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年間200食のお鮨を食べる自他共に認める鮨マニアのBOSS田中さんと、まだお伺いした事がありませんが銀座の名店「鮨 あらい」さんとの夢の共演のようなお店。
これだけでもすごいんですが、実際食べてみたら
舎利は3種類のお酢と2種類の富山産のお米をブレンド
名古屋だと砂糖を使う店が多いようです。
砂糖を使う事で、まろやかな赤酢が更に柔らかく角が取れるような味わいに変わり、鮪やカツオなど主張の強い種の旨味をより強く感じられるような役割を担っているのだと自分なりに分析。
美味しいお鮨を食べると口角が上がったり悶絶したり、
美味しいですこれ~と言うたびに、大将の横田さんのしてやったり顔が微笑ましい。
小肌の舎利との組み合わせを計算された締め具合もとても美味で、体内に蓄めておきたく2貫追加。
お土産に贅沢な太巻きまで頂き、幸せの相乗効果。
お忙しい中顔を見に来てくださったBOSSにも感謝でした、名古屋でもお会い出来て本当にうれしかったです。
遠方ではありますが、用事作ってちょこちょこ訪問したい素敵なお店。
書き込みしながら年内にもう1度行きたいな~という欲求が出てきたので予定作ってお伺いするかもです。
ご馳走様でした!