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大根と鰯の炊き合わせ（お通し）
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金目鯛と鰯の刺身
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鯵としめ鯖刺身
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白子醤油焼き
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鮪ほほ肉醤油焼き
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のれそれ
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メヒカリ焼き
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玉子焼き
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きゅうり
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こはだ握り
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しいたけ・ウニ焼き
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数の子
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オクラ
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ネギトロ軍艦巻き
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しいたけ握り
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アナゴ握り
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はし置き
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醤油
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銚子
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冷酒用切子
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白露垂珠
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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
2月13日に訪問。予約を入れていて正解でした。席について見るとカウンター割烹とかを御鮨屋さんにしたようなイメージでちょっと緊張！！お通しを出され「EBISU｝でのどを潤している間に落ち着いて普通通り。お通しは大根と鰯の炊いたものでしたが、大根もしっかりした味で大変美味しかった。次に鰯と金目鯛の刺身を・・・鰯は、新しく脂がよく乗ってトロッとして美味しい。金目鯛は、うろこ側を炙って塩とカボスをかけて食べるようにとのアドバイスを守り食べるが、魚の持っている脂が落とされたようで塩とベストマッチでした。ここからは、冷酒に。・・・〆張鶴を切子のグラスで、美味しい、美味しいと心で叫びながら（＾。＾）。鯵と少しだけ締まった鯖の刺身。冷酒は、静岡の臥龍梅に・・・やや甘みが強く１合で。さらに冷酒の山形の白露垂珠を・・・これは美味しかったがやはり〆張鶴は美味しいと改めて感じる。次第に大将とも話が弾み始め、これは美味しい料理を作ってくれると思い、おまかせに！！醤油焼きもいい味を出しています。醤油がちょっと他のおすし屋さんとは違った感じがしたので聞いてみると「自分であわしたもの」を提供しているとのこと。ここにもこだわりが。写真アップしたものや握りを食べ終了。結構良く飲んで、これだけ美味しいお魚をあじあわせてもらって非常にCPの高いおすし屋さんです。ネタは鯵・鯖などの青物や太刀魚、貝類の新鮮さを要求される食材をメインにされており、このあたりにも大将の自信が見えるような気がします。いずれにしろこのままお客さんが育ててあげればいいお店になるのではと・・・女将さんの接客もいい間合いですし。出される器にもこだわりが感じられます。