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外観
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外観
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外観
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ぶんぶく茶釜のたぬき
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外観
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内観
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カウンター
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千葉の勝浦塩、新月の煌
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満月の刻と食べ比べ
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ヱビスビール小瓶
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中に5円玉
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館林のミニトマト、イエローミミの漬物
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鳴門の村さんの真鯛
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牡丹海老
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鰹のたたき
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溶き芥子醤油で
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雲丹パフェ
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雲丹パフェ
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東京 会津娘 花さくら
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茹でた牡蠣
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茶碗蒸し？
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このわたの茶碗蒸し…
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ならぬ茶碗鮨w
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赤貝の肝の山葵醤油和え
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東京 屋守（おくのかみ）
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紐きゅう
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鮟肝ポン酢漬
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花山葵
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山口 天美
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ガリ
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勝浦の鯛
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小肌
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福島 飛露喜
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イクラ
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勝浦の釣りの赤身
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中トロ
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岩手 赤武
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背中の筋との間
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大トロ
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墨烏賊
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春子鯛
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閖上の赤貝
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鰆のヅケ
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山口 わかむすめ
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インベーダーゲーム45周年記念の江戸切子の箱
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カイワレ
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生のトリ貝
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海老丼
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海老丼
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蛤
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紫雲丹
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紫雲丹
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穴子
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何だっけ？ｗ
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芝海老の玉子焼
