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1.刺身 鯛・サバのキズシ
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2.かつおの漬け
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3.穴子白焼き
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4.イカ
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5.マグロの漬け
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6.ノドグロ
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７．トロ
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8.コハダ
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9.いくら
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10.穴子
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11.玉子
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12.赤だし
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13.ガリ
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14.追加したヤマゴボウ巻き
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15.寿司メニュー
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16.一品メニュー
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17.酒メニュー
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18.冷酒
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ヒラメ・サバ
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タコのやわらか煮
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うなぎの白焼き
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冷酒
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イカ
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白エビ
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いくら
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こはだ
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マグロ
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アナゴ
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ヒラメ
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サバ
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中トロ
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???
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太刀魚
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鯛の子昆布〆
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玉
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山ゴボウ巻き
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水ナス
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赤だし
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あがり
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飲みものメニュー
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ホタルイカ
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あなごの肝
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かつおのづけ
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若竹の醤油焼
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枝豆
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剣先イカ
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???
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とり貝
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とろ
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コハダ
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赤だし
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イクラ
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アナゴ
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玉
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ホタルイカ
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店の顔
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2008/04/11 のメニュー （奥様の手書き）
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コースの1品の1 あなごの肝
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コースの1品の2 サバと活ホタルイカのさしみ
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コースの1品の3 ソラマメ
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タイラギ
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コースの1品の4 たけのこの醤油焼き
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コースのすしの1 剣イカレモン塩
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コースのすしの2 タイ
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コースのすしの3 キンメの炙り
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コースのすしの4 こはだ
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コースのすしの5 トロ
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コースのすしの6 いくら
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コースのすしの7 あなご
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コースのすしの8 タマゴ
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追加注文 山ゴボウの手巻き
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平目
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鯵
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平目のゴマしょうゆづけ
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サバ
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中トロ
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イクラ
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穴子
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おぼろ巻き
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お酒のメニュー
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赤だし
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
2016/9
家内の誕生日に2年ぶりに”醬の”さんに行きました。
ここは昔から大好きな店です。
大将のお任せコース7000円を注文しました。
価格は少し高めになっていますが・・・
つまみが3品ににぎり8貫です。
味は相変わらず美味しいです。
ただ、金曜日の夜だったからかつまみや料理を奥様やお弟子さんが忙しそうに手伝っているのです？？？
このクラスのお店だとゆっくりとじっくりとご主人が握る・・・その雰囲気が良いのに？？？
この日の雰囲気は居酒屋風でした。
残念な気分でした。
リベンジに行く気が起こるかな？？？
うーーーん
2014/7
久しぶりの“醤の”さんへ行きました。
僕がこの店を食べログに投稿したのは・・・
何年前になるのかな？？？
堺でも人気の店になりました。
お任せの握りを家内が、僕はつまみも付いたお任せを注文しました。
つまみはヒラメ・サバにタコのやわらか煮とうなぎの白焼きの3品です。
うなぎが特別旨い！！！
寿司ももちろん旨い！！！
北海道に寿司をよく食べに行きますが？？？
堺のこんな近くに美味しい・・・そして手ごろな絶品寿司があるなんて！！！
SHI・A・WA・SE！！！
2009/4
久しぶりの“醤の”ですが、残念な事にまたまた１人です。 ただここはひとり酒がまた旨い店です。 もう4・5回目ですが、おまかせコース注文です。 まずは穴子の肝です。なかなかの珍味です。次はほたるいかのさしみ頌が醤油でいただきます。 昔はホタルイカを茹でて、からし味噌で食べたことありますがまったく違う食べ物のように、本当においしいこれまた新鮮なものゆえです。 メチャクチャ旨いこれで酒5合は飲めそうです。
次はかつおの漬けです。 個人的にはかつおはそのまま醤油のみが好きですが、漬けでショウガと一緒に食べるこのスタイル結構スキかも・・・次はカワイイ若竹の醤油焼ですが、少し苦味があり、これがまた酒にあいます。 一味もいいアクセントです。
あと枝豆が出てきました。 これで、アテは終わりです。 ここからお寿司です。
僕もビールから焼酎に変えました。
まず、ここの定番１カン目は剣イカです。スッキリした味わいいつもながら感動です。
２カン目スミマセン魚の名前忘れました。 白身の美味しいものです。 ３カン目ここでトリ貝を食べるのは初めてですが、流石・醤のという臭みなしのトリ貝です。 ウマイ！
４カン目トロです。 上品な脂の加減です。 その都度違いますが甘みがあり、いつも本当にうまいです。 ５カン目、トロの後はこはだでさっぱり感をだすところはサスガです。
この、コースには実は赤出汁がついていないのですが、一度飲んだら忘れられないので赤出汁をここで注文し、あがりもお願いしました。
６カン目イクラです。 1粒１粒が押し寄せるような酸っぱさと甘みのハーモニーです。
７カン目穴子です。 この穴子はしっとりとしていて何貫でも食べられそうな絶品です。
最後は玉です。 今日はここで終わりです。 あと少し食べたい、飲みたいというところでやめる、これが僕の“醤の”満喫法則です。 また絶対来るぞ！！！！！
今日は一人で飲みたい気分だったので、堺東駅から少し離れた所にある ”鮨座 醤の （スシクラ ショウノ）”に行きました。 今回で2回目です。 先日（3月20日）行ったのですが、木曜日がお休みで食べれなかったのが残念でした。、今回はゆっくり1人でお寿司を楽しみたくて仕事の帰りに出かけてきました。早々前回に目をつけていた、大将おまかせコースを注文し生ビールを飲みながら、何が出てくるかワクワクしていました。まず、おつまみです。 アナゴの肝、サバと活ホタルイカのさしみ、ソラマメ、たけのこの醤油焼きと順々に出てきました。 アナゴの肝は多分食べたことがあるはずですが、こんなに美味しいものとは知りませんでした。 サバの刺身は大好きなのですが、僕には少し酢の加減があわず物足りない感がありました。活ホタルイカは今まで食べたホタルイカの中で最高に旨く、考えが変わりました。その次のソラマメは素材の味が充分に味わえ、また口の中がスッキリしました。 たけのこの醤油焼きは若竹の美味しさが伝わる良い味でした。 ここまでで僕はご主人と話しながら、生ビールを2杯飲んでいました。
いよいよ、絶品のお寿司のコースです。剣イカはレモン塩であっさり味で、なおかつイカの甘みがありBESTの状態です。次のタイは歯ごたえがあり、しまりのある良いタイでした。キンメの炙りは東京で食べたキンメが僕の第一だったのですが、ここでキンメの第一は”醤の”に塗り替えられました。つぎのコハダは普段、僕は自分では頼まないので、美味しかったのですが、比較できないので、コメントはしません。トロは中トロ位でしたが、かなり上品な味でかなりの高得点でした。いくらは今まで食べた、いくらのお寿司で、一番おいしかった。アナゴは明石で食べたものより上でした。タマゴは手造りの様ですが普通に旨かったです。ここまででコースは終わりでしたが、僕はいつも最後に山ゴボウを食べることが多く、今日もお願いしました。 冷酒を2合飲み、最高級の一人酒は終わりました。 僕の知るお寿司の中ではおそらく一番美味しい店です。 ただ、サバ好きの私は唯一サバに酢の加減をもう少し変えてほしい気がしました。 頻繁に来る事は出来ませんが、大切にしたい良いお店です。大満足の大人の隠れ家にしたい所です。ジャズが流れ大人の空間を目指しているメチャクチャおすすめの店です。