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７席のカウンターのみ
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黙々と仕事をするご主人
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肉厚の鰈
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瀬戸内の蛸
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鯛 bY TK
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自家製からすみ
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海老 by TK
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煮蛸 by TK
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煮鮑、鰈の肝
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卵 by TK
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まながつお
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いかなご
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小鯵
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剣先烏賊
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ままかり
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えぼ鯛
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ガリは角切り。
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鮪ずけ
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中トロ
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小肌
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瀬戸内の赤雲丹２種
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焼きアナゴ
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煮アナゴ
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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
高松瓦町はたくさん鮨屋があるがこの店はトップ１だろう。７席のカウンターのみの店を店主夫婦で切り盛りしている。小ぶりの江戸前鮨でシャリはちょうど良い硬さで粘り気もなく指になじむ。酢飯の加減も程よく握りこみの強さも絶妙によい。ネタは瀬戸内の新鮮な魚を使っている。光物にこだわりがあるようでお任せの中で４貫が光物であったが、魚による微妙な味の違いが楽しく美味い。また、魚により２貫ほど赤酢のシャリを使っていたがこれは意外性があって面白いが、シャリは少し酢が立ちすぎの気がしないでもなかった。当てと鮨が交互に出るが、そのほうが客がたくさん食べられるからだそうである。ガリが薄切りではなく角切りなのも初めての体験であるが結構いい。ご主人は大変真面目に鮨に向き合っており、鮨の美しさと独創性も素晴らしい。ネタが瀬戸内の肴の良いものばかりなので、遠方からの客に特にお薦めである。酒も四国のものを中心においている。綺麗な奥様との間合いも良く大変居心地が良い。今回はちょっと飲みすぎたが、それでもCPは良い。正直言って、地方で美味いといわれる鮨屋も東京の美味い鮨屋のレベルから考えると疑問符が付く店が多いが、この店は確実に東京の良い店のレベルにあると断言できる。世界の魚の輸出入を行っている友人も絶賛の評価であった。