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鰤と鰆の焼き霜造り、真ん中のカンパチはサービス
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鰹のたたき
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冬場の鰹もなかなかイケる
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ブリカマ焼き
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鮟肝
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東鶴おりがらみ
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今度の店長は野菜ソムリエなので生野菜も美味い
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大間の本マグロ
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大間の本マグロのカマ
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量り売りです
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イトヨリ焼き霜作り
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出汁巻き
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オニギス唐揚げ
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旬の野菜の炊合せ(冷製)
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刺身盛り合わせ一人前
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いぶりがっことマスカルポーネ
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篠峰3種を呑み比べ
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東力士
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東力士 極一滴雫酒
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バックバー
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やっと仕事終わって一杯やれる
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真鱈の油霜造りに紋甲烏賊とカンパチをサービスして貰った
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ドイツワイン酵母で醸した津島屋の美山錦原酒
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刺身盛合せ
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泉州水茄子刺身
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阿部勘の金魚ラベル。どこに金魚が居るかと言うとラベルの裏に泳いでいました。スッキリ爽やかな夏酒です。
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亀の手の塩茹で
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〆の一杯は花浴陽の直汲み
濃厚なコクがずっしり
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花浴陽のどっしり感に合うつまみは、白レバーの網脂包み焼。
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刺身一人前
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桑名の大浅蜊
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金目鯛ちウマヅラハギ
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白レバー
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年末に仕事関係の友人と2人で再訪しました。
前の店長が銘酒魚の家に移り、元々備前長光として営業していた銘酒魚の家に居た店長と入れ替わりになりましたので、日本酒のラインナップは微妙に変わっていて楽しい。
つまみは旬の寒鰤の刺身とカマ焼き、敢えて時期はずれの鰆と鰹は皮目を炙ったたたきと焼き霜造りで。
魚料理の板前さんは以前と変わっていないようで、刺身の引き方も私の好みでした。
2012年8月
日本酒好きが一人でふらりと行って気軽に銘酒が楽しめる日本酒BARが増えてきた嬉しい限りですが、摘みは軽いものが多くて刺身が有る店は滅多にありません。
ところが新橋の魚の家の上にあるこちらの日本酒BARでは地下にある魚の家の刺身が食べられるので、美味しい刺身を肴にレア物の日本酒が味わえると言う便利なお店です。
その分いつも混んでいて予約しておかないとなかなか入れないのが難点ですが、一人で行ったり、予約して2,3人で行ったり、遅い時間にちょっと顔を出したりと何回も通っています。
店長はまだ若いのですが熱心に日本酒の研究をしていて、無名の地方の蔵を発掘してきてくれるので楽しみです。
こちらのイケメン店長さんも10月から交代するとのことなので、日本酒のラインナップも変わるようで、それも楽しみですね。