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蛸
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マグロの中落ちの山かけ
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北寄
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海老
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雲丹
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付き出し
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舞茸のとろとろ茶碗蒸
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そい
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本ししゃものオス
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ヤリイカ刺し
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大助
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鰤
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ヤリイカ
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リコッタチーズの握り
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中落ちとズワイガニの小丼
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昆布森産の牡蠣
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サメガレイに平目の刺身
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ズワイガニ味噌和え
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烏賊の真鱈子和え
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白和え
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本鱒の焼き物
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ニシンのタタキ
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イカ足の入ったお浸し
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平目のエンガワ
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鯖
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付き出し
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牡蠣
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ウニとマイタケの茶碗蒸し
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ババガレイの刺身
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青ゾイの焼物
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戸井のマグロ
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キンキの炙り
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タコのグリルの漬け
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ズワイ蟹身のの味噌和え
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真タチ
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根ホッケの刺し身
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豆腐の白和え
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あさりの酒蒸し
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しめじと青菜のお浸し
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真いか
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ババガレイの縁側
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鰯
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戸井の鮪のトロ
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カジカ
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〆鯖
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平目
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北寄貝
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鰊
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戸井のマグロの食べ比べ
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バフンウニ
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5ヶ月ぶりに鮨の蔵に行ってきました。
酒は、作 純米吟醸 和-Kから
フルーティーかつやや甘めの香りで、口当たりが柔らかく飲み始めには好みです。
蕪の摺流しに雲丹
よく冷えた蕪の甘みに雲丹の旨みが合わさり口当たり滑らかな一品
帆立に小松菜青梗菜のお浸し
削り立ての鰹の風味がよくさっぱりといただきます
次いで、澤屋まつもと 守破離
酸味とミネラル感が心地よく、魚介の淡白な旨味を引き立てます。
クエのお造り
薬味(刻みネギにミョウガ)をたっぷりのせて爽やかに仕上げた一皿
ほぐし蟹身
ズワイの身を、シンプルに素材の甘みが味わえます。
ボラの刺身に自家製カラスミ
ボラの身と不安に思いましたが、脂も甘いし、ほどよい食感、さらにカラスミの塩気と旨味が白身の淡白さを引き立てます
横山10 純米吟醸
長崎壱岐の酒で、華やかでジューシーな香りがあります。野菜や薬味を効かせた一品と合わせると、爽やかな広がりが感じられます
青菜とシラスのおひたし風。
かつお節と出汁の香りが食欲をそそります。
椀物
なめこ汁は、キンキで出汁をとりとろろ昆布がかかって濃厚な旨味
スペシャリティでもある数の子のクリームチーズ和え
酒が進むまさに酒肴です。
握りは、烏賊から
辛めの煮切りが塗られています。
表面を軽く炙って旨味を引き出し、口に入れたときにほどけるような柔らかさを演出しています
縞鯵
銀皮を美しく残したアジ。切り込みで柔らかさを出しつつ、脂の甘みと爽やかな香味が際立ち、シンプルに仕上げています
天明 北海道雨竜産彗星 槽しぼり
飲み口の透明感とキレの良さが際立っています。
トロ
脂と赤身のバランスが絶妙で、切り付けも美しい。シンプルに素材の力を楽しませる一貫
焼きニシンの小丼
脂の乗った身に焦げ目の香ばしさ、甘みある脂がご飯と合わさると格別
クエ
ほんのり透明感が残る身質に、上品な脂がのっていて旨味が深い
帆立
厚みのある身を軽い炙りで甘みをより引き立ててあります
カンパチ
ほどよい脂としっかりした歯応えで爽やかさを感じられます
キンキ
身は柔らかく脂が強いので、握りにすると濃厚さが際立ちます
ウニと鮪の手巻き
濃厚なウニと鮪の赤身の組み合わせは鉄板で、手で食べるスタイルも含めて“締めにふさわしい遊び心”を感じます。
いつもながら、美味しい料理と酒で楽しい時間を過ごせました。