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まぐろづくしどんぶり＋塩竃汁
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白子
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ホホ
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カブト
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(左)赤身
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中とろ
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藻塩お茶漬けセット
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あられ＋長ネギ＋白胡麻
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胡麻味噌
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塩竃汁
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サンマのつみれ
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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
東京の品川から仙台までの常磐線は、例の東日本大震災で原発があった区間が分断されました。ですが２０２０年３月１４日に全線開通しました。
その開通記念乗車を考えていたのですが、去年のあのコロナ禍では、常識的に無理ですよね(-_-;)
ということで1年遅れの記念乗車です☆彡
とはいっても、昼の仙台は特別な観光地ということもないですし、何度も見て回っているので、今回は牡蠣の松島と、宮城一宮の塩竃神社をメインにしました。
昼間に松島観光をして、宿泊は塩釜で！
その流れで訪問しました。
塩釜といえば、塩竈の主といっても過言じゃないマイレビ様のあの方がおいでです(^^)！
マイレビ様の塩釜レビューを読み直して、塩竈を勉強( ..)φ
塩竈といえば「寿司の街」そして、今は「ひがしもの」の時季でもありますし。
ということでマイレビ様レビューに従い「鮨のしおがま」か「一森寿司」に狙いを定めたのですが、よりマグロにフォーカスして食べたいと思い、こちらに変更してしまいました(*_ _)
こちらにはマグロの部位ごとに区分けされた「まぐろづくしどんぶり」があるんです(*^^)
マグロの「白子」は初めて食べました。たらの白子のように全体的にドロッとした感じななかなと思ったんですが、例えるなら柔かめのレバ刺しのような感じです。それに鮮度がいいんでしょうね。角が立ってます。
「ホホ(頬)」は筋肉質で弾力があります。そういえばステーキにするのって、頬肉ですよね。
「カブト(頭)」は脂のりがよく歯ごたえが良かったです。
ただ、このまぐろづくしどんぶりはそれだけで終わりません(≧▽≦)
丼のご飯を残し、藻塩でお茶漬けにすることができます(オプション)。
マグロの切り身を残せば、ひつまぶしみたいに3種類で楽しめるかなとは思ったのですが、切り身も藻塩お茶漬けも瞬食だったので、ひつまぶしを試みる、余裕などありませんでした(^^;)
さらに「塩竃汁」を( ..)φ
鰯じゃなくサンマのつみれに鱈と大根、人参、長ネギの潮汁なんですが、ほのかにあら汁ぽくもあり、美味しかったです。
そういえば本塩釜駅構内の魚屋に入ったら金華鯖の干物の脇に、金華かつお、金華サンマの冷凍ものを発見したのですが、金華ものって金華鯖だけじゃないんですね:(；ﾞﾟ''ωﾟ''):
そんな産地のサンマの潮汁なら美味ひとしおです！