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ノンアルビール
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前菜３種
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にしんと数の子の麹和え
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胡瓜とクラゲの酢の物
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磯つぶ貝の旨煮
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中とろ
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まぐろ赤身に煮切りと柚
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シマアジ
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アオリ烏賊に塩/すだち
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オピア シャルドネ・オーガニック・ノンアルコール白ワイン
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無花果/ﾊﾟﾌﾟﾘｶ/ｵｸﾗ/ﾜｻﾋﾞ菜
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ｱﾝﾃﾞｨｰﾌﾞ/ｲﾄｳﾘの青しそドレ/ｵﾘｰﾌﾞｵｲﾙｻﾗﾀﾞ
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いくら/ﾄﾋﾞｯｺ/からすみ/ｷｬﾋﾞｱ丼
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別ﾒﾆｭｰでウニ食べ比べ手巻き
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ウニの手巻きのり
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厚岸ばふんウニ
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宮城むらさきウニ
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根室ばふんウニ
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豆乳寒天に練乳と抹茶のソース掛け
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玉子カステラには、芝海老のすり身でコクのある玉子に！
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穴子は、半分にカットしてタレと塩すだちで！
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穴子 塩を振りすだちを絞ったお鮨
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茶碗蒸し(穴子/ほたて/銀杏)
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トロ沢庵
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お碗 しじみ味噌汁
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大トロ
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ボタン海老し
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金目鯛
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アランミリア白ＧＰジュース
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丸氷に注がれます。
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あがり
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ビル入口の照明看板５階に鎮座してます。
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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
今日は、仕事の慰労を兼ねて同僚と駅近で徒歩３分程度のこちらのお店にお邪魔しました。
入口は、ビルのワンフロアを使った店舗ですが、銀座のミシュラン獲得店のプロデュース店と云う事もあって、店構えも品格を感じます。
今日は、同僚と話しをしながらなのでコース料理でお願いしてます。
先付け三種から、数の子とニシンの麹和え、きゅうりクラゲ酢の物、磯つぶ貝旨煮が出て来ました。やっぱりお酒が有ると嬉しいですが、ノンアルビールで乾杯です。
握り鮨で、赤身、中とろ、シマアジ、あおり烏賊です。特にシマアジは、久しぶりに食べましたが、脂ものって上品な味わいです。
赤身は、煮きり醤油に柚子を振ったので、淡泊な中にも香りを楽しめる工夫が嬉しいですね！
オーガニックのノンアル白ワインを勧められて注文しました。
箸休めに無花果と、パプリカが目を惹くサラダです。青シソドレッシングにオリーブオイルのさっぱりしたドレッシングでした
大将から「数種類の雲丹を食べ比べしてみますか？」そう提案され、お願いしました。
厚岸の馬糞雲丹、宮城の紫雲丹、根室の馬糞雲丹の３種です。食べ比べて見て、馬糞雲丹と紫雲丹の違いは、ハッキリしてます。私個人的に馬糞雲丹のクリーミーさが好きです。
海苔も有明海苔を使っていて、赤シャリとの相性ピッタリでした。
茶碗蒸しか
中身は、穴子＆帆立&銀杏です。
握り鮨
金目鯛、ボタン海老、大とろ、とろ沢庵、カステラ玉子、金目鯛は、炙り具合も丁度良い感じです。ボタン海老は、りぷりしていて甘味も充分！大とろ、トロ沢庵も品の有る脂具合です。
〆椀
しじみ汁は、ほっとしますね！
デザート
桃寒天に練乳抹茶掛け
同僚もとても喜んでくれて、良かったです。
大将の人柄が、とても心地良い雰囲気を出していて、アルコール解禁に成ったら、また伺いますね！！
今日もご馳走さまでした。