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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
8席貸切にて訪問。
＝＝＝＝つまみ＝＝＝＝
シマアジ刺身（三宅島）
まったりとした触感が良い
うま味はイマイチ
トリガイ 生（銚子）
歯ごたえがばっちり
醤油をつけないでも磯の香りで楽しめる
明石蛸 煮
ちょっと甘め、わさびをつけるとちょうど良い感じ
平ら貝 磯辺焼き
海苔（佐賀海苔）の風味がよい 醤油がちょっと濃い目
カツオ 漬け（宮崎）
最初に漬けの醤油をつける最後にまた別の醤油をかけるという醤油の魔術師
浅葱としょうがを叩いた薬味が美味。ニンニクをつかってないのにその風味がある謎の薬味。
生のねっとり感と味わいが深い。
毛ガニ
毛ガニの身をほぐしてから再度甲羅に身を敷き詰めて割る
足をそのままとほぐして味噌とあえてある場所と層になっていて楽しめる。
毛ガニの甘みや味自体は。。。
蟹酢が美味しくてこれだけでも呑めますｗ
穴子白焼（江戸前）
最初はそのまま
次に生七味と
最後は唐辛子醤油と変化を楽しめる。
身がプリプリと歯ごたえがあり今まで食べた穴子とは違った味わい。
＝＝＝にぎり＝＝＝
墨烏賊（千葉）
ねっとり感の感触がほどよくカボス塩わさびのバランスがGOOD
コハダ（熊本県天草）
〆の酢が強め、醤油強め
まぐろ漬け
その場で漬ける 醤油と甘みのバランスが良い。
柔らかくとろける
まぐろ（勝浦）
赤身と中トロの間血合
甘みと醤油の塩加減のバランスが最高！
真鯵 （出水）
鯵の味わいがよく出てた
先ほどのカツオに使用した浅葱とショウガの薬味の風味も良い
車海老 （天草）
触感がよかった。
煮蛤 （鹿島）
ハマグリ自体にしっかりと味付けがあり甘さもなくあっさり
雲丹 （北海道）
海苔と雲丹のバランスが良い。
口のなかでとろける
穴子 （江戸前）
つまみの穴子と違いふっくらと煮て食べるとほろっとする
一番美味しかったかと思う。
たまご
あっさりとしたカスタードプリンのような味わい。
追加オーダー
トロタク巻きと鉄火巻き
あぁーこれで最後かと涙がでるラストオーダー
トロタクは大葉と細切りの沢庵とトロが絶妙にマッチしていてこれは是非また食べたい！
日本酒は最初に頂いた 北海道小林酒造株式会社「まる田」が私の好みでした。
日本酒のセンスもGOOD
醤油等の味つけの加減が秀逸。
若くてイケメンのご主人から作り出される業の数々
銀座でこの価格で楽しめれば言う事なしです。