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9年目にしてやっと~扉開けてドキドキ進む
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L字カウンターで10席 檜のテーブルが
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小さ目ビール
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突き出しは寒いのでと海苔のお吸い物
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【つまみ開始】〝たこのさくら煮〟~冷めても柔らか
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〝鱈(たら)の白子〟とってもクリーミーでびっくり
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〝炙りしめ鯖〟香ばしさが
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手渡しで〝海苔の帆立包み〟海苔の香り
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わらでいぶされたという〝カツオ〟
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旬の〝鰆(さわら)〟脂がすごいのってる
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おススメの冷酒は錫のぐい呑みで
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【握り開始】小ぶりです 〝アオリイカ〟包丁の切込みでとろける
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??何だったっけ しゃりは赤酢(酒粕原料)で
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ガリ→お口直しに
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〝大間の本マグロ〟を寝かせ熟成させてあるそうです
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〝コハダ〟も美味しい
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赤出汁味噌でほっと
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イクラはミニミニ丼風~器もいいですね
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熱燗のおちょこは選べました
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〝車海老〟わさびが効いて
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〝サヨリ〟透けて光ってます
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〝買〟隠し包丁で 口の中で★
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〝鰤(ぶり)〟
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最期は〝穴子〟幸せ度マックス
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玉子はデザートみたいに
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最期のお茶
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開店され9年になります
やっと行けました
入口の扉開けるの緊張(^^)
土曜6時に予約を入れ
お主人の手さばきが見れる前に座らせていただきました
コートや荷物は預かってもらい
ひざ掛けを貸して下さいました
ビールから小瓶です
【おつまみ】からスタートです
●たこのさくら煮→冷めても柔らか
●たらの白子→ポン酢(わかめも)で ほんとびっくりのクリーミーさ
●炙ったしめ鯖→香ばしさ
●海苔の帆立挟み→海苔の風味 ホタテの甘み(ブラックペッパー)
●わらでいぶったカツオのたたき→何とも言えない味わい
●旬のさわら→シンプルでも脂ののりがすごい
新鮮で美味しい素材のひと手間加えられ それでさらに美味しく
おススメの冷酒いただきながら 【握り】スタート
▲アオリイカ→包丁で切り目入れてあって 甘いもっちりは当り前が 口の中でとろける
▲??何だっけ→しゃりが感じた ※赤酢(酒粕が原料)で砂糖は無しとか
▲大間の本まぐろ→寝かせ熟成させてある
▲こはだ→が美味しい
▲いくら→ミニミニ丼みたいに 漬け方もやさしい
▲車海老→甘みあるんで わさび効かせて
▲サヨリ
▲赤貝
▲旬のぶり
▲あなご→にんまりします(*^^*)どれも
ゆっくりと ちょっとずついろんな素材を
ほんと包丁入れてあることで 口の中に入れての食感が全く違い 美味しい
幸せな時間でした
安くはありませんが ご主人のセンスでこれだけ美味しく食べれるのですからね
満足でした