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改装した入口
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お皿
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ガリ
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まぐろ骨回り
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まぐろ骨回りの身
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ピンボケですがこれが
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この白身に変わる！
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このブリが
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この白身に変わる！
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菊姫ブレンド
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橋に見立てた
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カンパチ（だったかな？）のにぎり
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下の身が、この白身に！
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特製醤油を
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鱧だったと思う
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金目だったかな
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その場で昆布締め
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鯛の昆布締め
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まぐろの稀少部位（どこか忘れた)
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松茸のだし茶漬け
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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
ついにすし活さんをアップすることにしました。
数十回はお邪魔していると思います。
木金土の3日のみ営業で完全予約制。海外遠征なんかもされるので、なかなか予約が取り難いんですよ。
海外寿司頂上決戦で優勝されているので、海外からのお客さんが非常に多い。海外の友人に予約を頼まれることもあります。大将も息子さんも英語話せますしね。
今回、入口、内装など改装されて、益々お店がわかりにくくなっていました。(笑）
いつものように美しいガラスの器とその下には液晶パネルが、鶴を象った大根があしらわれ、生姜だけではない、自家製ガリが配されます。お酒はすし活さん専用に作ってもらっている石川県の銘酒菊姫の出来たてにごり酒で先ずは食前酒。アルコール度7～8％で若干炭酸があり、食前酒にはバッチリです。
さて、本日も本まぐろの骨の回りの肉をこそげた前菜から入ります。金属の臭いが移らないように蛤の殻でこそげ取ります。
これを特製醤油で頂く。全く生臭さはなく、本まぐろ自体の甘味と香気が感じられます。
次の酒は熟成した菊姫数種を息子さんがブレンドしたものが竹の徳利と杯で供されます。キリッとした辛口で極上の水の如く喉越し爽やかです。魚の脂、後味をきっちりリフレッシュしてくれます。
後はこちらのマジックとも言うべき、アジやブリなどの青魚をまるで鯛や平目のような白身に変えてしまう血抜きの技法。全く生臭さが消えて旨味だけが残っている。何でこんなことが出来るのか？!
そして鱧は骨切ではなく、一本一本骨を抜いて提供です。鱧の骨って3500本くらいあるんですよ！
後はくどくど書いていると長くなるので、写真をご覧下さい。とにかくここ以上の寿司はそうそう無いと思います。
5点付けたいくらいですが、5点付けるとこれ以上進化されると評価のしようがないので4.8とさせて頂きました。
最後のマツタケのダシ茶漬けと、すし活特製玉子焼で締めて、今日もごちそうさまでした！！！
旨かった～！！！