raccostarさんが投稿した鮨おばな（群馬/館林）の口コミ詳細 [食べログ]

この口コミは、raccostarさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨おばな館林/寿司

8回

夜の点数：4.9
- ￥40,000～￥49,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 4.5
  
  |CP 4.5
  
  |酒・ドリンク 4.5

8回目

2024/07 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

東一 No.1のムラサキとチョメチョメの蝦蛄、出水の新イカ、天草のシンコ四枚付けに、鼻息Maxの舘林の夜なのだ、の巻

土曜日の夜です。

館林です。

北千住から特急で小一時間。
半年ぶりの【鮨おばな】さんにお鮨大好きフォロワー女史と二人でお伺いしました。

西陽を背に受け、駅前から一本道をノテノテノテ。
正田家の正門過ぎた先を左折してしばらく歩くと、信楽焼のタヌキがお出迎え。

五時半スタートの十五分前ですが、幸い暖簾もさがり、鍵も空いておりました。

『お暑いだろうと早めに開けておりました』と尾花氏。その心遣いに感謝します。

スリスリする本山葵の香りを肴に酢橘サワーで渇きを癒していると、程なくして男子の二人連れ、ご夫婦二組がいらっしゃり、今夜の膳がスタートします。

さてさてそれでは本題。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
りょうもう号のシートに座りながら『こんなに暑い陽気が続いていて、どんなネタが揃うのかしら・・・』と呟く女史。
『二枚貝は終わりだから、おそらく鮑に赤ウニ、新イカ、新子はご用意されているんじゃ無いかな？』なんて空手形を打つラッコ。
でもご心配なく。
青森の立派なメガイに天草の赤ウニと新子、出水の新イカが勢揃い。おまけに、東一 No.1札も眩しい橘水産のムラサキウニまでご用意されているとは、もうね、絶句。
ここは内陸の館林。
都内の有名店でも、こんなラインナップはそうそうお目にかかれません。
お客さんを喜ばせたい、その偽りのない純な気持ちの伝わる銘店と再認識しました。

＜コース内容＞
⚫︎本アラ：
　・新月の塩
　・本山葵
⚫︎鰹タタキ：
　・溶き辛子醤油
　・気仙沼：巻網
⚫︎ウニパフェ：
　・ムラサキウニ：大間
　・赤ウニ：天草
⚫︎メガイ：青森
　・蒸し
⚫︎喉黒丼：対馬
　・半分は喉黒骨出汁でお茶漬け風に
⚫︎新イカ：出水
⚫︎煮浅利：
　・生海苔：浜名湖
⚫︎ナカズミ：東京湾
⚫︎蝦蛄：産地はマル秘
　・爪
⚫︎北寄貝：
　・柱
　・ヒモ
　・胡瓜
⚫︎メガイの肝
⚫︎トロたく巻：噴火湾

＜握り＞
マグロは全て噴火湾の定置網です。
⚫︎金目鯛真昆布、銚子
⚫︎小肌：天草
⚫︎新子：四枚、天草
⚫︎イクラ：醤油漬け
⚫︎赤身
⚫︎中トロ
⚫︎大トロ
⚫︎新イカ：二枚付け、出水
⚫︎春子鯛
⚫︎北寄貝
⚫︎イワシ：銚子
⚫︎北海縞海老
⚫︎煮蛤
⚫︎ムラサキウニ：橘、東一 No.1
⚫︎車海老丼
⚫︎穴子
⚫︎玉子焼き
⚫︎アイスクリーム

＜お酒＞
・酢橘サワー
・新政：天蛙、発泡純米酒、秋田
・寒紅梅：純米吟醸、夏酒、津
・田酒：特別純米、青森
・而今：純米吟醸、八反錦、火入、名張
・屋守：純米中取り、生酒、東村山
・竹葉能登を醸す in 赤武：純米
・矢尾：純米65、秩父
・新政：No.6、R-type、秋田

4.22

天草の新子。四枚付け

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新イカの二枚付け

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メガイの酒蒸し。これは抜群にウンマイ

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大間のムラサキウニと天草の赤ウニです。これまでいただいたウニパフェの中でナンバーワンでした

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産地はチョメチョメ（秘密です）の蝦蛄

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ツマミの本アラと鰹がセットアップ

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本アラです。九州で呼ぶハタ（クエ）とは全く異なる身質と味わいです。新月の塩と本山葵でいただきます。

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鰹のタタキ用のとき辛子醤油

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軽く藁で皮目を炙ります。気仙沼に水揚げされました

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バカラのグラスにウニパフェを詰めます

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ウニパフェのアップ

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青森のメガイの酒蒸し

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$鮨おばな - メガイです。若干の日本酒と複数枚のメガイだけで蒸し上げました。旨味の厚さが違います\(//∇//)\$

メガイです。若干の日本酒と複数枚のメガイだけで蒸し上げました。旨味の厚さが違います\(//∇//)\

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対馬の喉黒。紅瞳では有りません。炙って適度に脂を落として丼に。半分ほどいただいたところで・・・

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喉黒丼を半分ほどいただいたところで骨出汁でお茶漬け風にいただきます

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$鮨おばな - 骨出汁の旨味が凄い。素麺のつけ汁にしたい\(//∇//)\$

骨出汁の旨味が凄い。素麺のつけ汁にしたい\(//∇//)\

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新イカの準備です

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出水の新イカ

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新イカのアップ

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煮浅利。これは嬉しい

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江戸前のナカズミです

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半分は詰めで

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北寄貝の柱と紐

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メガイの肝の裏漉しをお酒のツマミに。

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トロたく巻き。マグロは噴火湾

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銚子の金目鯛の真昆布〆

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天草の小肌

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イクラの醤油漬け。まるで半熟卵のような食感です

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噴火湾の定置網のマグロ

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噴火湾の中トロ

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噴火湾の大トロ

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春子鯛

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北寄貝

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イワシ

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煮蛤

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貝割れ大根の昆布〆

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車海老丼

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ムラサキウニ。東一 No.1

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穴子

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アイスクリーム

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No.1です

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玉子焼き

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$鮨おばな - 能登の酒蔵さんですが、地震の影響から赤武さんで醸されたようです。これは応援しないと\(//∇//)\$

能登の酒蔵さんですが、地震の影響から赤武さんで醸されたようです。これは応援しないと\(//∇//)\

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青森の銘酒

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津の銘酒

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名張の銘酒

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最初は新政のシュワシュワ

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東村山の銘酒

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秋田の銘酒

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秩父の銘酒

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最初は酢橘サワーで乾杯

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予約時間の十分前ですが、暖簾が下がっていて、鍵も開いておりました。『お暑いので・・・』と親方の心遣いに安心