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追加 干瓢巻（左：硬い干瓢、右：普通の干瓢）
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貴醸酒入のアイス最中
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アガリ
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檜の箱
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おしぼり
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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
食べログへの投稿をきっかけに知り合った方からのご紹介いただいたお方からのお誘いで、館林の鮨おばなさんに初訪問です！
拝見させていただいてるレビュアーの方の中にも此方に訪問されてる方がいらして、その方たちのレビューを見るたびに、海無し県の群馬にこんなお寿司の名店があるんだ～って思ってたんですが、ついにお伺いする機会が訪れました！ありがたや、ありがたや。
館林って、自分が生まれ育った町の沿線ではあるんだけど、ずいぶん小さい頃にツツジを見に行った記憶があるだけで、駅に降り立ったのは恐らくそれ以来じゃないかなぁ。ぶんぶく茶釜の地元なんだね。駅からお店に行く道のあちこちにたぬきがいたよw
此方、1968年の創業ということで、自分のが少しお兄さんだけど、代々続いたお寿司屋さんなんですね。毎朝、館林から豊洲に仕入れに行ってるそうです。大変だあ。
近代的な店構え。で、たぬきがここにもｗ 店主はサーファーだそうで、店内にはビッグウェーヴの絵？写真？が飾られてます。
コースはおまかせで、20,000円、25,000円、30,000円（全て税抜き）があるんですが、今回戴いたのは30,000円のコースとなります。
・千葉の勝浦塩、新月
先ずは此方で使われてる塩の説明から。新月の満潮時に採った海水で造った塩だそうです。月の満ち欠けによる引力の差でミネラル分が味に違いが出て来るそうで、満月の海水で造った塩とは味が違うそうですよ…
と、ご説明いただいていたら、満月と食べ比べてみますか？ということで、新月の塩と満月の塩の食べ比べもさせて戴きました。最初にガツン！と来てスーッと引いてく満月に対し、最初に甘味が来て、そののち塩気が来て余韻も長い新月と、確かに味わいが違いますね。
ちなみに、摘みで刺身に付ける塩は新月の塩で、シャリには満月の塩を混ぜてるそうです。
・館林のミニトマト、イエローミミの漬物
先付の品。お、ほんのり甘くて美味しい。
・鳴門の村さんの真鯛
日本一の漁師と言われる村公一氏が獲った真鯛です。旨味あるなあ。ウメー！
・牡丹海老
プリプリ新鮮で美味しい！
・鰹のたたき
裏の厨房で藁で燻してきたばかり。溶き芥子醤油で戴きます。
藁の香りは抑え気味で、鰹の旨味だけが口の中に広がる。美味し〜！この溶き芥子醤油もイイね！
・雲丹パフェ
こちらの名物だそう。シャリに馬糞雲丹を乗せて貝殻のスプーンで戴きます。
おお、美味い！！馬糞雲丹とシャリが見事に融合してて、こりゃウメーや！！
つか、シャリが美味しいなあ。
聞くところによると、これまでミツカンの山吹を使ってたそうですが、伺った前日から山吹をさらに寝かせたお酢に切り替えたそう。まだ非売品で、東京の10軒のほか此方と横浜の1軒の計12軒にしか提供されてないそう。山吹もまだ残ってるけど、こっちのが美味しいので変えちゃったとか。
なるほど〜。だからこんなに円やかな甘味のあるシャリなんだ。美味し～！
・茹でた牡蠣
もうシーズンも終わりですね。純粋に牡蠣の旨味を味わえる。食感の固い貝柱はカットしてるのかな。食べやすい。
・茶碗蒸し、ならぬ茶碗鮨w
このわたの茶碗蒸しの底にシャリが敷かれてます。このわたの塩気と風味にもぴったり！
・赤貝の肝の山葵醤油和え
紐じゃなくて肝です。初めて食べたよ。美味しいじゃない！酒のつまみにぴったり！！
いままで山葵醤油だけで和えてたのを、思い付きで胡麻油も足して見たんだそうな。それがまたヒット！w
・紐きゅう
シャリなしの赤貝の紐と胡瓜だけの、本物の紐きゅう巻ですw
・鮟肝ポン酢漬
鮟肝にポン酢を掛けるのじゃなく、ポン酢に5日浸け混んだそうで…ウメー！お酒追加で！！w
・花山葵
お持たせに。あんまり出て来ないけど、ついこの間も何処かで戴いたな。美味し。
ここから握りに入ります。
・勝浦の鯛 つまみのとは違って大型の鯛なんで皮は外したそう。すっきり美味い。
・小肌 いい〆具合。美味し〜。
・イクラ こちらも当店の名物だそうで…中からタレが弾ける！？濃厚な旨味！！漬け方に秘密があるんだろうなあ。
・勝浦の釣りの赤身 鮪はやま幸から。旨味ある赤身だなあ。美味しい。
・中トロ 脂がすっきりしてるから背の中トロかと思ったら腹の部分だそう。こちらは赤身とは違う個体みたいだけど、小ぶりな鮪だったのかな？
・背中の筋との間 中トロと同じ個体。いわゆるハガシなのかな？キメ細かくて蕩ける！？美味すぎ昇天！！
・大トロ 中トロと同じ個体。おー、これぞ正しく大トロ！！w
・墨烏賊 表側にはそんなに包丁が入ってない感じなんだけど、固いことなくサクッと噛めて(ﾟдﾟ)ｳﾏｰ!!
・春子鯛 柔らか美味し。
・閖上の赤貝 こんなに香り高い赤貝は初めてだ！口の中に入れただけで香るよ！？赤貝の香りを初めて知ったかも。いい香りだあ。
・鰆のヅケ 鰆なのに弾力があって旨いなあ〜！
・カイワレ へ～、カイワレ大根かあ。こちらも名物だそう。昆布〆にして味も付いてるし、シャクシャクして予想外の美味しさ！？
・生のトリ貝 ヌルッとして旨い！
・海老丼 車海老。海老の殻の出汁を16年も煮詰めたタレで戴きます。こちらも名物のようだけど、こういったサプライズな出し方が嬉しいね！
・蛤 透明だけど旨味のあるタレを塗って美味しい！
・紫雲丹 豊洲で一番値のものだそう。間違いないね！
・穴子 香ばしい穴子！抜群に旨ッ！！
・芝海老の玉子焼 芝海老の香りがいいなあ。
これであとはデザートが出てコース終了ということで、出してないネタはないということなので、巻物をお願いして〆にしました。
・追加 普通の干瓢と硬い干瓢の比較 巻物で何か…ということで勧められた干瓢巻。一本を二人でシェアしようと思ったら、一本ずつにして食べ比べしませんか？ということでお願い。硬い方が味がよく分かるということで、普段はこちらを使ってるそうだけど、柔らかいのもサクッと歯切れのいい食感で捨て難い。
・貴醸酒入のアイス最中
貴醸酒って分からないほどのほんのりした甘さのアイス最中だけど、これ、抜群に美味しい！！
ご夫婦お二人だけでやられてるようだけど、厨房にもうお一人いた？女将さんは飲み物ほか、接客担当です。デザートもかな？
大将に女将さんのお話も面白かったけど、最後に檜の香りが移ったおしぼりが出たり、ホスピタリティも相当なものです。
途中でインベーダーゲーム45周年記念で作られた江戸切子が出て来て笑ったw 450脚の限定生産でシリアルナンバー付。
それにしても改めて数えると品数多いなあ。でも、余りに美味しいんでペロリ行けちゃったよ！？
ホント、おつまみも握りもデザートまで、どれも美味しかった！！なかなか来れないお店だけど、機会があれば是非また訪れたいお寿司屋さんですね！！