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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
土曜、予約して訪問。
今まで存在は知ってたが、注文入ってから捌くと聞いてなかなかいけなかったが意を決して訪問。
予約外の人が次々跳ね返されていく。
焼く面積が狭くワンオペなので、奥に席があってもカウンター3組が限界な模様。
目の前で生きているのを手早く固定して捌く。
捌きたては刺身も食べれるし蒸さずとも柔らかいらしい。3枚に捌かれても心臓が長時間動いているのを見て鮮度を実感。
カウンター左端だと水槽も焼き場も捌く姿も見れるがうなぎを焼くときに仰ぐと炭が舞ってくるがしょうがない。
食べ比べコース竹12000。
骨せんべい
うなぎのコブじめ ○ 刺身は初めて 独特な食感
後はひたすらうなぎを巻いた串が続く
うなぎ頭 むし たれ
くりから ○
あたま 塩 養殖、天然
皮 ○
ばらみ？ 中落ちみたいなとこ
ひれ ちょっとくさみとこげ
ちあい ややクセあり
肝 天然手前 養殖奥
ラスト 名称不明
しらやき 天然 養殖 黒い藻塩 ワインの塩
うなぎの きゅうりと冷や汁みたいの
うなぎの糠漬け
蒲焼 ○ 山椒味噌
わらび餅…なんか抜けたかな？
違いが良くわからん串も複数あったが今までうなぎをこんなに部位ごとに分けて食べたことなかったから大変興味深く、美味しくいただきました。
○は特によかった。
値段はしたが、ボリュームは十二分で結構限界だった。1年分うなぎ食べた気がする。
珍しいから注文したが、山椒ビールは良さがよくわからんかった。
すっきりした日本酒の方がよかったかも。
次は普通の鰻重で来ようかな。
コースだと入店から退店まで2時間弱。