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特急なら北千住から小一時間

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2024/07/23 更新

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7回目

2024/01 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

満月の塩はシャリに、新月の塩はつまみにピッタリなのだ、の巻

土曜日の夜です。

舘林です。

今夜は昨年の九月以来のこちら、【鮨おばな】さんにお伺いしました。

久喜駅で裏紀香女史と待ち合わせ、東武線で舘林まで移動。落陽に照らされながら、駅から伸びる目抜き通りをノテノテノテ。五時半にお店の暖簾をくぐります。

今夜のカウンターですが、地元のご常連と思しき大先輩のお二人、壮年男子の三人組とお一人様男子、ラッコ達二人の計八名です。

予約時に『普通コースで・・・』とお願いしていたことを失念。『フルフルでお願いします』と呟くラッコ。

『ええっヾ(≧▽≦)ﾉ』と驚きながらも、『大丈夫です。すぐにご用意します(＾◇＾)』と、懐の深い実直な親方。

有難いっす！
還暦爺さんゆえの記憶の薄さを言い訳にしつつ、ふうううううっ、やはり神奈川の西のはずれから舘林までお伺いする価値がここにある。

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
隣の裏紀香女史、こちらのお店は初めてとのことで初っ端から荒ぶる吐息と鼻息。
『もうね、お仕事のストレスが溜まっちゃって溜まっちゃって・・・、グフッ』とハニカミながら、クイックイッとツマミを平らげ、銘醸物の日本酒をグビグビポン。ラッコとおんなじくらい食べて呑めるのが見ていて楽しいですね。

肝心のツマミとにぎりですが、定番のウニパフェに海老丼、萩と女川の鮪に悶絶。おまけに知多の極太の本ミルの登場とくれば、お酒が進む進む。
更にこの夜は、鳴門の漁師の村公一氏（昔々に情熱大陸でもご紹介）から直で届いた鳴門の真鯛がツマミで提供。

数日前に【味享】さんでいただいた明石の真鯛も素晴らしかったけれど、さすが、獲った魚にご自身のお名前が冠される村さんの魚。まろやかで後味の切れが良い【新月の塩】との相性も抜群でした。
やはり、通っちゃうな、こちらには。

＜つまみ＞
●イエローミミ：生姜蜂蜜漬け、群馬産
⚫︎真鯛：鳴門、村公一、新月の塩
⚫︎鰆：燻し
⚫︎ウニパフェ、馬糞ウニ
⚫︎真蛸：塩茹で、明石、3.9kg
⚫︎煮牡蠣：柚子胡椒、生海苔
⚫︎このわたの茶碗蒸し：イクラ醤油漬け、シャリ
⚫︎唐墨：自家製、年初の仕込み
⚫︎山葵茎漬け
⚫︎鮟肝：ポン酢漬け

＜握り＞
港区の握りより一回り大きい昔ながらな仕様。海苔は創業二百年近い大森のチョメチョメチョメ（秘密です：今更ながらそれなりの影響を及ぼしていることを知り、何でも書くことを控えます）
シャリの塩は塩味のたった満月の塩。エッヂの効いた味わいです。

⚫︎金目鯛：昆布〆
⚫︎小柱：北海道
⚫︎小肌
⚫︎イクラ：醤油漬け
⚫︎赤身：萩、定置網
⚫︎中トロ：萩、定置網
⚫︎背鰭脇：女川
⚫︎大トロ：萩、定置網
⚫︎墨烏賊：出水
⚫︎細魚
⚫︎ボタン海老：新月の塩
⚫︎鰆：漬け、和芥子
⚫︎本ミル：知多
⚫︎車海老丼：16年継ぎ足しタレ、ゆがいて焼いて
⚫︎貝割れ大根：昆布〆
⚫︎煮蛤
⚫︎ムラサキウニ：橘水産、女将よりわけ
⚫︎穴子
⚫︎玉子：芝海老
⚫︎デザート：最中、貴醸酒、館林玉子

＜お酒＞
・作：新酒、純米大吟醸、鈴鹿
・十四代：新酒、角新本丸、生酒、村山
・写楽：新酒、純米、会津若松
・八海山：発泡にごり酒、南魚沼
・東光：冽、純米、米沢
・庭のうぐいす：特別純米、久留米
・天美：純米吟醸、生原稿、下関
・薫る紅茶酒：大崎
お酒は四合くらい

大トロ。萩の定置網です

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中トロ。同じく萩の定置網です

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北海道の馬糞ウニです

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村公一の真鯛。皮は湯引き

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車海老丼。甲殻類の旨味を吸収した16年物の漬け汁が抜群にウンマイ。まさに海老醤油。海老は一旦ゆがいてから焼いているので、芳ばしい香りとやや力強い食感が持ち味

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お店の目印です

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ワンコのお面をかぶる裏紀香女史

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ジンジャーハニー漬けの群馬産のイエローミミ

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鰆のタタキ。提供する直前に藁で燻します

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定番のウニパフェ

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明石産の3.9kgの巨大真蛸。塩茹でで供します

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煮牡蠣です。生海苔と自家製の柚子胡椒でいただきました

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海鼠腸の茶碗蒸し。中にシャリが潜みます。トッピングはイクラの醤油漬け

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自家製の唐墨。今年に入ってから仕込まれました。これはお酒が進みます

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鮟肝のポン酢漬けです。一見、柔らか仕立てに見えますが、箸で簡単につまめるぐらいのやや硬めの仕上がり。

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金目鯛の昆布〆

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小柱の軍艦

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小肌

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イクラの醤油漬け

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萩の定置網に捕まった赤身。これから産卵にために南に向かうところでした

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背鰭脇の中トロ。背ナカの一部かな？こちらは女川産です

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墨烏賊です。出水です。これから江戸前の富津などでも揚がるかな

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細魚です

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ボタン海老です。このネタには新月の塩をトッピング

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鰆の漬けです。薬味は和芥子

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知多の本ミル貝。大きくて長い水管でした

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貝割れ大根の昆布〆

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煮蛤

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橘水産の女将が盛り付けたムラサキウニ。函館

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$鮨おばな - このムラサキはやばかった\(//∇//)\$

このムラサキはやばかった\(//∇//)\

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箸でつまめるムラサキウニ

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焼き穴子。この焦げ臭い一歩手前の濃ゆい味付けが好き

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芝海老の玉子焼き

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館林産の玉子のアイス最中

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シュワシュワ系の八海山

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作の純米大吟醸。新酒です

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写楽の新酒

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十四代の新酒

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米沢の銘酒

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久留米の銘酒

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伯楽星の酒蔵のリキュール

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下関の銘酒

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バカラのグラス

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薫る紅茶酒。伯楽星の酒蔵です

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お水は群馬とハワイから選べます

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2024/01/28 更新

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6回目

2023/09 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

車海老丼と喉黒丼のツートップに朦朧としたのだ、の巻

金曜日の夜です

館林です。

今夜は凡そ五ヶ月ぶりのこちら、″鮨おばな″さんにお伺いしました。

予約時間は五時半。
別に回転制では無いので、のんびりと寛ぎます。

十分前に到着すると、すでに暖簾がかかっていました。
ええっ、もう開いているのかなぁ、とドアに手をかけると解錠済み。

おおっ、助かる！
時間ギリギリまで外待ちの有名店も多い中、早めに中に入れていただけるのは嬉しい（＾◇＾）

引き戸を開けて中に入ると、すでにカウンターの端に女子の二人連れが着席中。程なく二人連れの男子、一時間くらいおいてやはり二人連れの男子が入店し、七名のカウンター。

一斉スタートでは無いので、コース内容の変わるそれぞれのお客様にもれなく適切に接遇されるのは、やはり修行時代の修練と地頭の良さ、それより何より尾花氏の持ち前の素敵な人間性ゆえか・・・！

