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白子
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すみイカ(昆布だし塩水)
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佐渡で取れたクエ
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メダイ
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南蛮海老
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メジマグロ漬け
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メジマグロトロ
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いくら(半熟ととまめ)
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メカニ(セコカニ)
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寒ブリ(背中とお腹を一貫に)
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バイ貝(梅入)
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ネギトロ
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穴子(ツメ)
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穴子(塩)
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玉子
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〆
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創業から70年継ぎ足しのツメ
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穴子(ツメ)
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よねくら山芋
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りんごジュース
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日本酒
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日本酒
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メニュー
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カウンター
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外観
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外観
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半熟ととまめ(新潟郷土料理)
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初新潟へ上陸。
こちらの登喜和さんへずっと行きたくて
タイミングを見てやってきました。
夜の部が満席でなんとか昼の部にギリ予約完了。
せっかく来たのだから夜はまた新潟市内で食を楽しもうと1ヶ月前から楽しみに。
当日、11:00新潟駅に到着し約30分掛けて新発田へ。
ちょっと早く着いたので近辺を散策
(о´∀`о)
12:00開店⭐︎
先ずはリンゴジュースを(^^)
リンゴジュースもこだわっておられる。
そしてカウンター越し(特等席)からお魚達を捌き準備も見ながら先付け・一貫目スタート。
(๑˃̵ᴗ˂̵)
・・・
・・・
・・・
・・・
・・・
(● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾全部うんめ〜
今、何貫目って考える余地なく
うんめ〜のオンパレード。
だんだんと終焉に近づき
(/ _ ; )
最後の玉子
もうブリュレです:(;゙゚'ω゚'):
予約時にネット決済してるのでお会計はドリンク代のみ。
食べ終わっての感想
((((;゚Д゚)))))))よくよく考えてみたら
コスパやばっ!
お昼ってだけでこんか神コスパ。
しかもどれもこれも美味しく大将の何気ない笑かして下さるトークも抜群。
コレは是非また行きたいお店ベスト3に入りました。
冬の新潟は最高です。
翌日はpeachで新潟空港→関西空港へ
次回はpeach SALEを狙って来たいと思います。
ご馳走様でした(^人^)