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鱧
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イサキ、コチ
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毛ガニの蒸し寿司、剣先いかの耳のソーメン仕立て
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みる貝、
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子持ちシャコとヤリイカのいかめし
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蒸し鮑 肝のソース、オクラのソース
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カツオ
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剣先イカ
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金目鯛の炙り
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新子
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鯵
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キス
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真魚鰹の西京焼
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コハダ
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甘鯛の昆布締め
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穴子の白焼き
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海そうめん
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春子
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タコ
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マグロのヅケ
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べったら漬け
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車海老
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マグロ
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ねぎま鍋
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穴子
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煮ハマグリ
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茶碗蒸し
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雲丹
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鰯
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中トロ
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赤だし
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かんぴょう巻き
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卵焼き
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阿波山田65 純米
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生ビール
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外観
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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
[2021年3月再訪・写真33枚追加]
久しぶりに平日の夜に再訪です。
この日のコースはのれそれからスタートしてヒラメ、日間賀島のタコ、篠島のふぐ、メジマグロの漬けとおつまみが続きます。どれも丁寧な仕事ぶりですごく美味しいですが中でも感動したのはふぐ、すごく大きくて厚みもあるなんとも贅沢なカットでふぐの心地よい歯応えとともに繊細な旨みが存分に感じられます。
ここからはお寿司がスタート、まずは桜餅にも使われる道明寺粉を使って春をイメージしたチョット変わった一品、シャリももち米なんでしょうね、遊び心が感じられておもしろいです。
その後は握りが続きつつ時々間におつまみが入ってくるといった感じでお酒も進んじゃいます。どのお寿司もおつまみも文句なしに美味しかったですが特に気に入ったものをいくつかピックアップして書かせてもらうと、まずは雲丹、軍艦の上になんとも贅沢にたっぷりと山盛りに乗せてくれました。口にするととろけるような食感とともにものすごく濃厚な甘みが口の中に広がります、コレは最高ですね。
車海老はすごく大きくて熱の入れ方が実に絶妙、海老の甘みが最大限に引き出されていますし、それにぷりっとした心地よい食感も楽しめます。
そしてまぐろ、赤身、中とろ、大とろと出してくれましたが、ものすごく濃厚な旨みが感じられる赤身、 甘い脂がとろけるように口の中に広がる中とろ、さらにしっかりとした脂の旨みが感じられる大とろとどれも文句なしに美味しいです。
追加でとろたくも注文、最近インパクト重視のようなとろたくもよく見かけるところですがココのは正統派のとろたくです。まぐろの量がたっぷりでたくあんは少し控えめかなって量でしたがその存在感はしっかり感じられますね、もちろんまぐろとの相性も言うことなしでした。
だいたいお寿司屋さんのコースってもうちょっと食べ足りないなってくらいの量の所が多いですが、ココはボリュームがしっかりで美味しいお寿司をお腹いっぱい満喫できるのがうれしいのですよね。この日も握りとおつまみ合わせて２８品も出てきて大満足の内容でした。なかなか気軽にお邪魔するのは難しいお店ではありますが、機会があればぜひまたお邪魔したいと思います、ごちそうさまでした。