ふと手前を見ると、『お鮨は置いたままにしないでください（写真をご参照）』との注意書きがカウンターに。

以前は有りませんでしたが、聞けば、お話に熱中されるあまり、ついつい後手に回るお客様もいらっしゃるのだとか。

この時のそのお客さんの気持ちは良く分かります。
ええっ、どうやって作ってんやろ？
この旨味ってどうやって引き出してんの？
なんて考え始めたら、時間が止まりますものね。

そんな時にこの注意書きがあると、ご一緒した方がそれとなく『これこれ・・・』と示せるので、周りの雰囲気も柔らかいまま。

これも尾花氏のお気遣いのひとつですね。

ところで次回の予約ですが、年内はすでに満席とのこと。贔屓のお店が繁盛するのは嬉しい反面、冬場のマグロになんとか辿り着きたく、来年の予約ゲットに頑張ります。

さてさてそれでは本題。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜つまみ＞
⚫︎お通し：
　・オクラ：出汁割り、地物
　・イチジク：漬け、地物
⚫︎アラ：七尾
⚫︎カツオ：タタキ、辛子醤油
⚫︎ウニパフェ：馬糞ウニ、赤利尻
⚫︎新イカ：ゲソ、出水
⚫︎ナカズミ：棒鮨、飴色
⚫︎煮帆立：青海苔、五日漬け込み
⚫︎ボタン海老：特大
⚫︎喉黒丼：半分、出汁茶漬け
⚫︎蝦夷鮑：肝
⚫︎車海老丼：15年タレ

＜握り＞
⚫︎縞鯵
⚫︎小肌：出水
⚫︎新イクラ：漬け
⚫︎赤身：塩釜
⚫︎中トロ：羽幌
⚫︎大トロ：羽幌
⚫︎新イカ：出水
⚫︎蝦蛄：三河
⚫︎小鰯
⚫︎赤貝：閖上、紐忍ばせ
⚫︎ムラサキウニ
⚫︎穴子
⚫︎玉子：芝海老
⚫︎干瓢：久保井海苔
⚫︎デザート：アイス最中

＜お酒＞
・播州一献：純米吟醸、ひやおろし、兵庫
・福和蔵：純米、三重
・日高見：純米、秋上がり、宮城
・而今：純米吟醸、三重
・庭のうぐいす：特別純米、福岡
・飛露喜：特別純米、福島

羽幌の大トロ。確か80kgと小さめですが、この脂乗りは最高でした

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縞鯵です。お腹部位かな。一見、縞鯵とは分かりませんでした

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閖上の赤貝です。解禁したばかりなので身が薄く、内側に紐を忍ばせます。噛めば噛むほど昆布のグルタミン酸の旨味が爆発します

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ムラサキウニ。豊洲01です。美味い！これがムラサキの実力！

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小鰯です。故郷の瀬戸内では、三度洗って鯛の味、と言われております

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お客さんへのお気遣いですね

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漬けたイチジクとオクラ

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七尾のクエ

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カツオをタタキで

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馬糞ウニ

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これはウンマイ

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新イカのゲソ

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ナカズミ。酢の入り方が絶妙です

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酢が浸透して飴色に変化

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煮帆立

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帆立も味が染み込んでいます

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超特大ボタン海老

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喉黒丼。脂がくどくないので、おそらく太平洋岸か？

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喉黒丼を半分残してのとの骨とカツオ昆布出汁です割りました

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蝦夷鮑の肝。これはお酒を呼ぶ

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シンコです。一枚漬け

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新イクラの漬け

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赤身

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中トロ

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新イカ、出水です

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愛知の蝦蛄

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車海老丼。この漬け醤油が抜群にウンマイ

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このウニは半端ない

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穴子

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干瓢

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干瓢は海苔で

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こんな感じ

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デザート

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兵庫の銘酒

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宮城の銘酒

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あの井村屋のお酒です

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三重の銘酒

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福岡の銘酒

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広島の銘酒

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山口の銘酒

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福島の銘酒

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群馬ちゃんの水です

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2023/09/10 更新

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5回目

2023/04 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

ムラサキウニスペシャル＃1を館林でいただいたのだ、巻

金曜日の夜です。

群馬県は館林です。

今夜は凡そ五ヶ月振りのこちら、鮨おばなさんにお伺いしました。

予約時間の十分前ですが、女将さんに促されカウンターに進みます。親方の正面に席を引かれ近況のご挨拶。

うん？
いつもと印象が違う。
それもその筈、ちょいワルオヤジ風に髪を伸ばし始めたところかな？

『恵比寿の小瓶ですよね？』とニコニコしながら呟く親方。

ええっ、覚えてんのかよ。五ヶ月振りだよん。
まさか一人一人のお客さんに何をご提供したのか、メモでもされてんのかいな、アハッ\(//∇//)\

まっ、それくらいの努力、親方ご夫妻にとってはごくごく自然なことなのかな。

さてさてそれでは本題です。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
今夜の出色はムラサキウニのスペシャル＃１。
房がデッカい。香りも舌触りも最高！
加えて室津の鳥貝、駿河湾の釣りの霜降り、山形は嶺神丸の桜鱒、閖上最深部の赤貝などなど、珠玉の魚貝に朦朧。
都内の超一流店も頑張らないと、アハッ\(//∇//)\

＜つまみ＞
●お通し：
　・チビ胡瓜：館林産
　・蕪：館林産
●鰆：タタキ、藁燻し、三重
●ウニパフェ：北海道
●煮帆立：青海苔、和辛子
●喉黒丼：骨出汁
●ボタン海老
●真蛸：明石、3.5kg
●わさび菜
●鮟肝：ポン酢、余市、三日漬け

＜握り他＞
●金目鯛：昆布〆
●イクラ：漬け
●小肌
●赤身：小浜、定置網
●中トロ：小浜、定置網
●霜降り：沼津、釣り
●墨烏賊
●赤貝：閖上
●春子鯛
●桜鱒：漬け、山形、嶺神丸
●鳥貝：室津
●海老丼
●ムラサキウニ：北海道、01
●穴子
●玉子
●デザート：アイス最中

