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汲み上げ湯葉 雲丹と共に
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煮アワビ 肝とともに
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季節のキノコと小松菜 イクラおろし和え
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鰺 マグロ大トロ 赤貝 ヒラメ シャコ
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サワラの西京焼き
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蛸の柔らか煮
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セコガニ 福井産 内子と共に
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さより 木の芽と山椒の葉
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こはだ
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海老
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イカ
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マグロ
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ぐじの昆布締め
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タコ
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穴子2週
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穴子と玉子
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鉄火巻き
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鱧の子と空豆
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汲み上げ湯葉 雲丹と共に
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お造り
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鰹のたたき
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酒器 錫
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蛸の柔らか煮
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鮎 塩焼き
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魚ソーメン いくらと共に
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ヒラメ 木の芽を間に
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金目
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剣先イカ
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鮪 漬け
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中トロ 炙り
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蟹のほぐし身
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車海老
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穴子 煮穴子と白焼
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鉄火とたまご
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黒糖シャーベット
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木屋町四条と五条の丁度真ん中。お寿司屋さんとは思えない白い造りのきれいなお店です。
秋も深まり、久しぶりに泰藏さんのお寿司をいただきにまいりました。
コースをお願いして、まずはお酒。
選ばれたお酒のメニューが並んでいて、迷います。
一品目は、三種のキノコ
松茸 エリンギ シメジ とホウレン草 イクラの醤油漬け
香り松茸 味しめじ と言ったところでしょうか。とても香りよく、美味しくいただきました。
お酒は 出雲富士 純米吟醸
次にいただいたのが、たこの柔らか煮
とてもとても柔らかく、きれいに煮こまれています。
とろっとした味わい。お酒に合います。
そして、タラの白子 湯引き炙り
上手に湯引きをされた後、ちょこっと炙って香ばしさも加えられます。
丁寧なお仕事です。
お酒が進む進む。
お造り。
鱧の焼き霜 北海道のシャコ 淡路のヒラメ 北海道のツブ貝 牡丹エビ
牡丹エビは堅いところを撮ってからカシラ焼きにしてくださいました。
度のお刺身も美味。流石です。
お酒はおすすめの篠峯 秋晴
カマスの幽庵焼き 銀杏ぞえ
王道の御料理です。立派な銀杏。美味しいです。
飛露喜 特別純米を頂きました。
カツオの酒陶和え
酒飲みのためのあてですね。
蟹の茶碗蒸し で一段落。
勝駒 純米酒
澤屋まつもと 守破離
淡麗なお酒をいただきながら、お寿司となりました。
剣先イカ
こはだ
鮪トロ
海老
雲丹
タイラギ貝
穴子
トロの海苔巻き
玉子
赤だし
兼八ロック
黒糖シャーベット
随所に季節の美味しいものが盛り込まれています。
満足いたしました。ご馳走様でした。