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厳かな入口
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カウンター
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室内
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板さん
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ハマグリのお吸い物
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ハイボール
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トロ
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お通し
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引き出しには薬味
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漬け和芥子添え
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エゾアワビ
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ヒラメ
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スミイカ
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えんがわ
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だししゃぶ鍋
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ハタとウニ
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巻きます
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しゃぶしゃぶ
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ひだかみ
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裏「司牡丹」
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ミニ丼
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てっぺんはキャビア
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卵さんたち
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ウニ三種
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ノリと赤酢飯
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巻き巻き
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おすすめ
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「ザク」です
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べったら漬
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カマトロ
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釣りアジ
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コハダと千枚漬
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まんさくの花
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いい感じの器
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茶碗蒸し
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白子さん
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ひもきゅう
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煮はまぐり
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卵焼きとあなご
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みそ汁
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生卵ではなく、ゼリー
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お茶
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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
いい大人になったので、すしのコースに挑戦することにしました。
とにかく品数がたくさん出てくるのだそうです。
3日前に買い替えたばかりのスマホが、高機能カメラの威力を発揮してくれるでしょうか？
落ち着いた照度の店内には、ジャズが流れています。
この日はサックスソロでした。
スタンダートなナンバーではなく、かなりアドリブのきいた曲でした。
最初に言われたのが、
「すべてそれぞれの味付けをしてありますので、しょうゆをつける必要はありません」
でした。
これは楽しみですね。
ハマグリのお吸い物、なんと汁だけです。
ほっとする味ですね。
体を中から温めて、コースが始まります。
トロからです。
シャリは小さめ。
お通しは五品です。
レンコンにまぐろぶしの糸がきをかけたもの、あんきもの西京味噌漬け、つぶ貝の酒蒸し、さいまき海老の黄身酢、タイの酒盗のクリームチーズあえです。
つぶ貝をぐるっと回すところで失敗して、少し身を残してしまいました。
まぐろの漬けは和辛子で。
トコブシかと思ったら、エゾアワビでした。
ヒラメの味付けは煎り酒です。
これは、グルメマンガで読んで、自分で作るのは難しいけれど、いつか味わってみたいと思っていた調味料でした。
ほんのりと梅の風味がします。
スミイカには鮮やかなからすみを散らし、スダチを絞ります。
えんがわにはスダチしょうゆ。
酒はひだかみ、宮城の酒で刺身や寿司に合うのだそうです。
だししゃぶです。
たっぷりの白髪ネギをだしに沈め、ハタでウニを巻いてしゃぶしゃぶっと軽く湯通しします。
ミニどんぶりです。
黄身おぼろ、イクラ、トビコ、キャビアがかわいい器に盛りつけられています。
ウニ三種の食べ比べです。
バフンウニ、ムラサキウニ、塩水ウニです。
こちらは酢飯を白と赤で使い分けており、ノリと赤酢飯が提供されました。
ウニはそのままつまんでも、自分で軽く巻いてもＯＫです。
酒については、寿司や料理に合わせて選んでくれます。
この酒の名前は作（ザク）、まさかのガンダムでした。
社長の息子がファンなのだということです。
板さんのさまざまな思い出話を聞くのも楽しかったです。
べったら漬けに合わせて、「サバとべったらは薄く切るな」と師匠に言われたことが今も忘れられない、というエピソードが披露されました。
再び握りです。
カマトロに釣りアジ。
コハダには千枚漬のトッピング。
軍艦でひもきゅう。
江戸前の本領発揮、煮ハマグリには甘いツメが塗られています。
芝エビの甘い卵焼きに、アナゴは塩としょうゆです。
みそ４種、海草３種の味噌汁です。
だしも、みそのブレンドもよく工夫されています。
キンカンのノンアルコールシャンパンゼリーは、ちょっと見、生卵でした。
でもちゃんと甘くてふるふるして、おいしかったです。
新年早々、目でも楽しみながら、美味なコースを堪能することができました。
きっと、いい年になると思います。