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太刀魚の塩焼き
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ほたるいかの燻製 ミル貝の肝
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子持ちやり烏賊
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天草の海胆のみそ漬け
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まて貝のスープ
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ガリ
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すみいか
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3週間ねかせた鰆
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まこかれい
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しろあまだい
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いさき
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しまあじ
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さより
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かじき（50日熟成）
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こはだ
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かつおごはん
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くるまえび
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にあなご
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かんぴょう
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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
熟成ってこんなにすごいんだ・・・
活き〆の食感、3日まで寝かせて旨味を味わう食べ方・・・は
最近家でも実践してまして、なんとか身についてきたところですけれど、
こんなにも長期（3週間とか50日とか）寝かせて味を引出して寿司にするという
新たな食べ方に出会いました。
大将曰く、家庭では新鮮なものを新鮮なうちに食べる方がずっといいと思うけど、
おみせでは寝かせて味を出してますよ、とのこと。
だしてくれるネタの（おそらく）半分くらいは、熟成系のもの。
ネタを知り尽くした大将だからこそできる技、です。
この日は築地の仲卸群団もいらしていて、
みなさん、熟成の味に感嘆の声を漏らしてらっしゃいました。
<食べた内容は画像をどうぞご覧くださいませ～>
お食事は(5月からは）15000円のお任せ一本。
はじめに5-6皿の酒肴がでて、そのあと握りに移ります。
かなり量が多いので、
気になる方は初めからご飯少な目にする方が無難です。
店内一斉に食事がスタートしますので心配でしたけど
食べるペースが遅い私にはちょっと気遣ってくれてたようでした。
久々の、再訪希望店、です♡