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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
スイスから知人が2人来たので、寿司を食べようと妻、長女と共に5人で分おおはたへ。
緑茶。
松茸とさんま。香が最高。さんまクエストなしでさんまを食べる幸せ。
ぶりしゃぶ。脂が乗っていて絶品。EPAたっぷり。
明石の紅葉鯛のカマ。身が引き締まって、しかも脂が乗っている。
はもの南蛮漬け。
スミイカ。1匹1貫なので新イカ。
明石の鯛。
ボタンエビ。
この日のマグロも大間。219kg。ド迫力の樋長のマグロ。
ルパン先生、持ってるねーとMちゃん。
マグロを真剣に切る平松氏。
赤身でも脂。これが大間だ。
大間の赤身。
大間の大トロ蛇腹。この日の究極の１貫。脳天が痺れる美味しさ。
全景。
小肌。これは大畑氏の担当。
ノドグロの炙り。口の中で脂が溶ける。
天然のクルマエビ。エビ出汁でエビを煮ている。平松氏は長年おおはたのバックヤードで働いていたので、下拵えの江戸前の仕事は得意。
ウニイクラ丼。
アナゴ。
トロたく。
ブイヤベース様の赤出し。
玉子。
デザートのブドウ。
お茶で終了。
お土産の白身魚の炊き込み御飯。
1)魚が寿しおおはたと共通なので、仕入れが最高。
2)シャリは大畑氏と同じレシピ。白、ロゼ、赤の３種類。
3)平松氏は寿司職人として日々成長している。
これで料理だけなら1人2万円はかなりリーズナブルだと思う。日本酒のラインナップもかなりマニアックで通好み。何よりも予約の取れない寿しおおはたと違い、今なら予約が取れるのだ。