＜お酒＞
ビールを飲み干したところで、親方が女将さんにアイコンタクト。
女将さんが恭しく運んできたのが、新政の産土。別誂の封切り品でした。
嬉しい（＾◇＾）

・恵比寿：小瓶
・新政：産土、2021、生酛木桶純米、秋田
・和可娘：純米吟醸、山口
・美丈夫：純米吟醸、純麗たまラベル、高知
・十勝：純米、北海道
・田酒：特別純米、山廃仕込み、青森
・六根：純米吟醸、タイガーアイ、青森
お酒は五合くらい

茂林寺が隣駅なので、タヌキがお出迎え

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最初は恵比寿の小瓶から

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館林産の蕪とミニ胡瓜の糠漬け

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三重のトロ鰆。皮目を藁で燻します

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名物のウニは。ウニソースでシャリをまとめ、北海道の馬糞ウニをトッピング

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煮帆立。生海苔ソースが味のアクセント

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赤ムツ丼です

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赤ムツ丼は半分ほどそのまま混ぜ混ぜしていただき、残りは赤ムツの頭と骨出汁でお茶漬け風に

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新政です

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特大ボタン海老です

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わさび菜の漬け物。お酒が進みます

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余市の鮟肝。三日ほどポン酢に漬け込みました

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山口の銘酒。これはうんまい

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金目鯛の昆布〆。こちらは皮を剥がすのが流儀

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イクラの漬け。美味いラーメン屋の半熟煮卵みたい

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小肌です

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高知の銘酒

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小浜の定置網にかかった赤身

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小浜の定置網にかかった中トロ

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駿河湾の一本釣りの霜降り大トロ

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墨烏賊

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北海道の銘酒

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閖上最深部の赤貝。明らかに並の閖上丼違う！

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春子鯛です

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山形の嶺神丸の桜鱒の漬け

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青森の銘酒

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$鮨おばな - 室津の生鳥貝。デカい\(//∇//)\$

室津の生鳥貝。デカい\(//∇//)\

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車海老のミニ丼。海老のエキスの塊です

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スペシャル＃１の証し

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このムラサキ、スペシャルだけあって房がデカい

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ムラサキウニスペシャルです

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青森の名刺

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穴子です。これくらい香ばしく焼いたのが好き

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玉子

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デザートの最中

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2023/04/08 更新

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4回目

2022/11 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

尾花親方と女将の笑顔に溶け落ちた館林の夜、の巻

金曜日の夜です。

群馬県は館林です。

今夜は凡そ五ヶ月ぶりのこちら、鮨おばなさん。

既に暗くなった花のまちクイーンズ通りをノテノテノテ。正田家の屋敷を抜けたところで左折。しばらく歩くとウコン色の清々しい暖簾が眼に入ります。右手のタヌキさんに挨拶し、手指をシュコシュコしてゲートイン。

正面には尾花氏の立ち姿。

『xxx様、お待ちしておりましたぁ～』と破顔一笑。
厨房から女将さんも顔を出され、『素敵なお酒をたくさんご用意しておきましたよぉ～』と、これまた温かなご尊顔。

はあ～っ、ええわぁ。
都内からイソイソと足を延ばした価値がある。

『今日は暑かったですねぇ』
『はい。舘林は都内より五度暑く、冬は五度寒いところですからねぇ～』と親方。

人懐っこい笑顔が爆発します。

あれ、なんだか前回と雰囲気が違うな・・・？！
あっ、そうか。正面のウイルス対策の衝立がなくなったんだ。

『なんだか更に距離が縮まりました、アハッ』と呟き、恵比寿の琥珀色をゴキュゴキュゴキュ。

プッハァーーーー。
極楽極楽、まさにグランパラディーゾ！

さてさてそれでは本題です。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
全てのツマミがドストライク。
宮城の巨大蝦夷鮑の旨味に朦朧とすれば、すかさず奥尻の特大牡丹海老に瞬殺。

明石の鮃の健全な甘さに歓喜の雄叫びが舌から漏れれば、塩味を補填した漬けの蝦蛄に昂ぶる鼻息吐息。
クライマックスは叶水産スペシャルの太刀魚のお腹。カリッカリに仕上げた薄皮のなんと香ばしいことか。

おまけにお初というトロたくを試し食い。カワギシの脂が口中で爆発。これは定番になるに違いない。
まさに口腹。次回は来年の春になりますが、待ち遠しいなぁ～、アハッ。

＜つまみ＞
●鮃：明石、縁側添え
●蝦夷鮑：宮城、蒸し
●鰆：タタキ、藁燻し
●真鱈の白子：炙り、リゾット
●蝦蛄：漬け
●馬糞ウニパフェ：浜中
●特大ボタン海老：奥尻、玉子添え
●太刀魚：炙り、叶水産スペシャル
●煮牡蠣：仙鳳趾、生海苔、柚子胡椒
●トロたく：大間、延縄、カワギシ
●鮟肝ポン酢漬け、生クリーム
●漬物：アスパラガス、無花果、地物

＜握り＞
ツマミに使用するのが新月の塩。握りには満月の塩を使用します。

●鰤：北海道
●イクラ：醤油漬け
●小肌
●赤身：漬け、大間、延縄
●中トロ：竜飛岬、一本釣り、腹カミ
●大トロ：竜飛岬、一本釣り
●墨烏賊
●鰆：漬け、和芥子
●真鯖：千葉1、.6kg
●煮蛤
●貝割れ：昆布〆
●本ミル貝：愛知
●車海老丼
●穴子
●玉子

＜デザート＞
●アイスクリーム：貴醸酒

＜お酒＞
・恵比寿：小瓶
・而今：純米吟醸、三重
・手取川：純米大吟醸、石川
・八海山：濁り酒、微発泡、新潟
・喜久酔：特別純米、静岡
・日高見：純米吟醸、宮城
・鍋島：特別純米、佐賀
日本酒は四合弱

ウコン色の暖簾が清々しい

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最初hアエビスの小瓶で気道を確保

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尾花の印鑑。小粋なデザインです

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明石の鮃です。一日寝かせて軽く熟成

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明石の鮃の縁側です。清廉な脂に昂ぶる鼻息

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振り柚子と新月の塩、本山葵でいただきます。

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宮城産の蝦夷鮑。デカい！

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鰆のタタキ。藁で皮目を炙っているのでこれまた素晴らしい香り

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真鱈の白子を軽く炙りました。周囲は出汁で割ったソース

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白子を食してから追いシャリ。これで白子リゾットの完成

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漬けて塩味を補填した蝦蛄。甲殻臭さは抜けるものの、塩味と旨味の相乗効果を愉しみます

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三重の銘酒。純吟です

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名物のウニパフェ。浜中産の馬糞が贅沢に使われております

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四回目ですが、これまでで一番旨いウニでした

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奥尻の特大牡丹海老です。一尾分です

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ボタン海老の卵。お酒のアテにもなります

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ボタン海老に卵を乗っけてアンムッチョ。グッフゥ～、やべぇ！

