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ジュンサイアワビの煮汁掛け
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鯛 ５日熟成モノと当日モノ
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蒸しアワビ
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カツオ
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ボタン海老熟成モノ
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雲丹パフェ
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明石のタコ
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太刀魚の焼き物
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煮ホタテ
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アジの棒寿司
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海老ミソ
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地物野菜
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キンメ
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シンコ5枚重ね
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コハダ
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ヅケ
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噴火湾の中トロ
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大トロ
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真イカ 初物
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ゲソ
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カスゴ
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イワシ熟成モノ
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ハマグリ
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カイワレ昆布締め
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生トリガイ
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海老リゾット
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下関の赤雲丹
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ムラサキ雲丹
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穴子
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シバエビの玉子焼き
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お吸い物
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日本酒のアイス最中
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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
土曜日の夕刻20時に単身伺いました。もちろん予約困難店ですから早めに予約済みです。店内に入るとソーシャルディスタンスが保たれており、カウンター席の私の両隣りは空席で、少人数でのスタートです。
〇ジュンサイ アワビの煮汁掛け
〇鯛 ５日熟成モノと当日モノの食べ比べ
やっぱり私は旨味が強い熟成モノが好きです。
〇蒸しアワビ
〇カツオ
溶きがらしで頂きます。ワラで炙った皮が香ばしい。
〇ボタン海老 熟成モノ
特有のねっとり感が旨味とともに口の中に広がります。
〇雲丹パフェ
江差の漁師から直接仕入れたミョウバンなしの雲丹を使っているそうです。
純粋な雲丹の甘みと旨味のみを味わえます。勿体ないのでちびちびと頂きます。
〇明石のタコ
〇太刀魚の焼き物
絶妙な焼き加減。皮近くの半熟加減が美味い。
〇煮ホタテ
ホタテは熟成され味が乗っていて、海苔の汁とよく合います。
〇アジの棒寿司
軽く熟成させたアジの酸味に赤シャリがよく合って優しい味に仕上げています。
〇地物野菜 キュウリ・オクラ・プチトマト（箸休め）
ここから握りに入ります。
〇キンメ
キンメ特有の甘い脂と旨味が存分に味わえます。
〇しんこ５枚重ね
〇コハダ
〇鮪のヅケ
飲み込むのがもったいないくらいの旨味が溢れます。
〇噴火湾の中トロ
〇大トロ
〇真イカ 初物
〇ゲソ
〇カスゴ
〇ハマグリ
〇イワシ
軽く熟成させてあります。イワシ特有の脂と旨味が際立ちます。
〇カイワレ昆布締め
ねばねばサッパリ感で口の中がいい具合にリフレッシュされます。
〇生トリガイ
この時期だけの旬モノです。
〇海老リゾット
リゾットの継ぎ足し続けている秘伝のエビソースの方がエビエビしています。
〇下関の赤雲丹
〇ムラサキ雲丹
最高なコンディションの雲丹２種を頂き贅沢感は絶頂に。
〇穴子
やはり穴子に職人さんの技術がよく表れます。
絶妙のふわふわなしっとり感で口の中で溶けていきます。
〇シバエビの玉子焼き
〇お吸い物
〇日本酒のアイス最中
砂糖未使用だそうです。
シャリは赤酢で、酸味がまろやかで優しい味で、香り高く旨味が広がります。
口に入れるとほろっと崩れる、丁度いい握り加減です。
ネタも素材の特長を引き出す工夫が随所になされています。
女将さんは日本酒を熟知されており、こちらのイメージに合ったものを的確に提供してくれます。
大将は気さくでお話も弾みます。
税込３万３千円のおまかせは高価ですが、その日のフルコースを揃えた品数の多さから言えば決して高い値付けではありません。
美味しいお寿司を頂きました。また、イクラの季節にお邪魔したいと思います。
ご馳走様でした。