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日本酒は良心的な価格でした
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地元愛と哲学を感じるメニュー
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赤鯥 (あかむつ : ノドグロ)は酢飯より白ごはんが旨味を引き立てる
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古代醤(ひしお)でいただく梶木
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毛蟹は飛鳥の蘇 (古代チーズ)とのコラボでいただきます
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白子と味間芋の塩辛に唐墨トッピングは、酒の肴としてチビチビいただきます
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小肌の柿葉鮨は赤酢のシャリと相性抜群
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最初に見せてもらった蛤がようやく出ました
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縞鯵は脂がのっておりプリプリ
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金目鯛はしめてあるのか水分が程よく抜けて美味い
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美しい烏賊はモチモチ
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磯のかおり豊かな汐雲丹には白ごはんが合う
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海栗(ウニ ) は自分で巻いていただきます
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椎茸と鮑は、上品な出汁の味わい
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赤身は、酸味が程よい
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腹身は、少しの塩が味を引き立てる
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血岸は、海苔で巻いて癖を消す
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江戸前ならではの蝦蛄(シャコ)
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茶碗蒸し桜海老トッピングは、香りと塩味がいい
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牡丹海老に続くことで甘みがより感じられる
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甘鯛は、大和橘胡椒で引き締める
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焼いた目光はふあふあ感とパリッと感が絶妙
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鰹は、いなか醤油の漬けでキリッとした味わい
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大好きな穴子は、ほろりとトロける美味さ
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玉子には焼き印も入っています
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古代のチーズ蘇を煮詰めて作る醍醐
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最後は古都華(奈良産イチゴ)シャーベットでさっぱり
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地元三輪・今西酒造の超辛口「みむろ杉」
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大将おすすめの倉本は、ふるすき系(フルーティでスッキリした味わい)でヤバい
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自然栽培の結び光で作られた酒
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わさびは握り鮨には噛まさず、別皿での提供
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飛鳥新生姜のガリも美味しい
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宇陀金ごぼうは、おかわりしてしまった
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柿葉ほうじ番茶はお口直しにいいです
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柿葉鮨HANAYAの名前は、江戸前握り、赤酢のシャリの考案者:華屋与兵衛へのオマージュでしょうね
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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
橿原神宮駅前のホテルに2泊し、1日目は居酒屋で。2日目はどうしようか検索しているうちに、とんでもない鮨店を見つけてしまいました。こんな田舎(失礼)にあって、ミシュラン星を獲得しているお店があるじゃないですか。
色々と見てみると、本場の江戸前鮨と言える美しい鮨、つまみの数々。素材にも調理法にもこだわりが見られ、組み合わせやコース構成にも哲学が感じられるように思ったので、2ヶ月前にはネットで予約しました。
地元愛と素材や組み合わせへのこだわりが、哲学的とも感じられ、ただ美味しいだけじゃない感動は、この地でなければ味わえないと思いました。
関西の中でも、わざわざ出かけて行くだけの価値があるミシュラン星連続獲得の鮨屋でした。
鹿児島から京都に帰省し、万博でも2泊、橿原で2泊と散財するため、節約モードの旅程を立てていましたが、この鮨コースは1人25,000円のみ。2人で5万は高額ですが、いつ死ぬかもしれない前期高齢者は、いつ死んでもいいように生きたいと思い訪れました。結果は予想通りの内容であっという間の2時間半。再訪したいお店となりました。
こんな説明を読んでも、味の想像はできないので、興味がある方はぜひ自分の舌で幸福を味わって来てください。絶対に後悔はさせません。知らんけど。