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竹岡の太刀魚。叶水産スペシャルです。お腹の薄い部分がカリッカリに仕上がり、ウンマイ。脂も身も最上質、間違いなし

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石川の銘酒。純米大吟醸です

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仙鳳祉の煮牡蠣。生海苔添え。柚子胡椒のとんがった塩味が合う

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なんでこんなにクリーミーに煮あがるのでしょう？問えば『物が良いからです』と控え目な親方

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お初というトロタクを試し食い。カワギシの脂の多い部分をこそぎとりました。抜群です

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女将さんの漬けた無花果と菜の花

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ポン酢に漬けた小樽の鮟肝。溶ける・・・

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新潟の銘酒。濁りのスパークリングです。鮟肝に合わせたとのこと

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八海山の濁りスパークリング。シュワシュワです

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北海道の鰤。これから次第に南下してくるのかな

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藤枝の銘酒

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イクラの醤油漬け、というよりむしろ味噌漬け

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小肌です

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赤身です。大間の延縄です。太平洋で捕獲し大間で水揚げ

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竜飛岬の一本釣りの中トロ。シルキーで甘い。腹カミ部位です

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同じく竜飛岬の一本釣りの蛇腹。文句無し

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宮城の銘酒

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墨烏賊です。シャクシャク食感を愉しみます

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鰆の漬けです。薬味は和芥子

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千葉産の1.5kgの特大マサバ

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煮蛤です。こちらのツメもウンマイ

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カイワレ大根の昆布締め

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愛知の本ミル貝

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佐賀の銘酒

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車海老丼です。この車海老もなんちゃってではなくて、特大サイズ。文句なしにウンマイ

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穴子の炙りです。香ばしい！

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玉子

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デザートのアイスクリーム最中

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気仙沼を応援する名だたるお鮨屋さん

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2022/11/12 更新

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3回目

2022/06 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

舞阪の新子で一献なのだ、の巻

金曜日の夕暮れです。

館林です。

秋葉原から北千住に移動し、東武線で五時前に到着。
駅前の文福タヌキさんに挨拶し、内陸のムッとするような空気に満たされながら、ノテノテノテ。

アアッ、暑い。
マスク、外しちゃお。

夏は都内より五度高く、冬は五度低いこちらの舘林。
ザビエル禿げの後頭部から噴き出すラッコ汁。

ハンカチ王子ならぬハンカチラッコはスポーツタオルでその汁をフキフキしながら、およそ十五分で到着。

暖簾の前に佇むと『xxx様、お待ちしておりましたぁ～』と、小柄でおキャンで笑顔の素敵な女将さんが扉を開けてくださいました。

中に入ると最初の客。
尾花さんの正面に座り、ご挨拶。

『xxxさん、今日は新子が入っておりやす。お食べになりやすか？』と親方。

『はい。舞阪ですね。もちろんいただきます。でもドキドキしちゃうな、新物は、アハッ』

敢えて聞いてくるということは、恐らくお値段に乗っかる、ということやろなぁ、と推察しながらも、食欲には抗えないラッコ。

『初物はキロ60万円でしたね。もうびっくりで、全部名古屋に持っていかれましたが、九州が出てくるまではなかなかお値段も落ち着かないんですぅ〜』と親方。

熊本や天草が出回るようになれば、都内のお鮨屋さんも競うように提供されるはずですが、まさか六月の下旬にいただけるとは、その僥倖に昂ぶる鼻息、荒ぶる吐息。

『塩も変えました』と尾花氏。

勝浦でひとり営まれる天然製塩。満月の15分間だけ海水を汲み上げる満月の塩と新月の塩。

『満月と新月で全然味わいが違うんですよ』

『ええっ、ホントっすか。なんかスピリチュアルな香りがしますけど、アハッ』

『私も最初は半信半疑でお伺いしたら、ホントに味わいがぜん、ぜん、違うんす』

満月時は月の引力で海水面が攪拌され、深層のミネラルを豊潤に含むのかな。
一方の新月は引力が弱いので海水面は穏やか．．．、その違いか？

『満月塩はシャリに、新月塩はツマミの薬味に使っています。どうぞ、このお塩と比べてみてください』と小皿にシャリ用の満月塩を装う親方。

小指に唾つけ、ナメナメナメ。
おおっ、明らかに違う！

ツマミ用の新月塩のファーストアタックは円やか。じんわりと染み出す塩味だけど、満月塩はいきなり鋭利な旨味が味蕾を刺激します。

『成分表を見ると、もうね、全然違うんですよぉ、面白いですよね。でも請求書を見てびっくりしました。5kgずつ購入したのですが、10kgで諭吉が十枚。たかが塩と思って舐めてました』と、なんだか嬉しそうな親方。寄り添う苦笑いの女将さん。

この不断の好奇心、というか探究心とその笑顔が多くのお客様を惹き付けるのかな。

さてさてそれではいただいたものは以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお読みいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
舞阪の新子、大分の赤ウニ、閖上の赤貝、三陸のぶどう海老に加えて極めつけは八幡浜の活蝦蛄。
その爪までいただき、女将さんお勧めの銘酒に漂うラッコ。
素敵な鮨屋だなぁ～。巣から遠いのはどうしようも無いけれど、こちらには暫く通いつめることになりそうです。

＜つまみ＞
●稚鮎：南蛮漬け、焼き浸し
●アラ：振り酢橘、塩、山葵、石川
●鰹：藁タタキ、辛子醤油
●ウニパフェ：函館ムラサキ、余市馬糞
●真蛸：塩茹で、明石4.１kg
●鯵：棒鮨
●蝦蛄：活を店内茹で、爪、八幡浜
●喉黒丼：半分残して喉黒骨出汁茶漬け
●喉黒：肝煮付け
●ぶどう海老：三陸底引き、水揚げ銚子
●中落ち：中巻き、山葵茎漬け
●煮帆立：生海苔、和辛子
●箸休め：イエローミミ、オクラ、生姜蜂蜜漬け

＜握り＞
●伊佐木
●新子：四枚付け、舞阪
●いくら：醤油漬け
●小肌：天草
●赤身：定置網、佐渡
●中トロ：定置網、佐渡
●大トロ：定置網、佐渡
●泥障烏賊：塩、酢橘
●鱚：富津
●赤貝：閖上
●マスノスケ：天然、青森、15kg
●貝割れ大根：真昆布〆
●海老丼
●赤ウニ：大分
●穴子：対馬スペシャル

＜デザート＞
●アイス最中

＜お酒＞
・恵比寿ビール：小瓶
・播州一献：夏のうすにごり、純米吟醸、兵庫
・会津娘：純米吟醸、短稈渡船、福島
・三井の寿：夏純吟、チカーラ、福岡
・写楽：純米、福島
・龍力：純米、兵庫特A山田錦、兵庫
・冽：純米、山形
日本酒は五合くらい

外観

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最初はエビス

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小瓶の器にはくっつき防止の五円玉

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稚鮎の南蛮漬けです。揚げではなく焼浸しなので、くどくない

