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ツマミ:白身の切り身(説明されたが何か忘れた)
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タコの炊いたの
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太刀魚:断面から身の厚さが良く分かる
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ツマミ3種盛り合わせ:イクラになる手前の筋子が美味
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鮑と肝の炊いたの
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塩焼きの芝海老(多分)
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ホッキ貝の串焼き
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中トロ:写真を拡大すると隠し包丁の細かさにびっくり
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小肌:身が厚くて美味
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イサキ
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ウニ
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赤身
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鯵
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イカ
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煮蛤
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車海老:少し肝を乗せて
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アラの炙り
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穴子
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玉子焼き
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お寿司のリクエストに応えて、予約して訪問。
前回からあまり間を空けないで訪ねたので、大将とも気軽に会話を楽しめた。
隣のお客さん達が話しかけるとにこやかに応えて、話しを振られないと黙って寿司を握りながら店内の様子をしっかりと観察している。
必要に応じて気の利いた受け応えをしつつ、お店の中の雰囲気がコントロールされており、心地良い空間となっている。
食べ手全員から見られていることを、高いレベルで意識されて、求められるものをしっかりとこなしている印象。
今回は大将からパッと見の印象と違い(失礼!)、ユーモアと温かさを感じた。
ごちそうさまでした!