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まぐろといぶりがっこ
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煮アワビ
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小肌より少し大きいなかずみ
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牡蠣
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白いか（剣先いか）
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あじ
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鯛
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貝だし
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カブ、玉ねぎ、ジャガイモ、豆乳を使ったすり流し
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煮アワビの肝と混ぜる小玉酢飯
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煮アワビと小玉酢飯を混ぜた
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中とろ
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あん肝スイカ
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あん肝スイカ柚子胡椒のせ
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まぐろ漬け
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せりと菊花のおひたし
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バフンうに
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フグの雑炊風茶漬け
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舞茸の浅漬け
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スフレ玉子
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穴子
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かんぴょう巻き
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赤だし
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ほうじ茶のクリームブリュレ
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スモーク中の鯖
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スモーク後の鯖
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ガリ
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瓶ビール
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白ワイン
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二階堂ロック
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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
1ヶ月半前に昼の部を予約して訪問。
開店5分前に到着すると予約のお客さんが20人ほど並んでいる。
ほとんどのお客さんは近くの別店舗に案内される。
予約時に本店のカウンター席を指定していたので開店すると一番奥のカウンター席に案内される。
まずは瓶ビール、連れは白ワインを注文。
カウンターにはメニューが置かれていて本日のコースの内容が記載されている。
中には季節の刺身とか本日の一貫など何が出てくるか楽しみな記載もありワクワクする。
この後はいいペース配分で次々と提供される。
・貝だし
しじみのだしが効いた茶碗蒸し的なものでとても濃厚。
・巻物
まぐろといぶりがっこのトロタクみたいな感じ。
いぶりがっこの風味がいい感じ。
・季節の刺身
6日間熟成の真鯛。
・いか
白いか（剣先いか）で飾り包丁がしっかり。
・本日の津本式究極の血抜き熟成魚
11日間熟成したあじで身はしっかりしている。
・すり流し
カブ、玉ねぎ、ジャガイモ、豆乳を使ったすり流し。
・煮アワビ
柔らかいけど歯応えのあるアワビと肝ソース。
肝ソースの作り方を聞いたけど複雑すぎて覚えきられない。
肝は少し残しておいて別途提供される玉酢飯と混ぜていただく。
これも絶品。
・光物
小肌より少し大きいものって言われ、なかずみですかって聞くとその通り。
・牡蠣
ねっとりしていて旨みが凝縮されている。
・本日の一貫
あん肝スイカ
あん肝とこだまスイカの奈良漬は濃厚あん肝と奈良漬の風味が最高。、
・中とろ
少し炙りが入っているまぐろ中とろ。
・本日の一貫
まぐろ漬け。
・箸休め
せりと菊花のおひたし
・スモーク
鯖寿司をスモークしていただく。
スモークの香りがいい感じ。
・うに
バフンうに。
・茶漬け
フグの雑炊風茶漬け。
・浅漬け
舞茸の浅漬け。
・穴子
ふわふわとろとろ。
・スフレ玉子
焼かずに蒸していてカステラのような食感。
・かんぴょう巻き
甘すぎず食感もいい。
・お椀
赤だし。
・デザート
ほうじ茶のクリームブリュレ。
酢飯は2種類の赤酢と米酢をブレンドしているそう。
これで税込6600円は破格！
どれも美味しく初めていただくようなものもたくさんあり板さんには質問攻め笑。
やはりお寿司はカウンター席でいただくのが最高。
カウンター席でないと聞けないネタの産地や仕込みネタ、その他どうでもいい話など会話が楽しめる。
今日は自称横須賀のサーベルタイガー（いただいた名刺に記載されてた）の店長に握っていただいた。
ごちそうさまでした。
また伺います。