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青森のあおなまこを茶ぶり
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兵庫県淡路の真鯛をブリブリに締めて、このこを乗せて
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茨城県鹿島の煮蛤
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北海道根室の白子の田楽風
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島根産香箱蟹
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アオリイカ
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愛媛県の白甘鯛
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サヨリ
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九条ネギと兵庫県室津の牡蠣
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自家製カラスミ
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茨城常磐の鮑
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茨城常磐の鮑煮と肝ソース
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鮑肝ソースにシャリ追加
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キハダマグロ
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本マグロ赤身
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本マグロ中トロ
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甘海老
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但馬と函館の真タコ
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鯖の巻き寿司
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天草の小肌
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いわしの炭火炙り
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ホッキ貝のしゃぶしゃぶの握り
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馬糞ウニと紫ウニの軍艦
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対馬の穴子
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本マグロの中落ちを手巻きで
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お味噌汁
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卵焼き
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6度目の訪問。年に2回は必ず訪問します。
行くたびに佐藤さんは新しい美味しさを求めてチャレンジしていて、驚かされます。
昨日は白甘鯛の甘味と脂がのったキハダマグロを熟成させて凝縮した旨味、肉厚の小肌が堪らなく美味しかったです。