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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
いつも岡山に帰省した際には訪問しているレベルでよく利用させてもらっているお店！
つまみはどれも抜かりなく、いつも感動をさせられる
握りについては、ネタに合わせた3種のシャリを使い分ける！
赤酢、赤酢と米酢、米酢。この拘りがまた食べたくなるし美味しくて最高
もう大将とは7年ほどの付き合いになる！
それでは一品ずつレビューをどうぞ↓
【つまみ】
鮑・茄子・三度豆の胡麻浸し → 鮑はコリッとした歯ごたえ、茄子はとろりと滑らか、三度豆のシャキシャキ感がアクセント。胡麻の香ばしさで全体がまとまる。
オオモンハタの造り → ねっとり濃厚な旨味で、煎り酒のほのかな甘さと相性抜群。
とうもろこしのすり流し → 車海老が入っており、拘りの下処理で香りが引き立つ。海老の香りが漂い、滑らかなとうもろこしの甘みとゆず皮の爽やかな香りが口いっぱいに広がる。車海老は噛めば噛むほど旨味がすごい！
八寸：鰻山椒煮・ヤングコーン・トマトワイン漬け・楓麩・胡瓜の辛子漬け・丸十・枝豆 → 鰻山椒煮は絶品で、鰻のしっかりした味に山椒の香りが丁度よく、ひと口ごとに他の素材との味のコントラストも楽しめる華やかな盛り合わせ。
鱧と冬瓜の生姜あんかけ（すりおろし刻み茗荷添え） → 鱧はふわっと、冬瓜は優しい舌触り。生姜の香りがさっぱり感を演出し、刻み茗荷の爽やかなアクセントが味を引き締める。
鮎天婦羅（梅味噌かけ） → 外はサクッ、中はふんわり。梅味噌の酸味で魚の香ばしさが引き立つ。
【握り】
剣先イカ → 飾り包丁のおかげで歯切れ良く、噛むとトロッと！塩でさっぱり。
白甘鯛昆布〆 → 昆布の旨味がじんわり浸透し、淡白ながら深い味わい。
マナガツオ熟成 → 熟成で旨味が凝縮し、しっとりした食感。ほろほろではなく、舌に密着する旨味が楽しめる。
車エビ → 甘みが濃厚で、拘りの下処理により香りが抜群。ぷりっとした食感も楽しめる。
ノドクロ蒸し寿司 → 炙ってから蒸すことで炭火の香りをまとい、脂を逃さず閉じ込める。そこに酢飯の酸味が加わるマリアージュが最高。
赤貝 → コリコリとした食感が心地よく、磯の香りが濃い。
メイチ鯛熟成 → 熟成による旨味の膨らみと、しっとりした舌触りが絶妙。
太刀魚炙り手巻き → 炙りの香ばしさと脂の甘み、海苔の香りが重なって満足感大。
本日の魚のアラを使った赤だし → 旨味が濃厚で、口に広がる出汁の香りと味わいがほっとする一品。
マグロ → ねっとり濃厚な旨味で、程よい脂のコクが口の中に広がる。
ウニ → 利益度外視でバフンウニの赤、白、黄を贅沢に載せた拘りの一貫。クリーミーで甘みが強く、海の香りが濃厚。
煮穴子（タレと塩の二種） → タレは甘辛く深い味わい、塩は穴子の旨みを感じられるので好きだが、なかなか食べられるお店は少ないから嬉しい。どちらもふんわり柔らかで満足感大。
かんぴょう巻き → ここで〆となる一貫。甘みのあるかんぴょうとシャリのバランスが優しい味わい。
葛切り（黒蜜かけ） → つるんと滑らかな食感に、黒蜜のコクのある甘さが絡んでさっぱりとした締めのデザートに最適。