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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
今回の新潟旅行は前から予約していた新潟登喜和鮨 新発田本店をメインにして計画。
お店は1954年創業で現在の大将は3代目。ドラマーなど音楽活動をされていたが、東京の寿司店で修行し全国で食べ歩き、学び、家業を継ぎ、彼の代で改革して今のおまかせのスタイルに。
最初に出てきた蛤のおかゆからビビッときました。
次々と独創性ある新潟、佐渡などここだけでしか食べられない地元の新鮮な食材をふんだんに使い振る舞われる。
斬新で次はなんだろうと最後までわくわくできる時間。
一人で伺いましたが大将が和ませてくれて楽しい時間を、過ごせました。初めてのお寿司屋さんデビューがここで良かったです。
グルメな方にここのお店が一番美味しくて好きと紹介してもらい、気になっていたので伺えて良かった。
細かい説明もしてくれる。
本店は土日のみの営業
ミシュラン一つ星、ゴエミヨsilverも獲得の実力店。
新潟米 おかゆ はまぐりだけ
安曇野わさび 塩白いダイヤ
さわら刺身
山の山椒の蒸留した水をかけて 塩
鰆の背中のすし 塩
佐渡アオリイカ ねっとりと
佐渡海老 海老殻の粉末
米はトマトがら有名な高野農園の新潟米
秋のカマス
揚げ物 新潟甘鯛 色々な魚の鱗を合わせて （乾燥させて手で不純物を取り除く。岩塩みたいに綺麗）焼きなすのぺーストぞえて。
柏崎のもずく 紫蘇の実とさわやかに 食感歯触りがなんとも言えないザクザクとなめらか。柏崎のもずく絶品
新潟かすご鯛 噛み締めるたびに旨みと甘みと 美味し
きはだまぐろ
一週間くらいしか水揚げされない希少な とけます
さどのかんぶり 13キロ 一番大きい
背中とおなかをミルフィーユのように
天然 佐渡松茸
しめじ 山伏茸
ならたけ もづくがにのスープ
佐渡両津湾のバイ貝
佐渡松茸とズワイガニの握り
部位によって半生やきざんだり変化を組み合わせて
半熟いくら丼 ととまめ 阿賀野川
穴子 たれか塩か選べます。
70年の歴史あるタレ 濃厚で上品な大人ビターが深い。
次回は塩も食べたい
ととまめのたまごスープ
新潟の郷土料理でいくらを茹でて塩水で和えたものを指し、魚（とと）の豆。
卵焼き
くろむつ 焼入れ炎 炭の風味と
バフンウニ 三國屋海苔
最後まで感動の連続で感動しました。
素敵なお店のご紹介ありがとうございます。