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鹿児島の筍 木の芽味噌
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真鯛の白子のすり流し
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唐津あわび 富山湾ホタルイカ
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噴火湾の毛蟹
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朝じめヒラメ
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ムラサキウニ ジュレ
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増毛町のボタンエビ漬け
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銚子の金目鯛
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余市のあん肝 奈良漬
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対馬ノドグロ
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五島のアオリイカ
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大助の漬け
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小肌
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宇部の赤貝
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赤身の漬け
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下田の中トロ
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下田の大トロ
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天草の車海老
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鹿児島の出水アジ
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ハダテのウニ
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ハダテのウニ
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にはまぐり
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ネギトロ
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干瓢巻き
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芝エビと大和芋の玉子焼き
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車海老のワタの味噌椀
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外観
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外観
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外観
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4月上旬、無事に仕事が終了、ラストディナー。お店は、中洲川端駅から徒歩12分、竹藪が素敵なエントランスのテナントビル2階です。事前に予約して伺いました。
店内は、とても高級感があって素敵。カウンターの中央には大将。奥のキッチンには、かなりの人数のお弟子さんがいるようで、とても活気があります。案内されたカウンターの端っこで、おまかせコースがスタートです。もちろん、お供は、生ビールで乾杯して、日本酒です(^。^)
おつまみは、どれもよかったのですが、大好物のノドグロを軽く焼き、赤酢の酢飯といただくのが美味しい。それと、定番のあん肝と奈良漬は、お酒のおつまみにぴったり。
つづいて、握りもどれも美味しい。
かなりのボリュームだったので、小さめにと・・・お願いして、なんとか最後まで食べ切れましたが、もうお腹が一杯、かなり苦しい (°▽°)
最後は、玄関先で大将と記念写真。
大将曰く、年一回来店するお客さんも多いと聞き、仕事でまた来る機会があるといいなー。
美味しかったです❣️
ごちそうさまでした(^ ^)
<おまかせ> 美味しかったもの=◎
つまみ
鹿児島の筍 木の芽味噌
◎真鯛の白子のすり流し
唐津あわび 富山湾ホタルイカ
噴火湾の毛蟹
朝じめヒラメ
ムラサキウニ ジュレ
◎増毛町のボタンエビ漬け
◎銚子の金目鯛
◎余市のあん肝 奈良漬
◎対馬ノドグロ
握り
◎五島のアオリイカ
大助の漬け
小肌
宇部の赤貝
赤身の漬け
◎下田の中トロ
下田の大トロ
天草の車海老
◎鹿児島の出水アジ
◎ハダテのウニ
にはまぐり
ネギトロ
干瓢巻き
芝エビと大和芋の玉子焼き
車海老のワタの味噌椀