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馬鈴薯、煮鮑
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新蓮根のずんだ和え
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甘鯛と冬瓜、ツルナ
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甘鯛と冬瓜、ツルナ
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闇蒔絵という技法らしい
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焼津のハタ 塩（マルドン）と醤油で
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焼津のハタ 塩が凄く合ってました
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焼津のハタ
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ジンドウイカと空芯菜
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緑ナスの揚げ田楽 白味噌
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茹で揚げのカマス、モロヘイヤ、ネギソース
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椎茸の蒸し焼き
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塩 マルドン
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蒸したエボダイ、叩いたトマト
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金目鯛の鱗焼き 実山椒醤油
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沖縄のモズクと削り立ての鰹節
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炊き立てご飯
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折戸ナス、糸縒鯛の揚げ餡掛け、おくら
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太刀魚と甘長唐辛子のご飯
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太刀魚と甘長唐辛子のご飯
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（お替り）発酵小松菜を和えた白胡麻出汁ご飯
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（お替り）泳がせ鰹の漬丼
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浜香（ハマゴウ）
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浜香（ハマゴウ）の香りを寄せた桃
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スイカのジェラート
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お抹茶
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お抹茶
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自家製ジンジャーエール
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入口
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テーブルセット
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調理台（焼台）
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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
焼津。
駅からタクシーの方が多いみたいですが、店前に数台分の駐車場もあるので、車も便利です。
本日の注文
・お任せコース
・自家製ジンジャーエール ✕2
GT:22880円
味、サービス、設え、最良を味わえました。
遠くてもまた伺いたい名店。
以下、コース内容と感想。
◯自家製ジンジャーエール
とても美味しい。どこか柑橘系の豊かな甘みを感じます。自宅で再現したいが手法がわからず。
◯馬鈴薯、煮鮑
煮鮑の食感
◯新蓮根のずんだ和え
ずんだで味付け、新蓮根の焼いた香り
◯甘鯛と冬瓜、ツルナ
甘鯛の柔らかさ、冬瓜の下茹が絶品
器、闇蒔絵
◯焼津のハタ
フワッと甘い
◯ジンドウイカと空芯菜
お初のジンドウイカ。旨味が濃いのは焼きの工夫か
◯緑ナスの揚げ田楽 白味噌
白味噌も美味しいが塩で食べてみたら最高でした
◯茹で揚げのカマス、モロヘイヤ、ネギソース
カマスにネギソースが垂涎
◯椎茸の蒸し焼き
肉厚だが包丁が効いていて食べやすい
◯蒸したエボダイ、叩いたトマト
とにかく魚が美味い！
◯金目鯛の鱗焼き 実山椒醤油
実山椒の使い方が秀逸。金目の脂の旨味を引き上げてくれます。
◯沖縄のモズクと削り立ての鰹節
お口直し。
◯炊き立てご飯
ツヤツヤで固め。炊き上がり直ぐなので蒸らして水分を閉じ込める前。
◯折戸ナス、糸縒鯛の揚げ餡掛け、おくら
魚が美味すぎて事件。
◯太刀魚と甘長唐辛子のご飯
とにかく魚が美味い。これが太刀魚の旨さなんだと初めて知った。
◯（お替り）発酵小松菜を和えた白胡麻出汁ご飯
センスが光る。好みが合う。
◯（お替り）泳がせ鰹の漬丼
焼津漁港には回游できる生簀があるらしく、焼津以外で揚がった魚も生簀を使うことで質が上がるようです。
◯浜香（ハマゴウ）の香りを寄せた桃
ミントのような仄かな香りが特徴の浜香が桃を一段上げてくれます。
◯スイカのジェラート
スイカは苦手ですが、美味しくいただきました。
◯お抹茶
店主が立ててくれます
調味料用に置いてあった塩はイギリスの海水塩で製塩されたマルドンだそうです。
魚のポテンシャルだけではない、確かな技術と味覚のセンスに感服。
調理台（焼台）が目の前でも暑さ（熱さ）を感じることなかった。
そしてこの調理台が熱の入れ方にバリエーションを持たせられる優れモノなのかも。
また伺いたい名店でした。
ご馳走様でした(^^)