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トロの炙り
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山もと 2014年12月
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鯛
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ほっき貝
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小鯛
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マグロの赤身漬け
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剣先イカ（塩）
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鰆
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蛤
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味噌汁
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大トロ
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キスの昆布締め
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車海老
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ウニ軍艦
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穴子
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だし巻き
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巻物（ウナきゅう）
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山もと 2014年12月
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山もと 2014年12月
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山もと 2014年12月
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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
久しぶりの訪問は弓之町にある山もとさん、夜は数回訪れているのですが、お昼の訪問は初めてになります。午後も予定が入っているのでノンアルビール．．．アルコール抜きでお鮨を頂くのは．．．本当に久しぶりです^^;
１２時予約で１０分前着、一番乗りでした。誰も居ない白木のカウンターをパチリ、うっすら見える木目がとても美しいですね。大将の包丁さばき（手元）が見られる左端の席に着きます。カウンター席は全部で１２、そのうち６人で１２時１０分頃にスタート。お昼は大将おまかせ握りになっており、予めその日魚種は決まっています。（１５分遅れで後組６人もスタートしました）
本日頂いたものは、
鯛 北寄貝 小鯛 マグロの赤身漬け 剣先イカ（塩） 鰆 トロの炙り 蛤 大トロ キスの昆布締め
車海老 ウニ軍艦 穴子 だし巻き 巻物（ウナきゅう） 味噌汁
どれも基本的に味（塩・薄タレ・かぼす等） を付けているので、醤油は付けずそのまま頂くのが素材を一番味わえると思います。本日印象に残ったのは、甘さと塩の組み合わせが絶品だった剣先イカ、究極に身が締まった昆布締めキス、口内に香ばしさが広がった素焼きの穴子です。
寡黙で実直な大将は初代魚正のお孫さん、お鮨に向き合う姿勢はあくまで真摯です。席を立つタイミングで暫し歓談、魚正さん話題で盛り上がりました、御年94歳になられる”看板娘”さんは今も達者であることをお聞きし嬉しくなりました！