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鯖の棒鮨
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金目鯛握り
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平目
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ハトシ
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鰤
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沖縄もずく
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トロタク手巻き寿司
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海老とホタルイカの茶碗蒸し
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中トロ
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甘海老
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馬糞雲丹
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鰻
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シジミのお出汁
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自家製プリン。蓋が可愛い。
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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
初めてお邪魔。
結論、大正解。同レベルのお鮨屋さんよりコスパ良く、色々な人に楽しんで欲しい、という大将の考えがよくマッチしているお店。
デザートまでで17品。
全9席、満席ただし日本人は僕のみ。こういうことは珍しい、とのこと。インバウンド強し。
ビール: 白穂乃香
焼酎:富野宝山
紅芋酢に漬けたガリ 拘りの赤酢、尖が無い。
鯖の棒鮨(韓国済州島): 炙ってあり、香ばしい。スタートを飾る一品目、この後を期待させます。
金目鯛握り:千葉鴨川産 脂乗ってて美味。
平目;大分産 柚子の柑橘が爽やかを演出
ハトシ: 真鯛と鱧、中国伝来の長崎郷土料理、本来は海老で八角など香辛料を楽しむもの。こちらは大将オリジナル。塩味で素材の味感じられる。
鰤:三重鳥羽産、8日熟成。炙ってあり、香ばしい。
もずく:沖縄産高級もずく。普通のものより細く、食べやすい。
ホタテ: 三陸産。北海道のものより繊維感があり、三陸産が一番、との
トロタク手巻き寿司: トロトロ、美味。
茶碗蒸し:ホタルイカ、桜エビかの茶碗蒸し。ホタルイカのミソの味が良く出ている。大変美味。
中トロ:下田産。脂の乗った日本沖はラストの時期とのこと。脂乗ってて美味。
甘海老:富山産。プリプリ、濃厚。美味。
雲丹:これでもか、位たっぷり乗ってます。馬糞雲丹。すごく甘い。
穴子:愛知産、皮目だけ焼いたもの。フワフワ。ニキリが甘すぎず、美味。
スミイカ: 淡路産。コリコリ。
鉄火巻き、干瓢巻き:柚子の香り。爽やか。
大将との話しに夢中になり、写メ忘れ…
シジミのお出汁:身体に良さそう。
デザート 自家製プリン、拘りの玉子。ラオスのこだわりのラム酒が香り付けとカラメル代り。大変美味。
お鮨が大変美味しかっただけでなく、大将との会話も楽しく、あっという間の素晴らしい時間でした。