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能登半島のアラの背中とお腹の切り身です。振り酢橘がかかっていました。一枚はまろやかな新月の塩、もう一枚は本山葵でいただきました

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カツオのたたきの薬味。和辛子醤油です

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ルビー色に煌めくのは鰹。切り分けてから皮目を藁で炙ります。ほのかな草の香りが食欲をそそります

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新月の塩です。ツマミを邪魔しないようにファーストアタックは円やか。後から塩味が追いかけてきました

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こちらはシャリに使う満月の塩。鋭利な塩味に溢れていました

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ウニパフェです。函館のムラサキを混ぜたシャリと余市のバフンウニ。もう溜息が止まりません

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明石の真蛸の塩茹で。4.1kgの超大物です。新月の塩と山葵でいただきます。タウリンの旨味が爆発

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兵庫の夏酒です

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鯵の棒鮨です。

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短稈渡船、会津若松の銘酒

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八幡浜の蝦蛄。活で引いて店内で茹でました。従い爪も残さずご提供

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ノドグロ丼です。じっくりと炙り、無駄な脂を落としました。鴨頭ネギとの相性も良く実に爽快な一皿

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ノドグロ丼を半分残して、ノドグロの骨出汁でお茶漬け仕立てに。もうね、悶絶しちゃいました

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ノドグロの肝の煮付け。お酒のアテに最高

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福岡の三井の寿です

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ぶどう海老です。これは珍しい。羅臼のかご漁が夢いですが、これは三陸沖の底引きでつかまり銚子に水揚げされたとか。牡丹海老より更に甘い

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佐渡の本マグロの中落。薬味は山葵の茎漬けです

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煮帆立と生海苔です。薬味は和芥子

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地元の野菜。イエローミミとオクラの生姜蜂蜜漬け

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福島の銘酒

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伊佐木。旬の夏魚。熟成させてネットリ食感

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舞阪のシンコ。四枚付けです

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イクラの醤油漬け。この粒々は不思議の塊。いつか作り方を理解して見せます

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天草の小肌

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兵庫の銘酒

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佐渡の定置網の赤身。夏らしく酸味が強い味わいでした

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佐渡の定置網の中トロ。文句無し

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佐渡の定置網の大トロ

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障泥烏賊。塩と酢橘で

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富津の鱚。地味を活かすため昆布では〆ない流儀

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閖上の赤貝。やはり香りが立つ

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マスノスケ。青森産の天然15キロ。デカい！

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カイワレ大根の真昆布〆

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山形の銘酒

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海老丼。甲殻類のこの出汁がすんばらしい

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車海老の頭部位です。丁寧な仕事にほれぼれします

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豊後水道の赤ウニ。萩や唐津より濃ゆい

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対馬スペシャルの穴子の炙り

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芝海老の玉子焼き

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デザートのアイス最中

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最後のおしぼりはヒノキの香りがします

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2022/06/25 更新

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2回目

2022/03 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

尾花氏の人懐っこい笑みに心地良く漂う館林の夕暮れなのだ、の巻

水曜日の夜です。

群馬の沼田市から伊勢崎を経由して、暮れなずむ館林に到着。駅前の文福茶釜を記念撮影し、そこのけそこのけ、”デブ猫マル”のお通りだいっ！

毎日が日曜日だった三月。
体重が4％アップしただけで、先日NHK教育テレビで見た”デブ猫マル”に似てきたラッコ。

やべぇ、やべぇ。
昔日のスリムな面影が霧のようにきえていく。

いつぞやのフォロワー女子が呟いた『デブとハゲは昔の写真を持ち歩く』の格言。

ズッキューーーン！
スマホにワイハでブイブイの頃の写真を持ち歩くラッコ。おまけに小デブでザビエルハゲやから、まったくもって、その通ーーーーり。

ああっ、なんとか体重を戻さないとアカン、なんてことを考えながら、正田家ご本家の門を通り過ぎて左折。

ちょうど予約の五時半に到着したのが、こちらの”鮨おばな”さん。およそ四か月ぶりの訪問となります。

ラッコの影を察したのか、女将さんがドアを開けて『xxxさん、お待ちしておりました』とお声がけ。

アルコールで手指をシュコシュコして尾花氏の正面に座ります。

『xxxさん。お待ちしておりました。東武が信号故障で遅れているようなので、少々心配しておりました』と親方。きけば、列車が遅れるときには東武から連絡が入るのだそう。

エビスの小瓶と自家製の山葵漬けをいただきながら、よもやま話に花を咲かせるラッコと親方。

まだほんの二回目なのに、この距離の自然な近さは一体何なんやろう。

お人柄かなぁ？

お話していると、あっという間に小瓶が蒸発。

『日本酒に参りましょうか？』と親方。
その合図とともに、珠玉のツマミで今夜の宴がスタート。

ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお読みいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
ラッコの巣からは四時間程度かかりますが、それでもお伺いする価値あり。
尾花氏の人間力に感嘆。女将の日本酒の目利きに悶絶。
取り分け、その女将の手による漬物、手間と労力を惜しまず、アイスクリーマーではなく女将が手動で攪拌してつくったアイス最中は、お客への愛に溢れておりました。

＜つまみ＞
ホウボウ、鰆、真蛸がひときわ口に合いました。
ホウボウは自宅でアクアパッツアに仕立てますが、造りでも抜群の美味さ。並みの鮃や真鯛が霞む身の食感と旨味でした。
燻した藁の香りを纏った鰆の柔肌はエロいほどの美味。藁焼きを扱うお店は数多ありますが、こちらは一馬身飛びぬけた仕上がりでした。
真蛸は都内では珍しい鹿児島産。ほとんどが現地で消費されるようです。恐らく錦江湾産と仮定して、その深海に潜む小海老や小魚を捕食しているのでしょう、佐島や淡路とはまた異なる味わいに感嘆。

●自家製山葵の茎漬け
●蛍烏賊：スモーク、辛子醤油漬け
●ホウボウ：酢橘、大原
●煮鮑
●鰆：皮目藁焼き
●ウニパフェ：標津
●真蛸：鹿児島
●煮牡蠣：柚子胡椒、生の青海苔
●茶碗蒸し：イクラ、このわた、シャリ
●自家製漬物：イエローミミ、アスパラ菜
●鮟肝：余市

＜握り＞
こちらの酢のたったシャリが口に合います。煮切りとの相性も計算されつくしているのでしょう、なんだか煮切りに黄身醤油のような旨味を感じてしまいます。

●沖ボラ：鳴門、村公一氏
●イクラ：醤油漬け
●小肌
●中トロ：舞鶴、定置網、35kg
●背トロ：三宅島、釣り、100kg
●大トロ：蛇腹、舞鶴定置網、35kg
●墨烏賊：出水、竹炭塩
●細魚
●春子鯛
●鰆：漬け、銚子
●〆鯖：外房
●煮蛤：千葉、朝鮮蛤ではなく本蛤
●貝割れ大根：昆布〆
●鳥貝：室津
●車海老丼
●ムラサキウニ：橘なので恐らく江差か厚沢部
●穴子：対馬
●玉子：芝海老
●デザート：アイスモナカ
--------------追加-------------
●小柱：野付、ツマミ

