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ぶり
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かわはぎ
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さば
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つぶ貝
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ぶり
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雲丹
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しめじ
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かわはぎ
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かわはぎ肝を白米にかける
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ししゃも
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自家製塩辛
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たらこ
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焼きたらこ
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いぶりがっこ
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白子
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茄子の漬物
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牡蠣
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穴子
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しめさば
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しめさば
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こはだ
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カウンターのみ
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秋田市の繁華街、"川反(かわばた)"の繁華街の外れにある ”すし匠”さんへ。
こちらの大将は東京の四ツ谷にある”すし匠”で修行され、一番弟子だったそう。
開店と同時に入店。カウンター席に腰をおろしました。
背の高い格好いい大将にご挨拶しました(^v^)
こちらのお店は、”握り”と”ツマミ”を順序良く出していただくスタイル。
お酢は”赤酢”と”米酢”がネタによって使い分けられていました。
全部が美味しかったですが、特に鰤と穴子、そしてかわはぎ きも醤油和えが印象的。
鰤は表面が軽くあぶられ、和辛子でいただく。
しめ鯖や鰤など青魚に和辛子を合わせるのは、江戸前流なのでしょうか。
京都では見たことがありません・・。しかし、辛子ってこんなに合うんですね(*^_^*)
カワハギの肝を醤油としっかり混ぜ合わせ、肉厚の身にたっぷりつけます・・うますぎ。
残った肝醤油はしゃりにかけていただきます。
ご飯の中にはかわはぎの身も入っていて、これが最高に旨い。
お客さまの発想から生まれたメニューなんだとか・・(^v^)
鯖のにぎりは、薄く切られた〆鯖が三枚並べられています。
赤酢のシャリ、煮切が塗ってあります。こんな上品な鯖にぎりは初めて・・m(__)m
この日は偶然○○社長さん達ともご一緒することが出来、とても楽しい時間を過ごすことができました。
素敵なお寿司と人との出会いに感謝いたします。
秋田に行った際にはまた絶対に行きたい名店(*^_^*)
ごちそうさまでした。