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刺身盛合せ
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お通しのつぶ貝
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焼きアワビ
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西京焼き
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おひたし
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白身
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海老
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サヨリ
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海老の頭
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ウニ
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イクラ
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コハダ
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玉子焼き
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アラ汁
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海老の追加
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海老の頭ふたたび
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イカ
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鯵
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甘味
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ビールはサッポロ黒ラベル
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膳
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2025年3月のお酒のメニュー
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2025年4月
2回目の利用だが、大将が前回の利用を覚えていてくれて、笑顔で話しかけてくれたのが嬉しい。今回もおまかせコース。お通しのマグロ煮が早速美味しい。ビールは一本だけにして、早々に熱燗に切り替える。春とは言え、まだまだ肌寒いから、夜に飲むなら燗酒である。
ホタルイカの酢味噌和え、刺身の盛合せから、鮑の活け造りと続き、そこで大将から「カニ食べますか?」の声がかかる。食べやすいようになっていますとのことで、是非とお願いした。言葉のとおり、ほろほろと身が取れる。きちんと仕事されたカニ。そうカニ。などとダジャレが浮かびつつ、カニ酢を少しつけていただくと、口の中に旨味が溢れる。これは美味しい。
箸休めの搾菜を挟んで、カマの塩焼き。魚の美味しさはやっぱり塩焼きだ。玉子焼きから旬のたけのこの煮物と続き、ようやくにぎりに入る。結構お腹は満たされているが、にぎりは別腹。シャリの大きさと温度が丁度よくて、何個でも食べられる。あじとウニを追加した。
この日はお酒のつまみがかなり充実していたので、熱燗をたくさんいただいた。前回よりも9,000円ほど高かったから、かなり飲んだようだ。
今回もご馳走様でした。