＜お酒＞
女将さんにお任せしました。
とりわけ、あぶくまの純米吟醸は幻でしたので、これは嬉しかった。
また、御猪口も素敵。特にチタン製の広口コップは欲しいっす。

・エビス：小瓶
・作：雅乃智、純米大吟醸、中取り、鈴鹿
・あぶくま：純米吟醸、無濾過生原酒、田村
・飛露喜：純米吟醸、福島会津坂下
・磯自慢：純米吟醸、55桔梗、焼津
・田酒：特別純米、青森
・雨後の月：特別純米、呉
・今西：純米、桜井
日本酒は四合くらい

駅前の分福茶釜

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玄関

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タヌキの袋はデカい

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エビスの小瓶でスタート

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奥が自家製の山葵の茎の漬物、爽快な辛味に酒が進む。手前は軽くスモークした蛍烏賊。辛子醤油に漬けました

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大原産のホウボウ。前日〆。身は適度な弾力があり、旨味も充満。振り酢橘と山葵でいただきました

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煮鮑。悶絶級の旨味。継ぎ足しの鮑の汗だけの煮汁の成果か？

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鰆です。皮目を藁で炙りパリッパリの食感に。身質はシットリとしてエロい

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名物のウニパフェ。バフンウニとシャリと山葵を混ぜ混ぜしていただきます

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鹿児島産の真蛸。珍しい産地です。錦江湾なのかな？小海老や小魚が豊富なので、そのせいか、関東モノにはない旨味が充満しておりました。

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鈴鹿の銘酒

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煮牡蠣です。生の青海苔が下に敷かれておりました

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この器はなんやろ？

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シャリ入りの茶碗蒸しでした。

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底にはこのわたが潜んでおり、全てを混ぜ混ぜしていただきます

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福島の銘酒です。こちらの純米吟醸は幻

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女将さんお手製のイエローミミというプチトマトの漬物です。生姜が効いておりました

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余市の鮟肝

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鳴門の沖合で獲れたボラ。川に遡上していないので臭みは皆無。これはウンマイ。情熱大陸にも取り上げられた村公一氏からの仕入れだそうです

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福島の銘酒

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イクラの醤油漬け。味噌漬けかと思いましたが、企業秘密の醤油漬けとのこと、糠床に漬けた後醤油かな？

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小肌です。酢と塩がちょうど良い塩梅でした。完成度高し

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舞鶴の定置網に迷い込んだ35kgの中トロ

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焼津の銘酒

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三宅島の一本釣りの背トロ、100kgの魚体です

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大トロの蛇腹。中トロと同じ舞鶴産です

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素敵な御猪口でした

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竹炭塩をのせた墨烏賊

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青森の銘酒

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細魚です

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チタンです。これ、欲しい

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春子鯛。完璧な脱水と塩〆、酢〆

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鰆の漬け。まさにエロすぎる柔肌

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しめ鯖です。

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本蛤の煮物。ジューシーでふくよかな味わいでした

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まな板が乾かないように氷塊を置いています

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カイワレ大根の昆布〆

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呉の銘酒

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室津の生鳥貝

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室津の生鳥貝。このくちばしがエロい

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十四、五年継ぎ足しの海老たれを纏った車海老丼

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キタムラサキウニ。極上品です。お値段は怖くて書けないっす

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対馬の穴子です

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芝海老の玉子焼き

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橘です。一番札です。

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奈良の銘酒

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追加のツマミの小柱です。野付産です

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アイス最中。これはウンマイ

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2022/03/31 更新

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1回目

2021/11 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

尾花氏の気風の良い笑顔に癒された館林の夜

金曜日の夜です。

初めて降りる街、館林です。

事前に下調べしたところ、ひと駅手前の茂林寺が分福茶釜のお寺さんとのこと。途中下車して義理堅い狸さんに、健康とウンマいメシとの出会いをお願いします。

写真の後半に、分福茶釜の物語と狸さんの写真を掲載しましたので、お時間があればご覧になってくださいませ。

さてさて、館林まで脚を伸ばした訳ですが、お鮨好きなフォロワー様にお誘いいただき、”鮨おばな”の椅子に座ることが叶います。

人様のフンドシで相撲を取るのが好きな、というか、あまりにもズボラなラッコ。とても独力で予約を取ろうなんてガッツはつゆほどもありません。

『喜んでご相伴します』なんて、即答して待つこと四ヶ月。

勤め先には午後休を申請し、万難を排して到着したのが五時十五分。お店の前では既にお誘いいただいた女子がお待ちです。

その時、ちょうど外の暖簾を整えに顔を出された女将さんと目が合いました。

『開店は五時半ですよね？』と声を掛けると『少々、お待ちくださいませ』と奥に引っ込む女将さん。

しばらくして顔を出され『どうぞ、お入りくださいませ』と笑顔で手招き。きっと厨房の親方に声をかけていらしたんでしょう。

この柔軟性は嬉しい。早くも名店の香りが漂います。

カウンターには予約の組毎にアクリル板の衝立が準備されております。二人組がラッコ達を含めて三組、お一人様が一名、総勢七名の予約のようです。

一斉スタートでは無いので、三々五々、お揃いになりました。時間差をものともせず、四種類あるコースを苦もなくこなす尾花氏。

良いなぁ。
昔ながらのお鮨屋さんはみなそうでした。だって、ラッコは馬じゃ無いんだもん。好きな時間に来て、食べたいものを食べるのが鮨食いの真髄。

表は女将さんがお一人で大活躍。
尾花氏が外での修行を終え、先代からお店を引き継がれた頃、お母様に連れられて、お客さんとしてカウンターに座ったのがことの始まり。

どちらから身染められたのかは分かりませんが、恐らくお二人が同時に、でしょうかね？

『お鮨屋さんに嫁ぐと、毎日お鮨がいただけると思っておりました、それがね、アハッ』とおキャンな笑顔の女将さん。

親方との息もピッタリ。
清潔で微笑ましい雰囲気があたり一面に醸されます。六本木の奈可久さんや東麻布の鮨すが弥さんにも通じる、この心地良さ。

再訪必至。
遠いけど、頑張ります。

さてさて、いただいたものは以下の通り。
一番、量の多いコースにお酒のツマミを追加してもらいました。

ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお読みいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
蒸す、煮る、漬ける。
それら全ての技量が完璧なまでに昇華。
取り分け、鮑、牡蠣、イクラ、鮟肝の仕上がりには、思わず朦朧とするラッコ。恐らく、白眼を剥いていたに違いありません。

