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外観-1
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① コウイカとワケギのヌタ和え
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② 痛風煮付け(真子:ヒラメ:前日夕方〆+タイ、肝:???、白子:トラフグ)
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③ トラフグ唐揚げ
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④ シロアマダイ松笠焼き
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刺身用の薬味
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⑤-1 イシダイ刺身:前日夕方〆?
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⑤-2マダイ刺身
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⑥ 肝巻きカワハギ
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⑦ ヒラメ+縁側:前日夕方〆、ホシガレイ+縁側の食べ比べ
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⑧ キジハタ刺身
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⑨ トラフグ刺身
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⑩ キジハタ兜の中華蒸し
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⑪ コウイカ
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⑫ キジハタ
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⑬ マダイ:4日寝かせ
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⑭ マダイ
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⑮ ヒラメ、縁側のせ:前日夕方〆
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⑯ ホシガレイ、縁側のせ
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⑰ シロアマダイ
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⑱ イサキ:前日朝〆?
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⑲ トラフグ
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⑳ ナゴヤフグ
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㉑ ウマズラハギ、キモ醤油、キモのせ
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㉒ アカガイ+貝柱、貝ひものせ
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㉓ TKG入り出汁巻き玉子
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㉓ TKG入り出汁巻き玉子、有明海苔
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㉓ TKG入り出汁巻き玉子、有明海苔:お土産...
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内観-1:早朝〆のネタ
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瓦のコースター
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内観-2
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内観-3
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内観-4
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【オマケ:〆の様子】
A:船内の生簀で活け越しの様子
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【オマケ:〆の様子】
B:タイ
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【オマケ:〆の様子】
C:スズキ
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【オマケ:〆の様子】
D:トラフグ
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【オマケ:〆の様子】
E:キジハタ
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【オマケ:〆の様子】
F:オコゼ
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【オマケ:〆の様子】
G:コウイカ
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【オマケ:〆の様子】
H:当店へ卸された魚
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初訪
今治の御仁と急遽、打合せが入り「手当て」の様子を見学させて欲しいと御願いしましたら、当店でのランチも手配下さいました...
紹介頂いた都内鮨店の大将に感謝、感謝で御座います。
当日は、
0200-0430:見学 ※ 【オマケ】に一部掲載
0630-0930:ホテルで仮眠
1200-1430:ランチ
1430-1900:徳島の山奥へ移動後、夕食+宿泊...
の無茶苦茶なスケジュール。
外観:焼き杉(防虫用)の壁が印象的
内観:シンプルな装いで所々、石材が貼られており渋い...
ランチは御仁と自分のみでしたので、大将とお母様でのオペレーション。
ご登場した御料理は、
※ 〆た時間帯の記載が無いのは、当日の0200-0300の〆(手当て)。
【摘み】
① コウイカとワケギのヌタ和え
② 痛風煮付け(真子:ヒラメ:前日夕方〆+タイ、肝:???、白子:トラフグ)
③ トラフグ唐揚げ
④ シロアマダイ松笠焼き
⑤ イシダイ刺身:前日夕方〆?、マダイ刺身の食べ比べ
⑥ 肝巻きカワハギ
⑦ ヒラメ+縁側:前日夕方〆、ホシガレイ+縁側の食べ比べ
⑧ キジハタ刺身
⑨ トラフグ刺身
⑩ キジハタ兜の中華蒸し
【握り】
⑪ コウイカ
⑫ キジハタ
⑬ マダイ:4日寝かせ
⑭ マダイ
⑮ ヒラメ、縁側のせ:前日夕方〆
⑯ ホシガレイ、縁側のせ
⑰ シロアマダイ
⑱ イサキ:前日朝〆?
⑲ トラフグ
⑳ ナゴヤフグ
㉑ ウマズラハギ、キモ醤油、キモのせ
㉒ アカガイ+貝柱、貝ひものせ
㉓ TKG入り出汁巻き玉子、有明海苔
以下、食した所感。
・基本、〆て24時間以内の活かった食材のみ...
⑬⑭は、当方からの事前リクエストを叶えて頂きましたが、自分のボロ舌では微妙な違いは感じるものの表現出来ず...
・突っ込み捲る御仁と気の優しそうな大将の掛け合いが漫才のようで面白い。
特に、⑩⑪ ㉑㉓。※ 詳細は省略。
お互いに絶大な信頼をしているのでしょう。
・御仁の「手当て:〆」「裏話」の解説付きランチ...貴重な体験と云うか、ご説明頂き+〆の様子を知ると味わい方も変わってくる典型例でしょう...
・個人的には、
骨周りをシャブる
皮目と身の脂
内臓系
を食するのが好みなので、
②③⑥⑦⑩㉑㉒ はパラダイス状態。
お二人の会話を聞いてますと、生産者と料理人が対等な関係であり、二人三脚で更なる高みへ到達されるのだろうと感じましたので【5.0】にはしてません。
然し乍ら状況的には「通常利用外」ですな...
【オマケ:〆の様子】
A:船内の生簀で活け越しの様子
B:タイ
C:スズキ
D:トラフグ
E:キジハタ
F:オコゼ
G:コウイカ
H:当店へ卸された魚
早朝の出荷は愛媛県内のレストランがメイン。
どのレストランにどういった魚が卸されるのか垣間見れてナルホド...
重量計って値付けをされる様は生々しかった。