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小岩の住宅街に佇む「酒とつまみと魚屋と」。
90年以上続く魚屋の直営だからこそ、刺身の切り口ひとつから鮮度の力を実感できます。
一方で料理を仕立てる店主は、長年イタリアンレストランで腕を磨いた人物。
だからこそ「つまみ」という肩書きでありながら、ワインにも日本酒にも寄り添う奥行きがあり、決して“ただの肴”では終わりません。
この日は、日替わりの鮮魚刺しに加えて、オイル使いが絶妙な洋風仕立てのつまみを幾つか。
シンプルにして洒脱、どの皿も“理性を揺さぶる旨さ”がありました。
店内はこぢんまりとして親密。グラスを傾けながら魚を味わい尽くす、そんな夜がよく似合う場所です。
“魚屋酒場”のイメージを鮮やかに更新する、知る人ぞ知る一軒。小岩に通う理由が出来ました。