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小肌
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縞鯵
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鮪 中トロ
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とり貝
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うるいのお浸し
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平目
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鰹
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しめ鯖海苔巻き
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北寄貝 付け焼き
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海鼠腸 茶碗蒸し
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牡蠣 味噌漬け
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太刀魚 塩焼き
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数の子 味噌漬け
あん肝 新政貴醸酒と共に
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春子
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鰆 藁焼き
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鮪 赤身
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鯵
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煮槍烏賊
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車海老
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青森県産 雲丹
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煮蛤
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穴子
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浅利のお味噌汁
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干瓢巻き
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玉子
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6月の「日本橋蛎殻町 すぎた」に伺いました。
今回頂いたお料理は以下です。
[つまみ]
・ 空豆
・ 泥障烏賊、真子鰈
・ 鰯
酢締めした鰯を大葉、あさつき、ガリで巻いてあります。
・ 蝦蛄
小樽産の子持ち蝦蛄を漬け込んだ一品です。
・ 穴子 白焼き
◯ あん肝、馬糞雲丹佃煮
馬糞雲丹は岩手県産との事です。
・ 太刀魚 塩焼き
[にぎり]
・ 小鰭
・ 鯛
◯ マスノスケ
昆布森産のマスノスケ。少しスモークしてあり、辛子で頂きました。
・ 春子
◯ 鮪 中トロ 漬け
鹿児島県産、定置網ものです。
・ どんちっち鯵
◯ 子持ち槍烏賊
こちらの定番です。やっぱり美味しい。
・ 鳥貝
三重県産の鳥貝です。
◯ 車海老
より甘みと旨味を出すために、茹でて冷ましてから再加熱しています。細やかな技がありますね。
・ 紫雲丹
青森県産。華やかな香りが堪りません。
・ 鮪 赤身 漬け
・ 金目鯛
・ 穴子
素晴らしいツメです。
・ 干瓢 巻き
・ 浅利 味噌汁
・ 玉子
今回も満足してお腹いっぱい頂きました。ご馳走さまでした。
評価を4.3から4.5に引き上げます。