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お通し
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生赤まんぼうのお造り
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熊ぽん
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骨酒カサゴヘッド？
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うまそー(笑)
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旨味がある熱燗
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出汁が溶け出し
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だんだん濃く
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魚と酒が融合したかのよう
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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
H31.4 写真のみ追加
某店にフラれて酒讃家さんに向かいました。
これほど素晴らしいお店にふらっと立ち寄れるなんて最高٩(′д‵)۶
ちょうど良き高さのカウンターにすっぽりとハマり、お通しでビールを飲みながら戦略を練る…この時間が至福…決めた！
"生赤マンボウのお造り" 760yen
回転寿司とかでマグロのふりをして出てくるでお馴染みの赤マンボウですが、こうやってちゃんとしたお造りで頂くのは初めてですね(笑)
味はだいたい想像出来るんですが珍しいものは頼まずにはいられない性格。
脂が少なくサッパリしていて筋張った部分のしっかりした歯応えが癖になる。これはこれで美味い！
赤マンボウは赤マンボウだな。
マグロもどきではない。
"骨酒カサゴヘッド" 1280yen
そこに骨酒で追いかける。旨すぎる！！
アルコールより旨さに酔うような感覚。
時間が経つほどにカサゴから幸せ汁が滲み出てきます(笑)
一杯ごとに写真を撮ってみましたので見比べてみてください。
"熊ぽん" 1420yen
熊肉なんてそうそう食べれないので奮発しました。
「熊ぽんください」と（味ぽん）みたいな発音で注文すると
「熊ぽんですね？」と（くまモン）みたいな発音で訂正されました(笑)
下処理がかなり難しいらしいのですが…獣臭さが皆無で物凄い濃密な肉の旨味。脂身が分厚いのですがプルプルのコラーゲンの塊でいくら食べても全く気持ち悪くならない。
ポン酢との相性も最強。
これは本気でヤバいくらい美味い！！
今年食べた中でNo.1は川太郎で食べた「奇跡的当たり個体のあん肝」かこの「熊鍋」かというくらいのガチの美味しいヤツです。
熊肉はいつ入るか分からないらしいので幸運でした！
さて、最後までこちらに長居したい所ですが…男の約束を果たすため席を立ちます。
酒讃家さん、絶対また来ます(*´∀｀*)