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少し面白い立地にありますよ✨️
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笑顔頂きやした♡♡
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つぶ貝は藻塩が 見た目も爽やか✨️
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鰆の藁焼きは雪塩で
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シャキシャキもずく
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白焼きは 大阪焼きで パリパリで最高です
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答えはこちら❣️ 【障泥鳥賊】アオリイカ
「障泥」とは、馬具の一種で、馬の鞍(くら)ヒレが泥除けに似ているので この字が付いたそうです✨️
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鯛の酒盗の茶碗蒸し
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平目は4日間 塩〆で寝かせアクセントに松の葉昆布を✨️
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甘海老は昆布〆です
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もう手に入らない幻の焼酎
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マグロは脳天を頂きます 脳天好きには たまりません♡
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本日のマグロ様〜 宮城の塩釜 2週間寝かせています
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コハダは寝かせば寝かす程美味しい 4日寝かせてます
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酒蔵の社長さんのお名前を冠した自慢の1品
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車海老は2尾付き
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煮アナゴは塩で
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かんぴょう巻き
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九州嬉野の釜煎り茶 鎌煎りをされているのは4軒だけとか
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お見送りもして頂き最後の最後まで笑顔が絶えません✨️
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年初めにいただくお寿司は
こちらと決めていました❣️❣️
JR東西線「大阪城北詰駅」から徒歩約2分
大きな交差点沿い
三角地に佇むお店です
暖簾を潜りますと
そこには安定の【強面な大将とソムリエさん】
毎度 怯みます【平たい顔族 母娘】(꒪ᗜ꒪ ‧̣̥̇)
南国出身の大将曰く
【大阪に来てから 顔が薄くなった】と|°௰°)))
安心して下さい❣️❣️
娘がカメラを向けますと
【思わずこちらも驚く見たことのない笑顔】
•́ω•̀)どゆこと?? 笑
笑いの絶えない
口福タイムの始まりです✨.゚・*..☆.。.:*✨
〜頂きましたのは〜
プレミアムディナー
13800円(税込)
〈逸品〉
煮鮑
煮蛸
子持ち鮎昆布巻き
鰆の塩タタキ
茶碗蒸し
〜鯛の酒造〜
<握り)
鰻の白焼き
障泥鳥賊
平目
のどぐろ
赤貝
鰺
本鮪
車海老
煮穴子
〈〆物〉
王子巻き
赤出し
基本的に
メニューに大きな変更はありません
【自信があるからこそ メニューは変えない】
とおっしゃる通り
旨味の出し方が的確です
ネタによってシャリの温度を変える
細やかな気配り❣️
特に【平目】は
ネタとシャリが見事に調和し
口に含んだ瞬間ふわりと消えていきます
飾り包丁は見た目にも美しく
口の中でほどけるように計算されています❣️
【障泥烏賊】の飾り包丁は
まるでスワロフスキーが散りばめられているかのように きらきらと輝いています✨.゚・*..☆.。.:*✨.☆.。.:. *:゚
あっ❣️❣️
【障泥烏賊】アオリイカ
前回 こちらに来た時に教えて頂いたんです
胴の左右に張り出したヒレが
馬の鞍の横に付く障泥の形に似ているので
この漢字が付いたと✨️
知識豊富なソムリエさんの解説も
この店ならではの楽しみです❣️❣️
居心地・味・ネタ・お値段
どれを取ってもバランスがいい
安心しておすすめできる一軒です
✨.゚・*..☆.。.:*✨.☆.。.:. *:゚
最後に
ソムリエさん曰く
お寿司に1番合うお酒は【テキーラ】だそうです
次回はテキーラで♡♡
ご馳走様でした(꜆◕⩊◕꜀)