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大トロ
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サクラマス
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カラスミとタイラガイ
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ヒラメ
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シマアジ
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イシダイ
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エンガワ
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スミイカ
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ムラサキウニ
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小肌
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クルマエビ
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あん肝の海苔巻き
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穴子
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アジ
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サバ
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ワラビ
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赤貝
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サザエ
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ホタテ
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鉄火巻き
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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
高級なお寿司は初めてですが、横手からわざわざ来ていただき向かいました。どうやらネットで予約するようで、18時から酒込みで2万円。時間は少し融通をきかせていただきました。現金のみですので、コンビニ寄ってダッシュで向かいました。
こじんまりとしたお店、入ってすぐ大将さん。カウンターは4席のみでしょうか。2人で入ったので貸し切り状態です。
30℃を越える日ですから、まずは瓶ビールを注ぎあう。なぜかこういう店だとさらにビールが旨く感じますな。
タコのおつまみ、カラスミとタイラガイを目の前で炙り、いい香りがする頃に大根で挟んでつまむ。あぁそういえば貝殻が刺さってた気がする。
早速お寿司が始まりますが、もう一本ビールをいかせてください。あぁ、でも酒が飲みたい。
本マグロの大トロ、早速お出ましですか。一番好きなものが早速来てしまう。ヒラメ、シマアジ、イシダイと白身が続きますが、ここでついに日本酒の登場です。小番ですね。
醤油をハケで塗る所作がやはり高級な感じがしますね。シャリは思ったより硬めの印象。ほどけるというよりはネタを味わった後に噛みごたえも楽しめるというか。酢は控えめに思いますが、見た目に反して赤酢を使っているのだとか。
エンガワ、スミイカとここで8貫ですか、一体何貫出てくるんだろうか。そういえばワタクシ甲殻類と貝類が苦手なのですが…もちろん、食べます。高級なネタならきっと大丈夫(笑)ネタはいい状態でディープフリーズにかけるようで、-60℃の冷凍庫が3台もあるんだとか。高級なお寿司ってそういうものなのね。
ムラサキウニ、小肌と濃厚なネタもちょいちょい挟んできますが、ここできました～クルマエビ(。´Д⊂)完全にエビ!!海老が苦手すぎるので、クルマエビという名前も聞かなきゃわかりませんでしたが、これほどまでのエビですが、ちゃんと食べれました。えらい。
サクラマスがまた濃厚で複雑、お連れの方は今日イチとのことでした、確か。カッパかと思いきや、あん肝の海苔巻き、旨みが溢れますなぁ。というわけで栗林。酒のペースもあがってきて、大将との会話も弾みますね。ワタシは魚の知識もありませんので、フグやら豊後水道などためになる話もちょいちょい。フワフワ、カリカリな穴子の後、アジとシマアジも、光り物と白身で全然違うとか、知らないし。
ペースアップして、やまとしずく。大好きなサバですが、旬が短いらしく11月の秋田のサバを〆て、こちらも保存しているそう。今が旬のワラビの海苔巻き。と、また来ましたね、苦手な貝類ですが赤貝。うーんコリコリ。卵焼きが来てそろそろ締まりそうですね。
というわけでここでの龍蟠。赤じゃありませんが、寿司にはこの青くらいがちょうどいいですね。千葉のサザエと赤味噌をすすり、ホタテはプリプリなのしか食べれませんがやっぱり美味しいじゃないか。
とどめの赤身を握ったと思ったら海苔で巻いて鉄火巻きって渡されポイと食べこむ。
はぁ、これで一通り。はぁ、高級だわ。漏れがなければ20貫くらいだろうか。と、とどめの一白水成、最後はやっぱり良心です。
これだけ食べて飲めば満足なんですが、流石お連れの方と二次会へ。