
O menú (en Xaponés, así que non nos enteiramos de moito) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcmAmcEouhlG8UH1-7K0E6NiFKRa5FmbiKi4G-cT22HxADerXcT5txzIe_TGbjOGdwo4zRp5Pe1BNprke-MVfDX77Pj2UvBbVNXB16DyJxX1Z1UhhyG5rQT9gYjsrInjS6Hg3K_tjpCEB/s320/DSCN0257.JPG) |
Alga hijiki (salteado de algas hijiki con atún e cenoura) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhvcNi2SJ35y8gfTLktWz3rz1TAdqJrYc4IJDebQMOo7FbGMLEJ6GnyjI6V7mOIlbnj-ymBoe6XroI00HMNpw7LXohRdcmiIBiVBDe40R-YxVuX30kY0gz5iZjbGFUqE_oefr6zQEs2VY/s320/DSCN0262.JPG) |
Tokoroten de unami (fideos de xelatina) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMMAy7tAFjcJcUxdB4sIPKtxY6kTWcgJcc-DU0yvJLswpCzQhJexu9Tnm9o3TGnkf8KL5LJ18Dvi9VSL5S00uJF-n5AwikPLg8zRbW7UuFCOqI9A3jZ8ALWMDMRjd0D31XYeThU0ncjo-/s320/DSCN0272.JPG) |
Ankimo (fígado de rape ao vapor) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzs3sh2xupoyMVCz4Uds0EAGzL9Q8e_wbYv2opxQ1xI6wibKaH81pNLpYr2SqVrVAP6PYr9ZJzSdURFsJv4QxT-46t3oe1rJKfMAVOUQrPbR0MmosWmrEG4dk06OKlpO8jt1oei9Na_OCB/s320/DSCN0283.JPG) |
Aji no tataki (tataki de xurelo) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56yQO1HzdiihUAtC7mYn9WvIqPYIXoLKaJX0ex9mXiE3VVAJF6pfzwAA3mLFy4qeTV67DjXhMI9OtEh1Lkkcng_ZUHd5qRH76LOzykpDQ2-ducA9t2D4VIkqIWelOkGCrgbQbXNu6x-eB/s320/DSCN0290.JPG) |
Sunomono de polbo (ensalada de polbo, alga wakame (das illas Cíes) e pepino) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjjDpm-EdhuRj7Ncbp7xqNq8H69R4h8YfhCSTRw4k2Ayx4CuN7iDU39K4Y36NVo8aWMhhgxaCAlroeItwcliPRcj_r2UwdTLkB-g9pj0sOkg_l8mpCcshK2eCGQ8hzAzf9nqw6tKQpqVv/s320/DSCN0293.JPG) |
Ise ebi ikisukiri (sashimi de langosta viva) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqGn0FcgMIRr07Fk4EyhFjnF0O6z8AcKHPrRq_VBIXLlUDACnvHZ2mTjF-jGdnPUcvFQz5jnoc_2zc7G15XAt8bWnoMYsLmxY2LI6NkjuP5cJBTI3A3Xxz7650plfdouh4bxLeBcYBy7i/s320/DSCN0302.JPG) |
Susuki no sashimi (Sashimi de robaliza -lubina en castelán- con dous tempos de maduración diferentes, unha do día e outra de 48 horas) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzX2JanEQ5LHWsizk6ozA4Tf36gDIL76DNdkaG0jBV7PLN6x7G8M_zm4_viVlF0hxqjxe8p1EdmP_aTTtNwGE_c8P3YptBx4hRvI0DHyPULSMjXiMg_IqJ7b1oBbncOVbRjLbCfuX7wST/s320/DSCN0305.JPG) |
Spyce tuna chirasi (ensalada de atún picante con arroz de sushi) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4aeaTgrtTm-TUqu2hHxGnVC3F5I7-UN5NQJ0dSzqK3JOq5byeYkCs4UWAzh7mACxaDt0IZHNm2ldzZT_uT-nnDtYTrFchZszXYC6voCZWggQBo6yvjYaPDlHn9qszyYc9lB5Sin6Vh9S/s320/DSCN0310.JPG) |
