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鯛の出汁、うまーーーい
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組織がしっかり残してある蛸。
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渡り蟹と渡り蟹の内子。呑み過ぎるやつ。
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愛媛の飲食店連合で作っているお酒。
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イカと忘れた…。
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百合根の自然な甘みが Good !
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河豚と河豚の白子ちゃん、白子やべーなぁ。
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穴子の網焼き。抜群に美味しい！
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春子鯛
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小鰭（おもしろい順番）
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鯛の昆布締め
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白甘鯛
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たぶん鯵
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中トロ
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鰆を玉葱醤油で（素晴らしい余韻）
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車海老
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穴子
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揚げ物の鮨（中に干瓢）
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玉子焼き
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お代わり：鯛の昆布締め
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お代わり：白甘鯛
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追加：旨みが押し寄せてくるシメ鯖
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お代わり：鰆（玉葱醤油）
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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
余韻が印象的なツマミと鮨でした。
酢飯は、白と赤を使い分けていました。
味わいも食感も優しかったです。
そして、大将のお人柄は柔らかかったです。
酢飯もタネも、シビアな温度管理をされていました。
愛媛の鮨、美味しい！