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毛ガニ
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鯵塩焼き
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桜エビの天むす
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平貝
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さわら
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こはだ
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鯵
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めひかりのうにソース
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春子鯛
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甘海老
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大トロ
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剣先イカ
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きじはた
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焼きアナゴ
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玉子焼
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紫うに(追加)
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ばふんうに(追加)
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かんぴょう巻き(追加)
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極みメロン
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ビール
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産土(うぶすな) 穂増 五農醸(熊本:花の香酒造 )
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産土(うぶすな) 穂増 五農醸(熊本:花の香酒造 )
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作ZAKU (三重:清水清三郎商店)
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作ZAKU (三重:清水清三郎商店)
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KAKO(兵庫:岡田本家)
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KAKO(兵庫:岡田本家)
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甲子きのえね(千葉:飯沼本家)
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甲子きのえね(千葉:飯沼本家)
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田中六五6513(福岡:白糸酒造)
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田中六五6513(福岡:白糸酒造)
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雅楽代うたしろ(新潟:天領盃酒造)
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雅楽代うたしろ(新潟:天領盃酒造)
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天然ボウズゴロシの味噌汁
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メニュー
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メニュー
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○【昼夜OK】【前日までに要予約】極コース (握りのみ) 『14,000円(税込)』
※お品書きは写真をご覧ください。
2ヶ月ぶりの松岡さん!
定期的に伺うも、毎回美味しさに驚きます!
この時期にいただける桜えびの天むすは大好きなやつ!去年いただいて惚れました。今年も食べることができて良かった。
同じネタでも魚の個性や熟成度合いで姿を変える寿司!まさに熟成の魔術師、林大将の腕前よ!
そして、シャリの硬さよ!抜群の加減です!
相変わらず、とろけて消えるさわらが抜群にうまいよ!
鯖の棒寿司もめちゃうまで、海苔との相性抜群です!
デザートはお近くの、老舗和菓子屋「胡蝶庵」さんからです。これも楽しみの一つ!
ついにメニューに熟成期間が記載されるようになりました笑
おいしかったです。