Unagui no kawa roll (rollo de suhi envuelto en anguía, recheo de tortilla xaponesa e aguacate) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yNwgeVbe3xeMZLGWN76kN0N7Y67IDaQ_LDkyKw9IjhrVnIzt8qFhG_2UAuAPiOC2zVYTKOTaDPuz1caYZI6IJanXjCFhV9N_qoL8A2NKjntlzWL7_l8BdRpTt69872x8fJuH7LoXmQf0/s320/DSCN0313.JPG) |
Saba no sushi (niguiris de xarda) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5iJiw-j6o43oircxknDjfaipeVIHYbyleyLwKtq6TwVKOAvaMkAp8mCle7Xr4REFDhuvC8x8nthMSTciof8vkLzTmawQS3HWd2maXEIOmA80Hm_QRW6hU4rSUBMvb3Sosp1yJZr5oLl5/s320/DSCN0317.JPG) |
Saké no kawa niguiri (niguiris de pel de salmón teriyaki e mandarina) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwc_in7pEX-qsqb_YG2_ZJ-ig-I81a0iievOWk0NWcqFoAHMbWD3_Ljgko2xlDhc-k7KcGMnEx8l3vJZODhvCrP-e6wT0RPmtWyqV9hGxoWIiqlF0-V-o199kf6ZNRZmA-6P4PbluNwTt/s320/DSCN0318.JPG) |
Saké no kawa niguiri (niguiris de pel de salmón teriyaki e mandarina) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vk42qzWqRs2b8qb4FnjSy8WhSIs2NuIN7nP0LvVLFbN2Bbt9ehsQXiA3UDb46lScfVxPP78b0-z-QJpHZxeV9LqugdjWIFPjRM9rvvjNiFa0z8khiSpcTbXnlYTIOfONgUbGEV8XNAJd/s320/DSCN0320.JPG) |
Cha soba (fideos soba de trigo sarraceno e té verde) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6UZrvgBnyNq5_VnOITIMWPGESiPaGTqbgy0ysM0SZkyZMvWNP9fyGHOq59EthlRgG3rW5zDkdesza-G-hZNuIayajmWutIFWDgayXrnw2vOcAeQgk2eZCFt3nxVTei6LSWOw0odk1N9n/s320/DSCN0327.JPG) |
Ise ebi miso shiru (sopa de miso con langosta) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN1zq2fQoBJwBDYqUAE74YgFCiQmuuCFQheJQRvW5N05XVMu-XoJyKytFqp2CfeaVcBXjf1PGS5i-oJLsfyxBtBW_rLGx7zR9xkxecdTyYgURYH7C2P9mmpYBLTx0vVOAM1Hx_noRpbL8/s320/DSCN0329.JPG) |
Gindara saikio miso (bacallau negro, marinado en miso ao forno) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBS7f-L9vQUt0rN38vgwZFt67L4HY06uX6RWeAP55winluDKAQDe0WD0CUqkMOZde9sZ2iMNgMnPymSnJyj4AkezX-39sv9maFv6Txp6DglojN3Byoph2oOVzCC_3xwd7973QFzq1qMDU/s320/DSCN0333.JPG) |
Dorayakis recheos de azuki(doce de xudía vermella) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY1Y6oQyjkH199GnW4oC57UdCBlPns7-T390QrgD9DvEweSkn1tJUnFkc5HRLyJ9skp5w5lECvuUo1hx0DGeRkNvIwHlrH7aFue4TMKWI74HXp-qCnImndqkD8lUnnZSl60TNOEfaJS83/s320/DSCN0342.JPG) |
Té verde sencha |
Os compañeiros da Xantanza comentarion de maneira máis detallada:
Restaurante Osushi, Vigo
http://www.osushi.es/
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