＜つまみ＞
●焼き白子：裏漉し白子スープ添え、リゾットに変身
●蒸し鮑：房総
●鰆：藁焼き
●馬糞ウニのパフェ：浜中
●牡丹海老：増毛
●煮牡蠣：海苔佃煮、柚子胡椒、仙鳳趾
●墨食魚：炙り
●ナカズミ：棒鮨
●蝦蛄：漬け、小樽
●無花果とアスパラ菜：鰹出汁漬け
●中トロ：中巻き
●鮟肝：ポン酢漬け

＜握り＞
●鰤：北海道
●墨烏賊：竹墨乗せ
●赤身：天端、大間
●背トロ：大間
●大トロ：大間
●赤貝：閖上
●春子鯛
●鰆：漬け
●小鰯
●〆鯖
●カイワレ：昆布締め
●車海老丼：天然、十数年継ぎ足しのタレ
●赤ウニ：姫島
●イクラ：恐らく西京味噌漬け
●穴子：対馬
●玉子
●追加：小柱のツマミ
●デザート：アイスモナカ

＜お酒＞
●スーパードライ：小瓶
●一歩己：純米吟醸、福島
●仙禽：赤とんぼ 2021、栃木
●十四代：純米大吟醸、極上諸白、山形
●AKABU：純米、盛岡
●やまとしずく：純米吟醸、秋田
●無想守拙：純米吟醸、村上
●作雅乃智：純米吟醸、鈴鹿
●薫る紅茶酒：アールグレイ、宮城
日本酒は四合程度

大間のマグロの蛇腹。文句無しの味わい

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大間のマグロの背トロ。キメの細かい脂に悶絶。

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大分は姫島産の赤ウニ。この時期に引けるのは、こちらの尾花さんだけ。

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イクラの、恐らく味噌漬け。濃厚な半熟卵のような味わいに興奮しました。

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大星サイズの小柱。海苔は有明でした。

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白子さん炙り白子を先にいただき、残った白子ソースにシャリを投入。混ぜ混ぜすると白子のリゾットに変身。

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鮑の酒蒸し。無塩です。お酒だけで一度蒸しあげ、鮑の汗を抽出。冷ます過程でその汗を再び身に戻します。その結果、フワフワで地味溢れる逸品が完成。

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鰆です。直前に厨房の裏で藁焼きに。この工程ひとつで薫香を纏います。

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浜中産の馬糞ウニを贅沢に使用。煮切りと混ぜ混ぜしてバカラのグラスに沈め、さらに粒をトッピング。どなたが名付けたか知りませんが、親方外観ニコニコしながら『ウニパフェっす』と差し出されました。

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北海道の真鱈の白子、軽く炙って、裏漉しした白子スープに浮かべます。

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増毛産の牡丹海老。大物です。

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最初出てきた時、なんだか分かりませんでした。仙鳳趾産の真牡蠣です。軽く煮て冷まして鮟肝のような食感に変化。おさけの最強のツマミでした。薬味は生海苔の佃煮と柚子胡椒。絶品です。

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こんな煮牡蠣、初めて。ウンマイ。超絶、ウンマイ。牡蠣の独特な香りが全くしない。この技量に感服いたしました。

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墨食魚。初体験。豊洲です見つけたそうです。見てくれは目光のようですが、身質は全く異なる深海魚。これも酒に合う。

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小肌より大きなナカズサイズの棒鮨。半身分です。

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石狩湾わ小樽の蝦蛄。この蝦蛄独特の臭みが好き。

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無花果と地元産のアスパラ菜。カツオ出汁を纏います。

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大間のマグロの中巻き。ほとんどシャリがないっす。

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小樽の鮟肝のポン酢漬け。五日目。クリームチーズのような食感。ちょっとずつ舐めながら、日本酒と合わせます

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北海道からブリが登場。まるで生ハムのような食感と味わい

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大間のマグロの赤身。骨に近い天端（テンパ）と呼ぶ希少部位。鉄と酸味がちょうど良い塩梅です。

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閖上の赤貝。確かに香りが分厚い。噛むと昆布の味がしました。

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春子鯛。完璧な脱水。

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鰆の漬け。ウンマイ。生ハム食感。

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小鰯。三度洗って鯛の味、アハッ

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シメサバです。厚切り

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貝割れ大根の昆布漬け

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天然の車海老の小丼。十数年継ぎ足してきた海老味噌やカラの出汁のタレが味を決めます。確かにキチン質の香り。海老好きには堪りません。

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対馬の穴子。文句無しのツメ

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玉子

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追加で所望した小柱のツマミ

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デザートです。アイスモナカ。ウンマイ！

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ホッとします

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桐の箱を開けるとお絞りが。香りがつけが上品っす

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お箸にも店名入り

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刺繍入りでした

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お店の外観

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入り口です。やはり、狸さんが居ます

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最初はスーパードライの小瓶から

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鈴鹿の銘酒

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新潟の銘酒

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盛岡の銘酒

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極上純米大吟醸がでてまいりました。

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仙禽の赤とんぼ

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ヘトヘトとラッコが勝手に呼ぶ秋田の銘酒

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アイスモナカに合わせた日本酒。アールグレイが混ざっているので、リキュールのぶんるい。デザートに合います。

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半合入りのグラス

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これも半合入り

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最近は、マグロの仲卸だけではなく、海老屋さんも紙を貼るようです

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やま幸さんから、大間の延縄のピンピンが届きます。

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$鮨おばな - 茂林寺駅の狸さんファミリー。顔のパーツが中心に寄っている点と丸いシルエットに親しみを覚えます。だってラッコに似ているかもしれないっすからね、アハッ\(//∇//)\$

茂林寺駅の狸さんファミリー。顔のパーツが中心に寄っている点と丸いシルエットに親しみを覚えます。だってラッコに似ているかもしれないっすからね、アハッ\(//∇//)\

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駅前はなんも有りません

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分福茶釜の物語の始まりです

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この看板についていくとお寺まで辿り着けます

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ちょっと、西日が当たりました

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こんなに小坊主のいたお寺だったのかな？

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手足を丸めて釜の中にいたので、ストレッチでもしていたのでしょう。でも和尚さんに見つかりました

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茶釜を火にかけたら熱いやないかい！

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ビックリして逃げる狸

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義理堅い奴よノォ、アハッ

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踊って綱渡りも出来るなんて、すんごい狸やねん

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リアルな狸が出没するようです

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狸は人気もんやね

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テンツク、テンテン、懐かしいわあ、村の鎮守の夏祭りやねん

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めでたし、めでたし

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ゲロゲロ、って言っているみたいっす

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こちらは酒飲みの狸さん

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山門に続くアプローチ。両側に狸さんが勢揃い

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2021/11/06 更新

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raccostarさんが投稿した鮨おばな（群馬/館林）の口コミ詳細

鮨おばな館林/寿司

ジャンルから探す

予算

営業時間

raccostarさんが投稿した鮨おばな（群馬/館林）の口コミ詳細

鮨おばな館林/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備