-
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白州のハイボール
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海葡萄
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スッポンスープ蕪
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海葡萄とお酢
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平目の昆布締め
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スルメイカの子詰め
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かすご鯛
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紀土
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ヤリイカ
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蛸
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焼き鱈の白子
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白子の後にシャリで、軽くリゾット
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沢庵
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あじ 仕事してます。美しい
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馬肉の握り
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鯛とスープ
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鯖
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紀土
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鰯の磯辺まき
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もずく
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車海老
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蟹カニ
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桜サーモン
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メロンの小さな漬け物
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新玉ねぎのスープ
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西京焼き
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煮ハマグリ 牡蠣をパスしこちらに
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厚岸の馬糞雲丹
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茶碗蒸し
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一週間寝かせたマグロ
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金目鯛の炙り
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穴子
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白海老
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おはぎ
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シジミ
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塩ときなこのアイス
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新宿南口から直ぐの匠のお店。
9席を大将の人柄で美味しく、面白く、楽しく過ごせます。
お客さんの層もやはり新宿と言えども、山の手並でした。
25000円のコース一択
因みに飲み物のメニューはありません。
好きな物を言えば良いだけ。
最初は白州のハイボールで乾杯です。
つまみと握り、握りも白シャリと麹を醸造したの赤シャリで攻めてきます。
飲み物はKIDに変え、雪の茅舎、芋焼酎のお湯割へと。
⭐️海葡萄、ワカメ、ガリ
海葡萄は沖縄で頂くより旨い
⭐️スッポンのスープ、蕪
⭐️平目の昆布締め、塩と醤油
⭐️鰯の磯辺まき、愛でても食べても美味しい。
⭐️ヤリイカ
ねばりから、旨し
⭐️あじ
この手の入り様、美味しいに決まってます
⭐️白子焼き 日本酒に感謝
⭐️馬肉の握り 山梨出身の大将の矜持
⭐️鰯の磯辺まき 仕事って言うか職人芸でしょ。味も旨し
⭐️もずく しっかりした食感
⭐️車海老 立派
⭐️毛蟹 これだけで日本酒1合
⭐️その他色々 写真を参照
⭐️追加で白海老、金目鯛の炙り、おはぎと呼ばれる鮪と沢庵
匠。
さすがだわ。
来月も行きたいです。