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うなぎ
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おこぜ
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キンメ
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鮑
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鮑肝と酢飯
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マナガツオ
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クエ
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白甘鯛
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マナガツオ
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キス
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トロ
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渡り蟹、クチコ
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縞鯵
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今からノドグロを炙る用意
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ノドグロ
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メンチ鯛
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松山産ウニ
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八幡浜産ウニ
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小田川の鮎
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穴子
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味噌汁
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卵焼き
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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
先付けがいきなり、岡山児島で取れた(青)と云うもので甲殻類をエサにした天然うなぎの酢の物、松山産おこぜ、皮、胃袋、真子、肝あえ。何とも言えない味、食感。北条の金目の蒸したもの。北条でキンメが取れるのが珍しい。二神島産鮑何も入れず6時間煮込む。これがまた美味い。マナガツオ炙り。愛南町のクエ13キロ。八幡浜の白甘鯛で1週間寝かしたものを握りで。今治大島マナガツオ。キス昆布〆。2枚重ねした岩手のトロ、今治産渡り蟹、上にあるのはクチコ。愛南町の4日寝かした縞鯵、徳島産ノドグロ炙り、徳島でノドグロが取れるのか！愛南町メンチ鯛、二神島赤雲丹塩水漬けず、八幡浜の雲丹の食べ比べ。小田川で取れた鮎を蒸したもの。一瞬小籠包かと思った。笹の葉を炙った穴子、大穴子ながら骨を全部抜いたもので、とても柔らかい。最後は味噌汁。〆は卵焼き。何回食べても美味い。本当に海老が入ったいるのか。ここは毎回感動を与えてくれるお店。本当な満足。ごちそうさまでした。