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カワハギ 生と焼き 本日の出色の一品
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ビルは改装中
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入り口付近
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カウンターは４席
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ハマグリの形で
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真薯揚げ ふたの裏には、納豆を塗ってあり・・・
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ちらし寿司
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えーと 失念
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てっさ
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ふぐ ひれ酒 作成中
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ふぐヒレ酒
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おなじみ 鯛塩焼き
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今日も新鮮
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八寸 ３月はひな祭り
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ふたを開けて かにジュレ ヒラマサ
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うちわ海老の身 の煮物
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うちわ海老 酒蒸し
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ふぐ雑炊
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ポンカン
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青カビのアイス
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ひな祭り！
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カウンター正面
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寒ブリ 最高でした
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目立たない入り口ドアー
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昼間 本濱が左 右が濱壹
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生け花
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カウンター席 ４席
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氷柱 見た目でも涼味を
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お膳
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冷汁（愛媛風）
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うなぎ 下は茄子
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トウモロコシ 冷製スープ
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刺身
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鯛の塩釜焼き
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鯛の塩釜焼き とりわけ中
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鯛の塩釜焼き お皿に
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白ワイン サンシーレ
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こんな色 癖のない海鮮に合う
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フォアグラ（手前） と しんじょ
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うちわ海老
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断面です
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八寸 このタイミングで出てきます
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〆の雑炊
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おしんこ
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デザート わらびもち
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果物 伊予かん？
