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お茶目な大将
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シャリを炊く用の蒸し竈
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トロたく握り前
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トロたく
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熟成クエ（12日） 飴煮だれとごぼうの素揚げ
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熟成イサキ（8日）土佐酢のジュレ
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春子鯛 淡い昆布〆
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鰆
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ホタルイカの酒粕漬け焼
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キスの揚げ物とベビーリーフ
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さより（脱水して5日）
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熟成天然シマアジ（8日）
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今治の神経締めタイ 自家製の削りカラスミ乗せ
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イトヨリの西京焼き
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天然うなぎの茶碗蒸し
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天然うなぎの茶碗蒸し
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那智勝浦の赤みの漬け
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コハダ
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車海老 観音開き
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熟成トロ（25日）
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ノドグロに炭で焼き目付け
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ノドグロ巻き
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しじみ汁
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穴子
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玉
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一刀両断
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I LOVE SUSHI
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おちょこ
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店頭
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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
道後温泉に入るために来た松山。
夜は地元料理が良いかと迷いつつ、やっぱりその土地で一番美味い鮨が食べたいと思い調査。
YouTubeや食べログ見て味もコスパも良さそうなこちらに。
平日の夜18時に予約して訪問。
カウンターが8席。他に個室（6名くらい？）があります。もちろん満席です。
YouTubeに上がっている動画で大将が割とお茶目な対応されていたので動画撮って良いかを事前に確認。
他のお客さんに迷惑が掛からない範囲でと快くOKもらいました。
鮨とツマミが良い塩梅で出されます。
最初はトロたく巻。海苔がうめーと思ったら青のりを混ぜ込んだものとか。
基本的に魚は何日間か熟成させているものらしく旨味たっぷり。
シャリも魚によって変えていて、時にはブレンドしたり、熱々を出したりと拘りがあります。
そしてシャリが小さめなのでコースの最後まで味わって食べれます。これは嬉しい。
1つ1つ説明するときりがないので印象に残ったものをいくつか。
・ホタルイカの酒粕漬け焼
つまみかーいと突っ込まれそうですが、これホタルイカの旨味、酒の旨味、焼きの香ばしさがあって最高に美味かったです。
一瞬で食べてしまい、思わずお代りって言いそうに。
・コハダ
関東だと結構強めの酢の味がするけど個人的には結構苦手。
このお店は酢の味の強さは控えめで魚の味で勝負。これマジ美味い。
なので大将は関東から来るお客さんの反応をいつもドキドキしてるとか。
・車海老 観音開き
小さな海老の方が旨味があるけど1尾だと物足りないため2尾重ねて使ってるとか。
確かにうめー。
・ノドグロ巻き
ノドグロに炭で焼き目を入れるパフォーマンス付き。
ノドグロの旨味に香ばしさが加わって最高。
1回だけお客さん向けにパフォーマンスしてヨソ見していたら手の上に炭を当てられたのだとか。
控えめに言って最高のお店。
魚もシャリも喋りもパフォーマンスもどれも素晴らしい。
あー、ここに住んでたらしょっちゅう通うよなぁ。くそー。
いつかまた来たいなあ。
YouTubeに動画あげています。
https://youtu.be/1SPW_8EKUzI