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2023/8月中旬。大とろ。
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2023/8月中旬。生いくら。
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2023/8月中旬。くるま海老。
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2023/8月中旬。シャンパンで乾杯❢
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2023/8月中旬。鮪の手ごね鮨→海苔巻で手渡し。
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2023/8月中旬。鰹の漬け。
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2023/8月中旬。平貝炙り。
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2023/8月中旬。あん肝→奈良漬けが細かく入ってます。
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2023/8月中旬。えぼ鯛。
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2023/8月中旬。中とろ。
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2023/8月中旬。だいこん巻。
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2023/8月中旬。金目鯛→皮を炙って。
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2023/8月中旬。紫うに。
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2023/8月中旬。煮はまぐり。
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2023/8月中旬。ぎょく。
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2023/8月中旬。小肌の昆布〆→海苔に巻いて手渡し。
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2023/8月中旬。しじみ汁と緑茶。
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2023/8月中旬。ピノ・ノワール系のシャンパン、ボランジェ ハーフ。
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2023/8月中旬。富山 羽根屋 特別純米。グラスも選べます。
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2023/8月中旬。佐賀県 東一 GOMARU 純米。冷えたアルミ製の手作りの器で一合づつ来ます。
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2023/8月中旬。ボランジェ注いでくれます。
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2023/8月中旬。冷酒も注いでくれます^_^
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2023/8月中旬。鮪赤身→北海道吉岡産byやま幸。
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2023/8月中旬。自家製のらっきょと沢庵。
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2023/8月中旬。まぐろ切ってます。
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2023/8月中旬。カウンターからの店内。
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2023/8月中旬。1階は花屋さんの右手階段を降ります。
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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
2023/8月中旬。
タクシーだと東口ロータリーから恵比寿通りを行きビール坂を右折した突当り、花屋さん(日は休み)ビルの右手階段を降ります。アシスト号で通る度に気になってましたが、台風も来るというお盆中にタクタクしてようやく来れました〜(雨風と大量飲酒予定でアシスト号は危険なのでね^^;)
言わずと知れたくり川のお弟子さんが去年6/5㈰から、定休日のみ営業してて、鮨いつみの弟分にあたるのでしょうか？
少しだけ早めに着きましたが、布のおしぼり＆お冷＆自家製漬物(らっきょう浅漬＆たくあん)を置いてくれます。
シェフも駆けつけて、喉潤しにピノ・ノワール系のシャンパン ボランジェ ハーフボトルで乾杯！
全8席で2人x4組入れますが本日は3組で揃った所から握りがスタート〜結果、かなり呑みながらでうる覚えですが、、着た順に、、
●あら＞先ずは淡白な白身。
●白いか漬け＞すだちをサッとかけて。
●鰹の漬け＞赤い色気でトロ〜リとけます。
●平貝＞あま〜い。
●あん肝＞刻んだ奈良漬け入りで食感イイ。
●えぼ鯛＞脂のってます。
●小肌の昆布〆＞昆布で〆たままカットして海苔に巻いて一口で。
●まぐろ赤身＞これが美味しくなくちゃの流石です。
●中とろ＞まぐろは全てやま幸の日本海物。
●大とろ―今日は北海道吉岡産。
●だいこん巻＞サッパリ口直しに。
●金目鯛＞皮を軽く炙って。
●生いくら＞シェフも私も初体験。
●くるま海老＞美しすぎる！
●紫うに＞完全無添加です。
●煮はまぐり＞低温調理にツメが絶妙。
●まぐろの手ごね鮨＞ごまやみょうが、大葉の薬味が良いバランス。
●玉＞甘すぎずしっとり。
●しじみ汁と緑茶。
と、おおよそ17貫と玉とお椀とかなりのボリュームで、肴こそ無いがいつみより握りの数は多いよう。そして握りは2種類のシャリを使い分け、全てベストの味付されてるので、味の化学変化がより良く分かります❢
冷酒はチョイスしてもらい、
佐賀県のゴマル純米x2合
富山県の羽根屋特別純米x3合
は頂いたかと、、？？
天候のせいか後半のお客様まだ訪れず、空きが有ればこのまま残って、気に入ったネタをもう一度頼みたかった～^^;