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お茶の器も良い
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この辺り、昔は 神明町
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昔はこんな感じ
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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
<<再訪３月>>
愛媛ご出身の先輩と
３月ならではの、ひな祭りバージョン ２月とは少し内容が変わってます
◎ カワハギの生（刺身）と軽く炙ったもの
これが 驚き の 本日の出色の一品でした
生（刺身） と 焼き を食べ比べさせる 憎い演出 というか、このお店の 十八番（おはこ）かも → うちわ海老も、焼いたり蒸したり 両方を出して比べさせる
生（刺身）の旨い事＼(◎o◎)／！ 肝を上手く効かせてあります
＊他 かに や ヒラマサ をちらし寿司にしたり、八寸で出したり と、工夫されています
やっぱり、こちらは良い！
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
≪再訪2月≫
レビュアー ＫＥＮ２１さんとのオフ会
何時もながら ＫＥＮさんの 食に対する熱心さには感心です
「冬の食材から考えて、ここは一番高い12000円のコースで攻めてみません？」 と ＫＥＮさん
そういえばそう、とコースをそれに
結果的には、やっぱり良かった ⇒ 冬の割烹（魚主体なら）なら、少し高めのコースで攻めるべし！
◎ 12000コース
祝い酒
立春ゆえ、千葉で新春最初に絞った日本酒 → 新酒 は気分的に良い！
付き出し
毛蟹 二杯酢のジュレがかかってます ちなみに、ズワイ（メス）は今？禁漁 → 量もたっぷりあって嬉しい限り！
お椀
鯛の真薯 と 鯛の白子 → 鯛の白子は初めてじゃないかな カツオ出汁が効いていて、Ｇｏｏｄ！
焼きと蒸し
うちわ海老 半身を焼いて、もう片方を蒸して → 焼きは香ばしさの香りが引き立ってる！ 身の味は、蒸しの方かも
刺身
１．寒ブリ 長崎のブリ → 長崎の魚 美味しいですよね！ 最高！
２．トラフグ 湯引き 刺身 → 攻めてきます これでもか！ と これも量がたっぷり 湯引きから、刺身から 蒸しまで いやあ完敗です
焼き２
鯛 塩釜焼き これは、前回も堪能した一品 女将さんが塩を割って、身をさばいてくれますが、えっと「もう少し残ってますけど・・・」 と言ってしまいそうに。。。 私に任せれば、綺麗に食べますよ ホント
煮物
蕪（かぶ） に 牡蠣 里芋 お腹いっぱいになってきた
八寸
な な なんと この段階で、八寸が・・・ ＫＥＮさんもビックリ(+_+)
なまこ このわた 肝いり真薯 鯛めし海苔せんべい 京人参 姫大根 しゅとう 寒ブリ寿司
→ 寒ブリ 再登場 隣りの方のとは、食材が少し違ってる ⇒ 12000円の値打ち有り と見ました
ご飯もの
トリュフ入り、トラフグ雑炊 → 不味いはずはない ＫＥＮさんは、「トリュフは要らんかも」 と
デザート
ポンカンゼリー 紅マドンナ（みかんの種類） に お汁粉
総評
12000円の値打ち有りです 女性には量的にきついか？？？ でも大満足です 季節ごとに行きたい！
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
本濱さんの、姉妹店
場所は、本濱さんの隣り 入り口のドアの左上に ”ひっそり” 濱壹 と 表札のような看板
本濱さんには、昼夜幾度か
マイレビュアー えこだねこ さんが言われている ”割烹” の位置づけのこちらに”機会が有れば”と思っていたところ、先輩の帰国話が
お互い 縁 のある 浜松町 このお店が浮かびました
昔この辺りは、神明町 近くの芝大神宮の前の町だから、とか
店内
カウンター４席 個室３つ 個室は、４名ほど
小さな割烹屋さんです 予約は必須！
本日のオーダー
10500円 コース
どれも 出色の一品！ 選ぶのは、至難です
◎ 冷汁
伊勢海老と雲丹 が乗ってます 宮崎の”冷汁”は経験あるが、ちょっと違う まず汁の濃さ こちらの（愛媛・宇和島）の方が濃く、味も少し濃い 鱧の出汁とか（通常、愛媛では鱧ではないようですが） 固めのご飯 ⇒ 小生は、こちらの方が好みです
◎ うなぎ（下には、茄子）
専門店では無いのに、綺麗に焼き上げられた鰻 少し厚めの茄子の上に 茄子は出汁で煮たもの 鰻は、薄味の甘辛醤油味
◎ とうもろこし・冷製スープ
氷らせたスープのジュレ 味が薄くならずに常温のスープに溶けていく・・・ 憎い演出
◎ お刺身
かつを たたき 自家製です それに いさき に ひらめ 手を抜いていないのは、食べて、見て 判る
◎ 鯛の塩釜焼き
これは、どのレビュアーさんの写真にもある一品 ”これは食べてほしい” というお店のサインなのでしょう
この鯛は、美味しい お店自信の鯛 瀬戸内？産 それともせき（四国と九州の間の海峡）の？鯛 脂の乗りも適度で身も柔らかい この柔らかさは、おそらく塩釜焼きの”匠”の技のせいだとは思うが・・・
◎ フォアグラ
写真手前が、フォアグラ 奥が、しんじょ（エビだったかな？）、上にズッキーニのスライスが
和食にこだわらない一品 ⇒ 飽きさせない配慮か？
◎ うちわ海老*
珍しい一品です 伊勢海老に負けずとも劣らない身の味 サイズにしては、身が結構詰まっている
*うちわ海老 ： 体長15cmほどで、体は上から押しつぶされたように平たい。体の前半分が円盤形で、上から見ると和名通りうちわのような形をしている。 日本海中部まで広く分布し、漁獲量も多い。西日本では比較的ポピュラーな食材として流通する。
◎ 八寸
まさか！の このタイミングで出てきます 憎い大将の演出
後半戦のそれも後半で、説明頂いても・・・ 頭がついていきません → お酒のせいです
しかし、写真右下の太刀魚の焼きを乗せたすし⇒ 最高でした ◎
◎ 雑炊
えーと ワインを２人で１本空けた後での記憶は定かでない → 再訪必至ゆえ、次回はメモします！
総評
西 それも四国の方だったら、涙ものの一品ばかりのはず
京料理とも少し違う 良い海鮮を知りつくし、そのエキスを出来る限り生かそうとしている気がする
和 にこだわりのあるものの、フォアグラなど洋の食材も積極的に使おうとされており、研究熱心なのがわかる
⇒ これは、レビュア―さんの食された一品を見ていっても、”これは外せない！” 鯛の塩釜焼き を除いて同じものがあまりない！ ことでもわかる
教えたくないお店かも・・・