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鹿児島産玉露∶常温で煮出して
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蟹酢∶凍らせたトマトの酢漬けで
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黒鯥∶ネギの酢漬けとともに
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明石の蛸
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太刀魚の焼き物∶辛味大根と舎利に合わせて
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梶谷農園産ハーブの昆布締め∶巻き物にして
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白甘鯛∶塩と酢橘を添えて
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鮪の漬け∶出汁醤油とともに
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北寄貝∶炙って香りを付けて
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蛤の出汁
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北寄貝の肝焼き
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鱧∶紫蘇の葉を添えて
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中トロ∶血合岸
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スナップエンドウの冷たい茶碗蒸し
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鱧の皮の焼き物
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小肌
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煮蛤
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玉露のほうじ茶
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鰯と白板昆布の磯辺巻き∶芽葱とともに
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車海老∶海老味噌を忍ばせて
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紫雲丹∶青海苔を舎利に纏わせて
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鯵
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赤出汁
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干瓢巻き
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玉
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追加∶葡萄海老~芝海老のオボロを忍ばせて
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追加∶鮎の酢締め~うるかとともに
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追加∶蛇腹~塩を添えて
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下関の鮪
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追加∶金目鯛~藻塩とともに
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追加∶あおり烏賊
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追加∶蒸し鮑~肝ソースとともに
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追加∶穴きゅう
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漬物
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ガリ
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わらび餅と梶谷農園産ハーブのハーブティー
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エルダーフラワーソーダ割り
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ヤマトチバナはちみつ漬け
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お土産
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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
大阪にある寿司の名店にお邪魔して来ました❗️
雨と渋滞で冷や冷やしながらも何とか時間に間に合ってホッとしつつ、今回はお酒なしで楽しんできました(*^^*)
お酒なしでも個性的かつさっぱりとしたソフトドリンクで食事が進みますが、ヤマトタチバナのハチミツ漬けのソーダ割りは苦味と甘味が合わさった身も食べられてガリとは一味違った箸休めにも最適でした。
ツマミでは蟹酢と言いつつ凍らせたトマトで酸味を出した一品、歯応えを残しつつ旨味が濃縮した明石の蛸(1時間程揉んで柔らかくしているそうです)、舎利と辛味大根と上手くマッチした太刀魚の焼き物が印象的でした(*´∀｀*)
握りでは塩と酢橘が酢締めに近くも生の歯応えを残した白甘鯛、香ばしい炙りの匂いと貝の甘味が合わさった北寄貝、驚く程柔らかく、骨も一切なくほのかな旨味を味わえた鱧、舎利との相性を良くするために観音開きで捌かれた海老と海老味噌の風味が踊る車海老、海苔の風味を舎利に移すことで雲丹の香りとの共存に成功していた雲丹などが印象的でしたが、追加のメニューを自分で選べるという嬉しいサプライズが発覚し、かなり多めに頼んでしましました(*´ω｀*)
追加ではうりかにした肝の苦味と身の甘味が際立っていた鮎、塩が油の旨味を引き立ててとろける身の旨味を存分に味わえた大トロの蛇腹、身の旨味と肝の旨味が渾然一体となった蒸し鮑が特に印象的でした!
また、コースの中で蛤の出汁や北寄貝の肝、鱧の皮など、素材を無駄にせず存分に味わってもらおうという大衆の気持ちが伝わってきました。
料理を楽しむだけでなく、大将との会話から聞ける仕込みやこだわりの多くが、同じ働く者として職人の心意気を学んで新しい気付きを与えてもらえて非常に大きな意味がある充実した時間でした。
最後に隣でわらび餅とハーブティーで体を温めて店を出ましたが、雨が降る最中に傘を用意していただけるなど、最後まで温かい心遣いの中で見送って頂きました。
お店の方々には感謝申し上げます❗️