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●北海道産きんき(13日熟成)&宮古産牡蠣様
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●大分産関鯖様(5日熟成)
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●柚茶碗蒸し梅肉様
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○宮城産かんぬき様(13日熟成)
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○塩釜産赤身漬け様(31日熟成)
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○塩釜産中トロ様(31日熟成)
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○塩釜産大トロ様(31日熟成)
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○北海道産甘海老様(7日熟成)
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○五島産九絵様(29日熟成)
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○山形産鰆様(14日熟成)
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○氷見産鰤様(8日熟成)
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○北海道産馬糞雲丹様
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●鯛&九絵出汁味噌汁様
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○長崎産煮穴子SP様
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○エシャトロ様
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○玉様
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2024年新春
久しぶりにコチラの熟成鮨♪
まだまだ予約取りやすいみたいだけど絶対予約取りにくくなる名店だと思う。
以前は3種の酢飯使い分けていたけど進化して4種になってたww
●北海道産きんき(13日熟成)&宮古産牡蠣様
●大分産関鯖様(5日熟成)
●柚茶碗蒸し梅肉様
○宮城産かんぬき様(13日熟成)
○塩釜産赤身漬け様(31日熟成)
○塩釜産中トロ様(31日熟成)
○塩釜産大トロ様(31日熟成)
○北海道産甘海老様(7日熟成)
○五島産九絵様(29日熟成)
○山形産鰆様(14日熟成)
○氷見産鰤様(8日熟成)
○北海道産馬糞雲丹様
●鯛&九絵出汁味噌汁様
○長崎産煮穴子SP様
○エシャトロ様
○玉様
頑張って食べたの書いてみたww
ランチなのでアテは、少な目だけど既に熟成スタート♪
鮨ネタの熟成乃面白さも都度ネタによって酢飯変えて時には温度も変える⤴︎
かなり細かな仕事で前回もそうだけど凄いって感じるよね!?
最後のエシャレットとトロで【エシャトロ】がドストライクww
・・・酒無しで熟成向き合うのも良いもんだよ♡