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❶能登産もずく酢
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❷マコガレイのお造り
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❸太刀魚の焼物
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❹煮鮑
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❺茎ワサビ
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❻ホッキ貝の串焼き
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1）中トロ
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2）コハダ
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3）サヨリ
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4）車海老
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5）煮蛤
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6）サワラ
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7）赤貝
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8）アジ
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9）赤身
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10）鳥貝
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11）カツオ
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12）ウニ
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13）シャコ
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14）鱚
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15）煮穴子
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貝出汁のお吸い物
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16）玉子
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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
太一さんとは、もう10年以上のお付き合い。とは言っても、庶民には高級なお店なので、年に1〜2回しか来れないのだが。
予約は1カ月前から、今回は、家内と休日ランチで。そういえば、ランチにお邪魔するのは初めてかも知れない。
「少しつままれますか？」と太一さんのお声掛けで、6品ほどツマミを出してもらい、ビール2本、日本酒2合ほどいただいた。
能登産のもずくの細さ繊細さと太刀魚の焼き物の身のふっくらさが秀逸！
とにかく、太一さんとの小気味よい会話も弾み、楽しくお酒が進んでしまう。
「そろそろ握りましょうか？」とのお声掛けから、いよいよ握りが始まる。特に何貫のコースか？などとは聞かれずとも、中トロから始まり、玉子までて16貫。もちろん、中トロ、赤身のマグロは、抜群の美味さなのだが、今回は、サヨリの脂のノリが素晴らしく、こんなにコッテリしているのか？と一番驚いた。そして、やはり太一さんのひっつめを付けない煮蛤は絶品！そういえば、今回はイカがなかったなぁ…。
「ここまでで、お決まりです。」
いつもなら、玉子のあとに、サビ入りの細巻きを追加するのだが、自分も家内ももうお腹いっぱい、お互い歳をとったものだ。
これで、一人¥18000。おつまみとお酒で¥5000程度、握り15貫で¥13000なら、銀座では破格のお値段。大満足のランチ、大変美味しいくいただきました。今後とも、末永くお付き合いください。ご馳走様でした。