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大間本鮪脂塩〆
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気仙沼産炙り塩鰹
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北海道小樽産ばふん雲丹の蒸し飯
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のどぐろ唐揚げ、唐墨唐揚げ
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鮪づけ
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すじこ究極の卵かけごはん
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赤ちゃん墨烏賊
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平目半昆布〆
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蒸し鮑〜肝
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鮑肝飯
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しゃこ
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炙り鮪かま
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青森県産昆布〆ばふん雲丹巻き
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炙り鯖
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炙り鰯
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昆布〆鯵
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鮪トロ
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鮪カマトロ巻き
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かんぴょう巻き
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のどぐろ炙り
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新イカ(お盆明けの赤ちゃん)
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コハダ
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白海老
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穴子(塩)
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鰯の炙り
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雲丹〜蛤のスープ〜
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ボタン海老
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蒸し鮑
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鯖の炙り
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茹で毛蟹
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焼き秋刀魚〜肝ソース〜
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だし巻き玉子
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南高梅
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ガリ
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秋牛蒡
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【2015-9月上旬 12:30】
この日のお任せ (昼も夜も同じネタ数で同じ価格です。)
◯「北海道産ぼたん海老」
◎「大間産本鮪脂塩じめ」~腹ビレの脂 ~
◎「気仙沼産炙り塩鰹」
◎「北海道小樽産ばふん雲丹の蒸し飯」1週間限定の品
◯「のどぐろ揚げと唐墨揚げ」
◯「秋刀魚」~肝たれ~
◎「すじこの究極の卵かけごはん」
・「蒸し鮑」~肝ソース&肝飯~
◯「玉」
◎「南高梅」
《握り》
◎「づけ鮪」
◎「赤ちゃん墨烏賊」→1貫でいっぱい分希少
・「平目半昆布〆」
◎「炙り穴子」
・「しゃこ」
・「炙り鮪かま」
・「青森県産昆布〆ばふん雲丹巻き」
・「炙り鯖」
◎「炙り鰯」
「黒龍」、「南」~純米吟醸、「明鏡止水」、「翠露月」、計おちょこで4杯。
。。。。。。。。。。。。。。。。。。。
合計(2名)¥59,000-程。
今回はお酒を頂いたので、約2時間の滞在でした。前回よりもリラックス出来たせいか美味しさUP☆
次回の予約は遂に1年半後です☆本当に予約超困難ですね。1年半まで頑張ろうと目標を持てるお店☆
【2014-8月中旬 12:30】ーーーーーーーーーーーーーーーー
約1年前に予約して、やっとこさ訪問する事が出来ました。
外観は、墨の様な扉が印象的な角店舗です。
店内は、和モダン空間で壁や絵、置物に個性があります。カウンター9席ですが、広々してます。
この日のお任せ (昼も夜も同じネタ数で同じ価格です。)
◎「余市産雲丹」〜蛤のスープ〜
◎「ボタン海老」
・「千葉県産鮑蒸し」
◯「八戸産鯖の炙り」
・「紋別産茹で毛蟹」
◎「釧路産秋刀魚」〜肝ソース〜
・「秋牛蒡」(箸休め)
◯「南高梅」
《握り》
◎「土佐産ノドグロ炙り」
◯「大間産鮪トロ炙り」
・「昆布〆鯵」
◯「だし巻き玉子」
・「白海老」or ◯「赤身」
◯「東京羽田産穴子」(塩)
◎「新イカ」(お盆明け一週間のみの赤ちゃん新イカ)
◎「コハダ」
◎「大間産鮪カマ巻き」〜千葉県産海苔〜
◯「北海道産鰯炙り」
◯「かんぴょう巻き」〜千葉県産海苔・いなり〜
◯「ミネラルウォーター」(グラス)×3
。。。。。。。。。。。。。。。。。。。
合計(2名) ¥50,000程
1番印象に残ったのは、三谷さんの目力とアツい素材トーク。ただただ、なる程と思い食しました。
初めての訪問でしたので沢山勉強になりました。他のお客様方も三谷さんトークを聞いて静かに食す感じ。
常連さんも新規さんも分け隔てなく、良く観察してらして、手さばきも配膳も手際が良くて感動しました。
お酒無しで、1人25,000円ですが納得な印象で、お連れさんと共に「高く感じなかったね」という感想。
次の予約を又1年後に取って☆あっという間の1.5hランチでした。
初めての三谷さんだったので、来年はもっと堪能出来たらいいな☆