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入口
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鱈白子…イクラの裏ごし出汁にポン酢の泡のトッピング
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北海道釧路町の仙鳳趾牡蠣
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香箱カニ
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煮鮑
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カワハギの肝
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カワハギ
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カワハギの共和え風…混ぜた肝を身で包んで食す
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炙り穴子とキャビア…キャビアの塩気かワサビ醤油で
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飲み物は而今純米吟醸
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クエとクエのエンガワ(左) クエはワサビ醤油、エンガワは塩ワサビで
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五島列島のカンパチ
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タイラガイ
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カラスミ 左はブランデー漬け、右は日本酒大吟醸に漬けたもの
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海鰻
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カジキマグロの燻製
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カラスミ 上がブランデー漬け、下が大吟醸漬け
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イクラと海老の醤油漬け
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ガセ海老
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自家製かに味噌
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とらふぐ炙り軍艦巻き
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アオリイカ
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ホッキ貝
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鮪赤身
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サヨリ
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鮪中トロ
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鮪大トロ
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ヒラメ
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キンキとその肝
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ノドグロ
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能登のボタンエビ
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あん肝、上にのっているのはイブリガッコ
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コハダ
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赤貝
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北海道産ウニの軍艦巻き
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穴子…前が塩で、後がタレで
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最後は玉子で〆
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2020年コロナのパンデミックのせいで、小学6年生の授業がなかなか始まらない時に初めて孫を連れていった。
その後西千葉に移転してから一度連れて行った。
今回お祝いはと聞くと、あの寿司が食べたいと言うので、娘(孫の母親)と3人で訪問。
あらかじめ孫が希望の高等学校に合格したら3人で来るねと言って居たのだが、店主は忘れていたらしく残念ながらカウンターでなく、個室となってしまった。
お詫びのつもりなのか、店主はお祝いとして、デザートにケーキを差し入れてくれた。