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タコの刺し身。
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トコブシ。
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干した牡蠣の茶碗蒸し
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ヒラメと黒ムツの刺し身
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香箱蟹の蒸し物。スダチを絞って。
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カツオの刺し身をつけて食べるタマネギダレ。一條の定番。
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カツオ刺し
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ふぐの白子
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鮟鱇の肝と奈良漬け。
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カラスミ
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きんきの煮つけ
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サヨリ
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スミイカ
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シマアジ
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アオヤギ
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何か忘れた。ブリっぽい。
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カスゴ
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赤貝
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マグロ赤身
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マグロ中トロ
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マグロ大トロ
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コハダ
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煮イカ
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煮貝。ハマグリかな。
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サバ
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エビ
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ウニ
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穴子。ツメと塩2種類出すのが一條の定番。
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吸い物
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卵焼き
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干瓢。これでオシマイ。
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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
大概、誰かと連れ立って行くことが多く、夜に一人で行くのはお初。そんなに頻繁に使ってはいないけど、年に2、3回のお付き合いを続けている。今回は半年ぶり。
ここのところ、ちょいと浮気もかましていたので、原点に立ち戻るべく〈一條〉へ。
予約を取って17:30に訪れ、その後も予約でほぼ満席。相変わらずの人気で、下町の鮨屋ってな感じの大将も相変わらずの調子で頼もしいかぎり。
久々に訪れた一條さん、以前にも増して鮨の前に供される酒肴のレベルが上がっているように感じた。人を雇って手の込んだ物を作れるようになったのかな。毎回出て来る刻みタマネギで食べるカツオ刺しのような定番だけでなく、干した牡蠣で作る茶碗蒸し、香箱蟹の蒸し物、きんきの煮つけ、ふぐの白子みたいなものは、以前だったら出て来なかったと思う。
皮目だけを焼いた黒ムツが最高に美味しかったし、鮟鱇の肝と奈良漬けに濃いたれで味をつけたのも、酒飲みをダメにする逸品だった。そんなこんなで開運を3合行ってしまったという。こんな酒飲みをダメにするメニューをさらっと作るくせに、大将ご本人はお酒を飲めないというのだから、わからないもの。
鮨は言うに及ばず。サヨリに始まり17貫、玉・干瓢巻きにて〆る。以前、いささか赤酢の酢飯が前面に出てきた時期があったが、今回はすごくバランスがよかった。特によかったのはシマアジとカスゴ。話しているところを聞くと何だか豪放磊落な落語家みたいな大将だけど、結構繊細な仕事をなさる方だと思う。
酒を沢山行ったのもあるが、〆て27,000円。出て来た品数とその充実ぶりを思えば妥当どころか安くすらある。お見事。
これからも使い続けたい店だと再確認。鮨の味も磨かれていたが、綺羅星の如き酒肴の数々は、以前もよかったが今回特に素晴らしく、凄みが出て来た。予約を取りにくい店になりつつあるが、通えるうちに通おう。