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鯖の炙り・柚子胡椒
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鰤の漬け・大根おろしポン酢
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白ワイン
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平目
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鮑・7時間に煮込んで天ぷらにしたもの
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のど黒・ネギ大根
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雲丹
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真鯛・梅塩
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アオリイカ・雲丹塩
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カンパチ・柚子胡椒1週間熟成
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石垣鯛の昆布締め
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車海老・レア
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のど黒・刻んだワサビ
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マグロ漬け
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大トロ
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お味噌汁
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コハダ
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クエ・中に雲丹が挟まってる
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鰤・ガーリック塩
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追加で鉄火巻き
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追加で海老サラダ
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デザート・和三盆
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外観
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外観
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2019/03/12(ディナー)
♥ おまかせ
おつまみから~
・鯖の炙り・柚子胡椒
・鰤の漬け・大根おろしポン酢
・たいら貝の磯辺焼き
・平目
・鮑を7時間に煮込んで天ぷらにして肝和え
・のど黒・ネギ大根
ここからは握り~
・雲丹・そのままで‼
・真鯛・梅塩
・アオリイカ・雲丹塩
・カンパチ・柚子胡椒1週間熟成10kg
・石垣鯛の昆布締め
・車海老・レア
・のど黒、刻んだワサビ
・マグロ漬け
・大トロ20kg
・クエ・中に雲丹が挟まってる
・鰤・ガーリック塩16kg
お味噌汁
デザート・和三盆
追加~
・鉄火巻き
・海老サラダ
飲み物
・瓶ビールアサヒ
・グラス白2杯
・梅酒ロック
❤今回は、お昼じゃなくて、夜に予約を入れてお邪魔してました。
カウンターで、お酒を楽しみながら、おつまみの説明を聞きながら頂いてきました。
感動したのが、鮑を7時間煮込んで天麩羅にした物がすごく、柔らかくて肝ソースが磯の香りが口いっぱいに広がってメチャクチャ美味しかったです。
握りの中では車海老がやっぱり美味しかったです。
レアなんだけど、絶妙な茹で加減で甘くてなんとも言えないかったので、追加で海老サラダ巻きを頼んで食べたけど、それもレアでメチャクチャ美味しかったです。
クエの雲丹挟みは斬新でした。
カンパチの1週間熟成も口の中で広がって濃厚でした。
いろんな食べた方で食べさせてくれるので、毎回楽しみに行ってるので大満足でした。