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わらの香りが素晴らしすぎる
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外観。おしゃれです。
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個室の入口でお出迎え
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個室入口
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看板
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個室じゃないほうの入口
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個室の戸を開けたところ
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プレミアムモルツ
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ご縁がありますように
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稚鮎の南蛮漬け
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おしぼり
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ウーロン茶
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醤油さし
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座敷の一角
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すべて手間隙かけてます
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鮑、やわらかい
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蛸もやわらかい
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真子鰈、繊細
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鮑、も、もっと食べたい
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鰹のタタキ
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焼物は太刀魚
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んーフワフワ♪
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すばらしい！
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はこさけ一代はメニューにありません
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握りは3800円からあります
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噂の「はこさけ一代」
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ストロー付いてます
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アルコール分15度
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冷飲みは12度が適温です
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「ん？ねぎ？」
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焼いたヤングコーン。香ばしくて甘い。
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筍よりも高級なかんじ
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穴子と真子鰈の肝の醤油煮
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手前が穴子肝
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墨烏賊
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最初の3貫（赤貝、墨烏賊、きす）
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きす
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赤貝
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早くも「はこさけ」２本目突入
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2皿目の4貫（小肌、赤身、中トロ、大トロ）
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小肌
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大トロ
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中トロ
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赤身
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このグラデーション。きれいだ。
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メニューの表紙
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3皿目の2貫（鯵と鳥貝）
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生の鳥貝（生はなかなかお目にかかれません）
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鯵
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銀座で共同経営しているお店
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4皿目の4貫（ウニ4種）
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オホーツクのウニは築地を通らない逸品
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函館のバフンウニ
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函館のムラサキウニ
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長崎壱岐のアカウニ
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5皿目の4貫（穴子のタレ・塩、車海老、玉子焼き）
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穴子のタレ
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穴子の塩
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車海老
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玉子焼き
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18貫目（追加の煮蛤）
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帰るのが名残惜しい
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お世話になりました。
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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
行っちゃいました。
群馬鮨界の最高峰に君臨するこちら。
館林の、・・・・いやっ、群馬の名店「鮨 おばな」。
お金を貯めて行ってきました（笑）。
やはり鮨屋なのでカウンターで一杯・・・というイメージ
だったのですが今回は個室にお邪魔しました。
まずはビールで乾杯。妻はウーロン茶で。
ビール瓶の受け皿には五円玉（ご縁）が入っています。
・・・粋な計らい。
そして今回オーダーしたのは私が17,850円、
妻が12,600円の鮨懐石。
おばなさんで大変好感が持てるのはメニューにこちらの
表記があることです。
「金額により質が変わるわけではなく種類が増えます。」
この一文があるだけで“迷い”がひとつなくなる感じがしますよね。
でもあとで気付いたのですがメニューにある例の一文をよく読むと
ちょっと変？ですよね？？
女将さん、もしお読みになられたら訂正された方が・・と思います。
実際に書かれている文は
「金額により質が変わるのではわけではなく種類が増えます。」
となってしまっています。
というか私自身、筆不精なので偉そうなことを言える立場ではないのですが。
どうかお許しを。
一品目の南蛮漬けでビール、二品目の鮑からは“アレ”をお願いしました。
そうです、おばなさんにお邪魔したら飲まなきゃいけません（笑）
そうです、「はこさけ一代」です。レアな逸品です。
とにかくスッキリとした飲み口で邪魔しない後味。
そしてお求めやすい価格・・・。
1967年に商品化された歴史のあるお酒で南極観測隊と共に南極まで行った
お酒らしいです。
紙パックなので、「ん？」と思ってしまうところですが
空気に触れさせず、直射光をさえぎり、新鮮さを保つ・・・と。
結局２パック呑みました。
鮨懐石 17,800円
■稚鮎の南蛮漬け
■真子鰈と蛸と鮑
「鮑、旨い。蛸、柔らかい。」
■鰹のタタキ
「鰹、わらの香りが素晴らしすぎる。」
■焼物 太刀魚
「太刀魚、ふわふわ♪」
■焼きヤングコーン
「焼きヤングコーン、ねぎじゃないんだ。あっ、香ばし甘い。」
■穴子の肝と真子鰈の肝（醤油煮）
「肝たち、の、濃厚だよ。酒に合うじゃないか。」
～握り（全18貫）～
■墨烏賊
■キス
■赤貝
■小肌
■赤身
■中トロ
■大トロ
■鯵
■生鳥貝
■オホーツクのウニ（ミョウバン使ってません）
→築地を通らない逸品だそうです
■函館の馬糞ウニ
■函館のムラサキウニ
■長崎壱岐のアカウニ
■車海老
■穴子（塩）
■穴子（タレ）
■玉子
■煮蛤（追加オーダー）
食べました。
食べ過ぎました。
おなかが膨れて何かが生まれそうです。
でも「おばな」さんが悪いんです。
旨すぎるから。
握り、魅了されました。エンターテイメントでした。
今も写真を見るたび、余韻に浸れます。
ふたり合わせて35,100円。
内容を見れば、高くはない金額。
財布を見れば、涙が出そうな金額。
お金、貯めて、また行きます。
夢のような時間をありがとうございました。