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沖しじみの潮汁
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地牡蠣酢
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土佐鴨レバー刺し
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美丈夫 超辛口
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土佐鴨のロースト
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地牡蠣とアオリイカ ほうれん草のクリームソース
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クリームソースにシャリと北海道産イクラ・仁淀川のアメゴ(黄金イクラ)
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酔鯨 高育54号
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太刀魚
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天然本鮪(宮城塩釜)
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平鯵
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コーロー
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天然本鮪(宮城塩釜)大トロ
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うなぎ
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土佐ジロー卵茶碗蒸し
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ヒラメ
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漬けマグロ
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イカ
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かわはぎ
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バフンウニ
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トロタク
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煮穴子
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淡路島 手延べそうめん
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デザート
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地酒メニュー
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再訪になります、うますし。
住所は追手筋になるがや、私らは柳町で通ってますが・・
2023年1月から「すしバル うますし」から「うますし」に屋号が変わり、完全予約コース制に変更になりました。
食べたい料理を食べるのもいいが、コース制で何が出てくるのか分からないドキドキ感もいいものです。
高知で獲れたお寿司や土佐鴨・自然派ワイン、勿論地酒も味わえます。
今日のコースは仁
須崎市浦ノ内で獲れた、沖しじみの潮汁 蛤位の大きさです。 須崎市浦ノ内で獲れた、地牡蠣酢
土佐鴨レバー刺し 臭み全然なしでとろけます。 土佐鴨のロースト
地牡蠣とアオリイカ ほうれん草のクリームソース 余ったクリームソースにシャリと北海道産イクラ・仁淀川のアメゴ(黄金イクラ)を合わせた一品.。
握り
太刀魚 炭火で炙っています。 天然本鮪(宮城塩釜) 中落です。 平鯵 コーロー イシガキダイです。
天然本鮪(宮城塩釜)大トロ うなぎ
土佐ジロー卵茶碗蒸し 土佐カラスミとトビコ入りで卵の味も濃厚、ここで暖かい物は助かる。
握り
ヒラメ 漬けマグロ イカ 和食用に作られた、ジャパンキャビア添え。 かわはぎ 肝添えです。
バフンウニ トロタク 煮穴子
淡路島 手延べそうめん 鴨出汁のそうめんです。 デザート
美味しく頂きました。