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サワラ旨し！
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お造り盛り合わせ
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カウンターで
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鬼鯵と呼ばれる平鯵
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シラス３種の食べ方で
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シャンパンです
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ハモ
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焼き鯖
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ショーサイフグ
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野菜の天ぷらもgood！
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抹茶塩を付けまして
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しめ鯖
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お吸い物
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干瓢巻
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柿です
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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
熟成寿司と聞いて頭に浮かんだのは・・・・
鮒ずし なんとも熟成されて・・・好き嫌いの多い寿司
地元和歌山では、なれ寿司 サバ寿司の発酵したものです
どちらも好物で食べることできます ｴｯﾍﾝ
誘われるがままに、新しくできたお店に電車を乗り継ぎやってきました。
でも想像していたのとまったく違いました
魚をおいしく食べるために工夫された食べ方だったのです
・アデノリン三リン酸がイノシン酸に変わる事が熟成
・イノシン酸からヒポキサンチンに変化するのが腐敗
魚のうま味をMAXまで引き上げた食べ方だったのです
〆たてを生で食べるのじゃなくておいし～くおいしくな～れってことですね☆
前置きはこのくらいにして料理ですが、
シャンパンとワインに合うような料理構成です
でもビールとチューハイも飲みましたけど・・・
●しらす三種
釜揚げシラスと梅肉、生シラスを卵黄で、生シラスを胡麻油
どれもおいしい食べ方ですね私好みは、ゴマ油がねっとりとした
食べ方でしたわ～
●刺身盛り合わせ
ハモ、太刀魚、平アジ、サワラ、鯛、サザエです。
サワラってこんなにおいしかった？って感じです
●焼き鯖
半年もの間冷凍熟成したものです。
ノルウェー産の脂たっぷりの鯖に慣れているので
あっさりとした焼き鯖でした。何もつけずに十分おいしいです
●天婦羅
ショウサイフグとお野菜です。
トラフグのような歯ごたえは、ありませんが
フグの風味は、しっかりと
玉ねぎはやっぱり淡路産甘みたっぷりで激ウマです
●握り
スズキ、鯛の昆布締め、シメサバ、車海老、サワラ、穴子、
雲丹 穴子は口の中で溶けてしまいましたｗｗｗ
●椀
白身のすり身のあっさりした、お出汁ほっこりしますね
●デザート
柿です
福島 まだまだ未開の地です 良いお店が一杯ありそうで・・・
再訪ありなお店に出会えて幸せでした＾＾
どうもごちそうさまでした♪